Our collaboration with Northwest Access TV and Vermont Department of Health Saint Albans District office has taken off and here is our first of a series of video recipes featuring a CSA from Green Heron Farm in Richford.   This recipe comes from Chop Chop Magazine.   Watch the video and see the recipe below.  Enjoy!

 

KITCHEN GEAR:

Measuring cup
Measuring spoons
Sharp knife (adult needed)
Cutting board
6 small bowls

INGREDIENTS

1  head soft-leafed lettuce, such as Bibb or butter (leaves separated, washed, and dried
)
2 cups shredded or diced cooked chicken
2 cups veggies, such as shredded cabbage, grated carrots, or leftover cooked green beans, or sliced radishes
1 cup whole fresh herb leaves: mint, cilantro, or basil, or a combination
1⁄3 cup roasted peanuts, coarsely chopped
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon sugar

INSTRUCTIONS

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Arrange the lettuce, chicken, veggies, herbs, and peanuts in bowls or on plates.
  2. Put the soy sauce, lime juice, and sugar in a bowl and stir well.
  3. To assemble a roll, put a lettuce leaf on your plate and pile a small heap of ingredients across its middle, topping it with peanuts and a spoonful of sauce. Fold the sides in and roll the leaf up around the filling, burrito-style.

NOTES

Substitute cubes of raw or baked tofu for the chicken.

– See more at: http://www.chopchopmag.org/content/delicious-do-it-yourself-lettuce-wraps#sthash.6Bs0ipkG.dpuf