Lettuce wraps are a fun, interactive course for lunch or dinner. You can wrap up any boneless protein in a lettuce leaf; or make it a vegetarian dish, using anything from tofu or seitan to stir-fried vegetables.

While the recipe below is so easy it can be made on weekdays, it’s also festive for Labor Day weekend. The secret is pre-cooked Tony Roma’s Boneless Ribs (other brands sell a similar product).

The meaty ribs ready to heat and eat. You can heat them on the grill, in the oven or in the microwave. The ribs are sold at Sam’s Club and other retailers nationwide.

The other tasks are simply to wash the lettuce, make a quick Asian slaw and set out the sauces. If you want to cut back on the number of sauces, just pick the one everyone will like (we recommend hoisin*). Whatever you choose should be thick, so it doesn’t dribble out of the wrap.

WHAT ARE BONELESS RIBS?

Boneless ribs, also called country-style pork ribs or or pork shoulder country-style ribs, are thick strips of meat cut from the pig’s shoulder. They come from a cut called the pork shoulder steak; so they are not actually from the rib cage, but look like the meat removed from a rib. They are marinated and seasoned before cooking.

Boneless ribs, also called pork loin country-style ribs, can be cut from the shoulder blade as well. They can be sold bone-in, but the bone is usually to make them boneless.
 

RECIPE: BONELESS RIB LETTUCE WRAPS

Since the ribs are pre-cooked, prep time is just 15 minutes; cook time is 15 minutes.

Ingredients For 4 Servings

 
For The Slaw

But what really stood out to us is what we’ve named “American bruschetta,” a square of crustless white toast, topped with pickled vegetables, a gherkin and an herb leaf tossed in vinaigrette (shown on the bottom left of the plate).

If this is “American bruschetta,” what’s Italian bruschetta? Here’s the scoop, including the difference between bruschetta and crostini. (NOTE: Pronounce it broo-skett-a, not broo-shett-a.)

You don’t need a baguette or other crusty loaf that serves as the foundation of classic bruschetta.

 
RECIPE: AMERICAN BRUSCHETTA

Ingredients

 
Plus

1. ASSEMBLE the ingredients. Grill or toast the bread (in a toaster or under the broiler). Remove the crusts as desired.

2. SPREAD a binder, if necessary, on the bread.

3. TOP with the featured ingredients and serve.
 
 
RECIPE: HOW TO MAKE A SWATH OF VEGETABLE OR FRUIT PURÉE

Painted swaths of fruit or vegetable purée are clever ways to add color to a plate. Use them along with entrées that are beige, brown or white—which includes every protein we can think of except crab, shrimp and lobster (fish, meat, poultry, seitan, tofu).

That also goes for most standard starches: beans, potatoes, noodles, white and brown rice and most other grains.

Even if you have another bright color on the plate—butternut squash, carrots, corn, green beans, etc.—you can round out the plate with a swath of a different color.

No time to cook vegetables for your color splash? Canned beets and carrots work well: Just drain and purée.

 
Preparation

1. PURÉE and seasonthe cooked vegetable.

2. USE a silicon basting brush to paint a swath of purée across the plate.
  

Rum is a new world spirit, initially distilled by slaves on Caribbean sugar cane plantations. The distilled rum can be drunk in its clear state (white or blanco rum), or aged in oak barrels for various lengths of time, the process of which creates the different types of rum.

Why is one blanco (or añejo, etc.) better than another? If the aging time is the same among different rums, the quality factors include the type of the sugar, yeast, and still and aging barrel and how long the fermentation is, and the quality of the still.

Clear rum is mostly used for mixed drinks; among the more popular are the Daiquiri, Hurricane, Mojito, Piña Colada and Rum and Coke (Cuba Libre).

Light rum, also used for mixed drinks, is aged briefly or not at all. As with other grades of rum, the longer it is aged (Añejo, Extra Añejo, etc.) the more complex it becomes.

For National Rum Day, August 16th, here’s an explanation of how rum is made, courtesy of Cruzan Rum (there’s an infographic at the end of the page.

1) Molasses, a by-product of refining sugar from sugar cane, travels from the sugar plantation to the distillery. There it is diluted with water—often spring water from local aquifers.

2) Yeast cultures, often proprietary, are added to the molasses to start the fermentation. The yeast convert the sugars in the molasses to alcohol.

Cruzan Single Barrel Rum, a fine sipping experience. Photo courtesy Cruzan.

4) Distilled rum to be aged goes into oak barrels, which are laid down in warehouses to age for a minimum of two years; some are aged for twelve years or more. As much as half the rum can be lost to evaporation, which is why, along with the cost of carrying the inventory, older rums are that much costlier.

