i romaine-ed it?
hmm doesn’t have the same ring. took a break from kale tonight however…
my friend brought some beautiful kale from an organic farm called Boxer Rest in Chestertown, Maryland which he visited over the weekend. the pictures he sent of the farm were beautiful. the produce was clearly so fresh & they even supply to whole foods!
i was extremely jealous when i found out he had the chance to go spend a day there. but when he showed up to our apartment with two bushels of kale, a head of purple cabbage, & arugula all fresh picked this weekend. it was like christmas! “here kate, i kale-d it this weekend for you”.
(excuse the poor lighting & lack of “styling”.)
i felt very fortunate to get produce that will be nourishing healthy foodies in Whole Foods stores soon.
& he was totally forgiven. friends are great. needless to say i’m already looking up recipes to try with my new ingredients.
but back to tonights dish… thai lettuce boats! in celebration of national meat-free day, (yup it’s a thing & yay to everyone who participated!) i made this quick & simple recipe that featured fresh flavors that were refreshing & light. perfect for a hot day like today. also gluten-free. & vegan of course!
for the boats:
wash romaine leaves & fill with rice noodles
top the boats with chopped red onion, scallions, shredded lettuce, red cabbage
cook edamame, & add them to the lettuce boats for an added protein kick.
salt the remainder of edamame with Himalayan pink sea salt.
for the peanut sauce:
in a food processor : 1 garlic clove, 1 tablespoon of sesame oil, 2 tablespoons of hoison sauce, 1 tablespoon rice vinegar, a bit of siracha, a few dashes of coconut aminos in place of soy sauce & 1/3 cup of creamy all natural peanut butter.
blend it up & enjoy. if the sauce needs thinning, add a bit of water.
caution: this peanut sauce is addicting!
thanks to good friends, & good eats, even monday isn’t so bad…