Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Roasted Brined Brussels Sprouts

Ingredients

• Servings: 10
• 2 pounds brussels sprouts
• 2 quarts water
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1/4 cup kikkoman soy sauce*
• 3 tablespoons olive oil
• 1 teaspoon black pepper

Recipe

• preheat oven to 400 degrees f. trim stems and remove wilted leaves from brussels sprouts; rinse under cold water. in a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. add sprouts to the brine mixture (make sure they are submerged). brine for 1 hour.
• drain the brussels sprouts, do not rinse. toss the sprouts with olive oil and black pepper. bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.

crab cakes with lemon aioli

Ingredients

• Servings: 10
• 1 (4 ounce) package idahoan® butter & herb or roasted garlic mashed potatoes
• 1 egg, lightly beaten
• 1/3 cup green onions, chopped
• 1/4 cup red bell pepper, diced
• 1 tablespoon italian parsley, coarsely chopped
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons old bay seasoning™
• 1 teaspoon lemon pepper seasoning
• 16 ounces cooked crab meat*
• 1 cup panko (japanese-style breading)
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• watercress leaves (optional)
• lemon aioli:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon ground coriander

Recipe

• prepare mashed potatoes following package directions, set aside to cool.
• preheat oven to 300 degrees f.
• in a large bowl, combine egg, green onions, red bell pepper, parsley, mustard, and seasonings.
• add crab meat and mix well.
• blend in cooled potatoes until well distributed.
• shape into 2-inch wide patties. press panko breading both sides of each patty. in a large skillet, heat 1 teaspoon each of the butter and oil over medium heat.
• add patties and cook for about 4 minutes on each side until golden and heated through.
• transfer crab cakes to a baking sheet. keep warm in oven.
• repeat with the remaining butter, oil and patties.
• to make lemon aioli, combine all ingredients and mix well. cover and chill. can be made a day ahead.
• serve warm on a bed of watercress with lemon aioli.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

chocolate almond popcorn

Ingredients

• Servings: 25
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 1/4 cup cocoa powder
• 2 teaspoons salt
• 25 cups unsalted popped popcorn
• 3 cups roasted salted almonds

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 200 degrees f (95 degrees c).
• mix together the sugar, corn syrup, butter, cocoa powder, and salt in a saucepan over medium-low heat until the mixture is smooth and begins to simmer. place the popcorn into a very large bowl, mix with the almonds, and then pour the chocolate syrup over the mixture. stir until all the popcorn and almonds are coated. spread the chocolate popcorn out several large baking sheets in a single layer.
• bake in the preheated oven until thoroughly dry, about 1 hour, stirring every 20 minutes or so to dry all sides of the popped corn. allow to cool on the sheet, then transfer into sealed containers.

sweet italian chicken sausage kabobs with orzo brown rice pilaf

Ingredients

• Servings: 5
• for the kabobs:
• 1 (12 ounce) package al fresco® sweet italian chicken sausage fully cooked, sliced on bias 1/2-inch thick
• 1 zucchini squash, sliced into 1/2-inch coins
• 1 red bell pepper, cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks
• extra virgin olive oil cooking spray
• skewers
• for the orzo rice pilaf:
• 1/2 cup white onion, chopped
• 8 ounces white mushrooms, sliced
• 2 cups whole grain brown rice
• 1 1/3 cups low-fat low-sodium chicken broth
• 1/3 cup seedless raisins
• 1/4 cup chopped fresh parsley
• 1/2 cup grated carrots
• 1/8 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3 ounces orzo pasta, cooked according to package instructions
• 2 cups fresh spinach
• 1/4 cup lightly toasted almonds, sliced*

Recipe

Ready Time: 40 mins


• preheat grill to medium-high.
• for the kabobs, spread the zucchini, red bell pepper and onion chunks on a baking sheet, coat well with the cooking spray, and roast for 10 minutes, cool for 5 minutes.
• thread 5 skewers alternating the roasted vegetables and sliced chicken sausage, set aside.
• in a medium sauce pan, coated with the olive oil spray, saute the chopped onion over medium high heat for 2 minutes. add mushrooms and saute for 4 to 5 minutes.
• add the brown rice, chicken broth and raisins, bring to a boil, and then cover, and reduce heat for 6 - 8 minutes, (check package instructions for best results, rice should be fork tender).
• add the parsley, grated carrot, seasonings and cooked orzo, over low heat to heat through. fold in the baby spinach and toasted almonds.
• grill skewers for 3 to 5 minutes per side and serve immediately over rice pilaf.

