Turkey Crepes with Pesto & Orzo Risotto Stuffed Mini Peppers

Crepe Ingredients - (make ahead and keep in fridge/freezer)

1 c flour

12 oz can seltzer or sparkling water

1 t Nielsen-Massey Lemon Paste

Place the flour into a large bowl and slowly whisk the seltzer water into the flour. Stir until the foam dissipates and the batter is smooth, about 30 seconds. Add Nielsen-Massey lemon paste and stir to combine.

Heat a nonstick pan over high heat until hot. Add 1/3 cup of the batter to the pan and swirl batter around to cover the entire pan with thin layer of batter. Let the batter cook for about 2 minutes or until the top begins to dry out and the edges start to pull away from the pan. Carefully flip the crepe and cook for another 30 seconds. Cool before stacking the crepes between pieces of wax paper as you finish them so they don't stick together.

Turkey filling

1 T olive oil

1 onion sliced thinly

8 oz package mushrooms, sliced

2 c Greenridge Farm Tacchino Arrosto Oven Roasted Turkey, diced

2 cloves garlic, chopped

2 T Nielsen-Massey lemon paste

salt & pepper to taste

pine nuts & pumpkin seed - garnish

Heat pan with oil on medium heat. Add onions and cook until they begin to turn brown about 10 minutes. Lower heat to medium and continue to cook until deep golden brown, about 20 minutes. Stir often. Add mushrooms and cook until brown. Stir in diced turkey, garlic, and lemon paste. Cook until heated through about 5-10 minutes.

Meanwhile, make pesto while turkey mixture is cooking

Pesto Ingredients

1/4 c toasted pine nuts

1 bunch of parsley, approximately 2 cups

1/4 c fresh mint

1/2 c fresh basil

2 cloves garlic

1 T Nielsen-Massey lemon paste

1/4 c NOW Foods organic pumpkin seed oil

1/4 c Golden Brunch homemade Greek Yogurt

salt and pepper to taste

Place pine nuts in a dry pan and toast them on low heat. Keep moving/shaking the pan until the pine nuts turn golden brown. Remove from the pan immediately to avoid burning! Add the next 5 ingredients into a food processor and puree until all ingredients are finely chopped and combined. Add pine nuts once they have cooled. With the food processor on slowly pour the pumpkin oil in until fully combined and thinned out.

Stir in Greek yogurt.

Assemble the Crepes

Layer turkey mixture on crepe and roll like a log or fold twice into a triangle shape. Top with pesto and garnish with additional toasted pine nuts, pumpkin seeds and parsley.

Orzo Risotto Stuffed Mini Peppers

2 T butter

1 T olive oil

1 c onion, diced

1 16oz package Creamette orzo pasta

4-5 c chicken stock, homemade or from box

2 t Nielsen-Massey lemon paste

salt and pepper to taste

Wooden Spoon

olive oil

24 mini peppers

Melt the butter and olive oil in pan with high sides or pot. Add the onion and cook for 4-5 minutes, stirring often until the onion becomes soft and transparent. Keep the heat on medium because you do not want to brown the onions. Add the orzo to the pan and mix into the onions. Add enough broth to cover the orzo and stir with wooden spoon and bring to low boil. Reduce heat to low bubble. Stir often until the broth is absorbed approximately 9-10 minutes. Add lemon paste and 1/2 cup of broth. Continue to stir often and add broth as it is aborsed into the pasta. Continue this process for 30 minutes and the pasta is soft to the bite, al dente. Season with salt and pepper to taste.

Preheat oven to 400 degrees. While the orzo is cooking slice the peppers in half, brush with olive oil and place cut side down on baking sheet. Cook in the oven for 8-10 minutes or until edges are slightly blackened. Turn over and stuff with orzo risotto. Garnish with parsley.

Enjoy!

Serves 6

Recipes are published just as they were submitted to the judges