sage brown butter + cheddar skillet cornbread.

I’ve been thinking about Thanksgiving sides. I mean, the holiday is less than two weeks away (what??), and aren’t we all hyped about the dinner for the sides? Don’t get me wrong, I love the turkey, smattered with cranberry sauce, but the sides always to tend to steal the show. If you serve this dressed-up-in-its-Sunday-best cornbread, you’ll steal the show, too!

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Cornbread is one of my favorite side dishes to make, and it’s so easy! It saddens me that it’s often regulated to buffets and as a throwaway to chili. Not so! There are so many ways to make it; Northern recipes often call for a bit of sugar, where Southerns would balk at such a thing. Or so I hear… you can find recipes with the inclusion of creamed corn, fresh corn kernels, jalapeños, peppers, you name it! And cheese. Mm. You do not need to ever reach for the boxed mix AGAIN.

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I took a decidedly autumn twist by the inclusion of sage butter (<– when is this ever a bad thing?), and cheddar cheese. Don’t like or have cheddar? Use anything you like! Parmesan? Fontina? Monterey Jack? Sure! I use a coarse ground cornmeal, I love the texture in the finished bread. If you prefer a smoother texture, use a fine ground cornmeal. Make sure to preheat your cast iron skillet – the sizzle and toasty/golden brown edges are not to be missed.

Serve this anytime you’d serve bread, and enjoy!

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sage brown butter + cheddar skillet cornbread.
adapted from Bobby Flay. 

ingredients
1.25 cups yellow cornmeal
3/4 cup white whole wheat flour
2.5 teaspoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
2 large eggs
1 cup non-dairy milk
3 tablespoons unsalted butter
2-3 sage leaves
3/4 cup cheddar cheese, grated

directions
Preheat the oven to 425 degrees. Put an 9 or 10 inch cast iron skillet in the oven for 10 minutes.

In a different skillet, combine the butter and sage leaves over medium heat, stirring occasionally, until the butter is melted and begins to darken, and the sage leaves are dark and crinkly, about 5 minutes. Remove from heat and set aside, removing the sage leaves.

In a mixing bowl, stir together the cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk the eggs, milk and melted and cooled sage butter. Add the egg mixture to the dry ingredients and mix together until just combined. Do not over mix.

Remove the cast iron skillet from the oven (carefully!), and spray with nonstick cooking spray or brush with additional butter. Scrape the batter into the hot pan (it will sizzle) and bake for 12-15 minutes, or until lightly golden brown and cooked through.

Let cool in the pan for 10 minutes and then serve.

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gluten free yukon gold potato latkes.

I know I am posting this way in advance of Hanukkah (the holiday in which latkes are served), but when faced with an oversupply of potatoes and leftover applesauce and sour cream, I knew I just HAD to make them. As a bonus, these are gluten free, too!

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I LOVE latkes. These are insanely simple, thanks to ingredients of just potatoes, a small onion, eggs, salt, pepper, and some rice flour. The most important part of making latkes is to squeeze as much moisture as possible out of the shredded potatoes. I like to rinse them in cold water while I whisk the eggs, flour, salt and pepper together. Then I pile all of the grated potatoes into a cheesecloth or clean kitchen towel and squeeze, adding the dried potatoes to the egg mixture and proceeding with the recipe.

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In a method similar to these fish cakes, I form the latkes and then pop the tray into the freezer for 10-15 minutes, while the oil heats up. I find this, along with using a metal fish spatula, really makes a difference in the latkes holding their shape.

Latkes can be served in any way your heart desires, but I like to serve them traditionally, with some applesauce and sour cream. Smoked salmon is divine also, if you’re feeling extra fancy!

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yukon gold potato latkes.

ingredients
2 pounds yukon gold potatoes, grated
1 small onion, grated
2 eggs
2 tablespoons white rice flour (or AP if not gluten free)
1 teaspoon sea salt
1/2 teaspoon black or white pepper
1/3 cup grapeseed oil
applesauce, to serve
sour cream or creme fraiche, to serve

directions
Using a food processor fitted with the grating blade or a box grater, shred the potatoes and the onion. Add these to a strainer lined with cheesecloth and rinse with cold water (this will help remove some of the starch). Using your clean hands, press the potato mixture to release the moisture, and then twist the cheesecloth and squeeze, pulling out as much moisture as you can.

