Raspberry Shortcakes

2 1/2 C flour
1/2 C sugar
1 Tbsp baking powder
1/2 tsp salt
1 stick cold butter, cut into small pieces
3/4 C cold heavy cream (plus more for serving)
1/4 C buttermilk
1 C raspberries
sanding sugar (optional)

In a food processor, combine flour, sugar, baking powder, salt and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Transfer into a bowl and stir in cream, buttermilk, and raspberries until just combined. Do not over mix.

Preheat oven to 400 degress. Divide dough into 8 portions and shape into rounds. Place 1 1/2 inches apart (they get BIG)  on parchment paper-lined baking sheet. Sprinkle with sanding sugar if desired. Freeze for 15 minutes. Bake until golden brown and set. Cool completely. To serve, halve and fill with whipped cream and berries.

WOW lettuce wraps

2 T oil
1 lb ground turkey
2 T fresh ginger
2 T fresh garlic, minced
2 C raw grain-quinoa, millet or amaranth--cook this then, add
1 C veggie blend
1/4 C diced bell pepper
1 C teriyaki sauced
1/4 C sweet chili sauce
1/4 C scallions, sliced
1/4 cilantro
head of lettuce

Heat oil in skillet. sweat the garlic and ginger until fragrant, then add turkey. Cook until pink is gone. Add veggie blend and cook 1 minute. Stir in grain and remove from heat.
In separate bowl, mix teriyaki and chili sauce. Pour into hot grain mixture and combine. Sprinkle with scallions and servie with lettuce and cilantro.