A crisp crunch of green beans plays a supporting role, with the smoked hint of paprika and cumin quickly sauteed in a grill pan on top of the stove; flavoured olive oils brighten the rub for the turkey.
An easy dinner on any weeknight or when the day is full of things other than kitchen time. If you cook grains in a rice cooker or in a multi-day batch, then there is little extra work to add a side portion to this dinner.
Olive oil wraps (a large tortilla size) can be warmed at the last moment and served with the dish as a do-it-yourself wrap at the table.
- 1-2 T Mexican Lime Olive Oil* or Extra Virgin Olive Oil
- ¼ t smoked paprika ½ t cumin seeds
- ½ t white sesame seeds + additional ½ t seeds to garnish
- 1 clove garlic, minced
- splash of balsamic vinegar
- 2 slices turkey cutlet (4-5 oz total), gently pounded between plastic or parchment
- 1 shallot, sliced thinly
- 1 red bell pepper, medium dice
- 4-5 oz. green and yellow wax beans, trimmed and cut to 1” lengths
Grind cumin seeds roughly, then add sesame seeds and grind a bit further. Add to a medium bowl along with paprika, olive oil, garlic and balsamic. Stir until mixed, then place turkey cutlets in bowl and gently coat completely with mixture. Set aside.
Heat non-stick grill pan, then add ½T EVOO, heat oil then saute shallots 3-5 minutes over medium heat until slumped and broken up into rings, but not quite brown. You may want to cover with a splatter guard to keep the moist heat in. Add bell pepper and stir fry for a few minutes until heated through and beginning to glisten, then add beans. cover again for 2-4 minutes. clear a spot in the center, and add the two cutlets, letting them cook until golden brown on each side. Salt and pepper to taste.
Remove cutlets to cutting board, slice in narrow slices across grain. Divide vegetables between two plates, add meat on top, garnish with additional (whole) sesame seeds, and a wedge of lemon.
Serve with olive oil wrap. Quinoa or Kamut, prepared simply, is also a nice addition on the side.
* flavoured fine olive oils such as lime or lemon can be used in combination with EVOO – two of our favourites are Mexican Lime Olive Oil from Queen Creek Olive Mill, and Meyer Lemon Olive Oil from Olivas de Oro. Generally available in smaller bottles.