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 Vegetables with Gremolata

Roasted Vegetables with Gremolata
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Roasted Vegetables with Gremolata
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Ingredients
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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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Carrots in technicolor?

The ancestors to today’s carrots grew wild in Afghanistan, and were originally cultivated for their aromatic seeds and leaves. The root was first used in the 1st century, and by the 12th century Arabs were cultivating red and yellow varieties. Now you can find carrots in myriad colors, such as these. How do you nibble this “rabbit food”?