Thai-inspired lettuce wraps are perfect springtime-summer lunches. Sauté a bunch of aromatics (lemongrass, shallots, Thai chiles, red onion) then add about a pound of dark-meat ground chicken or turkey (if you like spice add some samba like oelek or stirs ha). Meanwhile, make a sauce from a whole bunch of lime juice (like five limes) and the juice of a lemon, plus a few tablespoons fish sauce and a teaspoon or two of agave. When the poultry is cooked, add the dressing and simmer for a few minutes until thickened. Stir in a ton of fresh herbs (ideally mint, cilantro, and Thai basil, but any combination or all of one just works) and serve in lettuce cups (Bibb, romaine, iceberg) with more mint leaves as a garnish and lime wedges.