The harvest time is at its best right now and I love to walk to the produce store down the street when every bin is filled with fresh, colorful, beautiful products, and the only problem you have is not to buy more than you can eat.
Rainbow carrots are something I rarely can resist, just the abundance of color is tempting, not to mention the ease of the use of them, and the ultimate goal of the great taste is guaranteed.
I am aware that many people think that turkey is only good on one or two holidays towards the end of the year. Thankfully it is available most year around at the local stores since I love to use it for the rich taste it has and the great source of protein it is, as well as the leanness of the meat. And it is rather reasonably priced as well, compared to for example to chicken. Of course, that is a local thing and varies from place to place with the availability and ease of access to the product.
I added some butter sautéd asparagus to the plate. I sautéd the asparagus while the turkey breast was resting so that the timing was perfect and it didn't wilt while in wait.
The leftover turkey is great for a wok, soup, or a casserole, all dishes that can be made with the galore of veggies I have in wait. So that's what's for dinner over here, you can get more dinner ideas through the week from the Instagram account.
Till next time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.