I personally am still avoiding lettuce.

Maybe just a loaf of crusty bread? And a light dessert.

I've eaten butter lettuce and spinach in the past week or so and no issues. We cringed a bit before we dug in. I will be avoiding bags of salad for the near future. I would not serve a lettuce salad to guests.

Bread and a bit of dessert is a good idea. The stew has vegetables so you've got that base covered.

I bought a head of iceburg last week for a salad and it was fine. I do not like premade salads.

I agree with Sue. Crusty bead and a light dessert.

bread, def

dessert - maybe a peach galette?

Peach galeete sounds great. Send some good vanilla ice cream to go with it.

https://cooking.nytimes.com/recipes/3783-original-plum-torte

I’ve posted this one before. It my favorite of any recipe I’ve ever made. Use any fruit in season or mix and match ( peaches and blueberries,etc) no need to peel the fruit first either. I like to include it in care meals It also freezes like a champ.

That torte recipe looks interesting.

There's a French concoction that's similar called clafoutis (say claw foo tea). We make it from time to time . It's traditionally made with cherries but any fruit works.

There's a good recipe on Serious Eats. Take a look, it might give you some ideas - like adding a touch of vanilla extract to the batter.

We don't tend to freeze food but especially with this, there's rarely anything left over to worry about.

I head up a group at our church that does meaks like this. We do a main dush, 2 sides and a dessert. Your main dish includes a side of veggies and i think a salad sounds great! We did not alter our habits during the produce scare. Most of our veggies do come from local producers although we still have been eating salads out.

Sounds like a yummy dinner!

ETA, we never use bagged salads.

Peach galette? I think I feel a surgery coming on! Lol Seriously, what a nice thing to do, mtn. My drs have always recommended lean protien when recovering from illness or surgery. Of course the digestive system needs to be able to handle it .

I highly recommend Giada Beef and Butternut squash stew (link). I make this all the time.

We do eat lettuce, only hydroponically grown. If you can find local, even better.

Beef( very tender) stew with just a little gravy, mashed potatoes nestled alongside and whatever light, chilled dessert . Comfort food.

Stew, bread, peach galette! Perfect! Who would turn that down 😁

I've been eating Olivia's Spring Mix right along without issue...Mass.-based co sourcing only from US organic farmers... but to be on the safe side, esp after surgery, one of my faves with beef stew is a wilted cucumber salad....peel and thinly slice cukes and soak in salted water, a splash of vinegar, finely chopped onion (I use dried onion flakes) and dill as long as you want -- I usually do all day. Then drain and squeeze to remove excess water. Mix with salt, pepper to taste, a dollop of mayo. Delish and refreshing.

Oh yes, quick pickled cukes will be perfect ! Thanks

I just can't serve a meal without something green (the stew has peas, which I put on top last so that they dont turn). Extra credit because the vinegar with the cucumbers helps cut the richness of the stew!

I/ We have been having our just about daily salad with no interruption. 95% of the time, I use the tub of spring mix from Aldi's. Lately I've aso been enjoying good ole iceberg lettuce which I;m finding so refreshing. Haven't really eaten that in a long time but it is suddenly very appealing.

You are a very nice friend. I too am surprised at the request for beefstew, but hey whatever appeals to them is the point.

LOL, especially in August.

I never stopped eating any green or fruits or anything. I think that kinda fits and surprise no one here, amirite?

A chef/restauranteur I trust posted that his restaurants have not stopped serving salads but all of the lettuce they use is hydroponically grown. If you could find some hydroponic lettuce, I’d feel better about the salad.

i've actually decide to go with pickled cukes instead, because I think the vinegar will be a nice balance to the richness of the stew. https://www.seriouseats.com/all-american-beef-stew-recipe

It is also simpler and keeps better and does not beg the question of crouton, dressing, etc

I use string beans in my beef stew instead of peas, which, though green, are more starchy, and they can be mixed right in...not so fussy like peas.

I like the bright green color of petite peas, but i add them just before serving, almost like an herb.

Started reading the beef stew article without looking at the header. About 3 paragraphs in, I knew it was a Kenji recipe! I love the effort and testing he puts into getting things just right! I’m marking the recipe to try when it isn’t 109 degrees (no joke, that is our heat index for today!)

I have made it 4 or 5 times. It is truly fabulous in my book; worth the effort. I follow it to a "T."

Love Kenji.

I make it with short rib because with all that work, the meat has to be excellent.

That recipe sounds yummy! I vote for petite peas (i call them baby peas)! Will try this recipe when temps are cooler.

yup, that is what I pciked up

I usually make homemade biscuits to go with beef stew.

And why not some excellent fresh fruit instead of a salad?

The plum torte that @jojoco posted is the ONLY thing I bake. I make it year-round and change up the fruits to either what I have on hand or what is in season. It is delicious.

I recently made the plum tarte and it is excellent

Menu is set, and I know they love the baguettes made at a certain local bakery

Tell me i dont have to peel these, jsut quarter them>

Dont peel. they are forgivably thinned-skinned . thanks for the stew recipe— my kind of persnickety.😊

What a wonderful package to help your friend heal!

I always make the same stew (rosemary-shallot beef stew) but next time I'll try it with short ribs!

I never peel baby potatoes for stew and those look especially thin. I think you are fine!