Kathy Demler

Last Saturday, Sarasota Downtown Farmer's Market...Jim and I were ready to fold up, load up and head to State Street Eatery where we always go at the end of the market day to lunch and enjoy a Bloody Mary with a few friends.  Our pal and advisor extraordinaire, Devin Rutkowski, showed up with the most delectable, delightful container of "stuff" just perfect to wrap in our left over romaine.  Thought you might enjoy this recipe shared with us by Devin...a light, refreshing Thai spring roll like veggie wrap!


4 boston lettuces

4 T honey

2 T soy sauce

1 clove garlic chopped

1 inch piece ginger peeled, grated

1 T sesame seeds

1 T sesame oil

1 cup walnuts

1/2 c celery, 

1/2 c diced carrots

1/2 c diced red pepper

1/4 c scallions

1/2 c cilantro

1/2 chopped red chile

salt and pepper 

Pull letttuce leaves apart and set aside.

Place honey, soy sauce, garlic, ginger, sesame seeds, and sesame oil into food processor and process to combine.  Add nuts, vegetables, cilantro and chile to the processor and process until evenly chopped.

Arrange with the bean sprouts, grated carrot, and cilantro leaves and serve with sweet chile sauce.



1 - 2 red chiles chopped

3/4 c sugar

1 c rice vinegar

2 garlic cloves chopped

1 inch piece of ginger, peeled and chopped

1 t salt  

Put the chiles, sugar and rice vinegar into a small saucepan.  Cook over low heat, stirring until the sugar dissolves.  Bring to a boil and reduce the heat to simmer.

Add the garlic and ginger and cook for 15 minutes until the chiles are soft.  season with salt to taste.

Process with a stick blender, and serve with the lettuce wraps.


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