Asian Veggie Wraps

The CSA box included some beautiful Bibb lettuce and I decided to use them as wraps. 

Soak rice noodles and add the following:

Thinly sliced red and green peppers

Green onions sliced diagonally

Shaved carrot, broccoli, and cabbage

Cilantro

Toss it all with a little of “The Sauce” saving some for adding at the table.

The Sauce:

Thin soy sauce

Rice vinegar

Sesame oil

Srirachi sauce

Lime juice

A little sugar

Put it all on the table with lime wedges to top it all off.

Zucchini Boats

Many thanks to my sister, Janine, for this great recipe. 

2 large zucchini
Grapeseed oil (or canola/ olive)
1 T Worcestershire sauce
1 lb ground turkey
1/2 large onion, diced
1/2 green pepper, diced
1 carrot, diced
1 rib of celery, diced
1 14 oz can of diced tomatoes, drained
Mozzarella

Preheat oven to 350 degrees.

Cut zucchini in half lengthwise and scoop out seeds. Drizzle with EVOO and bake, cut side down, for 10 minutes.

In a pan, cook ground turkey and remove. In the same pan, saute onion, garlic, carrots, green and red pepper, and celery. When barely soft, add tomatoes, Worcestershire, and cooked turkey. Heat through.

Turn zucchini cut side up and fill with the ground turkey mixture. Top with fresh mozzarella and bake for 20 more minutes.

Chop up whatever veggies you have on hand and toss them in! Or make them Asian style with soy sauce,

Serve with a fresh garden salad!


Coming soon ... What I did with the leftover filling.

BBQ and Crazy No Cabbage Slaw-like Thing

I picked up some pre-cooked carnitas from Trader Joe's and needed to do something with it. I decided to make a BBQ sandwich by dressing the pork with a friend's special, award winning sauce (Russ & Frank's Sassy BBQ Sauce http://www.russandfranks.com/).

I wanted a cool slaw to go with it but didn't have any cabbage. Having spent over an hour commuting home from work, I didn't want to go out again so I concocted a mock-slaw from the following:

Grated carrots, radishes, and granny smith apples, thinly sliced red onion and green pepper -- and a dressing made of mayo, mustard, rice vinegar, agave (to sweeten), salt & pepper, and a dash of Pete's Hot Sauce. I served it over a bed of fresh greens and topped with a few mini heirloom tomatoes. Whole wheat rolls because my doc says so. It was yummy but in my heart, slaw needs cole (cabbage) and I'll include that next time.