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Menu Plan for Summer II: Week 6, Day 6
Turkey and Garlic Pasta
Zucchini (Courgette) with Browned Onions
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I had some very fresh, good garlic for this and they were tender and sweet. Eat or not.
Warm Turkey and Garlic Pasta Salad
Total time: 35 minutes
This 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!
Ingredients:
- 12oz (360gr) turkey cutlets
- 8 garlic cloves
- 3/4 cup (6oz, 180ml) chicken stock
- 2 tbs snipped fresh chives
- 2 tbs snipped fresh parsley
- 2 tsp olive oil
- 2 tbs Balsamic vinegar
- 2 tbs good olive oil
- 1 tsp whole grain mustard
- 1 1/4 cups (4.2oz, 120gr) bite-size pasta
Instructions:
- 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 olive oil and whisk well to combine.
- Pour over pasta, stir to combine and serve.
Zucchini (Courgette) with Browned Onions
Total time: 25 minutes
An easy dish with the summer bounty of courgette (zucchini, yellow squash). The onions are fried first, and allowed to brown and caramelize a bit. Then add the courgette and fry until it starts to get crisp around the edges.
Ingredients:
- 1 medium zucchini or yellow squash - about 2 cups shredded but no need to be precise
- 1 large onion
- 1 tbs olive oil
Instructions:
- Slice onion.
- Shred zucchini.
- Heat oil in medium, nonstick skillet over medium-high heat.
- Add onion and sauté until brown.
- Turn heat to medium, add courgette and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon. Zucchini should by dry and starting to brown.
- Salt & pepper to taste and serve.
Cooking schedule: 35 minutes |
Add zucchini to onions, stir |
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