In the kitchen

Turkey A La King

4 tablespoons unsalted butter

1 medium onion, cut into 1/4-inch dice

2 celery ribs, cut into 1/4-inch dice

2 carrots, cut into 1/4-inch dice

1/2 red bell pepper, cut into 1/4-inch dice

1/2 yellow bell pepper, cut into 1/4-inch dice

1/2 cup frozen peas, thawed

1/3 cup sliced black olives

1/4 cup finely chopped flat-leaf parsley

1 tablespoon finely chopped tarragon

1 tablespoon chopped thyme

3 tablespoons all-purpose flour

4 cups leftover turkey, cut into 1-inch pieces

2 1/4 cups turkey or chicken stock or low-sodium chicken broth

3/4 cup milk

Salt and freshly ground white pepper

Steamed white rice, for serving

Instructions

Total Time: 40 min

Servings: 6

In a large, deep skillet, melt the butter over moderately high heat. Add the onion, celery, carrots, bell peppers and peas and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the olives, parsley, tarragon, thyme and flour and cook, stirring constantly, until the flour is fully incorporated and slightly browned, about 2 minutes.

Add the turkey to the skillet and cook for 1 minute. Gradually add the stock, stirring well and scraping up any browned bits from the bottom of the pan. Simmer over low heat until slightly thickened, about 3 minutes. Pour in the milk and return to a simmer. Cook until thickened, about 5 minutes. Season the stew with salt and white pepper and serve with rice. 

MAKE AHEAD: This stew can be refrigerated overnight. Reheat gently before serving.

Many thanks to Minnesota’s own Andrew Zimmern for this recipe! For more delicious meals like this, go to andrewzimmern.com. This recipe was originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.

  

[Lunch bag] 

Have a picky eater? We love the Opal apple, available locally at Lunds/Byerlys and Target. Once cut, it resists oxidation (turning brown), and it's crunchy and sweet. A cross between a Golden Delicious and a Topaz apple, the Opal is more subtle and nuanced than the Honeycrisp, which may appeal a bit more to your picky eater. Plus, nonprofits across the U.S. will now have a shot at part of $50,000 in grant funds from the sales of the apple through its “Youth Make a Difference” initiative, a campaign designed to provide financial support to worthy charities led by youth ages 6 to 25. Get them soon—they only last through mid-April. —Kathleen Stoehr

 

[Minnesota Parent tested] 

Chobani products

Greek yogurt is great for adding protein and calcium to balance your dietary requirements. We love the grab and go Cho Tubes for our little ones; the smaller Chobani Bite in intriguing flavors like fig with orange zest; and Chobani Champions made with fruit. Want to add yogurt into your child’s diet in a more subtle way? Use it in substitution for cream cheese or sour cream, or even as a basic ingredient to a family favorite, like Sunday morning pancakes. Find a bunch of tasty-sounding recipes online at chobani.com. —Kathleen Stoehr