Spring Green Lettuce

On the eve of the one year anniversary of Eat Greens 365, I am beyond grateful to humbly report that I’ve posted 92 times, reaching 3,280 friends in 75 countries.

While I am excited about the reach of this project, I must admit that I have been feeling disappointed for months that I was unable to keep my commitment to

post daily for an entire year in memory of my Dad, who died of cancer 28 years ago. But today, after hearing the phrase “piece of cake” (the last words he said to me) at least four or five times, I realized my goal didn’t matter. It is the intention behind the goal that is important. If you’ve lost someone you love, you know that sometimes simple things like this can put a smile on your face.

The lettuce in the photo above came from our Del Sur Farm CSA winter box and was just so beautiful I had to take a picture. The center is the color of Spring. I turned this delicious head into lettuce cups with a filling from my friend Amy Fothergill’s cookbook called The Warm Kitchen – Gluten Free Recipes Anyone Can Make and Everyone Will Love. The recipe is a perfect for Super Bowl Sunday or for a weeknight dinner.

Turkey Quinoa Lettuce Wraps

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: easy
  • Print

From The Warm Kitchen – Gluten Free Recipes Anyone Can Make and Everyone Will Love by Amy Fothergill

Ingredients:

1 cup quinoa

2 teaspoons olive or vegetable oil

1.5 pounds ground turkey or chicken

1 tablespoon chopped ginger

1 clove chopped garlic

1/3 cup finely chopped water chestnuts (I used 1 small can)

1/2 cup low sodium gluten-free soy sauce (I used tamari)

1 tablespoon sesame oil

2-3 chopped scallions (I used a bunch because my family loves them on top)

2-3 tablespoons chopped cilantro (I chopped an entire bunch here for topping, too)

1/2 cup chopped peanuts (I doubled this since we fight over peanuts to sprinkle on top)

1/4 cup gluten-free hoisin sauce

iceberg, green leaf, red leaf, or butter lettuce for wraps

Instructions:

Cook quinoa according to package. Heat oil in pan and brown meat. Add garlic, ginger, and water chestnuts to meat and cook a few more minutes. Add soy sauce and sesame oil. Remove from heat and add meat to cooked quinoa. Add remaining ingredients. Serve in lettuce cups. Top with additional scallions, cilantro, peanuts, and hoisin if desired.

http://www.eatgreens365.com

On day 364 of this 365 day project, I ate my daily five and I am excited to begin blogging again – just not every day! Did you enjoy yours?

With love,

Kristen


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