In keeping with the spirit of Tu Bishvat - the holiday of trees - I have a quick, easy and delicious supper that is sure to please everyone.
If there is any nut worth celebrating, it is surely the almond. Healthy and
versatile, almonds are a staple in my kitchen’s arsenals.
-Almond trees are native to the Middle East
-Almonds are part of human history
and are mentioned numerous times in the Torah
-Almonds are a Stone fruit and part
of the same family as peaches, cherries, plums, nectarines
-Almonds are versatile
and can be used in savory and sweet recipes as well as eaten out of hand
have no cholesterol and are high in magnesium and Vitamin E
Chocolate are a delicious combination Increasingly almonds and almond oil are
used in cosmetics
Grilled turkey cutlets with olives, almonds and
2 tablespoons extra-virgin olive oil
1/2 cup whole almonds
with skin, coarsely chopped
1/2 teaspoon sweet smoked Spanish paprika (pimenton)
1 small red onion, sliced
2 cloves of garlic, minced
1/2 cup kalamata olives,
rinsed and coarsely chopped
1/2 cup chopped roasted red pepper
2 teaspoons fresh squeezed lemon juice
500g of turkey cutlets
Kosher salt and freshly cracked pepper
1. Toast the almonds in oil with paprika
in an 8-inch skillet, over medium heat, stirring often, until golden brown and
very fragrant, about five minutes, then stir in onion, garlic, olives, roasted
red pepper and pomegranate syrup. Continue cooking until the onions are soft and
cooked through (about five minutes). Add the lemon juice and turn off the
2. Pat turkey dry and season with salt and pepper.
an oiled ridged grill pan, preferably cast-iron over medium heat until hot.
Grill cutlets, in batches if necessary, turning once - four to five minutes
total. Transfer cutlets to a platter and spoon almond mixture on top.
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.