Desde la profundidad: Week 19--Butter Lettuce

Whenever I eat out there are some things that if I see on the menu I must order them. One of these is butter lettuce, and the other is lettuce wraps. Butter lettuce is just so creamy and delicious it melts in my mouth. And of course what's not to like about lettuce wraps except that they can be quite messy, but I don't mind :)

Butter lettuce is low in Sodium, Saturated Fat, and Cholesterol. It is also a good source of Thiamin, Riboflavin, Calcium, Magnesium, and Phosphorous, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Iron, Potassium, and Maganese (Source: http://www.produceoasis.com/Items_folder/Vegetables/ButterLet.html)

This week's recipe combines my two favorites: Thai lettuce wraps with no other than butter lettuce. I saw the recipe in the most recent edition of Woman's Health but I made some modifications.

Here is what you will need:

Ingredients

1 large head of butter lettuce (choose a large loose head with thick leaves and an even green coloring)

1lb ground turkey (See note and picture below)

1/2 red onion chopped

3 small shallots sliced thinly

1 serrano pepper stemmed and sliced thinly

4 cloves of garlic

1 large yellow bell pepper

1 inch of ginger minced

1/3 cup lime juice

2TB lemon juice

2TB Thai fish sauce

1TB chili garlic sauce

1TB honey

1TB grapeseed oil

For topping:

Cilantro leaves

In a bowl mix together: 1TB soy sauce, 1TB chili garlic sauce, 1TB Siracha

I found this turkey at Costco. It comes in a package with 3- 1lb tubs in the freezer section. Look for it!

Directions

1. In a bowl, whisk lime juice, lemon juice, fish sauce, chili garlic sauce, and honey. Set aside.

2. In a large skillet, heat oil over medium heat. Add onion, bell pepper, shallots, ginger, garlic, and chili. Cook until vegetables are cooked through (~5 minutes)