Holy moly of all beautiful cookbooks. The Perfect Blend by Tess Masters is simply incredible. I am not only blown away by how pretty this book is, but the Shiitake and Asparagus Lettuce Cups are TO DIE FOR. All my favorite flavors in a drool worthy dish that I can literally eat until I explode. That lime sauce, omg…if I had a straw I’d drink it like a smoothie. It’s that good.
As I am nearing the end of writing my own book (I am so happy I could cry!), seeing this gorgeous book gets me all giddy inside. Tess did a fabulous job with this, I love the amazing flavors, the whole food ingredients and just how unique and colorful all the recipes are. It is a MUST buy! And lucky for you, Tess is not only uber talented, but she is incredibly genuine and nice and is offering a giveaway for you! See details to enter below the recipe!
But really, these shiitake and asparagus lettuce cups are amazing. Super easy to make, I suggest doubling the recipe because they go down quick! I used both cremini and shiitake mushrooms, and loved the combo of different flavors and textures. Tess really has a talent for flavor profile! I have a list of all the other recipes I must try from this book, and once my own book is done it’s game on.
Other amazing recipes from The Perfect Blend:
- Nosh On Em Nachos (Always say yes to nachos.)
- Thai Slaw (Because thai flavors, yum!)
- Sustenance Stew (Almond butter? Amazing.)
- Kale Caesar (Love a good Caesar.)
- ¼ cup 60ml fresh lime juice
- 3 tablespoons brown rice vinegar
- 1 tablespoon mirin
- 1 tablespoon Bragg Liquid Aminos gluten-free soy sauce, or tamari
- 1 teaspoon minced garlic about 1 clove
- 1 teaspoon minced fresh ginger
- 1½ teaspoons coconut sugar or other sweetener
- 2 tablespoons extra-virgin olive oil use broth for oil free
- 1 tablespoon minced garlic about 3 cloves
- 1 small green chile ribbed, seeded, and finely chopped
- 1 tablespoon minced fresh ginger
- 1 cup 72g finely chopped green onion (white and green parts)
- 6 cups 312g finely diced shiitake or cremini mushrooms
- 1 cup 110g finely diced zucchini (1?2 medium zucchini)
- 1 cup 140g finely diced asparagus (about 5 medium spears)
- ¼ cup 60ml toasted sesame oil
- 3 tablespoons Bragg Liquid Aminos gluten-free soy sauce, or tamari
- 1 ?2 cup 14g loosely packed finely chopped cilantro
- 16 large butter Bibb, or romaine lettuce leaves (outer leaves of about 4 heads)
- Pinch of red pepper flakes
- ½ cup 70g raw or dry-toasted pine nuts
- 2 tablespoons gomasio ground sesame seeds and sea salt or sesame seeds
- To make the filling, in a large saucepan, heat the olive oil over medium heat (or use broth for oil free) and sauté the garlic, green chile, ginger, green onion, mushrooms, zucchini, and asparagus for 3 to 5 minutes, until the mixture has reduced to about half the volume; gradually add the sesame oil and liquid aminos as the mixture cools. Don’t overcook or the vegetables will get mushy. Stir in the cilantro and the pine nut booster.
- To assemble, scoop ¼ cup (50g) of the filling into each lettuce leaf, drizzle with 1 teaspoon of the lime drench, and sprinkle with the gomasio booster. Serve immediately, passing the remaining lime drench at the table. These are fabulous cold, too. Chill the filling and the dressing before assembling.