If you’ve got some leftover cooked hamburger or leftover cooked sausage on hand, here’s an easy 10-minute lunch idea!
A couple weeks ago, we had a delicious dinner at Lemongrass: Taste of Vietnam in Old Town. We ordered a couple appetizers, one of which was “Crabocado” – a perfect avocado stuffed with lump crab and drizzled with a Sriracha cream sauce. All four of us — two of us spice wimps, two not — devoured it! Later, my husband’s side dish of green beans came drizzled with what looked to be the same sauce. This man is not a fan of green beans: he sort of likes them when I add carmelized onions and plenty of bacon. But drizzled with that sauce? He ate ’em all up!
So I’ve been trying to recreate that sauce. I doubt my ingredients are the same, but I think I got close in flavor.
What can you do with this stuff?
This salad is beautiful, and scrumptious, but it’s also super easy to throw together. You can use whatever sweet citrus you have available. I used Cara Cara oranges this time, but you could use regular oranges, blood oranges, or any kind of orange cousin: tangerine, clementine, mandarin, satsuma.
The hardest parts are slicing the avocado and citrus, but that’s not really difficult, once you see a demonstration…
If you love someone who’s living gluten-free, sugar-free, Paleo, and/or doing Whole30, here are some beautiful and creative alternatives to the usual sweets.
I list the sources, but in most cases, these were just posted on Instagram; recipes are usually not given. So consider this inspiration, and do a little googling if you want to know more.
I picked up this idea from food writer Mark Bittman: he calls them “tiny pancakes.” (Here’s his original recipe.) It was born out of wanting to make himself something quick to eat, and finding some leftover scallops on hand. Don’t worry; you don’t need scallops to make this! Just about any leftovers will do, and you could do this for breakfast, lunch or dinner. Or brunch. Or appetizers. Or a midnight snack.
This chicken quesadilla is one of my all-time favorite pre-Paleo dishes, because as I said in my original post, it’s:
…one of my go-to recipes when I realize too late in the day that I haven’t planned dinner…. I love it because it’s a few simple things I can throw together and have dinner on the table in 20 minutes or less. Also, there’s very little measuring involved.