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Menu Plan for the week of May 31, 2013: Thursday's 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
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.
Lettuce and Tomato Salad
Total time: 10 minutes
This is a light salad.... Add a sliced, hard boiled eggs or a bit of ham, if you like. We just enjoyed the fresh picked lettuce and tomatoes.
Ingredients:
- lettuce, enough for two small salads
- 2 small or 1 large garden ripe tomato
- 1/4 cup shredded cheese
- Vinaigrette:
- 1 tsp Dijon-style mustard
- 1 tbs Balsamic vinegar
- 1 tsp fresh snipped basil
- 3 tbs salad olive oil
Instructions:
- 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 into wedges and add to salads.
- Sprinkle with cheese and serve, remaining vinaigrette on the side.
- Vinaigrette:
- 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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