Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

RECIPES

Spicy Stuffed Lettuce Leaves

Mary Taylor

This dish is wonderful in summer served at room temperature for picnics or as a light evening main course. It is also lovely warm and you can make it more or less spicy and sweet according to taste and the rest of the menu.

This dish is wonderful in summer served at room temperature for picnics or as a light evening main course. It is also lovely warm and you can make it more or less spicy and sweet according to taste and the rest of the menu.

yield: 6 servings | prep time: 30 minutes |cooking time: 15 minutes


ingredients

  • 1/3 cup low sodium tamari
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey or agave (or more to taste)
  • 1 teaspoon minced garlic, minced
  • 2 teaspoons minced ginger
  • 1-2 Thai or Habanero peppers, seeded and minced
  • 1 ½ cups finely diced carrots
  • 1 cup finely diced mushrooms
  • ½ cup finely diced celery
  • ¼ cup finely diced jicama
  • 1 ½ cups chopped, toasted, unsalted cashew nuts (or use other nuts)
  • 12-15 butter lettuce leaves

directions

  1. In a small mixing bowl, combine the tamari, vinegar, honey, garlic, ginger and minced pepper. You may add more or less pepper, depending on how spicy you want the dish to be. Stir well and set aside. This marinade may be prepared several days in advance if stored, covered, in the refrigerator.
     
  2. Place the carrots and mushrooms in a 10-inch skillet. Add the marinade and bring to a boil over medium high heat. Reduce the heat slightly and cook, stirring frequently until carrots and mushrooms are tender, about 8 minutes. Add the celery and continue to cook for only another minute or two to marry the flavors.
     
  3. Remove the vegetable mixture from the heat to stir in the jicama and nuts.
     
  4. To serve, line a platter or individual plates with lettuce leaves. Place the vegetable mixture in the center of the leaves.
     
  5. Guests can prepare their own appetizer by spooning filling into individual lettuce leaves, then wrapping the leaf around the filling to eat as a hand-held snack.