Chosen Bites: Celebrating the almond

Grilled turkey cutlets with olives, almonds and pomegranate is a perfect recipe to celebrate Tu Bishvat.

January 27, 2013 11:56
2 minute read.
Pomegranate glazed turkey with roasted fennel

Chosen Bites: Celebrating the almond. (photo credit: laura frankel)


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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 facts:

-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
-Almonds have no cholesterol and are high in magnesium and Vitamin E
-Almonds and Chocolate are a delicious combination Increasingly almonds and almond oil are used in cosmetics

Grilled turkey cutlets with olives, almonds and pomegranate
Serves 4

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
3 tablespoons pomegranate syrup
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 heat.

2. Pat turkey dry and season with salt and pepper.

3. Heat 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.

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