Turkey and Black-Eyed Pea Salad

Having a salad for a main course is perfect, especially for spring and summer. Indulge in this Turkey and Black-Eyed Pea Salad from Food Network Magazine. It's rich in lean protein, tryptophan, vitamin C, B vitamins, iron, and fiber.

Smoked Turkey and Black-Eyed Pea Salad

2 cloves garlic, minced
4 sprigs fresh thyme
4 tbsp extra-virgin olive oil
1 10 oz box frozen black-eyed peas, thawed
1/3 cup sliced bread-and-butter pickles, plus 4 tbsp pickling liquid
8 oz smoked skinless turkey leg, shredded
4 scallions, thinly sliced
1 cup grape tomatoes, halved
10 cups torn arugula
2 stalks celery, chopped (with leaves)
1 tbsp Creole or whole-grain mustard
Kosher salt
Cayenne pepper

Sauté garlic thyme in one tbsp olive oil until fragrant. Add black-eyed peas and two tbsp of pickling liquid, cook until tender. Add turkey, cook for three minutes. Remove from heat then discard thyme. Season turkey and peas with salt and cayenne.

For the dressing, whisk mustard with two tbsp pickling liquid. Season with salt and cayenne to taste before whisking in three tbsp olive oil. Toss with arugula, tomatoes, pickles, and celery. Top with peas and turkey.

Author: Kristine Gonzaga

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All Spiced Up: Pork Tenderloin with Eggplant Relish

Pork tenderloin is a great source of lean protein - experts agree it is just as lean, if not leaner, as chicken breast. In addition to lean protein, pork tenderloin is also loaded with B vitamins and iron. Serve it spiced for a delicious kick like in this Food Network recipe.

Spicy Pork Tenderloin with Eggplant Relish

Relish
3 Hungarian peppers, halved and seeded
1 jalapeno pepper, halved
2 Japanese eggplants
1 bunch scallions
6 cloves garlic, unpeeled

Pork
2 pork tenderloins, cut into 4
1 tsp ground cumin
1 tbsp extra-virgin olive oil
2 tbsps fresh lemon juice
1/2 tsp paprika
2 tbsps parsley, chopped
salt and ground pepper

1. Broil vegetables for relish until charred. Cool, peel, and chop vegetables. Squeeze garlic from its skin and toss with the chopped vegetables.

2. Season pork with cumin, salt, and ground pepper. Heat olive oil over medium-high heat then cook pork for six minutes, until golden. Reduce heat and cook for eight minutes more. Set aside.

3. De-glaze pan with lemon juice, add relish, and season with paprika, salt, and pepper. Heat through, then add parsley.

4. Slice pork and serve with eggplant relish as a side.

Author: Kristine Gonzaga

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