turkey patty with broccoli, celery, and fennel

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Turkey Patty with Kale Chips, Asparagus and Tomato Olive Dressing

This is a great meal: turkey patty served on a bed of grilled iceberg lettuce, kale chips, and asparagus and tomato-olive dressing with Canadian bacon and onion. Putting broccoli and celery in the turkey patty adds moisture and also crunch–not to mention increasing your daily vegetable portion!

Turkey Patty with Broccoli and Fennel

Prep time: 15 minutes
Cook time: 4 minutes per patty
Servings: 5 patties

Ingredients
1 pound lean ground turkey (93% or higher)
1/2 cup broccoli stems, chopped
1/2 cup onion, minced
2 tablespoons celery, minced
1 tablespoon Trader Joe’s South African Smoke Seasoning Blend
1 teaspoon salt
1 teaspoon fennel seeds
1 egg, beaten

Preparation
Put all ingredients in a large bowl and combine. Cut a wide sheet of wax paper. Dip a 1/2 cup measure in water. Scoop up some of the turkey meat mixture and scrape off the excess. Empty the scoop onto the wax paper sheet and repeat. Press each patty to flatten slightly. This much seasoned turkey mixture yields  five patties.

Cook’s Note: Dipping the 1/2 cup measure in water helps to release the patty.

I used the George Foreman grill to cook these patties. It took just four minutes per patty. Patties can also be broiled or pan-fried in a skillet sprayed with cooking spray. Cook until each patty reaches an internal temperature of 165˚F.

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fettucine with quick bolognese sauce

Fettucine with Quick Bolognese Sauce (Adapted from Shine)
Hurricane Sandy’s coming. The skies have been leaden and gray all day, expectant with rain. I joined a whole lot of other New Yorkers stocking up on water, batteries, and lamps. I went to the market to stock up the pantry, too. So we wait for Sandy’s arrival tomorrow, and I thought, it will be a good night for comfort food.

Prep time: 10 minutes
Cook time: 38 minutes
Total time: 48 minutes
Servings: 4

Ingredients
1 tablespoon olive oil
1 large onion, finely chopped
1 lb. ground beef (I used lean ground turkey)
2 oz pancetta, finely chopped (I used bacon)
coarse kosher salt and freshly-ground pepper
1/2 cup dry white wine
1 14.5 oz can whole tomatoes in juice
3/4 cup low-sodium chicken broth
1-2 tablespoons heavy cream
1/8 teaspoon nutmeg, freshly grated
2 cups green peas, frozen
12 oz dried fettucine (can use egg pappardelle)
1 tablespoon fresh thyme, minced
Parmesan cheese, freshly grated, for serving

Preparation

  1. Heat a large skillet over medium heat. Add the oil. Add the onion and sauté until it softens and begins to brown, about 5 minutes.
  2. Increase the heat to medium-high, and add the ground turkey and bacon. Season with salt and pepper and sauté, breaking up the meat with a spatula. Cook the meat just until it is no longer pink. Add the wine to the meat mixture and boil until it has almost evaporated, about 3 minutes. Add the tomatoes with juice, broth, cream, and nutmeg. Reduce the heat to medium-low and simmer. Break up the tomatoes and stir occasionally, until slightly thickened and the flavors are blended, about 30 minutes. Ten minutes before the sauce is ready, add the frozen peas to the sauce. Taste and adjust the seasoning.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir well, and cook until just tender, about 5-7 minutes for al dente. Drain the pasta, and then return to the same pot. Add the sauce and toss to coat.
  4. Divide among 4 bowls. Sprinkle each with thyme and cheese. Serve right away, passing more cheese alongside.