Tag Archives: lettuce wrap recipe

Summer Was Made For Smoked Salmon Lettuce Wraps

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A fun, easy, no-cook crowd-pleasing summer dish.
A fun, easy, no-cook crowd-pleasing summer dish.

When the heat of summer is on, this is the perfect dish to get dinner on the table in no time flat.

It requires absolutely no cooking — just some knife work.

It is full of freshness, crunchiness, and vibrant, good-for-you ingredients.

“Smoked Salmon Lettuce Wraps” is all that.

It’s from “The Mediterranean Dish Simply Dinner” (Clarkson Potter, 2024), of which I received a review copy.

It’s by Suzy Karadsheh, the Egyptian-born, New York Times best-selling cookbook author and creator of The Mediterranean Dish cooking and lifestyle site who now makes her home in Atlanta.

The cookbook features 125 recipes that follow her carefree philosophy that dinner needn’t always follow a formal format but can be much more free-form. Why not make an entire dinner out of mezze, such as “Cherry Tomato, Pomegranate, and Mint Salsa with Pine Nuts,” “Fried Goat Cheese Balls with Caramelized Onions, Balsamic, and Fig Spread,” and “Simple Marinated Chickpeas with Halloumi”? Or fire up the grill for “Green Goddess Chicken Kebabs” or “Grilled Shrimp Saganaki.”? Or make a one-pot meal like “Armenian Apricot and Red Lentil Soup” to enjoy with a round of crusty bread?

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A Taste of Thailand with Chiang Mai Pork Patties

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Lemongrass, garlic, shallots and so much more flavor these pork patties.

Lemongrass, garlic, shallots and so much more flavor these pork patties.

 

In summer, we can’t get enough of backyard-grilled burgers.

But for a real treat, think patties of a different sort.

Pork ones, fragrant with a profusion of fresh herbs, and enveloped not in a big bun, but swaddled in a crisp lettuce leaf.

“Chiang Mai Pork Patties” brings a taste of Thailand to you.

The recipe is by cookbook author Naomi Duguid, a Southeast Asian food expert who has traversed Asia to find authentic, traditional dishes. It’s a featured in the new cookbook, “Cooking Light Global Kitchen” (Oxmoor), of which I received a review copy. The cookbook was written by veteran cookbook author David Joachim, whom I’ve had the distinct pleasure of judging the Pillsbury Bake-Off with on a couple of occasions.

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