Latest findings from the American Institute of Cancer Research show that a simple marinade can act as a barrier to carcinogenic substances that are produced when meat and fish are grilled over an open flame.
1 boneless turkey breast, skin removed
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 tablespoon chopped garlic
2 bunches asparagus
1 cup assorted wild mushrooms (portobellos, creminis, shiitakes)
1 tablespoon canola oil
2 tablespoons chopped shallots
2 cups quinoa
For the Turkey:
1. Portion turkey into 4 oz pieces.
2. Mix chopped herbs and garlic, cover turkey pieces with mixture. Let sit for 3 hours.
3. Grill turkey cutlets for approximately 8 minutes or until cooked through.
For the Asparagus:
1. Trim the tough bottoms, approximately 1 inch.
2. Boil 3 quarts of water, salt lightly.
3. Drop the asparagus into the boiling water for 4 minutes (or until tender), remove.
1. Clean mushrooms and slice
2. Saute mushrooms and shallots in a hot pan with 1 tablespoon canola oil.
3. In a small pot, boil 4 cups of water. Add quinoa and cover. Simmer for 15 minutes. The edges should look translucent. Stir in mushrooms and serve.
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