From: Chef de cuisine Christian Sieck, Enotria Cafe and Wine Bar, Sacramento, CA. Yield: 12 servings. MARINADE: 1⁄4 cup fresh lemon juice 2 cups olive oil 1 cup garlic, chopped 2 cups sweet white wine to taste, salt and freshly ground black pepperTURKEY STEAKS: 1 lb. turkey breast, boneless and skinless 1 lb. fresh spinach, coarsely chopped 1 lb. halloumi cheese, sliced (or feta cheese, crumbled) 1 small onion, chopped 2 tsp. dried thyme 1 clove garlic, minced 2 medium roasted red peppers, ...
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