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LEMON TURKEY CUTLETS
Very easy and beautiful to look at.
This dish will become a favorite.
1/4 cup margarine
2 T. olive oil
1/4 cup flour
8 thin turkey breast cutlets
(a little over a pound)
salt and pepper to taste
1 cup chopped onions
1 cup chopped red bell pepper
2 cups chicken broth
1 T. capers, drained and rinsed
1/4 fresh chopped basil
juice of 1 lemon, or to taste
1-2 T. pine nuts
Heat margarine and oil in a large
skillet over medium-high heat until
hot. Place flour in a shallow dish.
Sprinkle the cutlets with salt and
pepper and dredge them in the flour,
patting the cutlets afterwards to
remove excess flour. Saute half of
them in the skillet until lightly
browned on both sides. Transfer the
cutlets to a plate or cookie sheet while
cooking the remaining cutlets.
When all of the cutlets are browned,
place them all in the skillet (it's fine to
put them on top of each other). Add
the onions, bell pepper and broth, and
bring the liquid to a boil.
Reduce heat and simmer the cut-
lets for about 10-12 minutes, until
the liquid is reduced and thickened.
Add the capers and basil and cook for
2 minutes more. Squeeze the lemon
juice over the cutlets and sprinkle on
the pine nuts. Transfer the cutlets to a
serving dish and serve immediately.
Makes 4 servings.

a boil. Reduce heat to a simmer.
Arrange the fish over the vegetables
and season with salt and pepper.
Cover the pot and cook the fish 10 to
12 minutes, until flaky. Serve the fish
topped with the vegetables and gar-
nished with the remaining chopped
parsley. Makes 6-8 servings.

COD WITH SAFFRON
Extremely mild, yet flavorful. Serve
this with boiled new potatoes.
1/4 cup olive oil
1 cup slivered onion
1 T. minced garlic
4 cups thin sliced fennel
1/2 cup chopped parsley,
plus more for garnish
1 cup white wine
1/2 cup orange juice
2 T. hot red pepper sauce
(such as Tabasco)
1/2 t. crumbled saffron threads
2 pounds boned cod fillet or other
firm white fish, cut into
about 8 pieces
kosher salt and pepper to taste
Heat oil in a large pan over medi-
um-high heat. Add onion and garlic
and saute for 2 minutes. Add the fen-
nel and saute for 3 minutes more.
Add the 1/2 cup parsley, wine, juice,
pepper sauce and saffron and bring to

CHICKEN AND VEGETABLE
-
STIR FRY
An easy recipe for those who think
they can't stir-fry.

GRILLED ASIAN AROMATIC
SALMON
The marinade smells so good and is
quite flavorful. It's really best served
medium-rare. Serve the fish on a bed
of mixed greens if desired to make
this a complete meal.
1/4 cup vegetable oil
3/4 cup soy sauce
1/2 cup vegetable broth
1/2 cup brown sugar
1/4 cup rice vinegar
2 T. sesame oil
1 T. minced garlic
2 T. minced fresh ginger root
1/2 cup fresh chopped cilantro
1/2 t. ground cayenne pepper
2 pounds boned fresh salmon fillet
Combine all marinade ingredients
(everything except the fish) in a large
bowl and whisk until well combined.
Lay fish in a shallow, non-reactive
or glass baking dish and pour the
marinade over the fish, turning it to
coat well. Marinate at least 1 hour or
overnight, tuning occasionally if mar-
inating for more than 1 hour.
Heat grill to medium high. Place
marinated fish on the hot rack and
grill for 4-5 minutes on each side or
until cooked as you like it. Serve hot.
Serves 6 to 8.

Sauce:
1/4 cup canned chicken broth
4 T. soy sauce
2 T. dry Sherry or white wine
1 T. cornstarch
1 T. hot sauce (such as Tabasco),
optional
Stir-fry:
2 pounds boneless skinless chicken
breasts cut crosswise into
1/2-inch strips
salt and pepper to taste
2 T. vegetable oil
1-2 t. minced garlic
1 T. chopped, peeled, fresh ginger
1-2 cup asparagus or green beans,
cut into 1-inch pieces
1/2 cup sliced carrots
1 cup thinly sliced red, yellow or
green bell pepper