Dinner: Monday, April 27, 2009

Think: Thai lettuce wraps. But with gorgeous, misshapen, market-fresh spinach leaves.

photo-118photo-213And a first-class egg salad (brown hard-boiled eggs, dill, red onion, organic mayonnaise, Gulden’s spicy brown mustard) in the place of some “Asian-inspired” chicken, pork or tofu mixture.

And some pickled vegetables, namely the end of a jar of Sunja’s medium spicy radish kimchee and a couple of Ba-Tempte bread & butter sweet pickle chips — both of which are so, so tasty — in the place of mung bean sprouts.

photo65So really, nothing like Thai lettuce wraps at all, except for the some-assembly-required nature of the meal. Light and delicious, a perfect, simple meal on this unseasonably warm spring night. 

COST: >$5
PREP TIME: Meandering wander home, via USQ greenmarket and Whole Foods

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