Roast Turkey & Cranberry Sauce with Brussels Sprouts & Mashed Potato

Roast Turkey & Cranberry Sauce with Brussels Sprouts & Mashed Potato

1 Turkey Breast Roast
1 Russet Potato
½ Cup Cranberries
½ Pound Brussels Sprouts
2 Tablespoons Butter
2 Tablespoons Crème Fraîche
1½ Tablespoons Sugar
1 Shallot
1 Tablespoon Apple Cider Vinegar

Preheat the oven to 475°F. Leaving the netting on, pat the turkey dry with paper towels; generously season with salt and pepper on all sides, rubbing the seasonings into the meat. Place on a sheet pan and transfer to the oven; carefully pour 1 cup of water into the sheet pan. Roast 36 to 39 minutes, or until the turkey is browned and cooked through. (An instant-read thermometer should register 165°F.) Transfer the roasted turkey to a cutting board; loosely tent with aluminum foil and let rest for at least 10 minutes.

While the turkey roasts, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potato. Cut off and discard the stem ends of the Brussels sprouts; cut into quarters. Peel and mince the shallot.

Once the turkey has roasted for about 20 minutes, add the potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and half the butter. Using a fork, mash to your desired consistency; drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.

While the potato cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the remaining butter and ¼ cup of water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

While the turkey rests, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add as much of the shallot as you’d like; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the cranberries; cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sugar and ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until thickened and the cranberries have softened. Turn off the heat. Stir in the vinegar; season with salt and pepper to taste.

Carefully cut off and discard the netting from the rested turkey; slice the turkey crosswise into ¼-inch-thick pieces. Divide the mashed potato and cooked Brussels sprouts between 2 dishes. Top with the sliced turkey and cranberry sauce. Enjoy!

Fresh Cavatelli Pasta with Sautéed Cabbage & Chestnut Breadcrumbs

Fresh Cavatelli Pasta with Sautéed Cabbage & Chestnut Breadcrumbs

¾ Pound Fresh Pumpkin Cavatelli Pasta
2 Cloves Garlic
½ Pound Green Cabbage
2 Tablespoons Mascarpone Cheese
2 Tablespoons Roasted, Peeled Chestnuts
¼ Cup Panko Breadcrumbs
¼ Cup Grated Parmesan Cheese
¼ Teaspoon Crushed Red Pepper Flakes

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the chestnuts. Cut out and discard the cabbage core; thinly slice the leaves. Peel and mince the garlic.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium until hot. Add the chestnuts and cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the breadcrumbs and toast, stirring constantly, 30 seconds to 1 minute, or until lightly browned. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Season with salt and pepper.

While the cabbage cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Add the cooked pasta and ¾ of the reserved pasta cooking water to the pan. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. Add the mascarpone cheese; cook, stirring constantly, 30 seconds to 1 minute, or until combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the chestnut breadcrumbs and Parmesan cheese. Enjoy!

Italian Wedding Soup with Pork Meatballs

Italian Wedding Soup with Pork Meatballs

10 Ounces Ground Pork
½ Cup Semi-Pearled Khorasan Wheat
1 15-Ounce Can Diced Tomatoes
4 Cloves Garlic
1 Carrot
1 Stalk Celery
1 Yellow Onion
½ Bunch Collard Greens
¼ Cup Grated Parmesan Cheese
¼ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Pork Meatball Spice Blend (Ground Fennel Seeds & Ground Dried Oregano)

Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Reserving 2¼ cups of the khorasan wheat cooking water, drain thoroughly.

While the khorasan wheat cooks, wash and dry the fresh produce. Peel and medium dice the carrot. Peel and small dice the onion. Medium dice the celery. Peel and mince the garlic. Remove and discard the collard green stems; roughly chop the leaves.

While the khorasan wheat continues to cook, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend, half the cheese and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs; transfer to a plate.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place.

Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.

Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and reserved khorasan wheat cooking water to the pan; season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, 8 to 10 minutes, or until the liquid has reduced in volume by about ¼ and the meatballs are cooked through. Season with salt and pepper to taste. Divide the finished soup between 2 bowls. Garnish with the remaining cheese and a drizzle of olive oil. Enjoy!

Masala-Spiced Chicken with Kale & Lime Rice

Masala-Spiced Chicken with Kale & Lime Rice

2 Boneless, Skinless Chicken Breasts
¾ Cup Jasmine Rice
1 8-Ounce Can Tomato Sauce
3 Cloves Garlic
1 Lime
½ Bunch Kale
2 Tablespoons Butter
1 1-Inch Piece Ginger
2 Teaspoons Masala Spice Blend (Garam Masala, Sweet Paprika, Ground Coriander, Ground Turmeric, Ground Cumin, Ground Cardamom, Cayenne Pepper & Ground Nutmeg)

Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the kale stems; finely chop the leaves. Peel and mince the ginger.

In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest and the juice of 2 lime wedges. Season with salt and pepper to taste. Set aside in a warm place.

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a plate; set aside in a warm place. Rinse and wipe out the pan.

While the rice continues to cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

To the pan of reserved fond, add the ginger, remaining garlic and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato sauce and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened.

Add the butter, cooked chicken (and any juices from the plate) and ¼ cup of water to the pan. Cook, occasionally spooning the sauce over the chicken, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide the cooked rice, cooked kale and finished chicken and sauce between 2 dishes. Garnish with the remaining lime wedges. Enjoy!

Shrimp & Shiitake Dumplings with Sautéed Bok Choy & Soy Dipping Sauce

Shrimp & Shiitake Dumplings with Sautéed Bok Choy & Soy Dipping Sauce

10 Ounces Shrimp
12 Dumpling Wrappers
6 Ounces Baby Bok Choy
3 Cloves Garlic
1 Meyer Lemon
½ Bunch Garlic Chives
2 Tablespoons Soy Glaze
2 Teaspoons Black Bean Sauce
1 Shallot
1 Tablespoon Rice Vinegar
1 Teaspoon Furikake
½ Ounce Dried Shiitake Mushrooms

Wash and dry the fresh produce. In a medium bowl, combine the mushrooms and ¾ cup of hot water; let stand for at least 10 minutes. Stack the wrappers on a plate; cover with a damp paper towel. Peel and mince the garlic and shallot. Thinly slice the garlic chives. Cut off and discard the root end of the bok choy; halve crosswise and separate the leaves. Quarter and deseed the lemon. Finely chop the shrimp and transfer toa bowl. Thoroughly wash your hands, knife and cutting board after handling the shrimp.

Reserving the water, transfer the mushrooms to a cutting board and finely chop. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and half the garlic chives; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the chopped mushrooms; cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped shrimp; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly opaque. Stir in the vinegar, black bean sauce and half the furikake. Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp is cooked through. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.

Fill a small bowl with lukewarm water. Place the wrappers on a work surface. Spoon about 1 tablespoon of the filling into the center of each wrapper (you will have extra filling). Using your fingers, working 1 at a time, moisten the edges of the wrappers with water; fold in half over the filling. Press down on the edges with a fork to seal. Transfer to a plate; cover with a damp paper towel.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the dumplings; cook 2 to 3 minutes on the first side, or until browned. Flip; add the reserved mushroom water to the pan (be careful, as the liquid may splatter). Increase the heat to high; cook 2 to 3 minutes, or until browned and the water has cooked off. Transfer to a plate; set aside in a warm place. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add 2 tablespoons of water; cook, stirring occasionally, 1 to 2 minutes, or until cooked off. Turn off the heat; season with salt and pepper to taste.

In a bowl, combine the soy glaze, remaining garlic chives and the juice of 2 lemon wedges. Season with salt and pepper to taste. Divide the cooked bok choy, remaining filling and cooked dumplings between 2 dishes. Garnish with the remaining furikake. Serve with the remaining lemon wedges, if you’d like. Enjoy!