(Read Part I)
We had a giant turkey breast in our CSA from John Crow this month, so you may notice a theme in this week’s lunches.
Clockwise from the top right: spinach sautéed in duck fat, seasoned yellow potatoes, roasted turkey breast with homemade gravy, and homemade cranberry sauce in the center.
Clockwise from under Caed’s hand (somebody snuck in during my photo shoot!): Fried plantains, roasted turkey breast, green pepper, carrot sticks, cherry tomatoes, cucumber, and homemade balsamic dressing in the center.