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Thai Turkey Lettuce Cups

Serves 4.


    Light, yet satisfying, lettuce cups are an easy lunch to pack: use one container for the meat mixture and one for the lettuce leaves. The meat mixture can be made ahead; it also freezes well. Reheat before serving or dish up at room temperature.


    How to peel ginger

    To easily peel ginger, use the back tip of a spoon and scrape off skin. Or, if ginger is very old, break root into smaller pieces. Freeze until firm, then peel.


    Thai Turkey Lettuce Cups


    • 2 tsp (10 mL) extra-virgin olive oil
    • 1 lb (450 g) ground organic turkey or chicken
    • 3 garlic cloves, minced
    • 1 tsp (5 mL) grated fresh ginger
    • 1 red pepper, diced
    • 2 Tbsp (30 mL) nut butter
    • 1 Tbsp (15 mL) Thai red curry paste
    • 1 cup (250 mL) chopped snow peas
    • 3 green onions, sliced
    • 1 head Boston or leafy lettuce, leaves separated


    Per serving:

    • calories274
    • protein23g
    • fat17g
      • saturated fat3g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre2g
    • sodium210mg



    Heat oil in large frying pan over medium-high heat. Crumble in turkey or chicken; add garlic and ginger. Using fork, stir often, breaking up meat, until cooked through, about 5 minutes. Add red pepper and cook until tender-crisp, about 2 minutes.


    Meanwhile, stir nut butter and curry paste with 1/2 cup (125 mL) hot water. Pour over meat mixture and stir often until most of liquid is absorbed. Stir in snow peas and green onion, then remove from heat.


    Let stand for 5 minutes, then turn into serving bowl. Serve with lettuce leaves.



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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.