|2 servings||calories per servings 650||protein serving 34 g||carbs per serving 85 g||total fat per serving 24 g|
Although we love our seasonal veggies front-and-center, this recipe is an excellent way to sneak them in, bolstering the flavors of a classic sloppy joe with the natural sweetness of summer squash. The tangy barbecue sauce kicks in to tie the sandwich together, while a creamy potato salad made with cool cucumber and zippy dill lends a refreshing touch on the side.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Quarter potatoes.
• Peel and quarter onion. Thinly slice 1 quarter. Chop remaining 3 quarters.
• Finely chop summer squash.
• Dice tomato.
• Thinly slice cucumber.
• Pick and chop dill fronds.
• Split buns.
• Place potatoes in a saucepan, and cover with water. Place over high heat.
• When water boils, reduce heat to medium. Simmer until tender, about 8 minutes.
• While potatoes cook, in a medium bowl whisk together 2 tablespoons vinegar and 1/4 teaspoon kosher salt.
• Drain potatoes.
• Add to vinegar, and stir gently to coat. Let stand until cool, stirring occasionally.
Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chopped onion and squash. Cook, stirring often, until tender, about 5 minutes.
Add turkey. Cook, stirring and breaking up meat, until turkey is no longer pink, about 5 minutes.
Fold in tomato, barbecue sauce, chili powder and remaining 1 tablespoon vinegar. Simmer 5 minutes, stirring often.
While turkey simmers, add cucumber, sliced onion, sour cream and dill to potatoes. Toss well. Taste and adjust seasoning as desired with kosher salt.
• Toast buns as desired.
• Taste turkey mixture, and adjust seasoning as desired.
• Divide turkey between buns.
• Serve with potato salad, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...