WHAT HAPPENED TO SPRING? ~ GRILLED TURKEY TENDERLOINS & SPRING TORTELLINI PESTO SALAD

FIRE UP THE GRILL!

(Record breaking March temperature ~ 81-degrees)

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~ Gerbera daisy

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GRILLED TURKEY TENDERLOINS

~ good hot off the grill or sliced cold in a salad

2 plump boneless and skinless turkey tenderloins

1/4 cup extra-virgin olive oil

2 cloves minced garlic

1/4 cup soy sauce

juice of 1 lemon plus lemon zest

1 Tbsp. brown sugar

1 tsp. thyme

1 tsp. rosemary

freshly ground cracked pepper

Combine all ingredients and pour over turkey tenderloins. Marinate at least 2 hours or longer. Preheat grill on high. Remove tenderloins and place on grill, reserving marinade. Lower heat to medium and grill about 10 minutes on each side or until done. Bring marinade to boil. Simmer 5 minutes and serve over turkey.

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SPRING TORTELLINI PESTO SALAD

~ delicious alone or with the above turkey tenderloin

1 lb. trimmed fresh asparagus (snap off tough ends)

2 9-oz. packages refrigerated cheese-filled tortellini

1 cup basil pesto (homemade or good quality store bought)

juice of 1 lemon and zest

freshly cracked pepper

1/2 cup toasted pine nuts

Cut asparagus diagonally into 2-inch pieces.
Bring water to rolling boil and carefully add tortellini. Cook according to package time but do not overcook. Usually near finished when they rise to the top. The last 2 minutes, add asparagus to pasta water. Drain leaving a bit of water to dilute pesto.
Mix tortellini with pesto, lemon juice, zest, and cracked pepper. Sprinkle with pine nuts.

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