Check out our new partnership with HARMONY FARMS! A huge selection of specialty meats, including grass fed, air chill,free range and organic choices! Please e-mail us if you are interested in an order for Tuesday pickup. The pet food is terrific, too!
5% of every Harmony Farms order goes to stocking the Big Bear Middle School salad bar with fresh, organic Farm2Mountain produce!
Specialty T and D box for this week: $25
ROASTED SWEET POTATO AND CAULIFLOWER RICE LETTUCE WRAPS
FOR THE LETTUCE WRAPS:
1 large sweet potato roasted and mashed
1-1/3 cups to 2 Cauliflower Rice
1 ripe avocado peeled and sliced
4 leaves Romaine trimmed and shaved
GINGER ALMOND BUTTER SAUCE:
¼ cup creamy unsalted unsweetened almond butter
2 teaspoons pure maple syrup
1/3 cup +1 tablespoon light coconut milk
1 tablespoon lime juice
1 tablespoon fresh ginger peeled and grated
pinch sea salt
Cook time is estimated assuming the cauliflower rice and sweet potato have already been cooked. In order to roast a sweet potato, wash it, pat it dry, poke holes in it using a fork, and wrap it in foil. Roast it in a preheated oven at 400 degrees for 60 to 90 minutes (depending on size), until very soft. To make cauliflower rice, Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections…
With a box grater, use the medium-sized holes, or a food processor with the grater attachment, to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
Once you have your cauliflower rice, it’s easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
In a small bowl, whisk together the ingredients for the Ginger Almond Butter Sauce until well combined, thick, and creamy. Set aside until ready to use.
Prepare your Romaine or Chard leaves by chopping off the rough stem and shaving it down so that it’s flush with the leaf.
Add desired amount of mashed sweet potato to the center of each leaf, followed by about 1/3 to 1/2 cup cauliflower rice and desired amount of sliced avocado.
Fold in the edges of the Romaine or chard leaf, creating a burrito. Carefully slice in half using a sharp knife and serve with ginger almond butter sauce (Note: you can also add the almond butter sauce to the inside of the wrap).