Turkey Lettuce Wraps with Asian Slaw

The first time I ever tried lettuce wraps was at Sangkee Noodle House. I remember I was with my cousins and they were raving about them. I understood soon after why they were because they were delicious!!! I love that you can use the bibb lettuce as a cup and fill it with whatever you want. I've made plenty of versions of lettuce wraps with rice noodles and vegetables and whatever protein I want.  

These lettuce wraps are by far my favorite ones yet! The almond butter just adds the right amount of nutty flavor to the turkey and doesn't overpower the meat. The slaw is also delicious and refreshing and is the perfect pairing to the turkey. 

Here is how I did it 

Turkey Lettuce Wraps with Asian Slaw

Turkey Lettuce Wraps

- 1 head of bibb lettuce

-1 lb of lean ground turkey

- 1 (8 ounce) can of bamboo shoots 

- 2 cloves of garlic

- 1 tbs fresh ginger

- 2 tbs vegetable oil

- 2 tbs almond butter

- 1 tbs soy sauce

- 1 tbs sesame oil

- Salt and pepper to taste

- Sriracha to taste

Asian Slaw

- 1 (16 ounce )bag of coleslaw mix

- 1/4 cup sesame oil

- 1/2 cup rice wine vinegar 

- 2 tbs fresh ginger

- 1 clove of garlic

- 2 tbs soy sauce

- 1 tbs sriracha

- 4 tbs toasted sesame seeds

- Salt and pepper to taste

- 2 tbs chopped scallions 

Heat up a large pan with two tbs of vegetable oil. Chop up two cloves of garlic and one tbs of fresh ginger. Place in the pan with the vegetable oil and toast for a minute. Add the ground turkey. Once the turkey is fully cooked, add the almond butter, soy sauce and sesame oil. Add one can of bamboo shoots (roughly chop the bamboo before you add it in with the turkey). Add sriracha and salt and pepper to taste. 

For the slaw, place one bag of coleslaw mix in a large bowl. Place the sesame oil, rice wine vinegar, ginger, garlic, soy sauce and sriracha in a blender and mix. Pour the sauce over the coleslaw. Add four tbs of sesame seeds. Add salt and pepper to taste. 

To assemble the wraps, layer lettuce leaves with the ground turkey mixture and place a large spoonful of the slaw overtop of that. Garnish with scallions and sriracha. 

This is a great meal to eat with friends. Make it as a started or as your main meal. It's a fun and interactive dish!

Anne

Simple Corn and Tomato Salad with Agave Citrus Dressing

My favorite produce season is spring. Some of my favorite fruits and vegetables during this season are artichokes, asparagus, corn, fennel, limes, mangos and oranges. I love all of these items because they are all unique in flavor and texture, and pair perfectly with one another.

I typically make a lot more raw dishes during the spring and summer months because the ingredients taste much better. This salad is the perfect dish during a warm evening. It is both crisp and refreshing, and is naturally sweet. This salad is also ridiculously easy to make and stays fresh for a couple of days!

Here is how I did it:

Corn and Tomato Salad with Agave Citrus Dressing

Corn and Tomato Salad:

- 5 ears of corn

- 3 lbs tomatoes

- 1/2 medium red onion

- 1 tbs chopped chives

Agave citrus dressing:

- 3 tbs olive oil

- 1 tbs agave syrup 

- 2 tbs lemon

- Salt and pepper to taste

Boil the five ears of corn until cooked. Set aside to cool. Once cooled, cut off the corn from the cob and place in a large bowl. Cut the tomatoes in quarters and add to the corn. Finely slice half of a red onion, length wise, and add along with the chives to the corn and tomato salad. Incorporate all of the ingredients for the dressing in with the salad and mix. Serve cold. 

I served this salad along with balsamic grilled chicken. This salad would also be delicious with a grain or a nice piece of fish. (If you want to splurge a little, add some goat cheese to the salad). Enjoy! 

Anne