About the Dish

1/2 Onion
12 ounces Organic Prairie Ground Turkey
1 clove Garlic
1 teaspoon Italian Spice Blend
1/2 teaspoon Ground Fennel Seed
14 ounces Diced Tomato
5 ounces Kale
1/4 cup Grated Parmesan
Per Serving
Calories 540
Total Fat 31 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 155 mg
Sodium 610 mg
Total Carbohydrates 22 g
Dietary Fiber 6 g
Sugar 9 g
Protein 46 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com


Pairing beer and Italian-inspired dishes can prove difficult. Sometimes we look to what beer is popular in a country. While the Italian brewery scene is growing, there is a tradition of crisp clear lagers. We suggest a pilsner, a type of lager, brewed in the tradition of European beers. Atlanta's Three Taverns produces the perfect complement, Prince of Pils, which has received national attention for being one of the best pilsners available.

Sangiovese, Tuscany, Italy

Sangiovese has the acid profile to pair very well with tomato. Sangioveses lend themselves to red sauces, and navigate the richness of Parmesan like a champ.


MISE EN PLACE • Halve onion. Peel and chop 1 half (save remaining half for another use). • Peel and mince garlic. • Discard tough kale stems. Thinly slice leaves.
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add onion. Cook, stirring, until onion begins to become tender, about 2 minutes. • Stir in turkey. Cook, breaking up the meat, until cooked through, 5-7 minutes.
• Stir in garlic, Italian spice blend, fennel, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Stir in 1/2 cup water.
When mixture simmers, add tomato. Cook, stirring occasionally, 5 minutes.
Stir in kale. Cook, stirring occasionally, until kale is wilted, about 5 minutes.
• Top skillet with Parmesan cheese. • Divide between 2 plates, and enjoy!