@MisfitsMarket Challenge July - Celery & Red Onion

The first Misfit Market box arrived and it includes fruits and vegetables that I normally would not pick up on my trip to the grocery store. Here is how I prepared each one.

This post is all about the Celery & Red Onion.

This recipe is slightly modified from the original which I found here

Chicken Satay Lettuce Wraps

For the satay sauce:

⅓ cup plus 1 tablespoon coconut aminos

3 tablespoons natural almond butter

1 tablespoon raw honey

2 teaspoons toasted sesame oil

¼ to ½ teaspoon sriracha hot sauce, to taste

For the filling:

1 pound chicken breast, ground

1 red bell pepper, cored, seeded, and chopped

1 cup finely chopped broccoli

1 cup chopped purple cabbage

1 cup shredded carrots

8 green onions (white and green parts), chopped

¼ cup chopped red onion

½ cup chopped jicama

½ cup chopped celery

For serving:

4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well

½ cup unsalted cashew pieces

Toasted sesame seeds or hemp seeds

Make the sauce:

In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.

Make the filling:

In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes.

Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more.

Remove the pan from the heat.

Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!

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The celery and red onions are basic food staples. In this recipe they added a level of crunch and spiciness. Both products were in great condition.

Did the Celery and Red Onion pass the challenge? YES! ...but how could they not?