In a large bowl, whisk together the egg, rice flour, salt and pepper. Add the squeezed potatoes to the bowl, and mix together until well combined. Form into tablespoon sized balls, and then flatten slightly with the palm of your hand, setting them on a cutting board or tray. Put the tray in the freezer while you heat the oil.

Heat 1/3 cup oil into a large stainless steel or cast iron skillet over medium heat. Once the oil reaches 375 degrees, add the latkes 3-4 at a time, depending on the size of your skillet (make sure not to crowd the pan). If you do not have a thermometer, use a toothpick or a cube of bread to gauge the heat of your oil — if bubbles form around the toothpick or the bread cube sizzles, it’s ready.

Cook the latkes for 2 minutes per side, or until lightly golden brown, flattening slightly with the spatula as they cook. Remove to a platter lined with paper towels, and sprinkle with sea salt.

Serve immediately with applesauce and sour cream.

Makes 15-18 latkes. *Please use organic ingredients wherever possible* 

NOTES: Although these are best served immediately after cooking, you can make ahead. To reheat, preheat an oven to 425 degrees and cook the latkes in the oven for 5-10 minutes. They will be darker from the oven, but they also become nice and crispy.

dijon tilapia fish cakes with baby arugula.

Today we’re having fish cakes! Tilapia cakes, to be exact. Why should crab cakes have all the fun??

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This recipe is lovely because it can do triple duty: a fresh first course? An elegant yet simple lunch? A light dinner? Check, check, and CHECK.

The key to successful fish cakes is to chill the cakes for thirty minutes minimum after shaping the patties. You may find that the patties are a little wet when you form them, but you’ll be amazed once you’ve let them hang out in the fridge. They really set up nicely, and will not fall apart during the cooking process; which I think is the biggest issue people (myself included, countless times) have when they try to make any type of fritter or cake. Letting them chill for 30-60 minutes is absolutely essential to the success of this recipe. When cooking them, you can press down gently with your spatula to ensure an even browning; I did not do this on my first two cakes, as I was curious about them holding their shape but once they did, I lightly flattened the subsequent patties, as it makes for a prettier presentation.

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See how the bottom cake is unevenly browned? That was my test cake. 🙂

I used 2% greek yogurt in place of mayonnaise, and whole wheat panko instead of white. Both of these swaps up the nutrition and lower the calorie count, so you can feel even better knowing how healthy these are.

I served these with baby arugula tossed with a quick french vinaigrette (recipe below) and a squeeze of lemon: easy and elegant!

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dijon tilapia cakes with arugula. 

ingredients
1.25 pounds tilapia filets
1/4 cup olive oil plus 1 teaspoon
1/2 cup 2% plain Greek yogurt
1 tablespoon dijon mustard
2 eggs
3 tablespoons chives, thinly sliced
1/2 teaspoon cracked black pepper, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon lemon zest
3/4 cup whole wheat panko
6 ounces baby arugula
3 tablespoons red wine vinegar
2 teaspoons dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4-6 tablespoons extra virgin olive oil (I tend to use 4, but go up depending on how acidic you like your dressings)

directions
Preheat oven to 350 degrees. On a baking sheet lined with aluminum foil and sprayed with nonstick spray, place each tilapia filet on the sheet and sprinkle with 1/4 teaspoon each sea salt and pepper and drizzle with the teaspoon of olive oil. Bake for 10-12 minutes or until cooked through (opaque all the way through). Let cool and using a fork, break into medium flakes. 

In a mixing bowl, add the yogurt, dijon mustard and eggs and whisk to beat the eggs and combine the mixture. Add the sliced chives and stir to incorporate. Add the flaked fish, panko, remaining salt and pepper and lemon zest and fold in to incorporate.

With a cutting board near you, form the mixture into eight cakes (about 1/4 cup each). Do not overwork; the mixture will feel wet. Place the cakes on the cutting board and place in the refrigerator. Let chill for at least 30 minutes, preferably 1 hour.

Heat a cast iron skillet or other heavy bottomed pan over medium heat. Add 2 tablespoons of oil and add half of the cakes (this will depend on the size of your skillet; I was able to cook 4 at a time in 2 batches). Cook for 3-5 minutes per side, pressing gently to slightly flatten. When the cake is ready to flip, it will easily move. Once golden brown on each side, remove to a plate and continue with the next batch, adding the remaining oil.

While the cakes are cooking, make the salad dressing. In a jar or small bowl, whisk the dijon mustard, vinegar, salt, pepper and oil. Taste, and adjust seasonings as needed. Toss with the arugula.

