A Good Food Day: Reboot Your Health with Food That Tastes Great (31 page)

1
In a large bowl, combine the turkey, scallions, ginger, garlic, and soy sauce. Using a rubber spatula or your hands, combine all the ingredients.

2
Form the mixture into 6 (½-inch-thick) patties, about ⅓ cup of mixture per patty. Season each patty with salt on both sides.

3
In a large skillet, heat just enough olive oil to cover the bottom over high heat. When the oil slides easily across the pan, put the patties in. Avoid overcrowding by cooking in batches, if needed. Cook for 2½ minutes without pressing on or moving the patties. Then flip the patties over and cook for another 2½ minutes on the other side.

1
Pound each steak lightly with the heel of your hand to thin them out. Season the steaks with salt and pepper on both sides.

2
In a 10-inch skillet, combine 2 tablespoons of the olive oil and 2 of the garlic cloves, and turn the heat to high. When the oil slides easily across the pan, add 2 of the steaks and cook for 1 minute. Flip them over, add 1 sprig of rosemary to the pan and cook for 1 minute more. Transfer the steaks, rosemary, and garlic to a serving platter to rest. Add the remaining 1 tablespoon olive oil to the pan along with the remaining 2 garlic cloves. Cook the last 2 steaks the same way, adding the remaining sprig of rosemary after they’re flipped. Turn off the heat and transfer the steaks to the serving platter to rest, leaving the garlic cloves and rosemary in the pan.

3
While the steaks rest, add the lemon juice and ¼ cup water to the pan with the cooked garlic and rosemary. Scrape the bottom with a spatula to loosen up any browned bits, and add in any juice the steaks have released onto the plate while resting. Pour the pan sauce over the steaks and serve immediately.

1
In a large skillet, heat 1 tablespoon of the olive oil over high heat. Season the liver on both sides with salt and pepper. When the pan is smoking hot, add the liver and sear for 1 minute on each side. Leaving the pan on the burner, use tongs to transfer the liver pieces to a plate.

2
As soon as the liver comes out, add the remaining 1 tablespoon olive oil and the onions to the pan and reduce the heat to medium-high. Cook without stirring for 3 minutes. Add the rosemary, sage, and salt and pepper to taste. Continue cooking, stirring every 3 minutes, until the onions are golden brown and caramelized, about 17 minutes. If the onions start to look dry or begin turning black in places, reduce the heat.

3
As soon as the onions are caramelized, turn the heat up to high. Wait 1 minute, then add the liver pieces back to the pan along with the balsamic vinegar. Toss everything together and turn off the heat. Let the pan sit on the stove for 5 minutes so the liver continues to cook in the residual heat. To serve, top the liver slices with the onions and pan sauce.

1
Smash the garlic clove with the flat side of a knife and roughly chop it. Combine the rosemary, sage, and garlic on the cutting board and finely chop them together.

2
In a 12-inch skillet, heat 2 tablespoons of the olive oil over high heat. While the oil heats up, season both sides of the pork medallions with salt and pepper. When the oil is smoking hot, add the medallions in one layer and cook, untouched, for 1½ minutes. Flip each medallion and cook until they’re nicely browned, another 1½ minutes. Transfer the pork to a plate to rest.

3
Add the remaining 1 tablespoon olive oil to the pan (still over high heat), add the fennel, and season with salt. Cook for 1 minute, using a wooden spoon or rubber spatula to scrape up the browned bits of pork on the bottom as it cooks. Add the garlic and herb mixture, toss with the fennel, and cook for 30 seconds. Pour in the white wine, chicken broth, and any juices the pork has released on the plate. Boil for 1½ minutes, until there’s only about 2 tablespoons of liquid left. Spoon the pan sauce over the pork and serve.