At my kitchen we're working on a dish with braised romaine but no one is happy with the color of the final product (kind of a greenish-gray). It's tasty but not a feast for the eyes. I'd like to see it a deep, or even lighter green. Any suggestions?
Gary Swart, CEO of oDesk, gives you an option (beyond composting) for old lettuce.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese