Ingredient: Vegetables

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Thai Pork Lettuce Cups

This zesty mix makes a light and refreshing lunch that is a cinch to pull together. It can be served atop lettuce leaves, or wrapped inside them for a gluten-free spring-rolls presentation. Ground chicken, turkey, or lamb may be substituted for the pork.

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Exotic Mushroom and Millet Soup

Toasted millet can be used to thicken soup instead of a roux — it creates a creamy base in this mushroom soup without using any dairy. Its earthy and nutty flavor adds complexity to the soup while adding a boost of vitamins and minerals.

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Coconut Millet Salad

A nice, bright change for a winter lunch, coconut-infused millet tossed with raisins and peanuts makes a great salad to serve with chicken satay, Asian turkey burgers or stir-fried tofu. You can also spoon it into Boston or Bibb lettuce leaves to make a wrap.

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Turkey Barley Soup

Homemade turkey stock is a great base and perhaps the most important part of this wholesome soup. With its whole barley, carrots, celery, onion, kale, and chopped fresh parsley and cubed turkey meat, you have truly nurturing soup.

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Turkey Curry

Leftover turkey makes an excellent curry dish, especially when served with brown rice. If you don’t have all these spices on hand, don’t be shy about buying them (most are available in small quantities in the bulk-spice section of natural markets).