Baba Ghanoush

Ingredients

• Servings: 2
• 1 large eggplant
• 1 head garlic
• 1 tablespoon refined olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon splenda® (optional)
• salt and pepper to taste

Recipe

• preheat the oven to 375 degrees f.
• pierce the skin of the eggplant in 6 to 10 places with a knife. this will prevent the eggplant from exploding. place on a roasting pan. place in a 375 degrees f oven and roast for 30 minutes.
• with good knife, cut off the top 1/2 inch of the head of garlic exposing the fleshy tops of most of the cloves. thoroughly coat the garlic with the olive oil and place on the roasting pan next to the eggplant for the last 20 minutes of cooking. remove eggplant and garlic and let cool.
• once the eggplant is cool enough to handle, peel off and discard the skin and place the flesh in a colander and allow it drain for about 10 minutes.
• meanwhile, pull apart the garlic cloves. a simple squeeze at the bottom of each clove should easily render the roasted flesh. set this aside. (you probably won't use all of the roasted garlic for this recipe so store the remainder in a small jar and drizzle olive oil over it. try to use it up within a few days.)
• i prefer to mix this in a food processor but it can be done by hand too. add the eggplant, lemon juice, tahini and about 2 or 3 tsps of the roasted garlic. blend well. taste test and add more garlic if desired as well as some salt and pepper. if the eggplant is a little bitter, then add a tsp of splenda.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

squash casserole with crunchy pecan topping

Ingredients

• Servings: 8
• 3 acorn squash, halved and seeded
• 5 tablespoons butter, softened
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans
• 2 eggs
• 1/2 cup white sugar
• 1/4 cup half-and-half
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. stir in the pecans. set aside until needed.
• lower oven temperature to 350 degrees f (175 degrees c). lightly grease 11x7 inch baking dish.
• beat or process the squash until smooth. add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. spoon the mixture into the prepared baking dish. sprinkle the brown sugar topping mixture over the squash.
• bake squash in preheated oven until topping is lightly brown, about 40 minutes.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Buckshot Duck With Wild And Brown Rice Stuffing

Ingredients

• Servings: 6
• 1 (4 pound) whole duck, dressed, innards reserved
• 4 cloves garlic, crushed
• 3 tablespoons crushed black peppercorns
• 3 (.18 ounce) packets sazon seasoning
• 1/2 teaspoon olive oil
• 2 cups uncooked long grain and wild rice mix
• 1 cup seasoned croutons

Recipe

Preparation Time: 35 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• place the duck on a rack in a roasting pan. rub the crushed garlic and pepper under the skin of the duck. rub the skin with 1 packet sazon seasoning.
• roast 3 hours in the preheated oven, to an internal temperature of 180 degrees f (80 degrees) c.
• place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. bring to a boil, reduce heat, and simmer 30 minutes, until tender.
• place the rice mix in a medium saucepan with just enough water to cover. mix in the oil, and 1 packet sazon seasoning. bring to a boil. reduce heat, cover, and simmer 25 minutes, stirring occasionally.
• in a bowl, mix the cooked innards, cooked rice, and croutons. stuff the cooked duck with the mixture to serve.

milagai podi

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 2 cups split bengal gram (chana dal)
• 1 cup skinned split black lentils (urad dal)
• 1/4 cup sesame seeds
• 12 dried red chile peppers, or to taste
• 2 fresh curry leaves
• 1/2 cup coriander seeds
• 2 tablespoons cumin seeds
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the vegetable oil in a large, shallow skillet over medium heat; fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. add the sesame seeds and cook another 2 minutes. stir the red chile peppers, curry leaves, coriander seeds, and cumin seeds into the mixture; continue cooking until the seeds are roasted and fragrant, about 5 minutes more. remove from heat and spread the mixture on a baking sheet to cool.
• grind the mixture into a medium-fine powder using a mortar and pestle. season with salt. the powder will keep in an airtight container on the shelf for a few months.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

dosa podi with garlic

Ingredients

• Servings: 1
• 1 tablespoon cooking oil
• 1/4 cup split bengal gram (chana dal)
• 8 dried red chile peppers
• 5 cloves garlic
• 1/2 cup fresh curry leaves
• 1/4 cup coriander seeds
• 2 tablespoons cumin seeds
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 30 mins


