Turkey Lettuce Wraps

Turkey Lettuce Wraps
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Turkey Lettuce Wraps
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Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all your ingredients to create a mise en place.
  2. Whisk together soy sauce, hoisin sauce, sweet chili sauce, honey and rice wine vinegar in a medium mixing bowl. Set aside.
  3. In a separate large mixing bowl, add cabbage, water chestnuts, scallions and carrot. Set aside.
  4. Heat vegetable oil in a sauté pan over medium-high heat. Add ground turkey and saute for 5 minutes.
  5. Pour in the soy sauce mixture over the ground turkey and cook for 5 minutes.
  6. Add vegetable mixture and quinoa to the ground turkey and sauté for 5 minutes until greens are slightly wilted and all vegetables are warmed through.
  7. Set out lettuce leaves and divide the turkey mixture between them and roll up like a burrito.
  8. Garnish with sesame seeds and serve. Enjoy!
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Roasted Fall Vegetables with Pecan Gremolata

Roasted Fall Vegetables with Pecan Gremolata
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Rating: 3
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Roasted Fall Vegetables with Pecan Gremolata
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Rating: 3
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings:
Units:
Instructions
Roast The Vegetables
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Preheat the oven to 425 degrees.
  3. Cut the carrots an parsnips in half lengthwise and again crosswise.
  4. Cut the turnips halves into 1-inch wedges.
  5. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl.
  6. Drizzle with 3 tablespoons of the oil. Toss to combine.
  7. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with sea salt and freshly ground black pepper.
  8. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned. Gently stir every 15 - 20 minutes.
  9. Remove sheet pan from the oven and transfer the vegetables to a large platter; cover to keep warm.
Make the Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. (Avoid the bitter white part, called the pith.)
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. In a bowl, combine pecans, cheese, parsley, garlic and lemon zest, 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
  4. Just before serving, drizzle the vegetables with remaining 2 tablespoons of oil and 1 tablespoon of lemon juice. then spread the gremolata evenly over the warm vegetables.
  5. Toss to coat and serve warm.
Recipe Notes
final cover
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Roasted Vegetables with Gremolata

Roasted Vegetables with Gremolata
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Roasted Vegetables with Gremolata
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Ingredients
Servings:
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Instructions
Roast The Vegetables
  1. Cut the carrots and parsnips in half lengthwise and again crosswise.
  2. Cut the turnips halves into 1-inch wedges.
  3. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl. Drizzle with tablespoons of the oil. Toss to combine.
  4. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with salt and ground black pepper.
  5. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned.
  6. Remove sheet pan from the oven. Transfer the vegetables to a large platter; cover to keep warm
The Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. Avoid the bitter white part (the pith).
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. Place the walnuts in a jar chopper and coarsely chop.
  4. Transfer the walnuts to a bowl. Add all of the cheese, parsley, garlic and lemon zest, plus 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Serve It Up
  1. Spread the gremolata evenly over the warm vegetables and gently toss to coat.
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Vietnamese Spring Rolls

Vietnamese Spring Rolls
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Votes: 5
Rating: 4.2
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These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 People
Servings
8 People
Vietnamese Spring Rolls
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Votes: 5
Rating: 4.2
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These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 People
Servings
8 People
Ingredients
For the spring rolls
For the peanut sauce
Servings: People
Units:
Instructions
Make the peanut sauce
  1. Slice the white part of the green onions into thin rounds to equal 1/2 cup.
  2. Place the soy sauce, peanut butter, sugar, vinegar, oil, crushed red pepper, and green onions in a small bowl. Stir to combine.
  3. Cover and refrigerate until ready to serve.
Make the filling
  1. Peel carrots. Cut into matchsticks, shred with a cheese grater, or make ribbons with a potato peeler.
  2. Slice cabbage into thin strips.
  3. Cut the stems of the green onions lengthwise with scissors.
  4. Coarsely chop the cilantro, mint, and basil leaves or just tear them with your hands.
  5. Peel the ginger with a spoon, slice into rounds and mince.
  6. Place all of the vegetables, chili sauce, orange juice, and salt in a large bowl.
  7. Toss to combine.
Assemble the rolls
  1. Fill a shallow bowl with cold water.
  2. Dip one rice paper wrapper into the cold water until it softens.
  3. Remove and shake off excess water and lay flat on a plate.
  4. Place vegetable filling off-center on rice paper.
  5. Wrap the spring roll like a burrito. Set aside and cover with a damp paper towel.
  6. Repeat with remaining rice paper wrappers and vegetable filling. Adding finished rolls with others under the damp paper towel.
  7. When all rolls are prepared, divide onto 8 plates, serve with peanut dipping sauce and garnish with a sprig of cilantro.
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