Tuesday, June 22, 2010

Summer Recipe Week! Lettuce Wraps and Sauces

I wish I had a deliscous picture for you to salivate over but I did not get pictures at the party.
Wah wah wah waaah

But I have the wonderful recipes!

Lettuce Wraps

1 head of romaine, rinsed and dried whole leaf
1 red bell pepper finely diced
1 cucumber, peeled and finely diced
2 celery stalks finely diced
1-2 avocado mashed
Take a lettuce leaf spoon on avocado, veggies and one, two or all three sauces. Roll up like a taco and enjoy, have napkins on hand.


Red Bell Pepper Sauce

2 red bell peppers
juice from a lemon
About 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

In a saute pan roast the bell peppers whole until skins are blackened. Cut into strips and place in a blender. Add salts, lemon juice and start blender on low and move to medium. Slowly drizzle olive oil while blending. Obtain a nice blended sauce not too thin.

Cilantro Serrano Sauce


1 bunch of cilantro rinsed
1 red bell pepper chopped and seeded
2-4 serrano peppers- depends on how hot you want it.
(You can always seed the peppers or use jalapeno peppers and it won't be as spicy)
juice of a lemon
Mary-Ann's Herb Salt
Mary-Ann's Seasoning salt
about 2 Tb Olive oil

In a blender place cilantro, lemon juice, red bell pepper, serrano peppers and salts.
Slowly bring the blender from low to medium. Add olive oil until a nice smooth creamy sauce.


2 cans of organic garbanzo beans not drained
juice of a lemon
1/2 cup of tahini
about 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt


In order in a blender add garbonzo beans with water, lemon, salts, and then tahini. Slowly bring to medium speed and slowly drizzle olive oil. This will make a thinner sauce than most hummus. If you like a thicker hummus add only one can with water.

Add these sauces to salad, baked potatoes instead of sour cream, or as a dip for veggies.
I love these sauces and there is something for everyone!


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