Thursday, August 28, 2014

Laptop Lunches #155

Alternating rounds of yellow and purple carrot, red pepper strips, and cucumber slices with veggie hummus; blackberries; spiced turkey cutlets with avocado-grapefruit relish (Eating Well Serves Two); and herbed couscous.

The recipe for spiced turkey cutlets, with or without the avocado-grapefruit relish (which was lovely, too, actually), is a keeper. I never thought of dredging filets of meat in spices rather than in flour--I mean, dredging, not just seasoning--but it's not a bad thing at all! These particular turkey cutlets were dredged in a mixture of chili powder, five spice powder, and a pinch of salt, and cooking them took all of 10 minutes start to finish.

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Bento Lunch

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