Turkey loaf with goat cheese, farm fresh asparagus from the North Fork on LI and zucchini “pasta”.
My husband and I recently spent a week on the North Fork on Long Island and we stopped at a local farm for asparagus. It was the best I’ve ever had, and we picked up three bunches on our way bck to the City.
I like to experiment with meatloafs and make them with ingredients based on other meals. This turkey meatloaf is borrowed from a chicken dish I make with goat cheese and artichokes.
Serves 4; Preheat oven to 350 degrees
1 lb Ground turkey
1/2 cup Scallions
1/4 cup milk
1/2 cup Panko
1-2 tablespoons worcheshire
Salt & pepper
Handful parsley, chopped
½ teaspoon gelatin
3 ounces goat cheese
Combine wet ingredients and gelatin and let sit a few minutes. Combine remaining ingredients. Spray oil in an ovenproof casserole or pan and place mixture in pan. Bake for 30 minutes. Test for doneness by cutting open and seeing that juices run clear.
Good asparagus needs nothing more thana bit of butter, salt and pepper.
Cut off tough ends or snap off. Place in a saute pan with enough water to just cover and palce lid on top on high; when boiling, lower heat. Boil about 3 minutes and test for doneness. Drain water and on medium/low heat, add a pat of butter, salt and pepper. Stir until any remaing water evaporates.
Touch of extra virgin olive oil, salt & pepper
With a spiralizer, make pasta. Toss seeded part of zucchini. In a suacepan, on medium/high, heat a bit of oil and add zucchini. You may add a talespoon or so of water to make zucchini limp.