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Boston Lettuce Cups with Ground Turkey & Peanut Dressing 

Servings: 5-6
Products Used: Greenhouse Grown Boston Lettuce, Field Fresh Boston Lettuce
Ingredients
  • 1 head Tanimura & Antle Boston Lettuce, cored, washed, separated into whole leaves
  • 3 Tbsp. creamy peanut butter 
  • 3 Tbsp. brown sugar 
  • 1 Tbsp. soy sauce 
  • 3 Tbsp. lime juice 
  • 2 tsp. lime zest 
  • 1 Tbsp. finely minced ginger 
  • 1 Tbsp. rice vinegar 
  • 2 tsp. fish sauce
  • 1 tsp. sriracha sauce
  • 1 Tbsp. sunflower oil 
  • 6 scallions, chopped 
  • 1 pound ground turkey 
  • 1 cup cooked quinoa 
  • ½ cup cilantro, chopped 
  • ½ cup roasted peanuts, chopped  
  • Lime wedges 
Directions
  1. In a small bowl, whisk together the peanut butter, sugar, soy sauce, lime juice and zest, ginger, vinegar, fish sauce and sriracha until smooth.
  2. Heat the oil in a large skillet over medium-high heat until simmering.
  3. Add the scallions and cook until softened, about 2 minutes.
  4. Add the turkey and cook, breaking up with a wooden spoon, 8 to 10 minutes.
  5. Add the peanut butter mixture and cook, stirring until absorbed, about 3 minutes.
  6. Stir in the quinoa and adjust the seasoning with soy sauce, fish sauce and sriracha.
  7. Stir in the cilantro and sprinkle with peanuts.
  8. Scoop the turkey mixture into the lettuce leaves.
  9. Serve with lime wedges.