This is one of our favorite weeknight dinners of all time and is in the regular rotation! Bursting with so many bold flavors it never fails to hit the spot. It’s also the perfect dish to cook for friends. Serve it with a big bowl of rice and a crisp bottle of Sauvignon Blanc. Perfect. Every. Time.
INGREDIENTS: 1 head butter lettuce or romaine 2 tsp sesame oil 2 medium carrots, small diced 1 small red bell pepper, small diced 1 lb ground chicken 2 large garlic cloves, minced 1 Tbsp freshly grated ginger 3 scallions, green and white parts 3 Tbsp hoisin sauce 2 Tbsp soy sauce 1 Tbsp honey squeeze of fresh lime (about 1 Tbsp) Optional: 1 Tbsp sambal oelek 1 avocado, sliced 1 Tbsp chopped cilantro 4-6 mint leaves, roughly chopped Lime wedges to serve Optional: chopped radish for garnish INSTRUCTIONS: In a large skillet heat sesame oil over medium heat and add carrots and peppers. Cook for about 5 minutes. Add ground chicken, breaking up with the back of a fork, and cook until no pink. Add garlic, ginger, and scallions; cook 2 minutes longer. Add soy sauce, honey, and lime. Taste and adjust seasoning as needed. Add sambal oelek, if using. To serve, divide chicken into lettuce cups, top with avocado, cilantro, mint, and fresh lime squeeze. Serve with rice or noodles, if desired. Everyday lemon vinaigrette is hands-down the best go-to dressing. The slightly sweet tang goes beautifully with all types of greens or grains, grilled veggies, and seafood. Paired with the arugula and smoked salmon on this flatbread is basically what our wildest citrus-filled dreams are made of, friends.
INGREDIENTS: 2 naan 1/3 cup Crème fraiche 8 oz smoked salmon 1⁄4 cup sliced red onion 2 Tbsp capers 2 cups packed Arugula Salt and pepper Everyday Lemon Vinaigrette, see below INSTRUCTIONS: Grill Naan on each side for 2-3 minutes or alternatively, preheat oven to 450F, and bake for 5-7 minutes or until golden brown. Remove and allow to cool slightly. Divide crème fraiche between the two naan and spread evenly to coat. Top with smoked salmon, red onion, and capers. Lastly, toss the arugula with lemon vinaigrette, season with salt and pepper, and pile dressed arugula on top. Everyday Lemon Vinaigrette: Pro Tip: We like to make a large mason jar in the beginning of the week, pop it in the fridge, and let the flavors intensify as the week goes on! 1 tsp Dijon 1-2 tsp honey 1 tsp white wine vinegar 3 tsp fresh squeezed lemon juice 1⁄2 tsp lemon zest 1⁄4 cup good quality Extra Virgin Olive Oil 1 Tbsp minced shallot (optional) Salt & Pepper Combine all ingredients in a mason jar and shake well until combined. |
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