I loved all of the ideas you all came up with for what you would make with the au gratin dishes from cookware.com! The winner of the Le Crueset give-away is commenter #3:

Julie at Savvyeats.com:

“I would make individual mac & cheese or mini pot pies/mini shepherd pies. Fun!”

Julie – Send me your info and I will have them sent out for you!

You could wrap anything in lettuce and I’m pretty sure I would love it. My Mother makes the best lettuce wraps – it was a favorite meal of mine growing up – so fun to eat and delicious at the same time. (Also a great way to get your kids to eat some veggies!)

This makes for a great week-night dinner as it comes together fast but is so flavorful and fresh-tasting. It would also be a perfect light dinner for post-Holiday food comas.

thai pork lettuce wraps adapted from Food & Wine’s Thai Ground Pork Salad

• 1 pound ground pork
• 2 garlic cloves, minced
• 2 small shallots, minced
• 1 large jalapeño, minced
• juice of 1 lime
• 2 Tbsp Asian fish sauce
• 2 tsp agave
• 2 tsp sriracha
• 1 Tbsp olive oil
• 1 bunch cilantro, chopped
• 1/2 cup mint, chopped
• 1 head Bibb lettuce
• 1 red pepper, thinly sliced
• 1/2 cucumber, thinly sliced

1. Mix the pork, garlic, shallots and jalapeño together. In a small bowl, whisk the lime juice, fish sauce, brown sugar and sriracha.

2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from heat and stir in lime juice mixture. Let stand for 5 minutes. Stir in herbs and season with salt and pepper. Serve with lettuce, peppers and cucumber slices for wrapping. (and some sriracha on the side if desired)