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Dinner to lunch
Ready in 30 minutes

Dinner + Lunch Combo: Spiced Ground Turkey

over Vegetable Pilaf + on Warm Pita with Tzatziki & Cukes

Cooking time

30 minutes

Servings

2/4

Calories

700 /serving

One order, two meals… no sweat! With our Dinner + Lunch Combo recipe option, you’ve got all the ingredients for an evening meal covered, plus a marvellous mise en place for a midday feast. Tender ground turkey goes into a pan to get acquainted with the wonderful, warm spices of our Into the Taj blend for this recipe duo. For supper, it’s served over a heavenly pilaf that sees turnips, cabbage and peas dotting basmati rice. At lunchtime, it’s a real pita pleaser when laid out with cucumber. ***Lunch cooking time: 10 min. Calories: 460/serving. **Nutritional facts: Total fat: 14 g | Saturated fat: 4 g | Sodium: 870 mg | Total carb: 53 g | Sugars: 10 g | Protein: 34 g | Fibre: 6 g. *See below for dinner nutritional facts.

We will send you:

  • 510g Ground turkey
  • 2 Cucumbers
  • 1 Onion (or shallot)
  • 150g Shredded green cabbage
  • 225g Turnips
  • 200ml Tomato sauce
  • 100g Green peas
  • 157g Basmati rice
  • 60ml Roasted red pepper spread
  • 60g Garlic-cucumber yogurt (tzatziki)
  • 2 Pita
  • 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)

Contains: Milk, Mustard, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Large high-sided pan
Peeler
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Microwave
Total Fat
25 g
Saturated Fat
11 g
Sodium
750 mg
Total Carb
89 g
Sugars
12 g
Protein
36 g
Fibre
11 g
Preparation
a picture
Start the pilaf
Peel and small-dice the turnips. In a medium pot, heat a drizzle of oil on medium-high. Sauté the turnips, ½ the cabbage and ⅓ of the spices, 2 to 3 min., until beginning to soften. Add the rice, 1 ¼ cups water (double for 4 dinner portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Set the remaining cabbage aside in the fridge for lunch.
a picture
Cook the turkey
Meanwhile, peel, halve and small-dice the onion. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the onion, 2 to 3 min., until softened. Add the turkey*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the roasted red pepper spread and tomato sauce. Cook, 2 to 3 min., until warmed through. Set ½ the turkey aside in the fridge for lunch.
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Finish the pilaf
To the pot of pilaf, add the peas and 2 tbsp butter (double for 4 dinner portions); stir gently. Remove from the heat, fluff and let sit, covered, for 5 min.
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Dinner: Plate your dish
Divide the pilaf between your plates. Top with the turkey and ½ the tzatziki. Set the remaining tzatziki aside in the fridge for lunch. Bon appétit!
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Lunch: Mise en place
Thinly slice the cucumbers into rounds on an angle. In a small bowl, combine the reserved cabbage and tzatziki, a drizzle of olive oil and S&P. Microwave the reserved turkey on high until warm. In a medium pan, heat a drizzle of oil on medium-high. Working one at a time, toast the pita, 1 to 2 min. per side, until warmed through.
a picture
Lunch: Plate your dish
Divide the pita between your plates. Top with the turkey, cucumbers and cabbage. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.