RollinGreens Ancient Grain Tots with honey, RollinGreens Taco ME'EAT lettuce cups & RollinGreens Teriyaki Cauliflower Wings
Ingredients
Serves 4-8 people
- 1 Box of RollinGreens Poblano & Sweet Potato ancient grain tots
- 1 box of RollinGreens Teriyaki Cauliflower Wings
- 1 Pack of RollinGreens Taco ME’EAT
- 1-2 T Olive Oil (Taco Pack)
- 2 cups water (Taco Pack)
- 2 T honey
- 1 iceberg lettuce or butter leaf
- 6 oz. cheddar cheese or vegan cheese
- 1 green onion
- 8 cherry tomatoes or 1 Roma tomato
- ½ cup pickled jalapeno nacho slices (one small jar) (Optional)
- ½ cup sour cream (optional)
Instructions
- Tots:
- Preheat oven to 400F Degrees. Remove tots from freezer and place on a baking tray.
- Bake Tots for 12-15 minutes or until crispy.
- remove from oven and place onto the left side of a service platter large enough for the trio.
- Place a drizzle of honey over each tot before it's served.
- Wings:
- Preheat oven to 400F degrees Convection bake.
- Remove wings from freezer and place on a baking tray. Bake for 20-25 minutes or until crispy.
- Before serving, dip six wings in teriyaki sauce, placing each one after dipped. (Sauce will run throughout the dish, this is ok.)
- Lettuce Cups:
- In a small pot, bring 2 cups of the water and 2 T olive oil to a boil, reduce heat to medium.
- Add Taco Pack ME'EAT to pot and stir.
- Cook for 7-10 minutes stirring occasionally.
- Once finished remove from heat.
- Place 2 T of ME’EAT on eat lettuce cup.
- Cover each with cheese.
- In a large bowl, fill halfway up with cold water.
- Remove lettuce from refrigerator and remove the root end of the iceberg.
- Cut in half and place both halves into the water bath. Repeat step two more times to rinse throughly.
- On a towel, place lettuce halves flat side down. Allow to dry for 5 minutes
- Gently remove layers of the lettuce to achieve small bite size pieces.
- On a sheet pan, place two to three pieces of lettuce on top of another. Make a dozen, plating six, and having the other six to replace your serving tray as your party goes on.
- Cut ¼ inch slices of lettuce for the top of each cup.
- Finish dish with lettuce, cut tomatoes into ¼ inch dice.
- Top off with Jalapeno, or sour cream optional.
- Place six finished cups onto the middle of your trio. Replace after half are gone from the platter.
-Enjoy Chef Ko