Fresh Tart

Tandoori Turkey TenderloinAdapted from Cuisine at Home Magazine, August 2007Serves 2-3¼ c. plain yogurt¼ c. sour cream1 Tbsp. fresh lemon juice2 tsp. each of brown sugar and curry powder (or if you like to mix it yourself: cumin, garam masala, paprika, and turmeric)2 tsp. garlic, minced2 tsp. fresh ginger, minced1 tsp. salt½ tsp. cayenne1 turkey tenderloin, halved diagonally (12 oz.)Combine yogurt, sour cream, lemon juice, sugar, spices, garlic, ginger, salt, and cayenne in a large bowl. Add turkey, coat in the yogurt mixture, then cover and refrigerate for 20 minutes (or up to 24 hours).Preheat grill to high; when hot, oil it well (with a wadded paper towel, held with tongs and dipped into oil then rubbed on the grill). Grill turkey, covered, for 8-10 minutes, or until it releases easily from the grate. Turn pieces over and grill to 160 degrees, about 5 minutes. Remove turkey from the grill, let rest 2-3 minutes, then slice and serve.

Peach-Ginger ChutneyFrom Cuisine at Home Magazine, August 2007Serves 2-32 peaches, pitted and chopped (about 2 cups)2 Tbsp. peach preserves (or other fruit preserves, I plan on using orange marmalade, but berry would work too)2 Tbsp. rice vinegar1 Tbsp. fresh ginger, mincedpinch of salt2 Tbsp. scallions, thinly slicedSimmer peaches, preserves, vinegar, ginger, and salt in a saucepan over medium heat. Cook 6-8 minutes, stirring occasionally, until liquid is nearly evaporated. Of heat, stir in the scallions, set aside.

Cucumber-Mint RaitaAdapted from Cuisine at Home Magazine, August 2007Serves 2-31 c. cucumber, seeded, sliced into half moons (choose the smallest cucumbers you see)¼ c. plain yogurt (Greek-style Fage would be delicious here)1 Tbsp. chopped fresh mintHoney and salt to taste In a small bowl, stir together yogurt, mint, and honey and salt to taste. Stir in cucumbers, toss to coat. Chill until ready to serve.