Ingredients
- 1 cup milk
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp salt
- 2 Tbs butter
- 2 leeks chopped
- 5 cloves garlic minced
- 2 lbs ground turkey
- 1/4 tsp pepper
- 1 tsp salt
- 1 cup chicken broth
- 1 cup frozen peas
- 1 cup carrots diced
- 2 Tbs parsley
- 1/2 tsp thyme
- 1 cup chicken broth
- 1/4 cup cornstarch
- 1 lb yukon gold potatoes thinly sliced
- 8 oz fresh parmesan cheese grated
- 8 oz fresh gruyere cheese grated
Directions
- Preheat oven to 375 degrees
- In large pot, combine milk, thyme, rosemary and 1/4 tsp salt,
- Bring to a simmer on low heat for about 5 minutes, pour into bowl and set aside
- Melt butter in pot then saute leeks & garlic for 5 minutes
- Add ground turkey, black pepper and 1 tsp salt, and cook until meat is browned
- Add in 1 cup chicken broth, peas, carrots, 2 Tbs parsley and 1/2 tsp thyme and cook for another 4 minutes
- In small bowl, whisk remaining chicken broth with cornstarch
- Stir into turkey mixture and cook for another 4 minutes
- Put meat mixture in 9x13 dish
- Lay potatoes over the meat in an overlapping spiral pattern (from the outside in)
- Pour milk mixture over the potatoes
- Sprinkle the the Parmesan and the Gruyere cheese over the top
- Cover the dish and bake for 1 hour
- Turn oven up to 475 degrees
- Uncover dish and broil until the cheese is slightly brown (around 3-5 minutes)
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Ingredients
- 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 lime, zested and quartered
- 2 medium bell peppers, any color, sliced
- 1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions
Directions
- Preheat oven to 425 degrees F.
- Coat a large rimmed baking sheet with cooking spray.
- Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl.
- Transfer to the prepared pan and roast for 15 minutes.
- combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl.
- Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat.
- Coat the salmon with the remaining spice mixture.
- After the potatos roasted for 15 minutes, remove the pan from the oven.
- Add the peppers and stir to combine. Roast for 5 minutes.
- Remove from the oven; move some of the vegetables over and add the salmon to the pan.
- Roast for 7 more minutes.
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