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.
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.
This salad is a stunner and it’s delicious and easy to make. Everything can be made ahead of time too so it’s great for entertaining. Each ingredient in this salad works together: the toasted walnuts give a great crunch and nuttiness, the basil is bright and fragrant, the feta is salty, and the beets are sweet. I drizzled a little garlic infused olive oil to finish it off but regular will work too. It’s so good – you can’t beat this one as a light salad or start to a meal (sorry, couldn’t help myself!).
1 large golden beet
Small handful of toasted walnuts
Olive oil (I used garlic infused but regular is delicious too)
Maldon sea salt
Roast the beet in a 400F oven for an hour or until you can easily insert a knife. Allow for it to cool while you prep the other ingredients.
Toast walnuts in a dry pan over medium heat until they turn golden brown.
1 Large bunch basil (4 handfuls of leaves), washed clean and dry off excess water
1 large clove garlic
1/4 toasted pine nuts
Juice of 1/2 lemon
In a dry pan over medium heat toast pine nuts until they start to turn golden brown.
In a food processor add the basil, garlic, pine nuts, lemon juice and mix it while adding the olive oil in a stream until it comes together into a paste/thick sauce consistency. Add salt/pepper to taste.
Meanwhile, back to the golden beet. Once cool – peel the outer skin and then slice using a mandolin if you have one or cut very thin with a knife. Arrange slices on a plate in a single layer slightly overlapping. Using your artistry dollop pesto to your liking then sprinkle crumbled feta, toasted walnuts, and Maldon sea salt flakes, and lastly drizzle with olive oil.
I love Bobby Flay’s restaurant Gato and this recipe is inspired by his roasted carrot dish. I simplified the method and slightly altered the ingredients but it still has that Spanish flavor from the spices and makes for an amazing side dish that would pair perfectly with a roast chicken, grilled fish, or simply on its own.
For the yogurt dressing:
1/2 cup Greek yogurt
2 tsp harissa
1 tsp olive oil
few pinches of lemon zest
few pinches of Maldon sea salt
Mix all ingredients together and allow to sit in the fridge so the flavors develop.
For the roasted spiced vegetables:
3 carrots, peeled and chopped into coins
3 parsnips peeled and chopped into coins
1/2 head of cauliflower chopped into florets
A few garlic cloves, smashed
Olive oil (a few tablespoons)
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground mustard seed
1/4 tsp ground fennel seed
Few pinches Maldon sea salt
Preheat oven to 425F. Place cut veggies and garlic on a baking sheet (one large or split between 2 small – you don’t want the veggies to be crowded as they bake). Drizzle a little olive oil over the veggies – just enough so they are all lightly coated and won’t stick to the baking sheet. Then in a bowl measure out all of the spices and a few pinches of the sea salt. Throw in all of the veggies into the bowl with the spices and mix until evenly coated. Place veggies in the oven and roast for 30 minutes or until they are nicely browned and cooked through. I recommend checking on them halfway thru and mixing them around with a spoon on the baking sheet to ensure even cooking.
Serve with a dollop of harissa yogurt sauce.
This tuna salad is dressed with leftovers from my ranch dip. It makes the most delicious tuna salad that is great on it’s own, on a bed of arugula, in a sandwich, on toast…you get the idea. Try it – this is so delicious!
See recipe for the ranch dip here.
I used one can of tuna and a few spoonfuls of the ranch dip. You can control the ratio of dip/tuna depending on your preferences. Season with salt/pepper as needed.