For my regular readers, all five of you (thanks, mom!), you'll remember when I wrote about my enthusiasm in Week 1 for salad and that I would be over lettuce by August. Well, it's not even July and I'm done with lettuce. I'm now trying to come up with creative solutions.
So what better way to use up lettuce than by way of lettuce wraps. Thus, what follows is my lettuce wrap recipe. A couple of quick notes: I'm a firm believer in using what you have in your kitchen. Thus, I had some garlic scapes from another CSA, along with some Asian spices/oils. This was a good fit for this recipe. As for the cilantro, well, you may think this is not an Asian herb, but since the overwhelming majority of items in the swap box was cilantro, I'm guessing most members of the CSA are looking for a few good cilantro recipes (and you can't say that cilantro isn't an Asian vegetable if you've never tried it in a lettuce wrap!).
Asian Lettuce Wrap
For the crust:
- 1 head lettuce (this week, it was Romaine, and the large leaves - after being cleaned and dried - gave me approximately 15 leaves)
- 1 pound grilled chicken (I used organic breast meat)
- 1 Tablespoon soy sauce
- 2 Tablespoons sesame oil
- 1/2 teaspoon wasabi powder
- 1 spring onion (I used one of the large ones from this week's share)
- 4 carrots
- 1/2 bunch cilantro
- 3 garlic scapes
- 1/4 lime
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