Recipes of the week!
Turkey and Mizuna Salad
Ingredients
2 cups mizuna or arugula
3 cups shredded or diced cooked turkey
Salt and freshly ground pepper
1 serrano chili, seeded if desired and chopped (optional)
1 bunch scallions, white part and green, thinly sliced
1 small cucumber, seeded, diced and peeled if waxy; or 1/2 long European cucumber, diced
1/4 cup chopped cilantro
1 small red bell pepper, cut in thin strips
2 tablespoons coarsely chopped walnuts
2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels (optional)
For the dressing:
2 tablespoons fresh lime juice
1 tablespoon seasoned rice wine vinegar
1 garlic clove, minced or put through a press
2 teaspoons finely minced fresh ginger
1 tablespoon soy sauce
2 tablespoons dark Chinese sesame oil or walnut oil
2 tablespoons canola or peanut oil
1/3 cup low-fat buttermilk or plain nonfat yogurt
1 tablespoon turkey stock or water, for thinning out if using yogurt
Directions
1. Line a platter or large bowl with the mizuna or arugula.
2. Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
3. Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.
Creamy Garlic Dressing
Ingredients
- 1/2 cup buttermilk
- 1/4 cup reduced-fat mayonnaise
- 1 1/2 tablespoons lemon juice
- 2 tablespoons freshly grated Parmesan cheese
- 2 teaspoons reduced-sodium soy sauce
- 1 clove garlic, minced
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
Preparation
- Combine buttermilk, mayonnaise, lemon juice, Parmesan, soy sauce, garlic, salt and pepper in a blender; blend until smooth.
Braised Yellow Beans & Summer Vegetables
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, halved and sliced
- 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried
- 1/2 cup white wine , or reduced-sodium chicken broth
- 1 pound Yellow beans, trimmed
- 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces
- 1 cup halved cherry tomatoes , or grape tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup finely shredded Parmesan cheese
Preparation
Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add yellow beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.
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