Tuesday, April 24, 2012


I saw Giada making these on The Today Show this morning
and they looked so yummy!

I can't wait to try them out!

Thai turkey lettuce cups

  • 1/3 cup fresh lime juice, from about 5 limes
  • 3 tablespoons fresh lemon juice, from 1 large lemon
  • 2 tablespoons fish sauce*
  • 2 tablespoons honey
  • 3 tablespoons canola oil
  • 1/2 red onion, diced
  • 3 shallots, thinly sliced
  • 1 (4-inch) piece of lemongrass, minced (about 1/4 cup)*
  • 1 Thai chili, such as prik kee noo, or 1 serrano chili, stemmed and thinly sliced*
  • 1 1/2 pounds ground turkey, preferably dark meat
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh mint
  • 1 head butterlettuce, leaves separated
  • *can be found at specialty Asian markets
In a large skillet, heat the oil over medium heat. Add the onion, shallot, lemongrass, chili, and salt. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes.
Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and add the mint. Season with salt and pepper, to taste. Spoon the turkey mixture onto the lettuce leaves and serve.
Serving Size
4 servings

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