Winter Vegetable Gratin & Sage Grilled Turkey Filets

I love November. Actually, I love every Fall month. Even though we have just barely made it down into the 70 degree weather, I actually feel the chill in the air. I think it is a good thing I live in Arizona because I am a little embarrassed to admit that yes, in fact, 70 degree weather gives me goosebumps and reason to wear a nice warm jacket with boots. I don't know how some of you do it in freezing weather (literally freezing). I am perfectly content (in fact I am very happy) with the winters here in Phoenix. They are absolutely beautiful. Perfectly crisp, but not so cold that we are stuck inside. It makes being outdoors so tempting that even the laziest of people can't help but go for a brisk evening walk. And for chilly nights, this gratin could not be more satisfying. It has every aspect of sweet and savory that your taste buds could want. It is easy to prepare in advance (not more than 8 hours) and kept in the fridge until you are ready to bake.

Winter Vegetable Gratin & Sage Grilled Turkey Filets

Both of these recipes are easy to make, and can be prepped ahead of time, meaning less time in the kitchen in the evening. 

Serves 4-6

For Gratin:

3 tablespoons or so of extra virgin olive oil

1 tablespoon butter

4 small red potatoes, sliced into thin rounds

1 large sweet potato, peeled, and sliced into thin rounds

4 large carrots, cut in half, and then cut into thin strips (if your carrots are larger round, you can just slice into thin rounds)

1 apple, core removed, cut into thin rounds

2 large shallots, outer layer peeled, and sliced into thin half rounds

Fine grain sea salt

Freshly ground black pepper

1 teaspoon fresh rosemary, chopped

1/2 cup whole grain bread crumbs (if you can't find these, just toast up some whole grain bread and pulse in food processor until fine crumbs)

2/3 cup freshly grated parmesan cheese

1 teaspoon fresh thyme, chopped

For turkey:

4 turkey filets, pounded until even thickness

2 cloves garlic

4 sage leafs, chopped

extra virgin olive oil

sea salt

freshly ground pepper

Preheat oven to 375 degrees and position rack in the middle of the oven. Lightly grease a round gratin dish, or a casserole dish. In a large bowl, toss the vegetables & apple, with the olive oil, salt and pepper. Set aside, and heat a large non-stick skillet over medium-high heat. Add in 1 tablespoon olive oil and 1 tablespoon butter. Once hot, add in the shallots and a pinch of salt. Saute for 5 minutes until they start to soften. Add in the rosemary and thyme, and saute 15-20 more minutes until they are soft and caramel in color. Toss with the veggies, and pour/layer in gratin dish. Top with toasted breadcrumbs and parmesan cheese. Bake in preheated oven for 45 minutes to 1 hour, until veggies are tender, and top is browned. 

For Turkey: Place all ingredients in a ziplock bag, and let marinate for 30 minutes to an hour. Preheat grill to medium high heat and grill filets until done (no pink) about 5-7 minutes per side. Serve alongside Gratin.