Kale and Ricotta Stuffed Turkey Tenderloins with Lemon-Herb Quino

For the tenderloin:

Ingredients:

• 2 turkey tenderloin, butterflied
• Kosher salt and ground black pepper
• 1 Tbsp Ghee
• Olive oil
• 1/2 bunch kale, stemmed and chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese

Directions:

1. Preheat oven to 425 degree F

2. In a large skillet, melt the ghee over medium-high heat. Add garlic and stir until fragrant (30 seconds). Add kale and season with salt and pepper. Stir until kale is wilted (2-3 minutes). Remove skillet from heat and add ricotta to kale. Mix until well incorporated. Move mixture to a bowl.

3. Return skillet to stove and add 1 Tbsp olive oil. Meanwhile, stuff ricotta mixture into butterflied tenderloins. Season meat with salt and pepper. Add tenderloins to skillet and sear on both sides (3 minutes per side). Cover skillet and place in oven for 20 minutes. Remove from oven and let rest 10 minutes prior to slicing.

For the quinoa:

Ingredients:

• 1 cup quinoa
• 1 1/2 cups chicken broth
• Kosher salt and ground black pepper
• Handful of parsley, chopped
• 5-6 large basil leaves cut chiffonade
• Juice of 1 lemon

Directions:

1. In a medium saucepan, cook quinoa according to package directions using chicken broth in place of water.

2. When quinoa is cooked, remove pan from heat. Stir in a drizzle of olive oil, pinch and salt and pepper, lemon juice and herbs. Mix ingredients together and serve.