FOOD+NUTRITION By Kristen Rosania
Asian-Inspired Turkey & Eggplant Lettuce Cups Enjoy this lighter food that's quick and easy to whip up in warm spring weather. These lettuce cups are made with healthy ingredients and all the vegetables used are typically harvested in this area in mid to late spring. These are perfect as a fun appetizer or served with rice for a complete meal.
q 1 cup purple cabbage (sliced and roughly chopped) q 2 cups eggplant (peeled and cut into 1/2 inch cubes) q 3 scallions (white and green parts thinly sliced) q 4 Tbsp olive oil q 1 lb lean ground turkey q K osher salt q F resh cracked black pepper q 1 /4 cup low sodium soy sauce q 2 Tbsp honey q F or Serving: Bib lettuce, sesame seeds, scallion greens, and lime wedges Mix soy sauce and honey in a small bowl; set aside. eat 2 Tbsp olive oil in a large skillet over medium-high H heat until shimmering. Add ground turkey and lightly season with salt and pepper. Break up the meat with a wooden spoon and tossing occasionally until cooked rough, about 5 minutes. Transfer seasoned turkey to a bowl and set aside. dd 2 Tbsp olive oil, scallion whites, eggplant, and red A cabbage to the skillet. Stir often and cook until softened (a little color is okay), about 7 min. If needed, add additional olive oil. urn off the heat and add the ground turkey back to the T skillet and mix with the vegetables. Pour in the reserved soy sauce and honey and mix until well incorporated. erve with bib lettuce, sesame seeds, scallion greens, and S fresh lime wedges. Total Time: 25 minutes | Serves 4-6
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Kristen Rosania is a meal prep chef, recipe developer, and the creator behind @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients. For more info visit Forlemonsake.com and follow along on Instagram and Facebook.