See the infographic below.

SINGLE BARREL RUM

The finest rum for sipping is single barrel rum. If you’re looking for that ultimate experience, look for award-winning Cruzan Single Barrel Rum. It’s made from a proprietary blend of vintage rums that have been aged for up to 12 years,

The term “single barrel” refers to the process: After its initial aging, the rum is handpicked and blended before it is barreled for a second time in new American oak barrels. It is slowly aged again, bottled and individually numbered, one cask at a time.

The resulting spirit well-rounded, mellow and full-bodied, with a balance of caramel sweetness and oak from aging. The finish is smooth and buttery (the latter also from the oak.

Single barrel rum is best enjoyed sipped neat or on the rocks. Cruzan’s is just $29.99 per 750ml bottle.
 

But by Thanksgiving, fresh corn is a distant memory, and canned or frozen corn must be employed. So make hay—or corn custard—while the sun shines on fresh summer corn.

Corn custard is typically served as a side, but you can make an first course with it, along with optional garnishes. In this recipe, we make individual corn custards that are better for a first course.

Or, you can place them in the middle of your green salad, as part of the salad course.

Prep time is 20 minutes, inactive time is 15 minutes, cook time is 1 hour 10 minutes (total time 1 hour 45 minutes). This recipe was adapted from one by Nealey Dozier on FoodChannel.com.
 
 
RECIPE: CORN CUSTARD

Ingredients For 8 Servings

Turn summer corn into corn custard, with a side of popcorn for fun and fiber. Photo courtesy KITCHENiNC | Boston.

Take advantage of fresh corn for this recipe. Photo of bicolor corn courtesy Good Eggs.

Preparation

1. PREHEAT the oven to 325°F. Lightly coat 8 individual soufflé dishes, ramekins or Mason jars (4 to 5 ounces each) with butter or cooking spray. Place in a shallow baking pan or on a cookie sheet (preferably with a rim).

2. ADD the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment (or with an electric hand mixer), and beat until light and frothy (approximately 3 minutes).

3. ADD the flour, salt and baking powder and beat for an additional 3 minutes, until the mixture is airy and foamy. Fold in the heavy cream and milk until thoroughly combined.

4. STIR the corn and melted butter together and divide evenly among the ramekins. Pour the batter over the corn mixture, filling each dish almost to the top.

5. BAKE the custards for 60 to 70 minutes, rotating the pan once, until the filling is set and the top is golden brown. Remove the ramekins and cool on a wire rack for at least 15 to 20 minutes before serving, to allow custard to firm up.

6. GARNISH the custards as desired, and garnish each plate with popcorn.

Not surprisingly, she’s committed to organic living. This article is adapted from a larger article:

AN ORGANIC GUIDE TO GRILLING

Grilling in America needs an organic makeover—independence from exposure to conventional grilling toxins, says Maria. We need to apply that spirit of revolution to our health and the environment and take it organic every time we fire up the grill!

Sure, you can find throw a grass-fed, certified-organic steak or an Applegate Farms organic hot dog on the grill. But there’s more to organic grilling than just what you cook.

Organic grilling is a complete process that minimizes toxic chemicals from beginning to end, as it maximizes flavor and healthful benefits for you and the environment.

Avoid toxic charcoal briquettes; use organic charcoal. Photo courtesy Hillshire Farms.

Here Maria demystifies the grilling process and detoxifies it as much as possible. Her tips are safe and simple.
 
*This article was originally published on June 24, 2015 on Maria’s Farm Country Kitchen blog.
 
STEP 1: USE ORGANIC GRILLING MATERIALS

You can use any grill; Maria uses a Big Green Egg charcoal grill with certified-organic charcoal. Big Green Egg sells organic charcoal, as do other companies.

Whatever the brand, always use charcoal that’s made from natural materials like wood (look for “lump charcoal,” bamboo or coconut). You can use wood logs instead of charcoal; just make sure you have time to let them burn down a bit first. Avoiding toxic briquettes is the most important organic choice you can make for the environment and for your health.

 
STEP 2: PREPARE THE GRILL

Make sure your grill is in a safe place, all your materials are handy, and the grill is clean enough.

 
STEP 3: LIGHT THE FIRE

First, remove the grill grate. Put a few pieces of crumbled dry paper (or one piece of newspaper) at the bottom of the chimney; then load the charcoal on top. Spread a bit of charcoal around the sides, too. Light the paper on fire underneath.

STEP 4: WAIT

It will take 10 to 15 minutes for the charcoal to get hot enough. You’ll know it’s ready when you can see red coals glowing through the chimney holes.

 
ADDITIONAL GRILLING SAFETY TIPS