It’s wonderfully warm out, my garden is in all its glory. It’s time to cook up a delicious turkey curry, with a homemade blend of spices. This makes a pot full, so invite the neighbors or grandkids for a mid-summer garden meal. 

I included turkey as the main protein source, but you could also use chicken, pork or tofu. Brown the tofu after cutting it into 1-inch cubes and add it at the end, stirring gently to warm through. It pairs well with a hearty bread. I made whole wheat sour dough, the recipe for which I’ve shared in a past issue.  

Turkey Curry

Ingredients:

2 Tablespoons peanut oil

1 white onion chopped

4 minced garlic cloves 

2 Tablespoon minced fresh ginger

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon turmeric

¼ teaspoon cayenne, or to taste

1 cup chopped tomatoes

1 cup chopped zucchini

1 cup chopped yellow squash

2 sliced carrots

½ cup each chopped yellow, red and orange sweet pepper

2 – 3 cups cooked chopped turkey, chicken, pork or tofu

13.5 oz. can of coconut milk

2 cups chopped spinach leaves

Salt

Procedure:

1. Heat oil in a large saucepan or skillet; add onion, garlic and ginger and cook until they begin to soften, about 2-3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.

2. Add all the chopped vegetables, except the tomatoes and the spinach. Stir constantly until slightly cooked - about 5-7 minutes.

3. Add the tomatoes and their juices and coconut milk. Sprinkle with salt and freshly ground black pepper, simmer for another 8 – 10 minutes or until tomatoes break down.

4. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through another 3-5 minutes.

Summer Minty Melon Salad

A fresh fruit salad is a great side dish. This minty melon salad is a colorful and tasty delight. It hints of a Greek influence with the cucumbers, mint and, of course, crumbled feta cheese. I must confess that I don’t grow my own melons. My garden is too small for the vines and the pests always beat me to them, so I gave up. My hat’s off to you, if you successfully grow melons of any sort – make sure to try this recipe that highlights their juicy sweetness.

Ingredients:

4 cups cubed mixed melon

3 cucumbers, seeded and thinly sliced

½ cup fresh basil, sliced if leaves are large

1/3 cup extra-virgin olive oil

Juice of one lemon or lime

2 Tablespoons raw honey

2 Tablespoons fresh mint leaves, chopped

2 Tablespoons chopped fresh chives

¼ to ½ teaspoon crushed red pepper flakes

Pink Himalayan salt and freshly ground black pepper

8 ounces feta cheese, crumbled

¼ cup toasted pistachios or pine nuts

Process:

Toasting the pistachios is an extra step, but worth it – it emphasizes the warm flavors. Place them in a dry skillet over medium-low heat and stir constantly until they’re fragrant and a shade or two darker, 3-5 minutes. Watch closely, they can go from perfectly toasted to black and very burned in a flash! (speaking from experience here).

1. In a large serving bowl, combine the melon, cucumbers, and basil, gently toss to mix.

2. To make the vinaigrette, in a medium bowl, whisk together the olive oil, lemon juice, honey, mint and chives. Season with red pepper flakes, salt and pepper.

3. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the feta and pistachios, then drizzle the remaining vinaigrette over the top. Garnish the salad with more basil before serving.

4. Serve immediately!

Photo credits: Joy Johnson (1-4)