Thank God it’s a new week! Last week may have seemed quiet around here, but there was actually a lot going on. Thanks to a new, more modern server, this website is now functioning like it’s 2017. I believe everything is functioning OK at this time, but if you notice anything odd, such as sites that aren’t loading properly or features that aren’t working, please let me know.
Although acronyms and technical jargon are still circling in my head, last week wasn’t entirely out of the loop. Sweet Peas Meals, a wonderful new menu planning service, was just established by my friends Maria and Jessica. Check it out without a doubt.
When Nordstrom’s major yearly sale began, I was also working on the website early in the morning, so I purchased some useful goods for my family’s impending trip to Glacier National Park, including this warm vest, more SmartWool socks (the greatest), and those leggings that everyone raves about (those are affiliate links). In my August roundup, I’ll give an update on what stands out.
Am I the only one that looks forward to receiving packages in the mail like it’s Christmas? It is timeless. Anyway, I’ll stop chit-chatting and let you in on what I was going to tell you about the vegetable lettuce wraps I promised you last week. You’re looking at a crisp butter lettuce leaf covered with edamame hummus, sesame-soy soba noodles, and quickly pickled vegetables, but it may be difficult to tell from the pictures.
Also read: Mexican Green Salad with Jalapeño-Cilantro Dressing
These lettuce wraps taste even better than they appear and are simple to create. They would be ideal as an appetizer or light dinner throughout the summer at your next gathering. Simply keep the various components separate in the fridge and assemble everything just before serving if you intend to have leftovers.
I hope these pictures do these brilliant colors justice because it was difficult for me to capture them all in one picture. Please use the hashtag #cookieandkate to tag me in your results on Instagram.
INGREDIENTS
- 2 butter lettuce heads (also called Boston or Bibb lettuce)
- 12 ounces of edamame hummus in 1 1/2 cups (plain hummus is good, too)
- three cups of crisp, finely cut veggies (I like 1 cup each purple cabbage, carrot and radish)
- rice vinegar, 1/4 cup
- 4 grains of salt
- Soba noodles, 4 12 ounces, plus 1/4 cup of thinly chopped green onions (from about 1 small bunch)
- 2 tablespoons of sesame seeds, preferably black, with some extras for decoration
- 2 teaspoons of toasted sesame oil and 2 tablespoons of low-sodium tamari or soy sauce
INSTRUCTIONS
- For the soba noodles, start a pot of salted water on the stovetop. From each head of lettuce, carefully remove 12 unbroken leaves and place them aside (save the smaller leaves and use them in a salad).
- Meanwhile, put the sliced vegetables, vinegar, and salt in a larger bowl and stir to incorporate. Allow the mixture to marinade for at least 10 minutes while occasionally stirring.
As directed on the package, cook the soba noodles just until they are al dente (usually about 4 minutes). After draining the noodles, put them back in the pot and turn off the heat. Stir in the sesame seeds, green onions, tamari, and sesame oil. Place aside. - Spread a dab of hummus over the center of each lettuce leaf before putting the lettuce wraps together. Soba noodles and pickled vegetables are added on top. If preferred, add a small sprinkle of more sesame seeds before eating.