This turkey sandwich is topped with fresh veggies from the garden, and a special sauce to knock your socks off. Apply the special sauce liberally to your sandwich to enjoy it’s flavor with everything else. I used dark turkey meat, but you can feel free to use white meat. I also added lots of lettuce and radishes. This added more flavors and textures, but it also made the sandwich very filling, making two sandwiches more than enough for a single person. I now believe that I am in fact mildly allergic to radishes, however, an allergy pill is more than enough to relieve all effects.
In a small ramekin, add 1/2 cup mayo, 2 Tbsp ketchup, 1 Tbsp dijon mustard, 1 Tbsp dried minced onion, and 1 tsp garlic powder. Stir together.
Toast your bread. Add a smear of dressing on both inside pieces of bread. Layer on top of one piece, add a layer of turkey.
Layer on top of that a slice of cheese, a layer of lettuce, and finally, a layer of sliced radishes. This is a large sandwich, if you prepare 2, you don’t need to serve it with sides.
I really like tacos, but I especially like salsa. Foods with salsa are always a fun treat, so I like to make different varieties of tacos. I have extra turkey from Thanksgiving still. So, I thawed a container of dark meat and decided to make tacos. I made more homemade tortillas (recipe here), and I just decided to wing it. I’ve begun freezing diced onion, since I don’t want my onions going bad, So that is why my diced onion was in an ice chunk. I also would recommend adding the onion, frozen or not, with the spices to give them enough time to cook. You could even add them before the turkey if you’d like. I served my tacos with mozzarella, jarred salsa, and some romaine lettuce from the garden.
In a large skillet over medium heat, add 1 cup of torn turkey. Heat for 3 minutes before adding 1 Tbsp oil. Continue to cook and stir until turkey is browned.
Once your turkey is browned, add 1/2 diced onion. Add 1 tsp paprika, 2 tsp cumin, 1 tbsp cayenne pepper, and 2 tsp garlic powder. Stir and cook for 1 minute before adding 1/4 cup water.
Stir mixture and let cook until all liquid boils off. Once liquid is boiled off, add 1/4 cup shredded cheese. Stir until melted, then serve on homemade tortillas with lettuce and salsa.
Right now my garden is just starting to get it’s feet off the ground. I don’t have as much lettuce or radishes as I would need for this recipe, but soon I’ll have more than enough! The proportions I used were too small to taste the lettuce or the radishes. You could feel the texture, but it was mostly just chicken flavoring. I used some frozen dinner rolls I made several days ago, you can find the recipe here. I only used about half my chicken breast because I’m just cooking for my husband and I, and so I labeled and froze the other half. If you follow me regularly, you will notice I’m going to start freezing more stuff. That is because Josh and I finally got the upright freezer from my mom’s house, and we are trying to fill it to help it’s efficiency. So, I froze the extra chicken that day. Finally, the hot sauce really does help with the flavors of the sandwich, without it, the sandwich would need some other predominate herb or flavor to pair with the strong chicken flavor. If you plan to use your whole chicken, you can season it before baking, and that will help tremendously!
Despite how flavorful this was, I don’t think I’m going to be making this again. I never grew up with radishes, and I did have a mild allergic reaction that night, so I can only conclude it was from the radishes. I will likely be posting many more recipes with radishes though, because my garden is just full of them! I’m not allergic to anything else to my knowledge, so hopefully that’s the only food I’ll have to be wary of!
Bake one chicken breast at 400 F for 30 minutes or an internal temp of 165 F is reached. Let rest for 10 minutes.
In your serving bowl, tear about 2 hand fulls of lettuce, and dice up 8 radishes. Mix together in serving bowl.
Place cooled chicken into a bowl, and using an electric mixer, beat until all you chicken is shredded, about 5 minutes. Add 1 cup of chicken to your serving bowl and mix.
Throw some sweet pickles in a chopper and pulse till fine, or use sweet relish or tartar sauce. Add 4 Tbsp relish to 1/2 cup mayo, and add 2 drops of hot sauce. Mix together.
It’s finally time for me to plant. I spent hours researching plants, finding out what can and cannot work together, researching gardening techniques and styles. I’ve watched days worth of YouTube videos by different gardeners, and I was waiting for now. Memorial day weekend is plating time where I’m from. Before then, there is a constant risk of frost or even snow. I planted my onions, some Parris island lettuce, and my radishes about 2 weeks ago, and they got snow and frost. But, after Wednesday night, we are out of the frost zone! I planted another 1/3 of my lettuce row with seeds, I planted 4 Swiss chard seeds, I planted 5 indeterminate tomato vines, and Josh and I made stakes that are 1 in x 1 in x 6 1/2 foot for my tomatoes. We plated 5 clusters of cucumbers, and added cages around them, because we hope to grow them vertically, and finally, Josh made a trellis for me using chicken wire, and I plated green bean pole beans along the front of that. Our beds are 8 ft by 4 ft.
I did a lot of research leading up to this. Different staking methods, high density spacing, harvest conditions and seeding conditions. I grew some plants from seeds, however, I also purchased many plants. I’ve never really gardened before. Josh grew up with a garden, but I’ve only grown the occasional cherry tomato. I have house plants, but even they are hard for me to manage all winter. I’m hopeful. I put lots of time into this project and I’ve learned so much about these plants. I know I will be disappointed when something doesn’t work, but I’m hopeful, and I hope to share lots of canning posts this summer on here and Instagram.
Things I did differently
According to my plans, it says beets, but it was always radishes. I just say beets sometimes, I don’t know why. The other thing I’ve done differently was how I planted the beans. I wasn’t sure if I was getting a trellis, so I planned for a teepee. Instead I planted the beans 4 inches from the edge of the bed with about 6 inch spacing between them. I still fit 12 plants along the 6 foot of trellis Josh put up. Finally, I haven’t planted my carrots yet. I am currently using their pots to hold a few other plants I still have. I plant to plant my decorative plants soon. I also am thinking of keeping my early crop of Romaine in the pot. The white hanging pot has changed from onions to cat grass, and the 2 other pots in that photo are large cucumbers. Of which, the reason I didn’t plant the carrots is we need for dirt for out fabric pots, and I plan to fill 2 more for my 2 large cucumber plants. This will mean 4 fabric bags of plants.
If I could do things different
I guess I would make the raised beds slightly narrower. Because, I get quite the ab workout leaning into the center of the bed from the side. I would also plant all my onions together, and plant them at the outer edge of the beds. On my cucumber bed, I planted a row of radishes against the edge of the bed. They are doing fine, but I won’t be able to plant anything in it’s spot when I harvest in less than a month. I would also actually follow spacing for the radishes, instead of planning to plant high density like the lettuce.
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