I know what you’re thinking right now.
How in the heck do I pronounce ‘esquites’? I’ll be honest here – I hardly know. I don’t speak spanish. I’ve never been to Mexico. I’m so far from Mexico you wouldn’t believe. I can barely be out in the sun.
Before a few days ago I had no idea this salad even existed, let alone had I tried it. But I sure am glad I came upon it. Ah, the wonder of the internet. You’ll be happy I found it too, believe me.
You know, sometimes a recipe is no more than putting together foods and flavours you like to make one really great dish. This salad is just like that – a lot of great ingredient friends who haven’t all been together in a while, snuggled close on a dinner plate.
Looking for a quick solution to a weeknight dinner that is healthy and that everyone will love? These Asian lettuce cups are a great option.
Asian lettuce cups are typically made with ground beef, and no veggies. For this recipe, I’ve swapped the ground beef for lean ground turkey, and I’ve added carrot, zucchini, and water chestnuts to up the nutrition (and the flavour).
Although leaner and healthier, everyone will love these lettuce cups, including your kids. Serve hot or cold in whatever lettuce you have on hand. Splash them with a little sriracha sauce for some extra heat.
Mmm, mmm, mmm, potato salad. Potato salad is the classic barbecue side dish, isn’t it? It’s also a classic side for lobster suppers and lobster rolls. Not that we’re doing much barbecuing around here lately – it’s been raining and chilly for days now, and we’re looking forward to much of the same for a few more days yet. Maybe I should have revived the casserole series for this week – it seems much more like casserole weather than potato salad weather.
Nevertheless… potato salad.
I remember coming home from school on warm June days to Mom announcing that I shouldn’t ruin my dinner by snacking because she’d made potato salad for supper and Dad would be home soon to barbecue pork chops to go with it. Those were some of the only times I didn’t mind not snacking after school. Had to save enough room for that potato salad! Mom would always put it in a nice serving bowl, sprinkle some paprika on it, and chill it in the fridge. The colder, the better.
Posted in all recipes, gluten-free, potluck, salads, side dishes, vegetarian
Tagged barbecue potato salad, barbecue sides, pot luck salad recipe, potato egg salad, potato egg salad recipe, potato salad, potato salad recipe