Time has flown by and it's time for Spring recipes. But first I'm going to share a recipe for a dish I crave the most all year around...Bolognese. However, in this recipe I use ground Turkey and tons of Veggies, more specifically Kale. Of course you can sub in Spinach, Collards or your favorite leafy green vegetable. Here's a look at what else I've been up to.....
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| Good ol' Spaghetti & Meatballs and Eggplant Parmesan |
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| Rutabaga Sausage Bites |
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| Smoked Salmon Flatbread with Sweet Peppers and Arugala |
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| Shrimp & Grits |
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| Srriacha Spiked Wings |
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| Spaghetti Bolognese |
Turkey Bolognese with Vegetables
1 lb ground Turkey
1 cup yellow onion, small dice
1 cup carrots, small dice
1 cup celery, small dice
2 cups mushrooms, sliced
2 cups Kale, diced (I like Tuscan Kale)
1 lb can of diced tomatoes
1 cup of red wine
2 T of tomato paste
1/4 cup Milk or Cream (optional)
2 T oregano
1 T fennel (I like whole seeds but ground is fine)
2 bay leaves
Salt and Pepper
1. Brown/sear ground turkey over medium high heat with olive oil in (Dutch oven works best or shallow pot)
2. Remove ground turkey and place aside. Add olive oil, onions, carrots, celery, and sweat until fragrant and softened, about 2-3 minutes.
3. Add tomato paste, stir and cook for 1 minute. Add red wine to de-glaze pan, then add reserved ground turkey, oregano, fennel, black pepper, bay leaves, mushrooms, Kale, and diced tomatoes. Bring to boil then simmer on low/medium low with lid for 2 hours, stirring every 20 minutes. 3 hours if you can for a richer, well rounded taste.
4. Season with salt. Finish with milk or cream if you'd like.
5. Eat over pasta or make a lasagna!
