March 2024 Recipes

Grilled Turkey London Broil

 
 

Yield: 8 Servings 
Serving size: 4 oz. turkey

INGREDIENTS 
¼ cup olive oil 
1 Tbsp grated ginger 
¼ cup low sodium soy sauce or 1 Tbsp Worcestershire sauce 
¼ cup balsamic vinegar 
1 Tbsp brown sugar 
2 scallions, chopped 
2 ½ lb turkey breast, butterflied 
¼ tsp salt 
Black pepper to taste 
 

STEPS 
1. In a large cup, combine olive oil, ginger, soy sauce, balsamic vinegar, brown sugar and scallions. In a large, shallow baking dish, arrange turkey breast and pour marinade to cover. Turn turkey to coat on both sides. Cover and marinate in refrigerator for at least 3 hours, or overnight.

2. Preheat grill to medium-high heat. Remove turkey from marinade. Season turkey with the salt and black pepper.

3. Grill turkey for 8 minutes on each side, or until meat thermometer registers 165 degrees. Let turkey rest for 5 minutes before slicing.

Nutrition Facts (per serving): Calories: 238; Fat: 9g: Saturated Fat: 1g; Cholesterol: 70mg; Sodium: 340mg; Carbohydrates: 3g; Fiber: 0; Protein: 34g

 

Peach, Tomato and Olive Salad

Yield: 6 Servings 
Serving size: 1 ½ cup salad plus 1 Tbsp vinaigrette

INGREDIENTS 
Lemon Vinaigrette: 
1 lemon 
2 shallots, finely minced 
1 tsp honey 
¼ cup extra virgin olive oil 
Black pepper to taste

Salad: 
½ cup pitted olives (black or nicoise) 
1 tsp olive oil 
2 lbs assorted heirloom tomatoes, cut into wedges 
2 ripe peaches, halved and sliced 
¼ red onion, sliced thin 
6 oz baby arugula (approximately 6 cups), washed and trimmed 
½ cup whole herb leaves (such as tarragon, basil, chervil, chives) 
¼ cup feta cheese, crumbled 
Black pepper to taste

Make Dressing: In a small bowl, combine the lemon juice, shallots, honey and black pepper to taste. Slowly whisk in olive oil. Set aside.

Assemble Salad: Preheat oven to 400 degrees. Arrange olives on a baking pan and drizzle with the 1 tsp of olive oil. Roast for 5 to 10 minutes, or until olives are warm. Let cool slightly. On a plate, arrange tomatoes, peaches and red onion.

In a bowl, combine arugula and herbs. Stir lemon vinaigrette, add it to arugula and toss thoroughly. Season with black pepper to taste. Arrange over top of the tomatoes and peaches. Garnish with warm olives and feta.

Nutrition Facts (per serving): Calories: 178; Fat: 14g: Saturated Fat: 2g; Cholesterol: 6mg; Sodium: 196mg; Carbohydrates: 12g; Fiber: 3; Protein: 3g