I participated in an Influencer Activation on behalf of Influence Central for Shady Brook Farms. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation. #700ReasonsforSummer
Memorial day is around the corner so I started thinking about what to make for my friends for the fun holiday. Instead of using traditional meat like beef or chicken, I decided to use something that is a little more healthy…Turkey! It is a lean, tasty substitution for summer foods traditionally prepared with beef or pork such as sausages and burgers. Shady Brook Farms works with farmers to produce wholesome turkeys raised without growth-promoting antibiotics without making it super expensive.
Shady Brook Farms Ground Turkey – No growth promoting antibiotics
2 Containers Plain Greek Yogurt
Container of Plum Tomatoes
4 Cloves Garlic
1 Head Bib Lettuce
4 Small Cucumbers (english or persian)
1 tsp Chili Pepper
1 tbsp Greek Spices
1 Small Mango
Zester or Mircoplane
Small Mixing Bowl
Large Mixing Bowl
Always cook turkey to an internal temperature of 165 degrees fahrenheit.
Start by zesting the lemons, then quarter and deseed the lemons. Peel & mince the 2 shallots to get 1/4 shallots. In a bowl, combine the shallots and the juice from 6 lemon wedges.
Peel and mince the garlic. Mix together the chili pepper, greek spices, and minced garlic. Heat on medium-high heat for 1 to 2 minutes until fragrant. Take the spices out of the pan and put in a mixing bowl. Add the ground turkey and lemons zest to the bowl of cooked spices. Season with salt and pepper and mixing with your hands. Form the meatballs in very small balls.
Wipe out the pan. Cook the meatballs in the same pan as the spices, but make sure that it is wiped out (not washed). Heat 2 tsp olive oil. Cook the meatballs for about 8 to 10 minutes on medium heat until evenly browned and cooked all the way through.
Make the yogurt sauce and salad dressing while the meatballs are cooking. Wash the cucumbers and shred them. Peel and dice the ripe mango. Juice the 2 remaining lemon wedges seasoning with salt and pepper. Mix lemon juice, mango, greek yogurt, minced shallots, and 1/4 cup olive oil. Slowly whisk together the sauce. Set aside.
Peel a 10 pieces of bib lettuce keeping them in tact. Chop the remainder of the bib lettuce and add other lettuce to make a salad. Throw in sliced plum tomatoes and kalimata olives.
While the meatballs are cooking, toast the pita bread in the oven on 450 degrees F putting them directly on the over rack for about 3 minutes or until lightly browned. Cut in half after they are cooked. Line each pita pocket with a piece of bib lettuce. Place meatballs on top, then the Mango Tzatziki on top. Serve with a salad and extra Mango Tzatziki.
Connect with Shady Brook Farms:
Check out the Memorial Day Contest
Vote for your Favorite Recipe
The grand prize winner will receive a $500 gift card toward the purchase of backyard furniture, ideal for helping you create an outdoor living space perfect for entertaining!
5 additional winners will be chosen at random from among the contest’s voters, and will win an assortment of delicious Shady Brook Farms or Honeysuckle White ground turkey and sausage products, as well as some handy food-prep accessories!
Recipe Contest: Monday, May 4th, 2015 – Monday, May 25th, 2015