Serves 4       TOTAL TIME 30 MINTUES

• 1 lemon
• 1 large Tomato, chopped
• 1 cup bulgur
• 1/4 cup loosely packed fresh parsley leaves, chopped
• 1Tbsp chopped fresh oregano leaves
• 1 Tbsp chopped fresh mint leaves
• 2 tsp olive oil
• 1 lb turkey breast cutlets

1. prepare outdoor grill or grill pan for direct grilling over medium heat.  From lemon, grate 1/4 tsp.  peel and squeeze 2 Tbsp juice.  In a small bowl, stir together 1 Tbsp juice and tomato, set aside.
2. Prepare bulgur.  In 3 QT saucepan, heat 2 cups water to boiling on high.  Stir in bulgur and reduce heat to low, cover and simmer about 15 minutes or until all liquid has been absorbed.  Stir in parlsey, 1/8 tsp salt, 1/8 tsp ground black pepper, lemon peel, and remaining lemon juice.
3. Meanwhile, in a small bowl, combine oregano, mint and oil.  Pat cutlets dry, rub with herb mixture on both sides.  Sprinkle with 1/4 tsp salt and 1/4 tsp freshly ground pepper to season both sides.  Grill Turkey 3-4 minutes or until no longer pink throughout, turning over once.  Top Turkey with tomato, serve with bulgur.

WHAT IS BULGUR? it is a form of wheat that is cleaned, dried and ground into a grain. – HIGH in fiber, low in fat and an EXCELLENT source of protein!

Makes 4 Servings

• 3 tablespoons extra-virgin olive oil, divided
• 1 pound “dry” sea scallops, patted dry with paper towels
• 2 tablespoons minced shallots
• 1 pint grapes tomatoes, cut lengthwise in half, or use 2 cups diced (1 inch cubes) ripe plum tomatoes
• 1 tablespoon finely chopped fresh mint, plus small sprigs for garnish
• 1/4 cup dry vermouth or dry white wine
• salt and freshly ground black pepper to taste

Hot cooked rice for serving

1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until very hot.  Add the scallops and cook turning once, until opaque when pierced in the center with the tip of a sharp knife, about 5 minutes.  (If you have scallops of carrying sizes, remove the smaller scallops as they are cooked.)  Transfer to a platter.
2. Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium.  Add the tomatoes and mint and cook, stirring occasionally, until heated through, about 3 minutes.  Add the vermouth and cook until the juices are thick ended, about 1 minute.  Return the scallops to the skillet and stir a few times to combine.  Season with salt and pepper.
3. Spoon over the hit rice, garnish with mint sprigs, and serve immediately.