Divide the arugula amongst four plates and top each with two cakes. Serve immediately. Serves 4 as a main, 8 as an appetizer.

*Please use all organic ingredients wherever possible* 

potato crusted kale + bell pepper mini quiches.

I love savory egg dishes. I also love recipes that can serve as the starting point for a wide variety of ingredients. This aptly named stir fry, anyone? As someone who lives alone, I often end up with odds and ends of ingredients, and I always have produce that is hanging out in my crisper. As a die hard vegetable lover, I can sometimes get overzealous and purchase more than I can consume at peak freshness. Quiches and frittatas to the rescue! And in my way, I’m lightening up the quiche by replacing the pastry crust with a potato one. Instantly lighter, healthier, and now it’s gluten free… hooray!

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The potato crust is very simple to make, but it is essential that you squeeze out as much moisture as you can prior to adding to the muffin tins, which have been well-coated with cooking spray. This is also incredibly flexible. Don’t like kale? Use spinach! Have asparagus or broccoli to use up? Toss it in! Prefer goat cheese or cheddar to parmesan? Go for it! The possibilities are endless.

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I love using the muffin tins; automatic portion control and it makes them so portable which is great for grabbing on the way to work or school in the morning. These can be served warm, cold, or at room temperature, making them ideal when you’re on the go!

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mini potato-crusted kale + red pepper quiches.

ingredients
1 large russet/baking potato, shredded/grated
1 teaspoon olive oil
nonstick cooking spray
3 whole eggs plus 2 egg whites
scant one cup of nondairy milk
1 ounce parmesan cheese (or any cheese you prefer)
1/2 red bell pepper, seeded and diced
2 cups curly kale, sliced thinly
1/2 teaspoon garlic powder
1/2-3/4 teaspoon sea salt
1/4-1/2 teaspoon black pepper
pinch of crushed red pepper* optional

directions
Preheat the oven to 400 degrees. Using a food processor or large hole box grater, grate a large russet potato that has been washed but not peeled. Add the potatoes to a clean, dry kitchen towel and squeeze as much water/moisture as possible from them. Season with a pinch of sea salt or pepper. Spray 9 cups of a muffin tin well with nonstick cooking spray and add about two spoonfuls of the potatoes to each tin, making sure to have the bottom and 3/4 of the sides of the tin covered with potatoes. Bake for 20 minutes, or until the potatoes are lightly golden brown. Remove from oven and set aside.

While the potatoes are cooking, heat oil in a large skillet over medium high heat. Add the bell pepper and saute for a minute or two and then add the kale. Reduce heat to medium and stir occasionally, until kale has wilted slightly, about 3 minutes. Remove from heat.

Make the custard: In a large bowl, whisk together the eggs, egg whites, milk, cheese, salt, pepper, garlic powder and red pepper, if using. Once the vegetables have cooled slightly, add them and mix well.

Divide the mixture evenly amongst the muffin tins, being careful to not fill over 3/4 of the way (you may have a touch leftover). Bake for 15 minutes or until eggs are set. Let cool for 5 minutes.

Run a kitchen knife around the edges of the cups to pop them out of the tin. Makes 9 quiches.

*Please use organic ingredients wherever possible* 

 

roasted sweet potatoes with lemongrass creme fraiche.

I was recently gifted an absolutely delightful cookbook, titled Plenty. It is the cookbook from the restaurant Ottolenghi, and it is a vegetable-centric tome. It was purchased because the gifter said “I saw this artful, complicated, ridiculous photo on the cover, and it just knew you would appreciate it”. And I do! The book is organized by vegetable/vegetable family, and there are so many amazing recipes. Today I bring you one from that book: roasted sweet potatoes with lemongrass creme fraiche. YES!

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Doesn’t that just sound delicious? We are taking the roasted sweet potato, a standby item in my kitchen, and amping it up with a dusting of ground coriander for spice, and pairing with this utterly fragrant sauce on the side. You guys. Lemongrass is like if lemons and limes got together and had a very elegant baby. Pairing it with spicy ginger, citrusy lime and the creamy, velvety and slightly sour taste of creme fraiche? Forget it. Divine. You can absolutely use 2% plain greek yogurt in place of the creme fraiche if you either can’t find it, or are looking for a more affordable option.

