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, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.