Studded Turkey Loaf with Boldly Balsamic Dressing
2 cups (500 mL) finely chopped leeks or onions
2 cups(500 mL) finely chopped mushrooms
2 cups (500 mL) finely chopped spinach, washed and spun dry, sautéed and drained
½ cups (125 mL) finely grated carrots
4 tbsp. (50 mL) butter
2 lbs. (1 kg) Ground turkey meat
2 eggs, lightly beaten
1 ½ cup (375 mL) grated swiss cheese
3 tbsp. (40 mL) breadcrumbs
3-4 cloves garlic, crushed
2 tbsp. (25 mL) grated parmesan
salt and pepper to taste
Topping
3 tbsp. (40 mL) each ketchup and Boldly Balsamic Dressings
In a skillet, melt 1 tbsp. butter and sauté leeks and/or onions until soft. Set aside, In same skillet, melt 2 tbsp. sauté mushrooms and garlic until all the moisture has evaporated from the mushrooms. Season with salt and pepper and set aside. In the last remaining 1 tbsp. of butter sauté carrots and spinach until it is just wilted. Mix all vegetables and allow to cool.
In a large bowl, combine ground turkey, eggs, breadcrumbs, bran, all vegetables and cheeses. Mix well and put into a loaf pan or make small loaf pans of loaf. Brush topping onto loaf and bake in 350 oven for 30-45 minutes depending on size.
Makes 1 large loaf or 4 small.
Boldly Balsamic Chicken Salad with Pine nuts
3 chicken breasts, cooked and julienne
½ cups (125 mL) julienne radicchio
¼ cup (50 mL) toasted pine nuts or slivered almonds
Boldly Balsamic Dressing
In a medium bowl, toss together the chicken and radicchio. Add dressing and toss well; adjust the seasonings and scatter the pine nuts over the salad before serving.
Serves 6 as appetizer.
Winter Green with Proscuitto and Boldly Balsamic Dressing
1 red onion, cut into rings
white vinegar
1 small head ea., radicchio, curly endive, washed and torn into bite sized pieces
1 bunch arugula, washed and torn into bite size pieces
4 oz. (115 g) Parmigiano cheese, shaved
3 oz. (75 g) thinly sliced proscuitto, cut into strips
24 fresh basil leaves, torn
24 fresh mint leaves, torn
Boldly Balsamic Dressing
Soak the onion rings in vinegar for about 30 minutes.
In a large salad bowl, toss all lettuces, herbs and all but 2 tbsp. of pinenuts, and ½ the cheese . Arrange on a platter.
Before serving, drizzle with Bold Balsamic Dressing and top with the rest of the pineuts, cheese, proscuitto and onion rings. Serve immediately.
Serves 6-8.
Cherry Tomato, Mushrooms, Shallots with Boldly Balsamic Dressing
½ pint grape tomatoes, washedand left whole
½ lb (225 g) button mushrooms, halved
4 large shallots, cut into 4 pieces
3 cloves garlic, peeled and halved
3 tbsp. (40 mL) water or wine
1 ½ tsp. (7 mL) Gaucho BBQ Rub
2 tbsp. (25 mL) olive oil
1 tbsp (15 mL) capers
Boldly Balsamic Dressing to taste
Salt and pepper to taste
Goat cheese to garnish
Preheat oven to 350 F.
In a large skillet, heat 1 tsp (15 mL) oil over high heat. Add mushrooms and brown. Cook until allliquid has evaporated. Season with salt and pepper and set aside. In the same skillet, add remaining oil and add shallots and garlic and cook until browned. Add water or wine and continue to cook until uniformly browned. Remove from heat and set aside.
In a cassarole dish, add mushrooms, shallots, garlic, cherry tomatoes, Gaucho BBQ Rub and enough Boldly Balsamic Dressing to coat all vegetables. Bake in a preheated oven for 20 minutes. Before serving, garnish with capers and crumble goat cheese over top. Serve immediately.
Serves 4-6 as a side dish.