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Tag: Lettuce

Chicken Lettuce Wraps

By

On June 7, 2019

In Animal Protein, Meat, Recipes

1 lb Ground Chicken

6-8 Button Mushrooms, diced

1 can Water Chestnuts, diced

1 small Yellow Onion, diced

2 Tbs Extra Virgin Olive Oil

1 Head Butter or Leaf Lettuce, leaves separated

2 Large Handfuls of Basil, Cilantro, and Mint

1 Cucumber, cut in half then slice into thin spears

Hoisin Sauce (from omnivorescookbook.com)

  • 1/4 cup light soy sauce
  • 2 tablespoons natural peanut butter
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 clove garlic , grated
  • 1/8 teaspoon black pepper
  • 1 teaspoon miso paste

Saute onion in olive oil until just beginning to soften, about 5 minutes.  Add mushroom and cook until they begin to lose their moisture and soften, about 5 minutes.

Meanwhile, mix up hoisin sauce ingredients in a small bowl.

Remove onion and mushroom mixture to a bowl.  Add chicken to the pan and cook until just cooked through.  Add mushroom mixture back to pan, add water chestnuts and mix in hoisin sauce.  Stir frequently until fully heated through.

Serve family style.  For assembly, top one piece of lettuce with chicken mixture, then a generous helping of herbs and a few cucumber spears.

Fattoush

By

On July 15, 2010

In Recipes, Vegetables + Fruit

1 head Romaine Lettuce [torn into bite size pieces]
2 Cucumbers [chopped]
2 Tomatoes [chopped]
1/2 small Sweet Onion [sliced thinly, about 1/2 cup]
2 Pita Bread Pockets
1/2 – 1 cup Flat Leaf Parsley [leaves only]

Dressing:
2 Lemons [juice only, about 1/4 cup]
1/4 cup Extra Virgin Olive Oil
1 tsp Sumac
Salt + Freshly Ground Black Pepper
1 Garlic Clove [very finely minced]

Whisk all dressing ingredients together in a small bowl. Allow to stand for 20 minutes.

Toast pita under the broiler for about 2 minutes or until golden brown being careful not to burn. Allow to cool.

Mix all salad ingredients and dressing in a large bowl.

Serves 4 – 6.  Great with olives, pita, and Garlicky Hummus or Green Lentil Hummus.

French Potatoes

By

On June 13, 2010

In Recipes, Vegetables + Fruit

Salad:
2 cups Tiny Red Potatoes [scrubbed clean + boiled till just done, about 10 minutes]
3 Radishes [sliced thinly]
2 Purple Spring Onions [sliced into rings, about 1/2 cup]
Tender Spring Lettuce Leaves [red leaf or butter lettuce]

Dressing:
1 Tbs Orange Juice
1 Tbs White Wine Vinegar
1 tsp Maple Syrup
1 tsp Dijon Mustard
1 tsp Whole Grain Mustard [prepared]
3 Tbs Extra Virgin Olive Oil
1/2 tsp Dried Tarragon
Sea Salt + Freshly Ground Black Pepper

Whisk dressing ingredients in a small bowl until well combined. Allow to sit while you boil the potatoes and chop the onions + radishes. Cool potatoes to room temperature. Combine potatoes, radishes, and onions in a bowl. Toss with dressing + serve on a bed of lettuce leaves.

Serves 2 as an entrée or 4 as a first course.

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