Miso Turkey Skewers in a Vegetable Garden with Edible Soil

• Marinade time: 1 hour

For the turkey skewers:

• Cut the turkey breast into even 1-inch (2.5 cm) cubes.
• Dilute the miso with the cider vinegar. Add mustard and honey. Thoroughly mix the ingredients for the marinade.
• Add the turkey cubes and coat well in the marinade. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• While the turkey marinates, prepare the other elements of the garden (edible soil and vegetables).
• Once ready to serve, preheat the BBQ to medium high heat.
• Cook the turkey skewers on the BBQ grid for 3 minutes. Continue cooking, flipping them a few times while cooking. Check doneness after 10 minutes. The internal temperature must have reached 165°

For the edible soil:

• Preheat the oven to 300°
• Toast pumpernickel bread slices one time in a toaster. Roughly crumble the bread and distribute on a cooking sheet. Add the sunflower or pumpkin seeds and the dried mushrooms. Cook for 10-15 minutes to remove excess moisture in the bread. Remove from the oven and let cool.
• In a food processor or a small blender, crumble the bread, mushrooms, sunflower seeds and dried cranberries.
• Add the melted butter to the beer. Moisten the bread mix to give it the look of a slightly humid soil. Reserve until final presentation.

For the vegetable garden:

• Gently clean the vegetables to remove any soil. Reserve a section of the stems of the carrots and the radishes for presentation.
• Cut carrots if they are too long to fit in a flower pot.
• Cut the stems of the kale to keep the curly part. Mix the kale leaves with the pesto.
• In a flower pot, put the pesto coated kale. Plant carrots and green onions, add edible soil on top, then add the radishes.
• On the bottom of a serving plate, put a layer of edible soil. Arrange the vegetables like in a garden. Add the kale salad and add the turkey skewers on top.