Thursday, May 7, 2020

Ground Turkey and Sautéed Mizuna with Sesame Noodles + Two Shepherds 2018 Skin Fermented Trousseau Gris #WinePW

This is a sponsored post written by me in conjunction with the May #WinePW skin-fermented event.
Wine samples or wines at an industry discount were provided for this post and this page may contain affiliate links.

This was a pairing I created for the skin-fermented wine event for May's Wine Pairing Weekend with a wine from Two Shepherds Winery.*

You can read the tasting notes in my post: Diving into the Skin Fermented Wine Pool of Two Shepherds Winery. Once it goes live, on Friday, May 9th, I'll link to it. But here is the recipe for this simple dish with lots of seasonal flavors. 

I was inspired by a bunch of mizuna, or Japanese mustard greens, that I received in my CSA (community-supported agriculture) box. You can use any leafy green that you have! That's one of the things I love about this recipe: you can swap out the protein and the veggies easily. It's the sauce that makes this dish really sing.

On the side, I served broccoli that my younger son grew in his IBMYP Personal Project Garden, avocados that a friend's son is growing and selling to make money for college, and sugar snap peas also from my CSA. So, this was a beautiful, locally-sourced dinner to go with a stunning and funky wine.

Ingredients serves 6

  • 6 T tahini (feel free to substitute any nut butter if you don't have tahini)
  • 5 T soy sauce or gluten-free tamari
  • 1 T honey (I've also used ginger syrup or maple syrup as well)
  • 1 T warm water
  • 1 T toasted sesame oil
  • 1 T rice vinegar OR freshly squeezed lemon juice
  • 1" knob fresh ginger, peeled and grated
  • 3 cloves garlic, peeled and pressed

  • 1 package noodles, cooked as directed and drained (I used linguine)
  • 1 T toasted sesame oil
  • 1 pound ground turkey
  • 2 to 3 C organic mizuna greens, destemmed and roughly chopped
  • fresh herbs for serving


Put all the ingredients for the sauce into a blender or the bowl of a food processor. Pulse until smooth. Set aside.

Heat 1 T sesame oil in a large skillet. Add in the ground turkey and cook until completely browned, approximately 6 to 8 minutes; there should be no pink left. Stir in the greens and cook until just wilted, approximately 2 to 3 minutes. Stir in 1 to 2 T of the sauce and set aside.

Place cooked and drained pasta into a large mixing bowl. Add in the cooked turkey and mizuna mixture and add rest of the sauce. Toss to coat completely. Serve immediately or even at room temperature.

Two Shepherds Winery on the web, on Facebook, on Instagram

*Disclosure: I received sample wines and wine at an industry discount for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

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