Page 66 - Food Network (January 2020)
P. 66
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
3 tablespoons extra-virgin 1. Heat a grill to medium high. 3. Remove the turkey and
olive oil, plus more for Lightly brush the grates with season with salt and pepper.
brushing and drizzling olive oil. Slice the potatoes Grill, turning once, until cooked
1 pound small red-skinned ¼ to ½ inch thick and toss through, 6 to 8 minutes. Brush
potatoes with 2 tablespoons olive oil, the tomato halves with olive oil
Kosher salt and freshly ½ teaspoon salt and ¼ teaspoon and grill, turning once, until
ground pepper pepper. Spread on a sheet of lightly charred, about 3 minutes.
1½ pounds turkey fillets heavy-duty foil. Bring the ends 4. Carefully open the foil packet
1 lemon (½ sliced, of the foil together and seal into and toss the potatoes with the
½ cut into wedges) a flat packet. Grill, flipping the chopped oregano; top with
2 cloves garlic, smashed packet halfway through, until the the feta. Cut the tomatoes into
2 sprigs oregano, potatoes are tender and lightly wedges and halve each turkey
plus 1 teaspoon browned, 15 to 20 minutes. fillet. Divide the potatoes,
chopped leaves 2. Meanwhile, put the turkey, tomatoes and turkey among
2 plum tomatoes, remaining 1 tablespoon olive oil, plates, along with the grape
halved lengthwise lemon slices, garlic and oregano leaves, hummus and lemon
⅓ cup crumbled sprigs in a resealable plastic bag. wedges. Drizzle with olive oil.
feta cheese Massage about 3 minutes.
8 stuffed grape leaves
¾ cup hummus
IN PARTNERSHIP WITH
FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
