These carrot lettuce wraps are bursting with texture, color and crunch
The joy of it is more about the promise of what's to come: In the summer, his farmstand overflows so much that I have to restrain myself from overbuying.
Get the recipe: Roasted Carrot Lettuce Wraps With Avocado
Mid-spring, however, things are a bit sparse at the farm, with mostly herbs and lettuces available. I buy what I can, and get the rest at the supermarket, grateful for access to foods that don't grow quite so near me. (Hello, lemons and avocados!)
This recipe centers on one of those lovely lettuces — Bibb, which can also be found in the supermarket — where the tender leaves become wraps for layers of flavorful, colorful fillings. I like to serve it DIY taco-bar-style, arranging individual components in separate bowls so everyone can build their own.
Start by spreading Greek yogurt over a lettuce leaf for a creamy base. Top that with some of the carrots, which have been roasted with warm spices — cumin, coriander and ginger — until tender and fragrant. Then layer buttery slices of avocado, a generous sprinkle of toasted sunflower seeds and some of the carrot greens (which have a beautiful carrot-y aroma); finish with a squeeze of lemon and a dash of hot sauce; and take a bite.
Once you're done eating a wrap, make another (and another, and another) for a satisfying vegetarian meal that's creamy, crunchy, savory, fresh and just right for the season.
Get the recipe: Roasted Carrot Lettuce Wraps With Avocado
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