1 pound ground turkey

¾ cup finely chopped onions

1 tablespoon ground chili paste

2 tablespoons fish sauce

¼ cup water

In a large fry pan, saute the onions in oil until brown. Add the chili paste and ground turkey. dd just enough water to loosen the meat. Use a potato masher to make the mixture fine. Cook until just done. Add the fish sauce. Taste and correct the seasonings.

1 cup carrots, grated

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped cilantro

2 tablespoons chopped fresh mint

Romaine lettuce leaves

Shred the carrots into small bowl. Add the chopped cilantro, mint and fresh lime juice. Stir to mix.

To serve, mound the carrots on a plate, put the meat in a bowl and garnish with romaine lettuce leaves. To eat, spoon some carrots on a lettuce leaf, then add some meat. Wrap and eat.

Cheryl’s notes: Fish sauce and ground chili paste are available in the Thai section of larger supermarkets or at your local health food store. This recipe is adapted from one by Kerry Altiero, chef and co-owner of Café Miranda in Rockland, Maine. I liken it to a "Thai taco."