Saturday, July 26, 2014

Herb Crusted Turkey, Berry Agrodolce over Millet & Miniature Vegetables

After gathering a delightful assortment of local vegetables from Lancaster, Catoctin, Morgantown and our own hillside, my meals this week are going to be feasts.  The Turkey is a breast tenderloin.

Herb Crusted Turkey
(Serves 4)

1 Turkey Breast Tenderloin, raw
Place in roasting pan.

1/4 cup Fresh Dill
4 Garlic Cloves
1 Spring Onion Bulb, peeled
1 cup Spring Mix
2 tsp. Lemon Peel
Chop in food processor.  Pat over turkey tenderloin.

Assorted Mini Vegetables
Add to roasting pan.  Bake at 325 degrees F. 50 minutes, or until internal temperature of turkey reaches 165 degrees.

Berry Agrodolce
(Serves 2)

1 Mini Sweet Pepper, julienne strips
1/2 Spring Onion Bulb, cut in strips
1 Celery Center with leaves, cut in strips
Saute in 1 tsp. Olive Oil.

1/4 cup Rice Wine Vinegar
1/4 cup Wine Wine
2 tsp. Sugar
Add to pan. Heat to reduce liquid to a syrup-like consistency.  Stir in
1/3 cup Black Raspberries
Serve over
Cooked Millet

 Dessert was Fresh Peach and Black Raspberry Crisp with Ice Cream.  Delicious!     

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