Directions

1. For the salad, toss the green pepper, red pepper, parsley, cilantro, olive oil, salt, and pepper in a small bowl until well combined. Set aside until ready to serve.
2. For the turkey stew, heat the oil in a large skillet. Add the diced red onion and sauté until softened.
3. Add the diced turkey and continue sautéing for 4-5 minutes, until the turkey is cooked through.
4. Stir in the tomato paste, cilantro, and minced garlic. Simmer for 2-3 minutes then remove from heat.
5. Serve over polenta and garnish with the bell pepper salad.
6. For the irio, bring a large pot of water to a boil and boil the potatoes for 10-15 minutes, until fork tender.
7. Heat 1/4 cup flour and 1/4 cup oil in a large pot over medium heat. Add 2 tbsp butter and mix well.
8. Drain the potatoes and add to the pot with the flour mixture.
9. Add the kidney beans and corn and mash well. Stir in the spinach purée and continue mashing until everything is well combined.
10. Serve alongside the turkey stew.