Recipes For Ground Turkey

Mark Bittman's Kitchen Express Serves Up Tasty Meals in 20 Minutes or Less

Mark Bittman writes weekly for the opinion pages of The New York Times and is the food columnist for the paper’s magazine. He has been called America’s foremost home cook and when “Kitchen Express” was first published in 2009 it was an immediate hit. Two of his previous cookbooks have also been bestsellers, “Food Matters” and “The Food Matters Cookbook.” This excellent collection shows readers how to create fast and easy dishes, all arranged by season which allows home cooks to enjoy food harvested at its freshest and ripest and provide an opportunity to experiment with new and different foods to help support local farm communities. With the increase of farmers markets in many of our communities, Bittman has tapped into this trend in a most positive way. Bittman’s recipes were mostly selected on the basis of three things: speed, flexibility, and relaxation. It’s flexibility that makes this cookbook so appealing. For example, don’t have ground beef for Beef and Corn Tacos? No problem. Ground turkey is the perfect substitute. Instead of exact measurements, Bittman suggests you add ingredients until they the portions appear right. This may require some experimentation but that is one of the reasons why Bittman’s cooks are so much fun to use. Cut peaches into small chunks. Peel and seed a cucumber and roughly chop. Peel a clove or two of garlic. Cut the crusts from a couple of slices of good white bread and tear them up. Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves.

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