Asparagus, Leek, and Gruyere Quiche from Louise Rio

Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups

Assemble these ingredients:

• 1 lb of ground meat 
• 1 lb of thinly sliced mushrooms (I use portabello or cremini)
• 1 small onion, roughly chopped
• 2 tablespoons of lard/butter
• 3 cloves of garlic, minced
• 1-2 cups of broccoli slaw (I just sliced to to matchstick size)
• ½ cup of shredded carrots (I grated my carrots)
• 2 scallions, thinly sliced
• a handful of cilantro, coarsely chopped
• 1-2 tablespoons of fish sauce (or water)
• 1-2 tablespoons of apple cider vinegar
• 1-2 tablespoons of coconut aminos (or soy sauce)
• Kosher salt and freshly ground black pepper
• butter lettuce or head lettuce

Finely chop/puree the onions. Then, I put the onions into my skillet with some melted lard and sautéed on medium heat until translucent.  Then, I added the sliced mushrooms and some salt and pepper.  When the onions and mushrooms had cooked off the excess moisture, I added the minced garlic cloves and stirred everything around for 30 seconds. Next, I added the ground beef and stirred that around until there weren’t big clumps and it was no longer pink.   I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning.  I put about equal amounts of all three and then I cracked on some freshly ground black pepper.

Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything around to soften the veggies a little.   I added the herby goodness (scallions and cilantro) last and mixed to distribute everything.

I spooned the beef and veggie mixture onto red butter lettuce leaves