Take a Trip

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nton-small-iconFiguratively speaking, anyway. When my wanderlust wants to whisk me away but I don’t have the time (or budget) to climb on board I turn to my cookbooks for escape. Do I feel like going to India with a simple lentil dal or is it off to Thailand tonight? Am I craving a visit to my favorite Parisian bistro or would I rather the rambunctiousness of a Roman trattoria?
 
Food can take us places we’ve never been or bring us back to places rich with memories. So think about your meals this week not just in the context of what food you’ll be putting on your plate. Factor in whether you’re feeling adventurous or nostalgic–or even a little of both–and let your meals take you where you want to go.

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Thai Chicken Larb

Larb is a type of salad made with minced or ground meat. This version uses chicken, but you could make it with duck or even pork or lamb. Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.

1-1/2 tablespoons grated lime rind
1/2 cup fresh lime juice
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons fish sauce
1-1/2 tablespoons brown sugar
1 teaspoon finely chopped serrano chile
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1-1/2 pounds ground chicken (or turkey)
2 tablespoon minced shallots
1 cup coarsely chopped fresh mint
1 head romaine lettuce (or 1 head of cabbage), leaves separated

Combine first 8 ingredients, stirring until sugar dissolves.

Heat oil in a large skillet over medium-high heat. Add chicken and shallots, and sauté 5 minutes, stirring to crumble. Drizzle with juice mixture, stirring to coat. Turn into a bowl and mix with mint. Serve with lettuce or cabbage leaves.

Serves 4