Today I harvested the first vegetable from our growing garden. Two small tender zucchinis. I wasn't too sure what I was going to do with just the 2 zucchinis so I was thinking of things to make. I decided to try an experiment. I was the lucky recipient of some fresh pears from a co worker. I decided to saute the pears and zucchini with garlic, onions, lemon juice and basil and mix in some basmati rice and serve it as a side dish with talapia. It turned out to be a successful experiment. Though next time I will add in a nice organic bleu cheese to add another level of flavor. Maybe even some Spanish almonds. P really liked it as well. So this is going into the recipe books.
This has been a crazy week for me. I have been in rehearsals and now performances of Carmina Burana with the MN Orchestra. (FYI - there are still tickets for performances on Saturday and Sunday) Since I am singing, I do not want to have a heavy dinner. It just makes the high notes flat! So I am opting for a more substantial late lunch. I love Thai food and have been craving it but since it can be heavy I felt inspired to create these lettuce wraps. Thai Inspired Lettuce Wraps Ingredients 1 tsp ginger (grated on a microplane) 2 cloves garlic (grated on a microplane) 2 tsps of red chili paste (I used Thai Kitchen Roasted Red Chili Paste) (feel free to add more) 1 lb ground turkey breast Canola Oil enough to cover the bottom of the pan For the wrap Romaine Lettuce Leaves Cilantro Radishes sliced Fresh Lime In a medium skill, add the oil, ginger, garlic and chili paste. Stir until the oil gets slightly hot and the ...
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