Thai Lettuce Wraps, Pickled Cucumbers, Brown Rice w. Sweet Corn
Remove as much of the cilantro and fried shallots from atop the meat as you easily can - use a spoon. Perfection is not important here. Heat a pan. Vegetarians will need to add oil. When heated add the pork or TVP. Stir and fry until hot and fragrant. Fold in the cilantro and fried shallots and transfer to a serving plate.
Heat oil in a pan over medium high heat. Add the rice. Stir and fry until hot. Serve.
Remove the Thai basil and mint leaves from atop the cucumbers, chop them up, fold in and serve.
Scoop up the meat/ TVP with the butterhead lettuce leaves and enjoy together with the other dishes on the side or together in the same bite.
Great with a Kiwi Sauvignon Blanc.
Pasta w. Preserved lemon Ricotta and Herbs, Sautéed Broccolini and Escarole
Remove the escarole from the bag and separate it from the broccolini.
Heat a little oil in a sauté pan. When hot add the broccolini. Toss. Season lightly with salt. Cook 1-2 minutes until bright green and slightly wilted in the florets. Transfer to a serving bowl.
Re-heat and oil the pan. Sauté the escarole to wilt, then fold in the cooked broccolini, toss with a little good olive oil, season, and serve.
Heat the pasta in the microwave until hot. Heat the ricotta in the same way until just slightly warmed. Fold together and serve.