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Warm Turkey and Garlic Pasta Salad
Menu Plan for the week of May 31, 2013: Day 4 Recipes
Warm Turkey and Garlic Pasta Salad
Lettuce and Tomato Salad
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
If you can get fresh, new garlic for this, it is excellent. Sometimes it's available this time of year at the farmer markets. Either eat the salad with the pasta or while the pasta cooks.
Warm Turkey and Garlic Pasta Salad Preparation and cooking time: 35 minutesThis is based on a Williams-Sonoma recipe. You'll get plenty of garlic flavor in the simmered stock - so adding the whole cloves to the pasta is optional; just discard after simmering if you choose. The long, slow cooking does make them rather sweet, though, so you may want to try one!
12oz (360gr) turkey cutlets
8 garlic cloves
3/4 cup (6oz, 180ml) chicken stock
2 tbs snipped fresh chives substitute 2 tsp dried
2 tbs snipped fresh parsley substitute 2 tsp dried
2 tsp olive oil
2 tbs Balsamic vinegar
2 tbs good olive oil
1 tsp whole grain mustard
1 1/4 cups bite-size pasta
Cook pasta according to package instructions. When done, drain, and toss with 1 tbs of the good olive oil.
Peel garlic but leave whole. Heat 2 tsp oil in medium nonstick skillet. Add turkey and garlic and sauté 6 - 7 minutes, turning turkey once. Remove turkey, leaving garlic in the skillet. Garlic should be very lightly browned. Add chicken stock to skillet, reduce heat to medium-low and simmer, uncovered, until garlic is very tender and there is 2 - 3 tbs of stock left in skillet, about 15 minutes.
Snip herbs and add to pasta. Slice turkey into strips and add to pasta. When the garlic is done, remove from stock and add it to the pasta if you choose.
Pour remaining stock into a small bowl. Add vinegar, mustard and remaining 1 tbs good olive oil and whisk well to combine. Pour over pasta, stir to combine and serve.
Note: If using dried herbs add to simmering garlic and stock.
Lettuce and Tomato Salad Preparation and cooking time: 10 minutesA simple side salad for summer
lettuce, enough for two small salads
3oz (90gr) cherry tomatoes
1/4 cup shredded cheese
Vinaigrette:
1 tsp Dijon-style mustard
1 tbs white Balsamic vinegar
1 tsp fresh snipped basil
2 tbs good olive oil
Prepare lettuce and put into a medium bowl. Add a bit of dressing and toss to coat (use tongs, it's easier). Taste and add more dressing if desired. Arrange lettuce on two plates. Cut tomatoes in half and add to salads. Sprinkle with cheese and serve, remaining vinaigrette on the side.
Vinaigrette:
Snip basil with scissors. In small bowl whisk mustard and vinegar. Add oil, a bit at a time and whisk well. Add herbs. Any leftover vinaigrette is great on sliced tomatoes.
Cooking schedule: 35 minutes |
Add stock to garlic, reduce heat, simmer |
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