le creuset winner!

I loved all of the ideas you all came up with for what you would make with the au gratin dishes from cookware.com! The winner of the Le Crueset give-away is commenter #3:

Julie at Savvyeats.com:

“I would make individual mac & cheese or mini pot pies/mini shepherd pies. Fun!”

Julie – Send me your info and I will have them sent out for you!

thai pork lettuce wraps

You could wrap anything in lettuce and I’m pretty sure I would love it. My Mother makes the best lettuce wraps – it was a favorite meal of mine growing up – so fun to eat and delicious at the same time. (Also a great way to get your kids to eat some veggies!)

This makes for a great week-night dinner as it comes together fast but is so flavorful and fresh-tasting. It would also be a perfect light dinner for post-Holiday food comas. ;)

thai pork lettuce wraps adapted from Food & Wine’s Thai Ground Pork Salad

  • 1 pound ground pork
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • 1 large jalapeño, minced
  • juice of 1 lime
  • 2 Tbsp Asian fish sauce
  • 2 tsp agave
  • 2 tsp sriracha
  • 1 Tbsp olive oil
  • 1 bunch cilantro, chopped
  • 1/2 cup mint, chopped
  • 1 head Bibb lettuce
  • 1 red pepper, thinly sliced
  • 1/2 cucumber, thinly sliced

1. Mix the pork, garlic, shallots and jalapeño together. In a small bowl, whisk the lime juice, fish sauce, brown sugar and sriracha.

2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from heat and stir in lime juice mixture. Let stand for 5 minutes. Stir in herbs and season with salt and pepper. Serve with lettuce, peppers and cucumber slices for wrapping. (and some sriracha on the side if desired)

 


haiti: the market

I’m so glad that you all have enjoyed my Haiti posts: The People and The Food. Writing about my trip to Haiti has been a great way for me to reflect on my time there and always brings back so many memories!

Tuesdays are the Market days in Thiotté and it is an event that is missed only by a few. The market is complete with the expected – avocados, beans, rice and fruit.  And then there is the unexpected – the buckets of random pills, the fish sitting out in the sun and some voodoo potions. I love visiting the markets in foreign countries and I was so grateful that I got to visit a market in Haiti, it certainly did not disappoint!

Some women proudly posing with their goods


Rows of cabbage


Beans


Oranges


Beautiful Avocados


Haitian Bread


Not sure what these are – anyone know?


Fresh Coffee Beans


Fish anyone?


Seafood Counter


You’ll never guess what we had for lunch on Tuesday…


I apologize if this horrifies anyone


The voodoo potion – you can use on your husband or boyfriend to tell if they are cheating on you – not sure if this has been scientifically proven or not…


The donkey parking lot

navy bean & artichoke salad

Any recipe that includes artichokes is usually one that I will adore. And lately any recipe that includes navy beans is one that I will adore. So creamy and perfect – they add a decadent element to any meal. This comes together so fast it is hard to believe that it could be so good.

As I was reaching for the olive oil to give my salad a final drizzle the truffle oil caught my eye. I’m so glad that little bottle was at the front of my cupboard  - the truffle oil made this salad. I’m sure it would have been great with a splash of olive oil but the truffle took it over the top.

Navy Beans & Artichoke Salad adapted from Vegan Yum Yum

Heat 1 Tbsp olive oil in sauté pan. Add 1 cup beans, 1 can quartered artichoke hearts and 1 clove roasted garlic. Season with salt and pepper and heat until hot. Serve over greens and sprinkle with truffle oil (or olive oil) and a bit of fresh parmesan cheese.


 

I am loving the ideas you guys are coming up with for the Le Creuset Au Gratin dish give-away – keep them coming, the contest ends tonight at 8pm!