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I apologize for the photos you guys, it was super rainy and dark on the day I made them, but they were too good not to share! These lasted about 5 minutes in my home, and I’m willing to bet the same goes for you! Serve these up as an appetizer for entertaining, or as a main dish with a little baby arugula on the side drizzled with olive oil. So simple!

roasted sweet potatoes with lemongrass creme fraiche.
recipe from Ottolenghi cookbook, Plenty. 

ingredients
3-4 sweet potatoes equaling 2 pounds
1.5 teaspoons ground coriander
1 teaspoon sea salt
2 tablespoons coconut or grapeseed oil
3/4 cup creme fraiche (can sub 2% plain greek yogurt)
1 inch fresh ginger, peeled and minced
1/2 lemongrass stalk, very thinly sliced
zest and juice of one lime
dash of sea salt

directions
Preheat the oven to 400 degrees. Wash sweet potatoes and dry thoroughly. Slice each potato into spears, cutting each potato in half lengthwise, and then cutting each half into 6 even spears. Add cut spears into a large bowl and add 1.5 teaspoons of coriander, sea salt and oil. Mix well and add seasoned potatoes to a large rimmed baking sheet.

Roast in oven for 20-25 minutes, turning the potato slices after 10-12 minutes.

While the potatoes are roasting, assemble the sauce. Add the creme fraiche, lemongrass, ginger, lime zest and juice and mix well. Taste, and add the sea salt, adding more if needed.

Once potatoes are fork tender and crisp, add to a plate, being sure to only set them in a single row (piling will steam them, and cause the roasted potatoes to soften) and serve with the creme fraiche immediately.

Serves 4 as a side/appetizer.

*Please use organic ingredients wherever possible* 

heirloom tomato + caramelized onion puff pastry tart.

As promised, I’m back! With the sunniest, freshest, and most delicious recipe that is almost absurdly simple. It’s savory tart time.

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After my return home from Hawaii (boo), I was excited to get back into my kitchen. I ate the most delicious food while away, but I do miss cooking while traveling. I hit up my local public market over the weekend, and found these gorgeous heirloom cherry tomatoes. Coupled with fresh basil, I knew I wanted more than the obvious caprese salad, as enticing as those are. I wrestled with the idea of making a galette, but the notion of rolling out pie dough was too much to handle on this lazy Sunday. I decided on prepared puff pastry – so simple to use, elegant, and deceptively light (hint: it’s not! We have to live).

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I thaw my puff pastry for about 30-40 minutes on a cutting board at room temperature before I plan to use. This allows for just enough time to thaw, but the pastry needs to still be chilled. Too warm and it gets gluey. Yuck.

Simply unroll when it’s ready (don’t force it!) and lightly brush with a touch of olive oil. We are then going to add a light coat of shredded fontina (any mix of good melting cheeses will do – gruyere would be a great option, as well as shredded mozzarella or an Italian blend), then the lightly caramelized onions (so much yummy sweetness!), and then the halved tomatoes. A quick bake for 20-25 minutes, and then top with fresh basil. The tomatoes will retain their juicy freshness, and the sweetness of the onions and basil are the perfect compliments.

This is a beautiful appetizer or light lunch that is wonderful warm, at room temperature, and cold! In fact, I’m eating it out of the fridge right now. Enjoy!

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heirloom tomato tart with caramelized onions.
adapted from Martha Stewart. 

ingredients
1 square sheet prepared puff pastry, thawed according to package directions
8 ounces cherry heirloom tomatoes, halved (can also use regular cherry tomatoes)
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
3/4 cup fresh basil
1/2 cup shredded fontina cheese (can use a mix of fontina, mild white cheddar, gruyere)
1/4 cup grated parmesan
3 tablespoons olive oil, divided plus more for drizzling
1.5 teaspoons sea salt, 1/2 teaspoon reserved
1/2 teaspoon fresh black pepper

directions

Halve the cherry tomatoes and place in a colander/fine mesh strainer that is situated over a bowl. Sprinkle with one teaspoon of sea salt, and gently stir. Let sit for 30 minutes, stirring once halfway through. Discard any liquid that collects in the bowl (this helps keep the tart crisp and not too wet).

While tomatoes are sitting, heat remaining two tablespoons of olive oil in a large nonstick skillet, add the sliced onions, and cook over low-medium heat. Cook, stirring often, for 25-30 minutes, until onions are golden and soft and fragrant. Turn the heat down to ensure no browning.

