Chicken Lettuce Wraps with Ginger Almond Butter Sauce

Chix tacos

Lettuce wraps are so versatile and you can use any variation of fish, meat or veggies.  For these I used shredded chicken, julienned cucumber, and carrot.  To add a huge punch of flavor I drizzled with a ginger almond butter dipping sauce.  These are so tasty and they don’t look too shabby either.

Ingredients:

Boston lettuce leaves
Cooked chicken, shredded
1 Carrot, julienned
1/3 English cucumber, julienned
A few cilantro leaves

For the Almond Butter dipping sauce:

1 Tbsp finely grated ginger (I recommend using a microplane)
1 clove of finely grated garlic (again, I recommend a microplane)
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp Almond butter
1 Tbsp water
1/2 Tsp toasted sesame oil
Pinch of red chili flakes (optional)

First make the dressing so all of the flavors have time to blend together.  Add all ingredients for the almond butter dipping sauce to a jar with a lid and when lid is firmly tightened shake to incorporate all ingredients.

Next assemble the lettuce wraps: on one lettuce wrap add the carrots and cucumber then shredded chicken.  Drizzle with the dipping sauce and finish by topping with fresh cilantro leaves.

Enjoy!  xo

Steamed Broccoli with Lemon Tahini Dressing

Broccoli and tahini

Steamed broccoli gets super tasty with a simple lemon tahini dressing.  This makes a great side dish or you could add some roasted or grilled chicken or fish for a helping of protein.

Ingredients:

1 head of broccoli cut into even sizes (I love the stalks too – cut into the same size as florets for even cooking)
1-2 Tbsp of tahini
1 Tbsp of water
Juice of half a lemon
Few pinches of Malton sea salt
Few pinches of red pepper flakes (optional)

Steam broccoli in whatever contraption you have until the broccoli is cooked thru but still has some bite to it.

To make the dressing – mix tahini, water, and lemon juice together and season with the salt and red pepper flakes.

Enjoy!

Gxo

Yogurt Ranch Dip with Crudités

Ranch dip

For a recent dinner party I wanted to feature something inspiring the tastes of Spring as it’s (hopefully) right around the corner.

Crudités is a little retro but with a delicious dip and some interesting vegetables it can be updated to make for a delicious and beautiful appetizer.  I opted for radishes, fennel, jicama, and baby carrots and for the dip I experimented to come up with a simple and clean version of a ranch dip.

This is such a versatile dip that can also be used as a dressing for salads or condiment with fish (would be great in lieu of tartar sauce).  I’ll be repurposing this dip in a future post so stay tuned for more!

Ingredients:

1 cup yogurt either low fat or full fat for best flavor (I used 1/2 Greek and 1/2 regular)
3/4 tsp onion powder
3/4 tsp garlic powder
1/2 tsp dried dill
1/2 tsp fresh dill
1/2 tsp celtic sea salt
1/8 tsp cayenne pepper

Mix all ingredients in a bowl and allow to sit in the fridge for at least an hour to let the flavors develop.  Prep veggies and if making well in advance store cut veggies in water in the fridge so they stay crisp and fresh.

You can add other fresh herbs of choice – chives, basil, parsley would all be delicious as well if you don’t care for dill.

Enjoy!

Gxo

Raw Kale Salad with Maple Tahini Dressing

Kale saladLast month I was in Chicago for a girls weekend that was filled with amazing people, food, and fun times (ladies, you know who you are).  One of the meals we had that I wanted to try to replicate was this raw kale salad.  It’s delicious and a great make-ahead dish if you plan to entertain as the kale benefits from marinating in the dressing.

Ingredients:

Dressing:
2 Tbsp Tahini
2 Tbsp Apple Cider Vinegar
1 Tbsp Maple Syrup
1/8 Tsp Celtic sea salt
1 clove garlic (grate with microplane)

Salad:

4 leaves of organic curly kale
A handful of brussel sprouts
A small handful of slivered almonds
Optional – a few pinches of Maldon Sea Salt flakes if you like the crunch of a little extra saltiness

Make the dressing and set aside.  Wash the kale and strip the center rib away from the rest of the leaf, bunch the leaves together and slice the kale into thin strips.  Next wash the brussel sprouts and cut off the ends and discard the outer bruised leaves – cut brussel sprouts into thin slices.  Add the kale and brussel sprouts to a mixing bowl and add the dressing – mix well and place in the refrigerator for at least an hour or 2 – even over night.  Add the almond slivers (and Maldon sea salt flakes if you choose) just before serving.

Enjoy!  Gxo

Ginger Miso Dressing with Lime

Ginger miso dressingI always like to make my own dressings and I came up with this one when I was looking for ways to make steamed vegetables more interesting.  This ginger miso dressing is so full of bright fresh flavors and it can be used in so many ways.  I like it on salads, over fish or chicken, over steamed veggies, as a dip for veggies, a marinade….  Let me know what creative things you come up with!

Ingredients:
(this makes enough dressing for about 4 individual servings)

1 Tbsp finely grated ginger (I recommend using a microplane)
1/2 clove of finely grated garlic (again, I recommend a microplane)
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp sweet white miso paste
1/2 Tsp toasted sesame oil
Juice of 1/2 a lime
1 Tbsp fresh chopped cilantro (optional)
Pinch of red chili flakes (optional)

Add all ingredients to a jar with a lid and when lid is firmly tightened shake to incorporate all ingredients.  This can keep in the fridge for a few days – the flavors will continue to marinate and get even better.  Enjoy!

Gxo