These paleo Asian Lettuce Wraps are extra special because they are filled with fresh local California produce and meat from our local farmer’s market!
These paleo wraps are a delicious dish to create, and even better, they are quick and easy to make. Dinner in under 30 minutes!!
Do you have a local farmer’s market in your area?
I try to go to our Campbell Farmer’s Market every Sunday. It is one of the larger markets in our area and it is one of my favorite things to do each Sunday.
Did you know that California farmers grow nearly half of the fruits, nuts and vegetables grown in the U.S.?
And what I love most is that every farmer has a story. Farmers are hard working real people. They get up early to harvest their crops, regardless of the weather, and work long hours. They show up at the farmer’s markets, not only to sell their produce, but to build relationships with those of us shopping.
This past Sunday was rainy, and still our farmer’s market was full of vendors.
I love to stop and talk to the people working in the booths. The first booth I went to was filled with tiny heads of cauliflower. Because of all of the rain, the farmer had to harvest his cauliflower a lot earlier than he planned. If he didn’t harvest early, he would have lost his crop. I bought four heads of his cauliflower and it was so incredibly tender and fresh.
The daffodil farmer shown above; this is his last week at the farmer’s market because his harvest season is over. Did you know there is a farmer at the strawberry booth who takes incredible photographs? The farm owner showcases his work on the cardboard 3 pack boxes the strawberries are sold in. (Just look below to see his latest photo.)
Each farmer has a story, and I could talk for hours. I love to ask how they prepare certain vegetables…I get the best tips from farmers :-).
California is the nation’s top nut producer. For example, California grows 100% of the United State’s supply of almonds. Did you know that California is also the country’s No. 1 milk producer and the leading producer of butter and ice cream? (Our family loves the raw milk we pick up at our farmer’s market each week.)
The food that is grown in California drives the state and U.S. economy, and overall is a vital part of our local communities. California farming and ranching generates more than $100 billion in annual economic activity for our state. Not to mention, California farming is also one of the largest employers in our state.
I am helping build awareness about local California produce, meats and nuts as a part of Cultivate California.
We may be getting a lot of rain now, but for the past few years, California has been suffering from a record drought. It has been more important than ever for California farmers to use water wisely. California farmers and ranchers are consistently looking for innovative ways to use water responsibly to put food on the plates of Californians.
Without water for California farms, we wouldn’t have fresh food available. California’s farming and ranching community is highly aware of the need to make the most of our natural resources and are committed to using water efficiently and responsibly.
I had so many great recipe ideas when I headed out to the farmer’s market this week, but when I found some incredible heads of red tipped butter leaf lettuce I knew I had my inspiration.
I haven’t had Asian lettuce wraps since my last visit to P.F. Chang’s…and I missed those delicious wraps. And even better, these are ready in under 30 minutes!
In shopping for the wrap ingredients, I found organic ground pork at my favorite meat CSA, Prather Ranch. (We actually get a box of meat as a CSA from Prather Ranch every month, but with a growing teenage boy, I still stop by their booth to pick up meat after we run out.)
Carefully separate the lettuce leaves and wash.
Cook the meat and the veggies together.
Gluten Free Asian Lettuce Wraps
- 1 head butter leaf lettuce
- 1 pound ground pork ground beef or turkey also work great
- 7-8 shiitake mushrooms sliced
- 2 small zucchini or 1 large, sliced
- 1 leek sliced thinly
- 1 tablespoon olive oil
- 1 carrot grated for garnish
- 1 scallion sliced for garnish
- For Marinate:
- 1 tablespoon tamari
- 1 tablespoon hoisin
- 1 tablespoon sake
- 1/2 teaspoon honey
- For Dipping Sauce:
- 1 tablespoon hoisin
- 1/4 teaspoon chili paste
- 1 teaspoon tamari
- 1/2 teaspoon sesame oil
- 1 tablespoon warm water
In a small bowl, add marinade ingredients.
Mix and set aside.
In a skillet, heat olive oil and add leeks.
Cook one minute.
Add ground pork, zucchini, and shiitake.
Cook until done.
Cook an additional 2-3 minutes.
Carefully wash and separate butter leaf lettuce leaves.
Dry in a salad spinner.
Mix up dipping sauce ingredients in a small bowl.
Lay out lettuce leaves.
Add meat mixture, carrot and scallion.
Drizzle with dipping sauce and enjoy!
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.