My oral health inspired me to make it. It is special to me because it doesn’t need to be chewed. My favorite way to eat it is during a busy day.

I made this refreshing soup easily with what I had in the fridge. Recipe by Yhaya

This is something that I've been eating for ages, but I don't remember where the idea came from.You can also use the inner leaves of the lettuce, of course. This soup tastes best if you leave the crisp texture of the lettuce. For 2 servings. Recipe by Haruurara

I have some bright green lettuce that is in season and is just the right size.I thought up a slightly unique salad-like recipe that captures the lettuce's crisp texture and taste.Place a sheet of parchment paper between the cooked crepes when stacking them, and they won't stick together.Instead of shimeji mushrooms, you can use shiitake mushrooms, oyster mushrooms, or any other mushrooms you like.They are good eaten as-is,like a salad, but you can put sauce or ketchup on them, if you wish. Recipe by caramel-cookie

I made this with veggies I had in the fridge.Adjust the amount of seasoning according to your liking.Moisture will come out of the lettuce, so you can season it rather strongly. Recipe by kiyoka777

I made this to use up some lettuce. The simple taste of bacon gives this soup a deep and rich broth.I just wrote down estimates of the ingredients, so please use as much bacon and lettuce as you want!If the flavor is too thick, you can adjust with salt and pepper. For 2 servings. Recipe by Kazapi-

Low carb siew mai wrapped in lettuce instead of wanton skins. I use a combination of lean chicken breast and mince pork to give it a nice texture and also to cut down on the fat content.They look more like meat rolls than Siew mai because I made the mistake of using the inner lettuce leaves which were harder to roll. Have indicated specifically in the recipe which part of the lettuce to use!

I don't really care for the head of iceberg lettuce. So I use romaine lettuce and kale.

Aren’t salads just wonderfully delicious!! 🙂 I had a few Mangos in my refrigerator, so I thought it was time to use them in a salad recipe that I make quite often and I wanted to share with you the simplicity of this salad. I love salads, I can actually say that I love and eat almost all of sorts of salads, except for Egg salad! I don’t eat or like boiled eggs. 🙂 I think the last time I ate one is when I was 7 years old, 🙂 but don’t get me wrong I do cook them for recipes that only others eat. hehahhahahaI had a bit of baked chicken leftover from the other day so I added this into the salad along with spinachhhhh!!!!…Yum, yum a delicious and healthy salad for Brunch, Lunch, Dinner or any time of the day. I haven’t added any sort of dressing to this because I want each ingredient’s taste to stand out, so I am only adding olive oil and a bit of pepper. 🙂

I like the flavor of yuzu pepper, so I use it in all kinds of dishes.Put the lettuce in last. It's more delicious if it's crisp.This pasta is delicious with a bit of lemon juice added too. Recipe by kiyoka777.

I thought this combination was bound to be delicious, so I tried making it.At step 3, if you like well-cooked lettuce, add it early on and simmer. Recipe by Plus Nine

It's mango season in my garden I made jam it comes out very delicious and we enjoyed with bread .it is my innovation not go for the recipe.