The Turkey Revolt

Apple and Mustard Green Salad

It is always challenging to decide what to do with all the greens available this time of the year – particularly mustard greens.  This salad is a good option and can also be made with just about any greens you have – collard, turnip, kale, or spinach.  If using mustard greens, cut out the spine, which has a bitter taste.

Servings: 10
Total Time: 20 minutes

Ingredients

• 1/2 cup chopped dill
• 1/4 cup apple cider vinegar
• 1/2 cup canola oil
• 2 tablespoons mustard
• 2 tablespoons fresh lemon juice
• 2 bunches of mustard greens, stemmed and leaves shredded (16 cups)
• 2 apples, peeled and sliced
• Salt & pepper to taste

Directions

In a large bowl, whisk the vinegar with the oil, mustard, and lemon juice. Add the mustard greens, apples, and dill, season with salt and pepper, and toss well. Transfer to a platter and serve.

Fried Rice

Fried rice is a regular menu item at our house because it is easy and uses whatever items we may have on the shelf or in the pantry.  The recipe calls for peas, but you can just as easily use green beans, carrots, mushrooms, or even spinach.  You can also add a cooked protein such as diced chicken, tofu, or shrimp. Also, day-old rice works well because it’s dryer than fresh rice.

Servings: 4
Total Time: 45 minutes

Ingredients

• 1 tablespoon canola or olive oil
• 2 cups brown rice
• 2 eggs, lightly beaten
• 3 carrots, finely chopped
• 1 cup sweet peas (canned or frozen)
• 1/4 cup low-sodium soy sauce

Optional

• 1 teaspoon toasted sesame oil
• Sliced green onions (as garnish)

Directions

1. Cook brown rice according to package instructions and set aside.
2. In a skillet over medium heat, add canola or olive oil.
3. Add carrots and peas and stir frequently for 3-5 minutes.
4. Add lightly beaten eggs and incorporate them into the vegetable mixture by breaking them up as they cook.
5. After the eggs are cooked, add the rice and the soy sauce. Continue stirring until the rice starts to look crispy, about 5 minutes. If rice is not reaching this consistency, turn up the heat to high and cook another 3 minutes.
6. If desired, add toasted sesame oil for a more authentic taste. Stir for another minute, top with green onions (if desired), and serve.

Butternut Squash & Black Bean Enchilada Skillet

Give this easy (and healthy) vegetarian dinner a try, and you won’t be disappointed!

Servings: 4
Total Time: 40 minutes

Ingredients

• 2 teaspoons olive oil
• 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
• salt and pepper, to taste
• 1 medium yellow onion, diced
• 3 cloves of garlic minced
• 1/2 jalapeno, seeded and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 – 15 ounce can black beans, rinsed and drained
• 8 yellow corn tortillas, cut into thick strips
• 1-15 ounce can red enchilada sauce
• 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
• Cilantro and low-fat sour cream, for serving

Directions

1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
2. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!