A SIMPLE RED SAUCE WITH
GROUND TURKEY | MEAT
Serves 6-8
28-ounce can whole tomatoes
2 tablespoons olive oil,
plus 2 tablespoons
2 pounds ground turkey
Kosher salt to taste
1 large onion, diced
5 cloves garlic, minced
2 teaspoons dried basil
8-ounce can tomato sauce
1 pound penne
Dice the tomatoes, preserving the
liquid in the can and any that accumu-
lates on the cutting board. Reserve.

In a large, deep pot, heat 2 table-
spoons of oil on a medium fl ame. Add
the ground turkey in clumps. Lightly
salt the turkey. Sauté until cooked
through, breaking up large clumps with
a utensil. Using a slotted spoon utensil,
move the turkey to a bowl and reserve.

Carefully pour out any liquid in the pot
and discard.

Drizzle 2 more tablespoons of oil
into the pot and heat on a medium
fl ame. Add the onion, garlic, basil and
a bit more salt. Sauté briefl y until the
onion and garlic are fragrant. Add the
tomatoes, liquid and all. Pour in the
8-ounce can of tomato sauce. Return
the turkey to the pot.

Simmer for 30 minutes, until the
sauce reduces and thickens slightly.

As the sauce simmers, follow the
directions on the box of penne. Drain
the penne in a colander, and move
it to a large pasta bowl. Ladle the
sauce over the penne, and serve it
immediately. SO EASY SALADE NIÇOISE |
PAREVE Serves 6-8
5-ounce box of lettuce, any kind
2 hardboiled eggs, sliced
3 (7-ounce) cans of albacore tuna
packed in water, drained
1½ teaspoons capers
16-ounce package cherry tomatoes
1 cucumber, peeled and sliced
⅓ cup black olives
Kosher salt to taste
Black pepper to taste
¼ teaspoon garlic powder
15 cooked or raw green beans,
sliced, or another vegetable
½ onion, sliced thin
⅛ cup olive oil, or more if needed
⅛ cup red wine vinegar, or more if
needed Note: If you’re going to serve this
salad a little at a time, saving the rest
for subsequent days, only dress as
much salad as you’ll consume at the
time. Place all the ingredients into a large
salad bowl. With salad tossers, mix until
well combined. Serve immediately. ■
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Red sauce with
ground turkey
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