• heat the oil in a shallow skillet over medium heat; fry the chana dal in the hot oil for about 5 minutes. stir the red chile peppers, garlic, curry leaves, coriander seeds, and cumin seeds into the dal and continue cooking until the spices are roasted and fragrant, about 3 minutes more. spread the mixture some newspaper to cool to room temperature; grind into a find powder. season with salt. the powder will keep in an airtight container on the shelf for a few months.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

gluten-free teff crackers

Ingredients

• Servings: 4
• 1/2 cup water
• 1/4 cup teff flour
• 3 tablespoons tapioca flour
• 1/4 cup sunflower seed kernels
• 1/4 cup pepitas (roasted green pumpkin seeds)
• 1 tablespoon sesame seeds
• 1 tablespoon flax seeds
• 1 tablespoon teff
• 1 teaspoon black sesame seeds
• 1/4 teaspoon salt
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x12-inch baking sheet.
• stir water, teff flour, and tapioca flour together in a bowl until smooth; add sunflower seeds, pepitas, sesame seeds, flax seeds, teff, black sesame seeds, and 1/4 teaspoon salt and stir until mixture is soupy. pour mixture the prepared baking sheet, tapping pan on the counter to evenly distribute mixture in the pan.
• bake in the preheated oven until crackers are crisp, about 40 minutes. sprinkle salt over warm crackers.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Simply Lemon Baked Chicken

Ingredients

• Servings: 8
• 1 (4 pound) whole chicken
• 2 tablespoons salt
• 1 lemon, halved
• 1 tablespoon paprika
• 1 cup water

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• preheat oven to 300 degrees f (150 degrees c).
• rub chicken with salt inside and out. squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. pour a little water over chicken to prevent drying.
• bake at 300 degrees f (150 degrees c) for 3 hours, basting with water as needed.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Brussels Sprouts And Parsnips

Ingredients

• Servings: 4
• 1/3 cup balsamic vinaigrette salad dressing (such as kraft®)
• 1 tablespoon brown sugar
• 1 tablespoon chopped fresh thyme
• 1 pound brussels sprouts, halved
• 1 pound parsnips, peeled
• 1 large red onion, thickly sliced

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• mix salad dressing, brown sugar, and thyme together in a small bowl.
• mix brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. drizzle dressing mixture over the vegetables and toss to coat.
• bake in preheated oven until vegetables are tender, about 40 minutes.

fettuccini tomato rustica i

Ingredients

• Servings: 4
• 1 cup olive oil
• 2 cloves garlic, chopped
• 10 sun-dried tomatoes, chopped
• 1 roasted red pepper, diced
• 2 teaspoons dried basil
• 8 ounces dry fettuccini noodles
• 4 grilled skinless, boneless chicken breast halves
• 1/2 cup crumbled goat cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. marinate 4 hours.
• preheat oven to 250 degrees f (120 degrees c). bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain. toss pasta with marinade until evenly coated. spread into a baking dish.
• bake in preheated oven for 1 hour. divide plates, top with grilled chicken, and sprinkle with goat cheese.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

roasted asparagus prosciutto and egg

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon olive oil
• 2 ounces minced prosciutto
• ground black pepper
• 1 teaspoon distilled white vinegar
• 1 pinch salt
• 4 eggs
• 1/2 lemon, zested and juiced
• 1 pinch ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c). place asparagus in a baking dish and drizzle with 1 tablespoon extra-virgin olive oil.
• heat 1 tablespoon olive oil in a skillet over medium-low heat. add prosciutto; cook, stirring, until golden and rendered, 3 to 4 minutes. sprinkle prosciutto and oil over asparagus. season with black pepper and toss to coat. roast in the preheated oven for 10 minutes. toss and return to oven until firm yet tender to the bite, 5 minutes.
• fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. reduce heat to medium-low, pour in vinegar and pinch of salt. crack an egg into a bowl then gently slip the egg into the water. repeat with remaining eggs. poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• drizzle asparagus with lemon juice. transfer asparagus to plates, top with poached egg and pinch of lemon zest. season with black pepper and serve.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Sweet Roasted Autumn Root Vegetables

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 1/4 cup maple syrup
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small butternut squash - peeled, seeded, and cubed
• 2 turnips, cubed
• 2 parsnips, cut into rounds
• 1 sweet potato, cubed
• 1 rutabaga, peeled and cubed
• 2 carrots, cut into rounds

