Try this grilled turkey scaloppini with lemon potato wedges for Easter brunch
A roast turkey may be tradition for Easter, but you don’t need to cook the whole bird for a delicious meal. Registered dietitian Shannon Crocker shared an easy turkey brunch idea for two.
Grilled Turkey Scaloppini with Dijon Sauce
(Courtesy of canadianturkey.ca)
Ingredients
- 1 lb (500 g) Canadian Turkey scaloppini
- 1/4 cup (50 mL) Vegetable Oil
- 1/4 cup (50 mL) Honey
- 2 tbsp (25 mL) Dijon Mustard
- 2 tbsp (25 mL) Lemon Juice
- 1 clove Garlic, minced
- 1/4 tsp (1 mL) dried Thyme
- 0.5 tsp Salt and Pepper
Directions
- Combine all ingredients except turkey. Brush on turkey scallopini.
2. Grill over medium heat 2 – 4 minutes each side or until no longer pink in centre. As an alternative, the turkey can be pan-fried in 1 tbsp (15 mL) vegetable oil for approximately 2 minutes each side.
Greek Inspired Lemon Potato Wedges with Green Goddess Dip
(Courtesy of canadasfoodisland.ca )
Ingredients
- 2 lb PEI white or russet potatoes, cut into 1/2 inch thick wedges
- 1 ½ tbsp olive oil
- 2 tsp dried oregano
- 2 lemon, zested and juiced
- 1 cup full-fat Greek yogurt
- ½ cup mayo
- 1 medium avocado, pitted and peeled
- 2 garlic, clove, roughly chopped
- 1 cup parsley leaves, roughly chopped
- 1 ½ tbsp chives, chopped
- salt, to taste
Directions
- Preheat oven to 425°F.
2. In a large bowl toss together potatoes, olive oil, oregano, season with salt and pepper. Transfer to a baking sheet, bake for 22 – 25 minutes, until tender and golden brown, flipping potatoes halfway through. Remove from oven and toss potatoes in a large bowl with lemon zest and half the juice of a lemon.
3. While potatoes are roasting, make green goddess dip. Add yogurt, mayo, avocado, garlic, parsley, and chives to a small bowl, blend with an immersion blender until smooth or in a food processor. Season with salt and the remaining half of lemon juice to taste.
4. Serve wedges with green goddess dip on the side.
