This was an interesting way to bread turkey cutlets. The recipe calls for salted popped popcorn that is then put through a food processor, then used like breadcrumbs. I had to figure out the popcorn thing first. We usually use SmartPop microwave popcorn, butter flavor. I don’t think I know how to pop regular popcorn anymore, so I looked around at the store and settled on Orville Redenbacher’s reduced fat Natural Popcorn. Basically just popcorn, oil and salt.

We really liked everything tonight. The turkey was interesting, and I pretty much like anything with farro. The sorbet was delicious and creamy.

• Popcorn-Crusted Turkey Cutlets with Cherry Tomato Salsa (Whole Grains for Busy People, p. 78)
• Farro with Broccoli Rabe & Prosciutto (Whole Grains for Busy People, p. 109)
• Blood Orange & Mango Sorbet (Fine Cooking #97, February 2009, p. 47)