MUSHROOM & CHICKEN ORZO SALAD

Yield: 4 servings

1/4 c. olive oil, divided
3-1/2 c. (10 oz.) fresh white button mushrooms, sliced
12 oz. grilled skinless and boneless chicken breast, sliced
1 c. (1 medium) sweet red bell pepper, diced
1/4 c. fresh lemon juice
2 t. grated lemon zest
1/2 t. salt
1/4 t. ground black pepper
1 t. diced thyme leaves, crushed
1 t. minced garlic
2 c. cooked orzo or other small pasta
1/2 c. crumbled Feta cheese
3 c. arugula or salad greens
parsley, for garnish (optional)

In a large skillet, over high heat, heat 2 T. of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium-sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining 2 T. of olive oil, lemon juice, lemon zest, salt, pepper, thyme and garlic. Toss half of the dressing with the mushroom chicken mixture. In a large bowl, toss orzo with Feta and remaining dressing until well coated. Spoon cooked orzo onto a serving platter; top with mushroom-chicken mixture. Garnish with arugula or other salad greens and sprinkle with chopped parsley, if desired.

Recipe and photo credit: Mushroom Council (www.mushroomcouncil.com)

CROUTONS WITH DUCK RILLETTES & ORGANIC MAPLE FLAKES

Yield: adaptable to any quantity

croutons or crackers
duck rillettes
pickled onions, for garnish
Organic Maple or Cranberry Maple Equinox Maple Flakes

Refined and easy-to-prepare canapés can be made by simply spreading duck rillettes on croutons or crackers. Garnish with homemade or store-bought pickled onions for color. Sprinkle with Equinox Organic Maple Flakes in either Maple or Cranberry Maple flavor. The delicate taste of the flake blends well with the rillettes. They are ready to serve and can be prepared quickly before serving.

Recipe and photo credit: Decacer, producer of Equinox Maple Flakes (www.decacer.com)

TURKEY & BASIL PITA PIZZA

Yield: 20 servings

20 10-inch pieces of pita bread
2-1/2 c. prepared basil pesto
5 c. fully cooked smoked turkey breast, diced
3-3/4 c. cooked artichoke hearts, coarsely chopped
3-3/4 c. portabella mushrooms, small-diced
3-3/4 c. ripe tomatoes, seeded and small-diced
2-1/2 c. scallions, chopped
3-3/4 c. Feta cheese, crumbled

Warm pita in a sauté pan or on a preheated grill. Remove to a broiler-safe plate or tray. Using the following portions, layer ingredients atop the pita in a pizza fashion, beginning with pesto: 2 T. basil pesto, 4 T. diced smoked turkey, 3 T. each of artichoke hearts, mushrooms and tomatoes, 2 T. scallions and, finally, 3 T. Feta. Heat in an overhead broiler or salamander until all ingredients are warm and the cheese is hot. Slice pita into wedges and garnish with an assortment of fresh vegetables or small salad.

Recipe credit: Chef Victoria Butcher of Pearl Street Grill in Denver
Photo credit: The National Turkey Federation (www.eatturkey.com)