INGREDIENTS: 8 thick slices of egg bread or whole-grain bread 2 tablespoons butter, softened 8 slices turkey 1 tablespoon walnuts, chopped 4 slices Havarti cheese 1/4 cup cranberry chutney METHOD: Butter one side of each bread slice. Turn 4 pieces butter-side-down on a work surface. Arrange 2 slices of turkey on each piece of bread....Read More

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available — they are in season from September through January.  For a complete meal, nutty-tasting bulgur is delicious with this dish. INGREDIENTS: 4 medium fennel bulbs, cored and thickly sliced...Read More