RECIPES FOR THE WEEK OF SEPT 27

1. Tomatillo Guacamole 

Recipe from the Moosewood Restaurant New Classics Cookbook

3 ripe avocados

1 pound tomatillos, husked, rinsed and halved

2 garlic cloves, minced for pressed

1/2 cup chopped scallions (or 1/4 cup chopped onions)

2 tablespoons vegetable oil

2 tablespoons fresh lime juice

1 large tomato, coarsely chopped

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 jalapeno or other fresh chile, seeded and chopped (optional)

1/2 cup fresh chopped cilantro (optional)

Slice the avocados lengthwise around the center, twist the halves apart, remove the pits, and scoop out the flesh with a spoon.  In a food processor or blender, puree the avocado with all other ingredients.  Serve immediately or chill.  Serve with chips.

2. Barbecue Turkey Lettuce Wraps

1 tbsp oil

2 pounds ground turkey

1 small jar or bottle of barbecue sauce

1/2 onion

16 lettuce leaves, rinsed and dried

Add oil to a large skillet.  When hot, add onion and fry for about 2 minutes.  Add ground turkey and begin to break up with a wooden spoon or spatula.  After a few minutes, add barbecue sauce and continue to cook and stir periodically until meat it is cooked throughout, approximately 10 minutes.
Spread lettuce leaves out on plates.  Spoon cooked turkey mixture into the center of the leaves and fold over to eat.
For a healthier version, add any additional vegetables such as spinach or broccoli rabe to the meat while cooking.