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Menu Plan for Summer II: Week 11, Day 3
Turkey and Green Bean Pasta Salad
Fresh Peach and Berry Salad
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
A simple, colorful pasta dish: green beans, red onions and yellow tomatoes.... Or you could use yellow onions and red tomatoes. Part of a turkey tenderloin would work in this as well.
Turkey and Green Bean Pasta Salad
Total time: 25 minutes
I used Heirloom Tomatoes in the salad, the yellow and red Ananas.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) pasta, fusilli, rigatoni
- 2 tsp olive oil
- 10oz (300gr) turkey cutlets or turkey breast
- 6oz (180gr) green beans
- 1/2 red onion
- 1 - 2 tomatoes
- 2 tbs snipped fresh basil
- Vinaigrette:
- 1 1/2 tsp Dijon-style mustard
- 1 1/2 tbs white Balsamic vinegar
- 3 tbs salad olive oil
Instructions:
- Cook pasta according to package directions, drain, rinse lightly in cold water.
- Top and tail beans. Cut into 1" lengths (2.5cm).
- Thinly slice red onion.
- Cut turkey into bite-size pieces.
- Heat oil in a medium skillet. Add green beans and red onion, stir-fry 2 - 3 minutes, until just crisp-tender.
- Remove to a large bowl.
- Add turkey, stir-fry until lightly browned and cooked through.
- Remove and add to beans. Stir all to help cool a bit.
- Cut tomato into large chunks.
- Snip basil.
- Make vinaigrette:
- Put all ingredients in a small bowl and whisk well to combine.
- To finish:
- Add a bit of vinaigrette to turkey, beans, onions, stir to combine.
- Add pasta, tomatoes, herbs and a bit more of the vinaigrette, stir gently and taste.
- Add more vinaigrette as desired. (I used it all.) Serve.
Fresh Peach and Berry Salad
Total time: 10 minutes
Summer fruits are at their peak. I used white peaches and fresh strawberries. ( My strawberries are the ever-bearing variety.) Use whatever peaches and/or nectarines and berries are in season. A bit of sugar, vanilla and Greek Yogurt finishes off this salad. You could also add a bit of fresh mint or a tot of rum.....
Ingredients:
- 1 cup fresh berries
- 1 - 2 peaches or nectarines
- 1 tbs sugar
- 1/2 tsp vanilla do not use if you are adding rum
- 4oz (120gr) Greek yogurt
Instructions:
- Rinse peaches and berries.
- Stem and cut berries if needed.
- Cut peaches in half around pit and twist, gently. If the peaches are 'freestone' the halves will come apart easily. Slice. If they are 'clingstone' the halves will not budge and you'll have to cut the peach off the stone in chunks.
- Put fruit into a medium bowl and sprinkle with sugar. Stir gently.
- Mix yogurt and vanilla.
- Add to fruit and stir gently. Serve.
Cooking schedule: 25 minutes |
Remove turkey to bowl with beans, onions |
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