Asian Roll Lettuce Wrap

Servings - 04

INGREDIENTS
• 1 pound ground turkey
• 1 tablespoon light soy sauce
• 1 teaspoon minced garlic
• 2 teaspoons minced fresh ginger root
• 1 cup brown rice
• 1 cup water
• 16 large lettuce leaves
• 1 cup shredded carrots
• 1 cup green onions, thinly sliced
• 1 cup sliced red bell pepper
• 1 cup sliced radishes
•
• 1/3 cup light soy sauce
• 1/3 cup water
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon sugar

DIRECTIONS
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
2. In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
3. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
4. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
5. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

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Artichoke Stuffed Mushrooms

Servings - 12
INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, chopped
• 24 mushrooms, stems removed and chopped
• salt and ground black pepper to taste
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 1 cup shredded Italian cheese blend
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic salt, or to taste

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

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Gyros Burgers

Servings - 04

INGREDIENTS

* 1/2 pound lean ground beef
* 1/2 pound lean ground lamb
* 1/2 onion, grated
* 2 cloves garlic, pressed
* 1 slice bread, toasted and crumbled
* 1/2 teaspoon dried savory
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 dash ground cumin

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
3. Cook patties for 5 to 7 minutes on each side, or until cooked through.

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