Turkey MarsalaWith the availability of turkey breast cutlets from Shady Brook Farms -- along with an open bottle of dry California Marsala wine -- I calmly turned to the recipe for “Turkey Marsala,” from The Other Diabetes: Living and Eating Well with Type 2 Diabetes, by Elizabeth N. Hiser. This is an easy, sensible recipe, that produces moist turkey and an interesting mushroom sauce.

My sauce never “thickened” as the recipe promised it would. I added 1 tsp. salt and 1/4 tsp. black pepper to the sauce. The Marsala enhanced the flavor of the sauce, as only a wine can, adding depth and intrigue. If you’re tickled by the thought of preparing turkey cutlets, as I indeed was, then try this rewarding recipe.

Pan-Steamed Zucchini and Yellow Squash NoodlesI also made the “Pan-Steamed Zucchini and Yellow Squash Noodles,” from The Professional Chef’s Techniques of Healthy Cooking, by The Culinary Institute of America (CIA). I halved the recipe in order to make only 5 servings, and was excited to use my mandoline. I substituted red onion for the shallots. Instead of adding that little amount of vegetable stock, I used 2 Tbsp. of the Marsala sauce that I produced for the dish above. I used fresh sage and thyme, and needed to add salt to the mix. Will you convert zucchini-haters with this recipe? Probably not. But those of us who already appreciate this vegetable will continue to do so, here.

RECIPES: turkey marsala is a great-tasting concept; zucchini strands are texturally fun
PREP TIMES: turkey can be ready in 30 minutes; mandoline use takes a bit of time, but after that, you’ll cook the zucchini within 10 minutes
TASTES: Marsala wine + mushrooms = a richness that behooves turkey; zucchini, as always

OK. Let’s shake ourselves off and get ready for the next meal. Next time, I’ll cook “Orange-Glazed Chicken with Carrots and Bulgur,” from the April 2009 issue of Everyday Food, along with the “Green Squash Soup,” (yikes! more squash!), from Drweil.com. Return to my site on Wednesday, October 21, to witness my results.