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line a roasting pan with aluminum foil.
• whisk butter, maple syrup, salt, and black pepper together in a large bowl. add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. pour coated vegetables into the prepared roasting pan.
• bake in the preheated oven until vegetables are tender, about 30 minutes.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Butternut Squash With Onions, Spinach, And Craisins®

Ingredients

• Servings: 6
• 1 butternut squash
• 1 cup chopped red onion
• 2 tablespoons olive oil
• 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
• 1/3 cup sweetened dried cranberries (such as craisins®)
• 1/3 cup chopped pecans (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet.
• slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. cut cleaned slices into 1-inch cubes.
• toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
• roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
• toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

spence's pesto chicken pasta

Ingredients

• Servings: 4
• 1/2 pound linguine pasta
• 1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
• salt and ground black pepper to taste
• 3 tablespoons olive oil
• 6 whole garlic cloves
• 4 ounces fresh mushrooms, halved
• 6 ounces roasted red peppers, drained and chopped
• 1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
• 3 ounces fresh spinach leaves
• 1/4 cup prepared basil pesto, or to taste
• 1 tablespoon freshly grated parmesan cheese, divided (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• while the pasta is boiling, sprinkle the chicken with salt and black pepper. heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
• transfer the cooked linguine into a bowl, and toss with the basil pesto. divide the pasta between 2 plates, and serve topped with the chicken mixture. sprinkle parmesan cheese over each plate to serve.

perfect turkey

Ingredients

• Servings: 1
• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups kosher salt
• 1/2 cup butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup dry white

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 17 hrs


• rub the turkey inside and out with the kosher salt. place the bird in a large stock pot, and cover with cold water. place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). thoroughly rinse the turkey, and discard the brine mixture.
• brush the turkey with 1/2 the melted butter. place breast side down on a roasting rack in a shallow roasting pan. stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white .
• roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. allow the bird to stand about 30 minutes before carving.

roasted rack of lamb

Ingredients

• Servings: 4
• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon dijon mustard

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). move oven rack to the center position.
• in a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. toss in 2 tablespoons olive oil to moisten mixture. set aside.
• season the rack all over with salt and pepper. heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. sear rack of lamb for 1 to 2 minutes on all sides. set aside for a few minutes. brush rack of lamb with the mustard. roll in the bread crumb mixture until evenly coated. cover the ends of the bones with foil to prevent charring.
• arrange the rack bone side down in the skillet. roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. with a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

brined and roasted whole turkey

Ingredients

• Servings: 10
• 1 cup morton® coarse kosher salt
• 1 cup sugar
• 2 gallons cool water
• 1 (12 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry
• 5 tablespoons unsalted butter, softened
• 1/2 teaspoon ground black pepper
• 3 tablespoons unsalted butter, melted
• 1 cup white , chicken broth or water

Recipe

Ready Time: 13 hrs 20 mins


• overnight brine: combine morton®kosher salt and sugar in cool water in a large, clean stockpot until completely dissolved. place the whole turkey in the brine until completely submerged. cover and refrigerate overnight, up to 14 hours. remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour brine: to brine your turkey in less time (4-5 hours), use 2 cups of morton®coarse kosher salt and two cups of sugar. cover and refrigerate for 4 to 5 hours.
• to roast: mix the softened butter with the pepper. place turkey on rack in roasting pan. rub the seasoned butter under the skin. brush the skin with the melted butter. pour the 1 cup liquid (, broth or water) over the pan bottom to prevent drippings from burning. roast turkey at 450 degrees f for 25 minutes, baste and then rotate the roasting pan. continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. reduce oven temperature to 325 degrees f; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees f. remove the turkey from the oven. let stand 20 minutes before carving.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

rigatoni florentine

Ingredients

• Servings: 8
• 1 (16 ounce) package rigatoni pasta
• 2 tablespoons olive oil
• 2 pounds boneless chicken, cubed
• 3 cloves garlic, chopped
• 1 pint heavy cream
• 26 ounces spaghetti sauce
• 10 ounces fresh spinach, washed and chopped
• 1 cup shredded mozzarella cheese

Recipe

• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• in a large skillet, heat oil over medium-high heat. add chicken and saute until cooked through and no longer pink inside. add garlic to skillet; saute until golden. add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• add cooked chicken and spinach and cook until spinach reduces. then add rigatoni; toss with cheese and serve.

upside down

Ingredients

• Servings: 8
• 1 head cauliflower, broken into florets
• 1 tablespoon olive oil, or as needed
• 1 pound ground beef (optional)
• 1 large onion, chopped
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, chopped
• 2 cups uncooked white rice

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the cauliflower florets a baking sheet, and brush with olive oil. bake in the preheated oven until beginning to brown, about 30 minutes. set aside.
• while cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. break the meat apart into crumbles as it cooks. remove from heat.
• in a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric.
• mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. pour the spiced water into the pot over the rice, and bring to a boil. reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice.
• to serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents the platter.

