Thanksgiving’s four months away but I’ve been thinking about turkey a lot lately. It’s so good, yet it is put in the corner by it’s smaller cousin chicken for 364 days of the year.
It’s a travesty, really. Nobody puts turkey in the corner.
I picked up some turkey cutlets the other day and had every intention of pan searing them and doing a cranberry glaze, which would have been delicious, but it was just too obvious. And it’s hot. Stove top cooking is not my bag when it’s over 80 degrees.
So the turkey went on the grill. I had fresh green beans and some gorgeous Yukon Gold potatoes from the farm stand down the road, so those were blanched and boiled, respectively, and chilled.
Turkey. Potatoes. Green beans. Sounds like Thanksgiving in July!
But I can’t have Thanksgiving without cranberries. So I grabbed a handful of dried cranberries and threw them in the mix. And a whole lot of peppery arugula.
A vinaigrette of grainy mustard, shallot, honey and red wine vinegar is the perfect compliment to all these ingredients, and trust me, this Thanksgiving Salad is pretty impressive. I’m plotting the next time I’m going to make it (probably tomorrow).
And turkey is for reals going in my shopping cart on the regular. It should go in yours too. Lets give turkey the play it deserves (pumps fist)!