Turkey, Kale & Tahini Dinner Bowls

Use some grass fed, lightly salted butter to your pan before the mushrooms. I added a zucchini as well. The butter mixes with the juices from the veg and the turkey and really holds the flavor nicely. I also crumbled goat cheese on top along with pine nuts and served over white rice(though carrots would have been perfect) and arugula. It was fantastic.