Once puff pastry is defrosted, brush with 1 tablespoon of olive oil. Top with 1/2 cup cheese, caramelized onions, and tomatoes. Sprinkle with parmesan cheese, drizzle a little of olive oil, and top with remaining salt and pepper.

Bake at 425 degrees for 20 minutes, checking after 15. Remove once golden brown and top with basil. Let rest for 5 minutes before cutting.

Serves 4 for lunch, 8 for appetizer.

**Please use organic ingredients**

 

 

spicy sweet potato latkes.

Hi there! Today we’re celebrating Hanukah here at PTL. For once I’m actually ahead of the game and posting this in ample time of the holiday. This year Hanukah falls on December 24th, and goes through the week between Christmas and New Year’s Day. What a festive end to the year!

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The pinnacle food of Hanukah is the latke. If you’ve never had latkes, let me implore you to try them. They are incredibly simple to make, and mine are an easy twist on the classic. As latkes are cooked (pan fried, actually) in a whole mess of oil, I decided to up the nutrition profile slightly by using sweet potatoes. Now I could have very easily lessened the amount of oil here, but since Hanukah is about celebrating the miracle of the oil lasting eight days and nights (among other things!), we’re going full speed ahead here.

Because I like spicy with my sweet potatoes, I added in a healthy amount of hot sauce (about 1.5 teaspoons/20 dashes). It’s A LOT of potatoes, so these only ended up with a mild kick. Scale up and down to your preference.

It’s VERY important to not skip the salting and draining process of the shredded potatoes. We want crispy latkes, and removing excess moisture is paramount to that process. Once you’ve cooked the latkes, remove them to a paper-toweled plate to drain off any excess oil. Then place them in a warm oven (200 degrees) on a baking sheet with foil or parchment paper. Do not stack them — remember, crispness is the goal!

You can make these ahead, to reheat from refrigerated simply place them in a 450 degree oven for 5 minutes, turning once halfway through, checking to ensure they don’t burn. Serve.

Happy Hanukah!

spicy sweet potato latkes.
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ingredients
2 medium sweet potatoes, peeled
1 medium russet potato, peeled
5 scallions, thinly sliced
10-20 dashes hot sauce (use chile-garlic paste, Sriracha, Frank’s Red Hot, your favorite)
1 teaspoon sea salt + 1/2 teaspoon
1 teaspoon black pepper
2 eggs, whisked
2/3 cup unbleached flour

directions

Shred the potatoes using a food processor fitted with the grating blade (alternatively, you can use the large hole side of a box grater for a real workout!). Add the shredded potatoes to a fine mesh strainer that it sitting a top a bowl. Sprinkle the potatoes with a teaspoon of sea salt and mix together. Let sit for 10 minutes. After 10 minutes, use a wooden spoon to push the mixture down and to the sides of the strainer to push any moisture out. Less moisture will yield crispier latkes, which is what we’re going for.

In a large bowl, add the salted potatoes, scallions, hot sauce (to your preference, 10 dashes of Frank’s Red Hot was about 3/4 teaspoon), black pepper, sea salt and mix. Add in whisked eggs, and mix to combine, Finally, add in 2/3 cup flour, and mix gently to combine, ensuring no pockets of raw flour remain. With clean, damp hands, form into 2.5 inch patties (about 1/4-1/3 cup of mixture)

Heat about 1/2 inch of grapeseed or avocado oil over medium/medium high heat in a large, deep skillet. Fry the latkes in batches, cooking about 3 minutes per side, making sure that the oil isn’t too hot (above 350 degrees). If the oil is too hot, the latkes will burn before the middle is cooked.

Drain onto paper towels, and place into warmed oven until ready to serve. Serve with applesauce and sour cream.

Makes about 18-20 latkes.

**Please use all organic ingredients wherever possible** 

the best hummus ever.

That’s a bold statement. The best hummus. Ever. But, let me tell you, the taste of this hummus is INSANE.

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Let me tell you a fairy tale. Once upon a time, I didn’t like hummus. It was a strange time. Then one day, a boyfriend made hummus, his favorite recipe. I was hesitant, but once I dipped fluffy pita into that smooth, creamy, garlicky dip, I was S.O.L.D. It also ruined any future hummus eating experiences. You see, once I was saw the light, I always compared all hummus to that first, homemade recipe. Sure, there was good hummus to be found in restaurants, and maybe, just maybe at the grocery store, but my heart belongs to that recipe. Now, that boyfriend and I are no longer, but you better believe I asked for that recipe! Good thing we remained friendly. Thanks to K., I can share with you.

