Pan-fried Turkey Cutlets with Spinach & Blue Cheese Salad | Macarons
Here’s the idea, a frequent flier around here: green salad, topped with lean protein, followed by dessert. For this one, try a standard spinach/blue cheese combo for the salad and top with turkey tenderloins that have been pan-fried in a bit of butter or olive oil, with seasoning to taste. You’ll have plenty of time left over to try your hand at making macarons, should you choose. They’re much easier than you think, although piping them into perfectly shaped rounds takes a bit of practice. Or you could just buy some from your local bakery and enjoy having some free time.
Love to Cook: Here’s Martha Stewart’s version of turkey cutlets, if you need directions. David Lebovitz has great instructions (and recipe) for chocolate macarons, and he also has suggestions for other sites to visit for more tips.
Weeknight Reality: Make the salad, etc., using the best ingredients you can find, and then purchase the macarons. There really isn’t another mid-level option here, since there’s no shortcut in the macaron process.
Need a Miracle: Use deli turkey instead of preparing tenderloins; cello spinach, blue cheese crumbles, prepared dressing and bakery macarons finish your list.
What about tomorrow?
Flank Steak | Israeli Couscous | Broccoli Rabe