Asian Turkey Lettuce Wraps.


This is one of my all-time favorite meals. Don't let the semi-lengthy ingredient list intimidate you - this is one of those meals where you buy a few unique ingredients once and then you have them stocked for a good long time. And the flavors and textures really make it a perfect meal - it feels so light and fresh and flavorful, yet it is super filling. Don't let the term "lettuce wraps" fool you. Every time I make this, Stevie overeats and then blames me for it for his overly-full feeling. He says it tastes too good. I tell him he needs more self-control. It's our bit, if you know what I mean.

My dear friend Tricia shared this recipe with me years ago, and it's one that has stuck around as a family meal standard. And since she shared earlier this week about how to get your child to eat anything, I thought it was only fitting that we share one of her grown-up delicacies, too. Thanks for inspiring deliciousness, Trish!

For wraps:
- 1 head romaine lettuce
- 1 lb. ground turkey
- 1/2 white onion, diced
- Braggs Amino Acids, to taste
- Ginger (grated or ground), to taste
- Honey, to taste
- 1/2 cup natural cashews (you can also use lightly salted)
- 1-2 cloves garlic, minced
- juice of 1 lime

For Slaw:
- 1 package broccoli slaw (found in salad section of grocery store, near coleslaw)
- 1 bunch green onions, thinly sliced
- 1 packet Ramen Noodles (you won't use seasoning packet, only the noodles)
- 1/4 cup sliced almonds
- 1 tbsp. butter

For Dressing:
- 1/2 cup oil (Tricia recommends mixing olive oil with one other type of oil - sesame oil or even coconut aminos :)
- 1/4 cup maple syrup
- A few dashes of balsamic vinegar
 - 2 tbsp. Bragg's Amino Acids
- Pepper to taste

1. Begin by softening cashews in a cup of water. Set aside.
2. Brown the meat, onions and garlic in a saute pan until the meat is cooked through and the onions are soft.
3. Once the cashews are softened (about 10 minutes), drain the water and add cashews to the meat mixture.
4. Add Bragg's Amino Acids, ground ginger, and honey to taste. Once it's all mixed together, keep the meat mixture set on low heat.
5. In a separate saute pan, brown the Ramen noodles and almonds in 1 tbsp. of butter until lightly toasted. Set these aside on paper towel.
6. In a medium-sized bowl, mix the broccoli slaw with diced green onions and toasted Ramen noodles. Stir gently and add dressing.
7. For the dressing, combine all the ingredients and vigorously stir until mixed. Top the broccoli slaw and mix well.
8. Layer individual lettuce leaves with meat mixture and slaw. Drizzle with a bit of lime juice.

Bon appetit!

- The amount of Bragg's, honey and ginger is where you can get creative. I start with a little of each, and keep adding to the dish as I taste it and decide the intensity of flavor I want to work with. I probably end up with a couple of tablespoons each of honey and Bragg's, and a healthy dusting of ginger.

Soda & Sugar Pulled Pork.

Soda & Sugar Pulled Pork.
It was a Friday night. I was walking around Williams Sonoma, dreaming of taking home all the Staub cookware and copper saucepans that could fit in my Nissan Leaf. Yes, obviously I was on a date. And my man is a good one, so he followed me around the store and let me have my moment in the sun. Or rather, in the Nespresso section. I got to talking to the lovely WS employee, since I like to ask a zillion questions and make friends, and after I professed my love for French cookware, she offered an olive branch - a new recipe! A new recipe for my Le Creuset! And I tried it out and it's friggin awsome, so here I am to share it with you. Incidentally, this recipe is dangerously similar to The Pioneer Woman's, so you know it's going to be good. Nay, GREAT!

- 1 5-8 lb. Pork Shoulder (also called pork butt, hehe. BUTT.)
- 1 yellow onion
- 2 cans Dr. Pepper
- 1 can Chipotle Peppers in Adobo Sauce
- 2-3 tbsp. Brown Sugar
- Salt and Pepper (a lot of it)

1. Preheat the oven to 350 degrees.
2. Quarter the yellow onion and spread the slices on the bottom of a large dutch oven. This is when my Le Creuset gets to come out and play :)
3. Generously salt and pepper both sides of the pork and lay it on top of the sliced onions. I had to really shove it in there to actually fit. It was cozy.
4. Pour the chipotle peppers (and the sauce) over the pork. Pour the 2 cans of Dr. Pepper over the pork, as well, and then top it all off with 2-3 tbsp. of brown sugar. I know it seems weird to put soda in here as a marinade, but it does a beautiful job tenderizing the meat.
5. Cover the dutch oven and place in the oven. Check the meat and turn it every two hours, finally removing it from the oven after 6 hours total.
6. Transfer the meat to a large plate or cutting board. The meat should easily shred with a fork. You can separate the fatty parts from the rest of the meat, although some people claim that it is the tastiest part of the meat. Like my husband. Totally your choice.

I personally like to use this pulled pork to make sandwiches, which I dress with muenster cheese, coleslaw and a pickle. Sweet or dill, I don't discriminate. However, you can also serve this on soft tortillas with some diced tomatoes, shredded cheese and coleslaw. It's all pretty ridiculously delicious. But make sure to invite some pals over - this meal makes a zillion servings. Bon Appetit, friends!