Arugula, Turkey, Blueberry and Mozzarella Panini

Arugula, Turkey, Blueberry and Mozzarella PaniniWe’ve managed to make it out to Cymplify a few times for their 1st Friday Food Truck Rallies. It’s always fun to get a few dishes from different places, enjoy a good beer, nice music and run into random friends. Soup to Nuts is one of the regular food trucks there and one night we had a delicious sandwich there that inspired this panini. Many variations could be made, but I highly recommend keeping the blueberries. OK, this isn’t much of a recipe, but do you really need one? Here’s something for those that want more detail–just add a handful of blueberries.

Arugula, Turkey, Blueberry and Mozzarella Panini
 
Prep time
Cook time
Total time
 
Arugula, Turkey, Blueberry and Mozzarella Panini
Author:
Recipe type: Sandwich
Cuisine: American
Ingredients
  • Arugula
  • Turkey
  • Blueberries
  • Mozzarella
  • Bread
Instructions
  1. Assemble the panini and cook
 

Asian Lettuce Wraps

These Asian Lettuce Wraps were excellent! The kids loved them and the parents were only disappointed that there weren’t any leftovers for lunch. They were so good in fact, we brought them back for a second week in a row! I left out the chile and red pepper flakes and added sriracha sauce for the adults.

Asian Lettuce Wraps
Adapted from Our Family EatsAsian Lettuce Wraps

  • 1 head iceberg lettuce
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 1 small Poblano pepper, diced (we skipped this)
  • 1/2 cup grated carrot
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 pound ground turkey
  • salt and pepper
  • 1/4 teaspoon crushed red pepper flakes (skipped this too)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 cup soy sauce
  • cilantro for garnish

Bang the stem of the lettuce head on counter to remove the core and gently separate leaves.  Set leaves aside. Heat oil in a large skillet.  Add onion and carrots to skillet and saute for about 3 minutes, until they begin to soften.  Add ground turkey to skillet and cook until no longer pink.  Add garlic and ginger and season with salt and pepper to taste.  Add chili powder and cumin and saute about 1 minute.  Pour in soy sauce and continue cooking about 3-4 more minutes, or until most of the liquid has been absorbed.

Place one or two lettuce leaves on a plate and spoon about 1/2 cup of the turkey mixture into them. Sprinkle with cilantro.  Serve immediately.