Food & Recipes
Turkey Leftover Soup
- Serves: 6-8
- Preparation Time: 15 minutes
- Total Cooking time: 45 minutes
Maryann Curmi: One great way to use up that Turkey is to make soup! Warm up to this delicious recipe.
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | cups | diced cooked turkey |
| 1 | medium | yellow onion, chopped |
| 1 | cup | celery, diced |
| 1 | cup | carrot, diced |
| 1 | tsp | dried basil |
| 1/2 | tsp | dried rosemary |
| 1 | clove | garlic (smashed or finely diced) |
| 2 | tsp | butter |
| 3 | cups | chicken broth |
| 2 | cups | diced potatoes |
| 1 | cup | whole milk |
| 1/2 | cup | sour cream |
| parsley flakes (to garnish) |
To prepare:
- Sauté the vegetables (with the exception of the potatoes), basil, garlic and rosemary in the 2 tsp butter until lightly browned.
- Add potatoes, turkey and broth.
- Simmer approximately 15 minutes.
- Reduce heat; add milk salt and pepper to taste.
- Simmer 20 minutes.
- Remove from heat and serve hot with a hearty dab of sour cream and a sprinkle of parsley for garnish.
Couscous Salad
- Serves: 4 – 6
- Preparation Time: 45 minutes
In these lazy dog days of summer, often the simplest dishes have the biggest impact on a picnic or dinner party, this Mediterranean inspired salad is no exception to that rule. Couscous, while sounding like something that should be found in some dark alchemists laboratory, is nothing more glorified than a wheat based form of pasta that looks like little grains. It is very easy to prepare, usually involving letting it rehydrate in hot water for about five minutes. The other ingredients are at their peak in the summer, sun ripened tomatoes, cool crisp cucumbers, and red, yellow and green bell peppers. All of the ingredients coming together in a simple citrus and olive oil dressing, making a quick dish that is almost always a hit at picnics or barbecues.
For Salad
| Amount | Measure | Ingredients |
|---|---|---|
| 8 | Oz | Package couscous prepared according to package directions and cooled |
| 1 1/2 | cups | fresh tomatoes, diced |
| 1 1/2 | cups | cucumber, peeled, seeded, and diced |
| 1/2 | cup | red onion, diced fine |
| 1/4 | cup | fresh sweet basil, chopped |
| 1/2 | cup | green bell pepper, diced |
| 1/2 | cup | red bell pepper, diced |
| 1/2 | cup | Yellow bell pepper, diced |
For Dressing
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | tablespoon | Lemon Juice |
| 2 | tablespoon | Olive Oil |
| 1 | tablespoon | red wine vinegar |
| 1/2 | teaspoon | garlic powder |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | black pepper |
To prepare:
Combine cooled couscous and diced vegetables together in a large non-reactive pan. Toss ingredients gently until well mixed. Next, in a separate small bowl, combine lemon juice, vinegar, salt, pepper, and garlic powder. Whisk together until well blended and pour evenly over salad mixture. Chill 1-2 hours and serve mounded over a bed of baby greens or spring mix with grilled lamb or chicken.
