with radish and romaine salad
Smart tip: When cooking ground meat, always double. It freezes well and on a busy day, you always have something to spoon into tortillas, top a rice bowl, or even a salad.
- Cilantro - 1 Tbsp, chopped
- Radishes - 1/2 lb, sliced
- Cucumbers - 1/2 lb, chopped
- Romaine lettuce - 1/2 head, chopped
- Dijon mustard - 1 tsp
- Honey - 1 tsp
- Red wine vinegar - 1 1/2 Tbsp
- Cooking oil - 3 Tbsp
- Cotija cheese or queso fresco - 2 oz, crumbled
- Lean ground turkey - 2 1/4 lbs
- Salt - 1 tsp
- Cumin - 2 tsp
- Garlic powder - 1 tsp
- Coriander - 1 tsp
- Paprika - 1 tsp
- Cilantro - 1/4 bunch, chopped
- Garlic - 4 cloves, minced
- Onion - 1, diced
- Corn - 2 cobs, kernels of
- Cherry tomatoes - 1/2 pt, halved
- Avocado - 1, cubed
- Pasta shells - 1/2 lb ((Or use farfalle, penne, etc))
- Water - 1/4 cup
- Cooking oil - 1 1/2 Tbsp
- Crushed tomatoes - 1 cup
- Cotija cheese or queso fresco - 2 oz
- Lime - 1/2, juice of
- Ground turkey - This makes enough for tomorrow’s dinner. Season ground turkey with salt, cumin, garlic powder, coriander, and paprika. (Can be done up to 1 day ahead)
- Cilantro (for pasta and vinaigrette) / Garlic / Onions / Corn - Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes / Avocado - Prep as directed.
- Radishes / Cucumbers / Romaine lettuce - Prep if not prepped from last night.
- Boil pasta in a saucepan. Drain and set aside 1/2 (117ml) cup of pasta water (amount is for 4 servings. If making something other than 4 servings, adjust accordingly).
- Heat a skillet over medium-high heat. Add in cooking oil and then garlic and onions. Once you can smell the garlic, add in ground turkey, breaking up meat with a wooden spoon. Saute until broken into smaller pieces, 4 to 6 minutes. Add in crushed tomatoes and cook for another 3 to 5 minutes until meat gets cooked through.
- Set aside 1/2 of the meat for tomorrow's quesadillas. Mix pasta and reserved pasta water to tonight's portion of the taco meat. Once the water has incorporated into the meat, add in corn and cook until everything is warmed through.
- Divide pasta into bowls and top with tomatoes, avocado, cilantro, and cotija or queso fresco. Finish with a squeeze of lime juice.
- Make vinaigrette if not made from last night. Whisk together cilantro, Dijon, red wine vinegar, and oil. Season to taste with salt and pepper. Toss vinaigrette with radishes, cucumbers, and lettuce. Top with cotija cheese and enjoy with pasta.
I halved the meat (to make 4 servings but only 1 night worth), used about 3/4 the amount of spices, but accidentally used the full amount of crushed tomato, so it was a little wetter than intended but still really good! Loved the salad and dressing too!0 Helpful
Pasta is perfect. Bravo.0 Helpful
It could have used a bit more on all the spices but it was quite tasty! I didn't make the salad though.0 Helpful
My husband was skeptical of the title, but we thought this was very good. Added heaping amounts of the spices, and cayenne as well. We were not big fans of the salad.0 Helpful
Used ground chicken. My first time with a spiralizer and also sweet potato as pasta. Erm, eggplant-size sweet potatoes probably not ideal for a beginner to try spiralizing! Took forever but I survived and the dish came out well. Made some penne pasta for the bf's version. Ditched the salad and instead made a bowl with pasta/sweet potato topped with meat and a small touch of dressing. Topped it with tons of fresh cucumber, plenty of radish, tomatoes, leftover avocado pieces and cliantro. Perfect. Great for leftovers.0 Helpful
I added some homemade taco seasoning to this and it was very good....0 Helpful