Turkey Cutlets over Dandelion Greens & Apple Salad with Warm Vinaigrette

I mowed the lawn yesterday and I tried to ignore the few fallen leaves laying on the grass, a reminder that fall is around the corner. There really is no escaping that summer is slowly slipping away. August is my most favorite month of the year but it’s also bittersweet as it marks the end of summer. And as I came up with this salad, I couldn’t help but think that it has a little bit of an autumn feel to it. But it’s just so good and if you take a walk while the sun is out and close your eyes for a moment, summer is here as long as you want it to be. ;)

  • 1 pound turkey cutlets, 4 pieces
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • sea salt
  • fresh ground pepper
  • 1 bunch dandelion greens, about 2 pounds, chopped 
  • 1 golden delicious apple, cored and quartered and sliced thin
  • 1/2 seedless cucumber, sliced thin and ripped in half
  • 1 cup thinly sliced red cabbage
  • 2 cups ripped up pieces of ciabatta bread, or any good stale bread you have on hand
  • 1 pat unsalted butter
  • 1/3 cup olive oil
  • 1 oz pear vinegar
  • 1 tablespoon honey
  • 2 teaspoons rinsed capers

In a bowl combine the flour, salt and pepper. Dredge the turkey cutlets into the flour and set aside. Heat the 3 tablespoons of butter until sizzling on low heat. Add in the turkey cutlets, sauteing for 5 minutes on each side. Set aside your turkey cutlets. In the remaining butter, (add more if needed ) saute your ripped up pieces of bread. Saute the croutons on medium heat and stir a few times until golden brown. Once brown, let drain on paper towels and set aside. To make your salad, combine the dandelion greens, cucumber slices, apple slices and cabbage. To make your warm vinaigrette, melt your pat of butter and stir in the olive oil, vinegar, honey, capers and salt and pepper and heat for about 2 minutes. Reserve a few teaspoons to pour over the turkey cutlets, toss the remaining warm vinaigrette with the dandelion greens. This makes 4 servings. Enjoy!

Ditalini & Dandelion Greens Soup

Cooler, rainy weather has arrived! And that calls for soup! For anyone that isn’t familiar with dandelion greens, they are a super bitter green that you can toss into salads combined with a milder one like bibb lettuce. Or you could saute them with a little olive oil and butter for a simple way to dress them and really enjoy the green for what it is. If you aren’t a fan of bitter greens you can still make this soup using spinach. And for a leaner version instead of the pork sausage, you can use chicken or turkey sausage. For a veggie version, you can use veggie broth and throw in some cooked beans and wild rice. Great way to use the leftover pesto from Monday’s recipe (July 16th post). This serves 4. Soup tastes great warm! Enjoy!

  • 1 bunch of dandelion greens, about 4 cups tightly packed
  • 1 1/2 cups ditalini pasta, cooked
  • 1 pound bulk Italian pork sausage
  • 32 oz. chicken broth, low-sodium
  • 3 garlic cloves, smashed and minced
  • 1 teaspoon dried mushrooms. I used champignon but any kind will do, if large just chop them up a little bit.
  • 1 heaping teaspoon sun dried tomatoes packed in olive oil, minced
  • 4 eggs, cooked over easy
  • 4 teaspoons unsalted butter
  • 1/2 cup basil pesto
  • sea salt
  • fresh ground pepper

Trim the tougher stems of the greens and roughly chop them, into small pieces. In a dutch oven, saute the sausage, stirring it and breaking it up often. Once the sausage is cooked through, stir in the garlic and the mushrooms. Saute for about five minutes. Stir in the chicken broth and bring to a boil. This soup is low in broth so you can always add more. Once it boils toss in the dandelion greens and the sun dried tomatoes. Cook on low heat for ten minutes. Toss in the pasta and give your soup a good stir. Adjust the seasonings if needed. If I’m not using my own chicken broth and using store-bought I like to get low sodium because you can always add more salt but you can’t take it away. Once your soup is done, you can make your eggs in the butter. Ladle your soup into bowls, top each bowl with an egg and you can top with pesto or leave your pesto in a bowl to pass around. The soup is so good once your break the yolk, it thickens the soup beautifully and adds such great flavor.