by Mitch Samples

Veggie Lettuce Wraps

**Nut Allergy Alert**

½ an English Cucumber, cut into half-moons about 2 mm thick
3/4 tsp Kosher or Sea Salt
2 Tbs Olive Oil
1 C Diced Carrots or Sweet Potatoes
1 Clove Garlic, mince
1 Cup of Water, divided into 2 halves
2 Tbs Tamari or Soy Sauce
2 tsp dried sage
1 Tbs Sriracha
6 Oz “No Coco” Grain-free Cranberry Granola
2 Tbs Green Onions, chopped
1 Tbs Lemon Juice
1 Head Leaf or Bibb Lettuce
Microgreens of your choice, sunflower is excellent as is radish in this

For the filling:
-Place cucumber in bowl and toss with salt, let sit for about 10 minutes and then squeeze the water/juice out of them. Reserve the cucumbers for later and discard the cucumber juice.
-Place the oil in a hot skillet and on high heat, sauté the carrots until they begin to soften, add the garlic and sauté about a minute more.
-Add the reserved cucumbers and sauté everything together for about a minute
-Add ½ cup of water, the Tamari, Sriracha, and dried sage
-Simmer until most of the liquid is evaporated and the carrots are cooked al Dente
-Add the granola, breaking apart with a spoon, and mix everything together
-Add the remaining ½ cup of water and simmer until evaporates
-Turn off the heat and stir in the green onions and lemon juice
-Allow mixture to cool to room temperature before filling wraps

For the wraps:
Fill individual leaves of lettuce with 2 to 3 tablespoons of filling and a small amount of Micro Greens, and either roll them up like a cigar or a burrito

Note: For a more filling option you could add cooked lentils or chickpea

As always, if you have any questions ask me at the market or email me at mtsamples@gmail.com