The poultry recipe is inspired by Family Circle Magazine.
Apricot Stuffed Turkey Tenderloin
(Serves 3)Cut a pocket in center of turkey tenderloin. Unfold and flatten turkey.
1-6 ounce raw turkey breast tenderloin
Combine cheese, nuts and apricots. Cover turkey tenderloin with mixture. Fold up tenderloin with filling on the inside. Press and shape turkey into a roll.
1/2 cup fresh mozzarella cheese, shredded
1 1/2 teaspoon ground pistachios, unsalted
6 dried apricots, chopped
Combine nuts and wheat germ in a zipper bag. Brush outside of rolled turkey with egg white. Place in zipper bag to coat with nuts and wheat germ.
1 1/2 teaspoon ground pistachios
2 tablespoon wheat germ
1 egg white
Place turkey roll on a baking pan with a non stick finish.
Bake at 375 F. until center reaches 165 F. (about 40 minutes).
Slice with an electric knife.
The risotto recipe is inspired by Clean Eating magazine.
Bean & Wheat Berry Risotto
(Serves 5)Saute garlic, fennel and celery in olive oil.
1/4 cup garlic, minced
1/4 cup fennel bulb and fronds, diced
1/4 cup celery, diced
1 teaspoon olive oil
Add vegetable broth and wheat berries.
2 cups low sodium vegetable broth
1/2 cup wheat berries (dry volume)
Cook wheat berries covered for 1/2 hour in a pressure cooker or 1 hour in a saucepan on stove top.
Add dry beans. Cook 1 more hour until beans are tender (berries remain chewy).
1/2 cup northern beans (dry volume)
Stir in peas, asparagus and thyme. Keep warm for service.
1/2 cup peas
1/2 cup asparagus tips, cut in 2 inch pieces
2 tablespoon thyme sprigs
Even meats and grains have "seasons". Free range poultry, raised in West Virginia, are only available in summer when the climate is suitable for raising animals outside. The farm saved these tenderloins for me last season and froze until needed. Grains and dry beans are generally harvested in the fall. Cheese are made year round.