It’s blossom season. Also known as spring, when a gazillion little petals explode into pinks and whites, the fusillade juxtaposing the greens that have suddenly blanketed the land like a scene out of a Dr. Seuss movie. It’s a fleeting moment, the fruit trees bursting to life one sunny afternoon, redefining the word breathtaking, and then equally, their grandeur stripped in a single spring rainstorm. Having barely survived a senses-deprived winter, we crave that wonderment, that freshness; what new blooms today, we wonder? This week the lilacs came back, momentarily making the world a better place as their lingering scent drugged even the stodgiest passerby into a moment of pause. It breaks us from the mundane, blossom season does, and catapults us into sensory euphoria; the colours, the scents, the sounds; yes the bees are suddenly there too! And taste? The bounty is just beginning. I managed to forage for fiddleheads this past weekend, and, well, that’s a game changer. Winter foods be gone! Here is a dinner that has such fresh bursts of flavour it screams Winter Is Over. It is blossom season’s take on the heavier household favourite of tacos, only, we dispense with the tacos and use lettuce leaves, substitute the lighter ground pork for the ground beef, add fish sauce, freshly squeezed lime juice and top with a ton of fresh herbs. I served it on the first day the patio furniture was stripped of its winter weary coverings and the People went nuts. Thank you Blossoms for your never ending excitement and inspiration!
The measurements are not precise because it doesn’t matter; just like tacos or any other self assembled dish, it comes down to what you like. More herbs? More veggies? Go for it!
Ingredients:
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 medium carrots, julienned (can buy already shredded!)
- 1/2 medium onion, cut into thin slices
- Filling:
- 1 1/2 pounds ground pork
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons mirin (Japanese sweet rice wine; if you don’t have any, substitute a little white wine mixed with a tiny bit of sugar) (you can always add more after if you would like it to be a little sweeter)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fish sauce
- juice from a lime
- Toppings:
- 8 Bibb lettuce leaves (any leaf lettuce will do; this just has a gentle taste)
- 1/2 English cucumber, finely chopped
- 1 small sweet red pepper, finely chopped
- 3 green onions, chopped
- 1/2 cup or more each coarsely chopped fresh basil, cilantro and mint (I use more!)
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup salted peanuts, chopped (optional)
- Lime wedges
Directions
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
- In a large pan, cook pork, ginger and garlic over medium heat until pork is no longer pink (about 6-8 minutes). Break pork up into crumbles, drain and return to same pan. Stir in soy sauce, mirin, salt, pepper and fish sauce. Add juice from a lime to taste.
- To serve, drain carrot mixture and place all the ingredients in separate bowls on the table. Place a scoop of pork mixture in a lettuce leaf, top with cucumber, red pepper, green onions, carrot mixture and herbs, sprinkle with jalapeno (and peanuts if you wish), squeeze a little lime juice over top, fold lettuce over and chow down. Yield: 8 servings.
What's For Dinner Maddie? 