A guest post from Jenni:

Well that title sure is a mouthful. One delicious, sweet-and-spicy-at-the-same-time mouthful.

Dinner comprised edamame (organic–no GMOs here) that I steamed and then drenched in minced garlic and sesame oil; japonica rice (non-GMO project verified) with a miso dressing; tom kha phak (sorry, folks, no recipe for that one; I cheated and bought it!); and green-finished ground beef that I cooked Asian-style and spooned into beautiful lettuce cups. This could have easily been a 3-course meal, but we plated everything together and then just FEASTED (that’s classy talk for “pigged out”). Let’s get to the recipe sharing, shall we?

Ground Beef Asian Lettuce Wraps Ingredients

• 
• 10 leaves of lettuce, washed and dried
• 1 lb. green-finished ground beef, thawed
• 1/2 onion, diced
• 1/2 T. garlic, minced
• 1/2 T. pickled ginger, minced
• 2-3 scallions, chopped
• 1 T. sriracha sauce (I made mine from scratch so it wouldn’t be processed)

Ground Beef Asian Lettuce Wraps Recipe

• 
• Brown beef in a large pan
• Move the beef to the side of your pan and add garlic, onions, and the white parts of your chopped scallion to the exposed part of your pan, cooking until soft (about 4-5 minutes)
• Stir in remaining ingredients and garnish with scallions
• Serve with freshly washed and dried green or red leaf lettuce (mine came from Space Girl Organics)

Stir Fry Zucchini Ingredients

• 
• 2 zucchinis chopped into 1-inch chunks (Space Girl Organics has the BEST zucchini!)
• 1/2 onion, diced
• 1 T. sesame oil
• 1/2 T. sesame seeds
• 1-2 cloves garlic, minced
• salt and pepper to taste

Stir Fry Zucchini Recipe

• 
• Heat oil in a large pan and add garlic. Cook an additional minute to allow garlic to break down just a little
• Add zucchini and onion and cook over medium heat — keep it moving so it won’t burn (if you’re in a stainless steel pan like I used)
• Stir in salt, pepper, and sesame seeds