April 21 – Cucumber Cooler Cocktail & Turkey Lettuce Wraps

Did you make some cucumber infused vodka (see blog post from April 15th)? If so, use it here. This is a super refreshing cooler, and everyone loves lettuce wraps. My wraps are made with ground turkey, but you could use ground pork or chicken. I have even used Beyond Meat crumbles before and they work great too if you’re going the vegetarian route. I never seem to have water chestnuts in my pantry so I typically use walnuts, which are packed with nutrition, so even better. I also add some cabbage and spinach for more veg.

Cucumber Cooler Cocktail

Makes 1 cocktail

• 1⁄4 cucumber, peeled and cut into chunks

• 1 oz lime juice

• 10 mint leaves, plus a sprig for garnish

• 1 oz simple syrup or agave nectar

• 2 oz vodka, cucumber infused if available

• Sparkling water

Place a couple of cucumber chunks in a cocktail shaker. Add lime juice, mint and syrup and muddle, pressing down repeatedly to extract mint oil and cucumber juices. Add vodka, fill the shaker with ice and shake vigorously for 20 seconds. Strain drink into a wine glass filled with ice. Top off with sparkling water and garnish with a mint sprig.

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Turkey Lettuce Wraps

I'm hoping you have most of these items on hand so you can make this fabulous and fun recipe. These are similar to ones made famous by PF Chang’s, but they're so easy to make at home, and healthier too.

Serves 4

• 2 T avocado oil

• 1 lb ground turkey or chicken

• 5 T hoisin sauce

• 2 T soy sauce or coconut aminos

• 2 t sriracha

• 1 T rice vinegar

• 2 t sesame oil

• 2 t honey

• 1 T garlic, grated

• 1 T ginger, grated

• 1⁄2 c green onions, sliced, save some of the green slices for garnish

• 1⁄2 c chopped green cabbage

• 1⁄2 c chopped spinach

• 1⁄4 c chopped walnuts, or water chestnuts

• 1 carrot, peeled and grated

• 1 head of Bibb or Butter lettuce, leaves separated

• Chili crisp for garnish

In a wok or large skillet 1 tablespoon oil. Add the ground turkey and brown, breaking it into crumbles with the side of a spatula. Cook for about 5-6 minutes until cooked through. Remove turkey from the pan to a plate.

Meanwhile stir together the hoisin sauce, soy sauce, sriracha, vinegar, sesame oil, and honey. Set aside.

Heat remaining tablespoon of oil in the wok. Add onions, cabbage, spinach, walnuts, and carrot. Sauté 2 minutes. Add garlic and ginger and cook for another 30 seconds. Return turkey to the wok, and add the sauce. Stir and heat through. Serve warm in lettuce leaves garnished with sliced green onions and chili crisp.