Turkey Chili with Cornbread and Radish Salad

Ingredients

• 0.33 cup yellow cornmeal
• 0.25 cup all-purpose flour
• 2 tsp granulated sugar
• 1 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt
• 1 pcs egg (medium, lightly beaten)
• 1.5 tsp unsalted butter (melted and slightly cooled)

Instructions

1. 1

   Preheat oven and prepare muffin tin

   • Preheat your oven to 400°F (200°C).
   • Grease or line 4 cups of a standard muffin tin with paper liners.
2. 2

   Combine the dry ingredients

   • In a medium bowl, add the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
   • Whisk everything together until well combined.
3. 3

   Combine the wet ingredients

   • In a separate small bowl or measuring cup, whisk the buttermilk and the lightly beaten egg.
   • Stir in the melted butter until just combined.
4. 4

   Mix batter and fill muffin cups

   • Pour the wet ingredients into the bowl with the dry ingredients.
   • Stir gently with a spatula just until the flour is moistened. Do not overmix; a few lumps are perfectly fine.
   • Divide the batter evenly among the 4 prepared muffin cups.
5. 5

   Bake the muffins

   • Place the muffin tin in the preheated oven.
   • Bake for 12 to 15 minutes, or until the tops are golden brown and a wooden toothpick inserted into the center of a muffin comes out clean.
6. 6

   Cool and serve

   • Remove the tin from the oven and let the muffins cool in the pan for 5 minutes.
   • Transfer the muffins to a wire rack to cool further. Serve warm.

Ingredients

• 2 pcs cucumber (medium, thinly sliced)
• 2 pcs radishes (bunches, about 20 radishes, thinly sliced)
• 1.5 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh dill (chopped)
• 1 tsp honey
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash the cucumbers and radishes thoroughly.
   • Using a sharp knife or a mandoline, slice the cucumbers and radishes as thinly as possible.
   • Place the sliced vegetables in a large salad bowl.
2. 2

   Make the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and honey until well combined.
   • Stir in the chopped fresh dill, salt, and freshly ground black pepper.
3. 3

   Toss and serve

   • Pour the lemon-dill vinaigrette over the sliced cucumbers and radishes.
   • Gently toss everything together until the vegetables are evenly coated.
   • Serve immediately for the best crunch.