Cathedral Picnic

Cathedral State Park in Aurora, West Virginia has majestic trees and was a beautiful place to enjoy a meal and an after-dinner hike.  Our menu today included:

Lemon Fennel Turkey Breast

Grilled Eggplant and Squash Salad

Basil New Potatoes

Multigrain Roll

Strawberry Apple Ricotta Parfait

I grilled the eggplant and squash last night on stove top in an iron skillet grill and added the tiny tomato halves today.

 Grilled Eggplant and Squash Salad

(Serves 4)

Brush eggplant and squash slices with oil.  Grill on stove top iron skillet, turning once.
1 small eggplant, peeled and sliced thin
1 small yellow squash, sliced thin
1 tablespoon olive oil

Marinate grilled vegetables overnight in dressing ingredients below:
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh snipped oregano
1 teaspoon honey
1 tablespoon fresh snipped parsley
1 lemon zested
1 garlic clove, halved

Add mini tomatoes halved.
1/3 cup mini tomatoes, halved 

The poultry recipe was inspired by Clean Eating Magazine. 

Lemon Fennel Turkey

(Serves 4)

Sprinkle fennel seed on raw turkey tenderloin.   Zest and juice lemons.  Pour over turkey in a baking dish.  Add sliced vegetables.  Bake at 325F. until center of tenderloin reaches 165 F.  
1 turkey tenderloin
2 lemons
2 cloves garlic, minced
1/2 teaspoon fennel seed
2 tablespoon scallion, diced
1 banana pepper, sliced
2 tablespoon fennel bulb, sliced

Cool and slice.

The potatoes were cooked whole on stovetop, drained and mixed with an Earthy Butter, lemon and fresh snipped basil blend. 
  
The fruit for the parfait included one apple, peeled and diced, strawberry halves and 4 teaspoons sugar heated on stove top for 10 minutes.  That's part skim ricotta cheese on the bottom layer. 

This park was one I visited as a child with my parents who brought a picnic and grilled chicken while my sister and I hiked the trails.
  

Today Bob and I walked the Cathedral Trail after our meal, which was a beautiful way to end our visit.

Have a great week!