Ground lean turkey is seasoned with Camino Bakery whole wheat breadcrumbs, mint, parsley and oregano, grated zucchini and a little red onion and then pan sautéed. Basmati rice is cooked in chicken stock and greek seasoning, until fluffy and ready to just reheat. Snap peas and sliced rainbow radishes are added to a dressing made with shallot, orange zest, lemon juice, stone ground mustard, fresh mint and olive oil, and then finished with a sprinkle of feta cheese and pistachios for a fresh spring side. Greek yogurt makes up the base of the homemade tzatziki sauce along with fresh dill, parsley, lemon juice and garlic.
To serve: Reheat the meatballs in either a pan or the microwave. reheat the rice, plate and add the meatballs to the top. serve with the snap pea salad on the size and a generous dollop of tzatziki sauce