Elk Lettuce Wraps

Chef Susie Jimenez created this unique and delicious lettuce wrap using ground elk meat. If you want more carbs, just take that whole lettuce roll and wrap it in a flour tortilla. No dressings are necessary, but you could also add a Thai peanut sauce.

• 1 pound ground elk meat
• 1 teaspoon each of ground cumin, ground coriander, chopped garlic
• 1 teaspoon turmeric
• 1 teaspoon pepper
• Bibb lettuce leaves or collard greens
• Seasonal vegetables, including shredded carrots, scallions, etc.
• Toasted coconut

Ginger Soy Sauce

• 1/2 cup soy sauce
• 1/4 cup lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped ginger
• 1 teaspoon Sriracha
• 1 teaspoon sesame oil

Sauté ground elk meat with 1 teaspoon of each ground cumin, ground coriander, chopped garlic, turmeric and pepper over high heat for 5 minutes. Place cooked mixture in the Bibb lettuce leaves with additional vegetables. Roll into a wrap for each. Serve with ginger soy sauce and top with toasted coconut.

Salmon Pasta Salad with Avocado, Tomato and Tarragon Vinaigrette

This easy-to-make cold pasta salad is perfect for a summer BBQ. Smoke or grill your salmon before for a different taste. Add or subtract fresh veggies to suit your taste. You can also serve on fresh lettuce greens and skip the pasta.

• 2 cups cooked salmon, broken into bite-sized pieces
• 1 bell pepper, thinly sliced
• 2 green onions, chopped
• 1 avocado, peeled, sliced
• 2 medium tomatoes, cut into wedges
• 4 – 5 cups cooked and cooled pasta (orzo works well)
• 2/3 cup feta cheese
• Dressing
• Juice of 1 lemon
• 1/4 cup white wine vinegar
• 3/4 cup olive oil
• Pinch of sugar
• 2 garlic cloves, minced
• 1 teaspoon fresh tarragon, minced
• Salt and pepper

For the dressing, combine all ingredients in a jar with a tight-fitting lid and shake vigorously to emulsify. In a large bowl, toss salmon with remaining ingredients. Reserve some of the cheese for the topping. Add dressing as needed to coat. Top with reserved cheese.