Add about 2 tbsp olive oil to frying pan over medium/low heat. Sautee celery and onion in olive oil until soft. When soft, add parsley and thyme, and salt, pepper, and onion powder to taste. Saute for 1 more minute, then remove from heat. Allow to cool.

Meanwhile, brush italian bread with olive oil. Sprinkle with salt, pepper, and parsley. Place in 375 degree oven for 7-10 minutes until crisped and light golden brown in color. Remove from oven and set aside.

In a mixing bowl, mix ground turkey, the celery/onion mixture, 1 egg, ½ cup breadcrumbs. Form into 5 turkey burgers.

Add 3 tbsp olive oil to frying pan used for celery/onions. Brown turkey burgers on each side until a nice crust forms. When browned on both sides, but not cooked through, remove from pan and place in the 375 degree oven for 20 minutes or until center reaches 160 degrees. Allow to rest for 5-10 minutes. Internal temp should rise to 165.

Bechamel Sauce: In a small pot, melt 5 tbsp butter over medium-low heat. When melted, whisk in 4 tbsp flour. Allow flour to cook for approx. 2-3 minutes. Slowly whisk in 2 cups milk. Keep over medium-low heat, stirring continuously, until the bechamel thickens.

When thick and velvety, slowly stir in 2-3 slices of swiss or provolone cheese. Melt cheese completely into the bechamel, while stirring constantly. Season with salt and pepper to taste. A small dash of nutmeg is delicious in this, too!

Kale/Arugula Salad: Chop kale and arugula. Dress with 2 tbsp olive oil and 1 ½ tbsp lemon juice. Salt and pepper to taste.