But made with ground turkey, and red quinoa, and onion, shallot, scallion, and garlic (for a full-spectrum allium attack) herbs fom the deck (thyme, rosemary, shiso, chive, Thai basil, and mint) and an egg. Served with “ketchup” made from tomato paste, miso, wine, lemon, honey, and truffle salt and a side of steamed lamb’s quarters along with an Il Mimo Nebbiolo rosé. Comfort food, but light and subtle for spring.
