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View printable version of this recipe View all Field-Fresh Recipes OPEN FACED SLOPPY JOES MEAL Serves 4 Open Faced Sloppy Joes: 2 Tbsp. oil ½ - ¾ C. chopped onion 1 bell pepper, chopped (ribs, seeds, and stem discarded) 1 stalk of celery, chopped 2 cloves garlic, minced 1 lb. ground turkey 1 can tomato paste 1½ C. water 1 Tbsp. Worcestershire sauce Whole grain bread, toasted Heat oil in a heavy skillet over medium heat – add onion, pepper, celery, and garlic – sauté about 5 minutes. Add turkey and cook until no longer pink – about 8 minutes. Stir in tomato paste, water, and Worcestershire sauce. Simmer until sauce thickens (about 8 minutes). Spoon mixture over toasted whole grain bread. Coleslaw: 4 C. cabbage, finely shredded 1 C. carrot, (1 large), shredded ¼ C. chopped onion Dressing: ¼ C. sour cream 2 Tbsp. light mayonnaise 1 Tbsp. apple cider vinegar 1 tsp. sugar, (optional) 1 tsp. dry mustard ½ tsp. salt ¼ tsp. celery seed ¼ tsp. black pepper, freshly ground Shred cabbage and carrots. Place into a large bowl and stir in chopped onion. In a small bowl, mix dressing ingredients together. Add dressing to cabbage mixture. Stir and refrigerate for at least 1–2 hours. Grocery List: 1 large onion 1 bell pepper Celery Garlic Cabbage Carrots Sour cream Worcestershire sauce Light mayonnaise Apple cider vinegar Cooking oil Dry mustard Celery seed 1 lb. ground turkey Tomato paste Whole grain bread Salt & pepper |
