Grilled Turkey Carpachio with Sunchoke Puree and Asparagus Salad with Lemon Caper Pomegranate Vinaigrette

Ingredients

• 4 6oz turkey breasts pounded thin into round flat cutlets(ask your butcher to slice the boneless turkey breast thin)
• 1 leek
• 2 garlic gloves
• 1 cup of sunchokes peeled and rough chopped
• 1 cup homemade chicken stock
• 1/4 cup white wine
• 2 tbsp chopped fresh thyme
• 1 tsp dijon mustard
• 1 tsp capers rinsed
• 2 tbsp pomegranite molasses
• 1/2 cup grapeseed oil
• 1 bunch of large asparagus
• 1/4 cup meyer lemon juice
• 1/2 tsp fresh lemon zest
• Frisee 1/2 head

 Preparation

Season the cutlets with the half of the lemon zest and a pinch of the thyme with salt and pepper. In a medium sauce pot sautee sunchokes 1 tbsp thyme, garlic, and leek, for about 4-5 minutes deglaze with white wine reduce for about 1-2 minutes add stock season well. Simmer until sunchokes are tender. In a food processor strain the sunchoke mixture then puree, season if needed. Add back to a pot and keep warm. In a bowl add the remaining thyme, dijon mustard, pomegranate molasses, and the lemon juice. Season with salt and pepper and slowly drizzle in grapeseed oil, add capers and adjust seasoning. Shave asparagus thin with a knife or a peeler in long strips toss with the frisee and a few tsps of the vinaigrette and season with salt and pepper. Grill the turkey cutlets about 2-3 minutes per side depending upon thickness. Plate with a spoonful of the sunchoke puree top with the cutlet, then with the asparagus salad and spoon the vinaigrette around.

Farfalle Pasta with Golden Beets, Beet Greens and Pine Nuts

 Ingredients

• 1/3 cup pine nuts
• 4 tablespoons grapeseed oil
• 2 large red onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
• 3 garlic cloves, minced
• 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
• 12 ounces farfalle (bow-tie pasta)
• 1/3 cup grated Parmesan cheese plus additional for serving

 Preparation

Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.