May Recipes

ROAST TURKEY PANINI

Yield: 1 servings

1 T. cream cheese, softened
Italian seasoning blend, as needed
1 slice ciabatta, cut in half lengthwise and
then cut in half
2 T. whole cranberry sauce
4 oz. roasted turkey breast, sliced thin
3 thin slices red onion
Freshly ground black pepper, to taste

 

Method (1) Season cream cheese with a few dashes of Italian seasoning; spread on one slice of bread. (2) On the other bread slice, spread
the cranberry sauce. (3) Layer the roasted turkey slices and onion on top of the cream cheese bread slice. Sprinkle with black pepper. (4) Prepare a preheated grill/griddle (medium heat) with cooking spray and grill for 3 to 5 minutes or until the bread is golden brown. Cut in half, on the diagonal, and serve immediately.
Recipe credit: Chef John Strohm, Palm Springs Koffi, Palm Springs, Calif.
Photo credit: National Turkey Federation, Washington, D.C., www.eatturkey.com
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POTATO & PEA SALAD WITH MINT DRESSING

Yield: 4 servings

Salad
2 lbs. Wisconsin German
Butterball or other yellow-fleshed potato
1 1⁄2 c. shelled peas, fresh or frozen
1⁄2 T. butter
2 celery stalks, finely sliced

 

Dressing
3⁄4 c. fresh mint
1⁄2 c. vegetable oil
1/3 c. fresh squeezed lemon juice
1 T. whole grain mustard
1 t. sugar
Salt and freshly cracked pepper, to taste

 

Method (Salad) (1) Place potatoes in large pot, cover with salted water and bring to a boil. (2) When potatoes are almost cooked, add the peas and cook for 2 minutes. (3) In a colander, drain the potatoes and peas then run under cold water for a few minutes. Place in serving bowl. (4) In a sauté pan
add the butter, melt. Add celery and sauté for 2 minutes. Add to potato mixture
and mix.

Method (Dressing) (1) Place the mint and oil in blender, blend for 30 seconds. (2) Add the remaining ingredients, blend for 15 seconds. (3) Pour dressing over potato mixture and toss. Serve immediately. Recipe credit: Executive chef Ulrich Koberstein, The American Club, Kohler, Wis., and Wisconsin Potato & Vegetable Growers Association Inc. Photo credit: Wisconsin Potato & Vegetable Growers Association Inc., Antigo, Wis., www.wisconsinpotatoes.com
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NORTHWEST PEAR AND SPINACH SALAD

Yield: 12 servings

8 c. Pacific Northwest Canned Pear Slices

1/2 c. olive oil

2. T. Lemon juice

1. T. mustard, yellow

1/2 t. salt1/2 t. ginger, ground

1/4 t. black pepper

2 lbs. spinach, fresh, washed and trimmed

1/2 lb. romaine lettuce

1.5 lbs. ham, lean, cut into 3”

strips3 red bell pepper, cut into 3” strips

36 olives, medium

1 1/2 c. red onion, chopped

3/4 c. blue cheese, crumbled

3/4 c. walnuts or hazelnuts, toasted, roughly chopped

 

Method (1) Drain pear slices, reserving 4 ounces of syrup. (2) In a container with a tight-fitting l id, combine the reserved pear syrup, olive oil, lemon juice, mustard, salt, ginger and pepper. Cover and shake well. (3) Tear spinach and romaine leaves into bite-sized pieces. (4) Just before serving, shake dressing and toss spinach and romaine with all the dressing. (5) Put 2 cups greens on each of 12 cold salad plates. Arrange about 10 pear slices, 2 ounces ham slices, 6 red bell pepper strips and 3 olives over tossed greens. Sprinkle each serving with 2 tablespoons red onion, 1 tablespoon blue cheese, and 1 tablespoon walnuts or hazelnuts.Recipe and photo credit: Pacific Northwest Canned Pears, Yakima, Wash., www.eatcannedpears.com
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