Spring: when everything is green.
Including your food!
Fresh herbs are coming back, spring onions, the last of the winter greens. The trees are budding, the grass is bright, and – finally – the sky is blue! All the drab, winter gray is gone and spring is heading in, quickly.
And when everything outside is turning green, it makes me ready for bright, green, light, fresh food. I love a good hearty stew or casserole in the dead of winter, but once the weather turns, my appetite changes. That turkey meatball tortilla soup I made in January? Amazing. Still one of our favorite from the last couple of months. And this recipe is high up on the favorites list, too.
Working with Shady Brook Farms and Honeysuckle White this year has helped me branch out in my turkey dishes. I think most people only think of turkey for Thanksgiving and turkey burgers, but you can do anything with turkey! Plus, it never breaks the budget.
With Shady Brook Farms and Honeysuckle White turkey, you know that you can shop smart without sacrifice. From their whole birds on holidays to ground turkey to turkey sausages and more, Shady Brook Farms and Honeysuckle White turkeys (which are never raised with growth-promoting antibiotics) are sold at a price comparable to the same products from conventionally raised turkeys. I mean, you can’t get much better than that! Good food, at a good price – that’s what everyone needs and wants. Shady Brook Farms and Honeysuckle White are our local brands, and all their turkeys are raised on 700 independent family farms, which is pretty cool. And I’ve seen the farms! Well, not all 700, but I’ve been to a few.
These families are doing important work to help feed mine and yours – and working to provide not only a healthy option, but also one that is affordable. Check out 700Reasons.com for more info on the farms, the farmers, and the turkeys – you can even thank a farmer!
One thing that Nick and I both love is breaded turkey cutlets, but I don’t make them nearly enough. I wanted to take one of our classic favorites with turkey cutlets and turn it up a notch for one of our first warm-weather meals of the year.
Have you made milanese? I know it sounds fancy, but it’s so simple! Basically, it just means that it’s coated in flour or breadcrumbs and browned in oil or butter. Easy, right? And also – delicious.
These turkey cutlets were coated in flour, then egg, then some spiced up panko. Browned in a little bit of olive oil and kept warm in the oven while I finished the bright green spring pea risotto.
You really can’t go wrong with golden brown, crispy turkey and a creamy, sweet risotto, right? This plate is basically screaming SPRING. What are you waiting for?!
I’m excited to be working with Shady Brook Farms and Honeysuckle White as a brand ambassador this year! As always, all recipes and opinions are my own. Thank you for supporting brands that support us!