Tag Archives: gluten free

it’s a wrap: pork & quinoa lettuce cups with thai chili, bell pepper, and coconut cream

pork & quinoa lettuce cups with thai chili, bell pepper, and coconut cream

I made these lettuce cups a few weeks back, and, lemmetellya — these bad boys are a keeper.

pork & quinoa lettuce cups, quinoa rinsed and ready to cook

I’m not generally one to wrap things up in lettuce and call it a day (I’m sorry, but is there anything more depressing than watching someone attempt to wrap a juicy cheeseburger in a flimsy wisp of romaine lettuce and proclaim that they truly don’t even miss the bun?), but I will admit that sometimes when I crave something that normally requires some sort of vehicle to get it from Point A (the plate) to Point B (your mouth), I don’t actually feel like noshing on said (usually bready) vehicle.

pork & quinoa lettuce cups, fresh thai chilis - warm & spicy!

Tortillas, wraps, pitas – I do love all of them, but after recalling pizza, fish tacos, and a pita-fueled mezze platter on my list of eats week-to-date, I was feeling a bit breaded out.

pork & quinoa lettuce cups, fresh grated ginger & garlic

Enter these lettuce wraps – where the exclusion of any wrap-type thing adds to the intensity of the flavors and lets the ingredients shine. Here, sauteed ground pork is mixed up and folded together with crunchy bell peppers, spicy thai chili rounds, and a hefty dose of garlic and ginger, and the whole lot is bound together by a silky hit of coconut cream.

{but wait! there’s more…}

sum of it’s parts: roasted cauliflower with lemon tahini sauce

roasted cauliflower with lemon tahini sauce and sesame seeds - eatandrelish.com

Roasted cauliflower….again?

cauliflower florets chopped up and ready to be roasted

I know. It’s boring, it’s bland, it’s the last man standing on the sad veggie tray in the corner, always.

“Caulifower is my favorite vegetable” said no one, ever.

I know all of this.

tahini

And yet I’m still forcing cauliflower recipes upon you! What can I say….I’m sadistic like that.

black and white sesame seeds, for flavor and color

Truthfully I’ve been making cauliflower a lot around here lately. I’d say it’s in season, but I don’t think it is for most of the country – apparently, in California, everything is in season all the time. (I tell ya – it’s really rough living here.) So I’ve been scooping it on Sundays from the Fort Mason Farmer’s market, and trying to use it’s meatiness in vegetarian dishes that need a little bulking up. I’ve roasted it in thick slices like steak, tossed it with arugula and shaved parmesan, and even dusted it with cumin and tucked it into tiny corn tacos – perhaps my favorite thus far, actually.

lemons from a friend's garden

But after overzealously purchasing three heads last week, I had cauliflower-mental-block. I was perfectly fine slicing up the florets and roasting them (yet again….), but was looking for a simple spin that would fool us into thinking we had something other than roasted cauliflower on the side of our plates. Again.

crispy cauli!

By the power that is Google, a quick search returned a deceptively simple recipe for my same roasted cauliflower equation only doctored up with a quick pan sauce of garlic, tahini, and lemon. I should mention I’ve not only been on a cauli-kick as of late, but am also in the midst of a mean homemade hummus streak (that’s normal, right?), so given the fact I had about a gallon of tahini in the fridge and a sun-ripened lemon freshly picked from a friend’s yard right here in the city, this cauliflower just had to be made.

{but wait! there’s more…}