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I think the secret is the addition of plain yogurt. The original recipe calls for regular, but I’ve used greek with success. The yogurt makes it extra creamy, smooth and adds a richness that is not to be missed. Now this recipe is decidedly garlicky, so make sure you (and whoever you’re eating it with!) are big ol’ garlic fans like I am! At least garlic is insanely healthy, so you can feel even better about eating this already good for you dip!

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I served it with sliced cucumbers here, but you can pair with pita, veggies, a spoon (we’re a judgment free zone here), and prepare for hummus nirvana.

the best hummus.
courtesy of K.

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ingredients
1 and a half cans of chickpeas, drained (21 ounces)
3-4 garlic cloves
3 tablespoons tahini
5 ounces plain Greek yogurt
6 tablespoons fresh squeezed lemon juice
3/4 teaspoon cumin
2 tablespoons extra virgin olive oil

directions
Rinse the chickpeas and add them to a food processor. Add the garlic cloves and puree 10-20 seconds. Scrape the bowl. Add the tahini, yogurt, lemon juice and cumin and puree until smooth. You may need to stop and scrape the bowl to ensure everything is well combined.

While the processor is running, stream in the olive oil. Once mixed in, pour into a serving bowl, cover with foil/plastic wrap and refrigerate for at least an hour before serving. This resting/chilling time will allow for the flavors to combine.

Serves 6-8 as an appetizer. Keeps for 3-4 days covered tightly in the refrigerator.

**Please use organic ingredients wherever possible** 

mu shu chicken lettuce wraps.

Happy Saturday friends! I don’t know if it’s the unseasonably warm weather (high 40s today!) or what, but I just cannot seem to wrap my head around the fact that Christmas is in twenty days. TWENTY. And I’ve bought exactly one gift so far. And not a single decoration has seen the light at my place. I’m telling you, every. year.!

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Despite my unpreparedness for the upcoming holidays, I did make a dish recently that is not only super simple and delicious, it would be perfect for holiday parties! I made these lettuce wraps as a weekend lunch, but depending on the size of your lettuce leaves, this could easily be a great option at a cocktail party for a light appetizer. Fill a serving dish with the cabbage/chicken mixture, and a plate piled high with lettuce leaves, and let guests serve themselves! It would make a great, light option amongst all the heavier holiday goodies, and these are gluten free as long as you use tamari and GF hoisin sauce. The sauce strikes a nice balance between sweet, savory, salty and tangy. Because we’re swapping the lettuce for the traditional pancake, 3 of these wraps come in at under 200 calories. Perfect justification for another glass of champagne. Hey, it’s the holidays!

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These are great for busy days/nights, because they come together in under a half an hour, and you can use leftover rotisserie chicken. If you want to make the chicken from scratch, either poach the chicken breasts or simmer in a deep skillet covered with a splash of chicken stock until cooked through.

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I hope you try these and enjoy them as much as I did!

mu shu chicken lettuce wraps.
inspired by cooking light.

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ingredients

3 tablespoons tamari or soy sauce
1.5 tablespoons dry sherry
1.5 tablespoons dark sesame oil
1.5 tablespoons gluten free hoisin sauce (Wok Mei is a good GF brand)
1.5 teaspoons rice vinegar
1 tablespoons garlic, minced
1.5 tablespoons fresh ginger, minced
4 cups shredded cabbage + carrots (I used a 14 oz. package of coleslaw mix)
2 small chicken breasts (about 8 ounces), cooked and shredded
1/2 cup scallions, sliced, divided
2 heads baby romaine, leaves separated
1/4 cup chopped cashews (optional)

directions

Combine the tamari, sherry, hoisin, vinegar and sesame oil in a small bowl.

Heat a large skillet over medium high heat and swirl one tablespoon of grape seed oil to coat the pan. Add the ginger and garlic and cook for 30 seconds, being careful not to brown/burn. Add cabbage mixture and soy sauce and cook for 1 minutes, stirring frequently. Add cooked chicken and 1/4 cup of the scallions to the pan and continue to stir and cook, until cabbage is just barely wilted.

Transfer mixture to a serving bowl and garnish with remaining scallions. Serve with baby romaine or Bibb lettuce leaves. Garnish with cashews if desired.

Serves 4 as a main dish, 8 as an appetizer.

**Please use organic ingredients wherever possible**