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Recipes

Cooking with Herbs for the Holidays

Nicole TurkeyRub recipe

Apple-Rosemary Roasted Turkey
1 (12- to 13-pound) whole turkey (or turkey breast)
1 teaspoon salt
1 1/2 teaspoons pepper
2 Granny Smith apples, quartered
1 onion, quartered and divided
8 fresh rosemary sprigs
2 fresh sage sprigs.

Preparation
Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff
cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from
turkey breast without detaching it; insert remaining 2 rosemary sprigs and
sage beneath skin. Cook turkey as you normally would.

Roast Turkey Herbal Rub
1/4 Cup olive oil
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Preparation
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips,
gently loosen skin from the breast without pulling off the skin.
Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities
and outside of turkey with remaining herb mixture. Cook turkey as you
normally would. Can be used on turkey breast, chicken or pork roast.

 

Golden Beet Salad

golden beetsSalads need not focus on the lettuce. Here the greens take a back seat to vibrant golden beets. The salty, creamy blue cheese and the crunchy walnuts complement the sweet beets. Roasting the beets in water prevents them from drying out.

 

 

 

 

Ingredients

1 1/4 pounds golden beets, trimmed and rinsed
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon whole-grain or Dijon mustard
1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
3 tablespoons toasted walnuts
1 ounce blue cheese, crumbled (1/4 cup)

Preparation

Preheat the oven to 400°F.
Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.
Serves 4-6

Per serving: 160.0 calories, 80.0 calories from fat, 9.0g total fat, 2.0g saturated fat, 5.0mg cholesterol, 510.0mg sodium, 15.0g total carbs, 5.0g dietary fiber, 10.0g sugars, 5.0g protein
Nutritional analysis provided by TasteBook, using the USDA Nutrition Database
by Kurt Beecher Dammeier with Laura Holmes Haddad -The Pacific Northwest (hardcover)

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