Tonight's Dinner - Rolled Turkey Breast with Grape Bacon Salad, BraisedFennel and Steamed Yellow Summer Squash

Step 1:  Burn the bacon and set off the smoke alarm.

Step 2:  Salvage the burnt bacon by trimming off the black edges and chopping the bacon into bacon bits for a ... salad!

Step 3:  Make avocado cream dressing - until the avocado you slice is too green.  Abandon this plan and make another dressing:

1T Apple Cider Vinegar
2t  unrefined cane sugar
1T fresh garden herbs - parsley, tarragon, basil
Pinch Iodized Sea Salt
Red Pepper Flakes to taste (Paleo folks use ginger or wasabi)
Green Jalapeno Hot Sauce - just a splash (omit if Paleo)
Shake of freshly ground Black Pepper
1T Olive Oil

Step 4:  Toss 6 lettuce leaves, the bacon bits, and 6 grapes halved, with the dressing.

Rolled Turkey

The recipe for the rolled baked turkey was from the Joy of Cooking.  I used turkey instead of veal, and coconut oil instead of butter.  I baked the turkey for 45 minutes at 350, instead of pan frying it, because it was thicker than 1/8" and I was worried it would not pan fry well done.  It worked!  I used prosciutto as called for in the recipe.

Braised Fennel

I got fresh fennel from Trader Joe's and followed the instructions on the package - Lightly browned the fennel in coconut oil, then boiled it for about 30 min in some broth.  I also did the same with carrots, and it was a nice addition.

Steamed Yellow Summer Squash

Lightly browned the squash and steamed it over the fennel/ carrots and threw in some bacon bits on it as well.

That's it!

We liked the salad the best.

I think the turkey would have been better if I made the veggies into a nice sauce and moistened the turkey as it was a bit dry.