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!



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


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


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.


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