Books & Spoons Recipe Rainbow Carrots & Turkey Breast

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. 

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I added just a little celery, salt, and pepper in olive oil, and it was the perfect side dish for the turkey breast I planned to put in the oven with them. I knew from the size of the turkey breast that it will take about 45 minutes until it will be done, so I  cut the veggies to the size that would be ready about at the same time.

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
~ Cheers!