Country heat recipes
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Bring to a boil, lower heat to simmer, and cook until liquid is absorbed (follow package directions). Place grain, cranberries and broth in a saucepan. Fold in yogurt and parsley.ġ cup barley (also try with couscous, brown rice or millet)ġ/4 cup minced fresh herbs like parsley or arugulaįor garnish: 2 Tablespoons chopped walnuts, 1 or 2 Tablespoons craisins In salad bowl, combine with turkey and apples. Rinse the leek to remove most of the salt. Sprinkle with salt and leave in a colander for at least 30 minutes.ĭice turkey. Discard root end and tough top leaves.Ĭut leeks in half or quarters lengthwise. If guests are coming, the work can be done ahead.ġ Tablespoon prepared whole-grain mustard So you can make them early in the day, and eat them later. Many are best made ahead, which allows the flavors to blend. Experiment with different combinations and seasonings. Use whatever vegetables, grains or other ingredients you have available. Salads are versatile and easily customizable. Mix it with pasta or grains in a variety of salads. Chop it in a food processor and mix with mayonnaise, relish, celery and onions to use in a salad to spread on crackers or sandwiches, like a tuna or chicken salad. Use it with Romaine lettuce in a Caesar salad in place of chicken. Turkey can be a welcome, flavorful and nutritious addition to many salads. Though modern transportation and storage allow us to have greens and other vegetables all year long, we can also use root vegetables stored in the root cellar, brined or pickled veggies, and things from the freezer in our salads. In fact, that’s the first definition in Merriam-Webster’s dictionary: “raw greens (such as lettuce) often combined with other vegetables and toppings and served especially with dressing.” But a salad can also be a mixture of various ingredients, as Merriam-Webster’s second definition states: “small pieces of food (such as pasta, meat, fruit, or vegetables) usually mixed with a dressing (such as mayonnaise) or set in gelatin.” So, a salad can be any mixture of things - not just veggies, but meat, grains, and pasta, usually served cold. Almost any salad - grain, pasta, fruit, fresh greens - can benefit from turkey.Įxactly what is a salad? To many, it’s a mixture of different greens drizzled with salad dressing. (With the skin, that’s 5.5 grams of fat and 169 calories.)įrom soups, stews, casseroles, stir-fries and salads, turkey adds nutrition and flavor to many dishes. One serving (3.5 ounces or 100 grams) of skinless turkey has just 139 calories and 2 grams of fat. Turkey is rich in protein, many B vitamins, and minerals like zinc, selenium and phosphorus. The colonists were not familiar with these birds, though they had chickens and ducks back home in the Old World. Wild turkeys are native to North America.