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Thai Lettuce Wraps and Pasta w. Preserved Lemon Ricotta and Herbs

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.

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