Amazing Oven Roasted Potatoes

Ingredients

• Servings: 6
• 6 potatoes, cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon seasoned salt
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• rinse and dry potatoes with a paper towel and transfer to a large bowl. add olive oil, seasoned salt, salt, and black pepper; mix well. spread potatoes on a baking sheet.
• bake in preheated oven for 30 minutes, turning potatoes occasionally. continue baking until potatoes are tender and golden brown, about 30 minutes more.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

crispy potato wedges

Ingredients

• Servings: 6
• 2 tablespoons paprika
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 large potatoes, cut into wedges
• 1 cup bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• place potatoes in a baking dish; add marinade and rub into potatoes. sprinkle bread crumbs over potatoes and coat each wedge well.
• bake in the preheated oven for 30 minutes. reduce heat to 355 degrees f (180 degrees c) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

couscous caprese

Ingredients

• Servings: 4
• 1 cup boiling water
• 1 cup couscous
• 4 tomatoes
• 16 leaves fresh basil
• 8 ounces fresh mozzarella cheese, diced
• 1/4 cup balsamic vinegar, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking dish.
• pour boiling water over couscous in a bowl. cover bowl with plastic wrap. let couscous soak until the water is completely absorbed, about 5 minutes.
• slice the tops from tomatoes and take a very small slice of the bottoms so they will be stable upright. use a spoon to remove and discard the tomato innards. put tomatoes in the prepared baking dish.
• bake tomatoes in the preheated oven until lightly charred at the edges, about 20 minutes.
• line the inner walls of each tomato with 4 basil leaves.
• toss mozzarella cheese with the couscous; stuff into tomatoes. drizzle balsamic vinegar over the top of the stuffed tomatoes.

roasted garlic tyrokavteri

Ingredients

• Servings: 3
• 1 (6 ounce) jar roasted red peppers, drained and coarsely chopped
• 1/4 cup roasted garlic
• 1 teaspoon hot pepper sauce, or to taste
• 1/2 cup freshly squeezed lemon juice
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground white pepper
• 8 ounces crumbled feta
• 4 ounces cream cheese, softened
• 1/4 cup extra-virgin olive oil
• 1/4 cup half-and-half (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and white pepper into a blender; puree until smooth. add feta and cream cheese, and puree until smooth.
• with blender running, slowly pour in olive oil until incorporated and thickened. stir in half-and-half if needed to achieve a dip consistency. cover and store in the refrigerator until ready to serve.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

lemon herb quinoa

Ingredients

• Servings: 6
• 2 cups water
• 1 cup quinoa
• 1 lemon, juiced and zested
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon minced garlic
• 1 teaspoon roasted red pepper and garlic seasoning blend

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. let rest, covered, for 5 minutes; fluff with a fork.

roasted roma tomatoes and garlic

Ingredients

• Servings: 4
• 8 roma (plum) tomatoes, halved
• 12 cloves garlic, peeled
• 4 tablespoons olive oil
• 1/4 cup chopped fresh basil leaves
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. insert the whole cloves of garlic in between the tomatoes. brush olive oil over the top and sprinkle with basil. season with salt and pepper.
• bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. serve while hot.

Roast Goose With Wild Rice Stuffing

Ingredients

• Servings: 12
• 4 cups cooked wild rice
• 2/3 cup chopped toasted hazelnuts
• 2 granny smith apples - peeled, cored and chopped
• 1/2 cup chopped onion
• 2 teaspoons ground savory
• 3 tablespoons chopped fresh parsley
• 1 (12 pound) fresh goose
• 4 cups water
• salt to taste
• 1 1/2 tablespoons all-purpose flour
• freshly ground black pepper

Recipe

• mix together the cooked rice, nuts, apples, onion, and herbs. season to taste with salt and pepper.
• remove the neck, heart, and gizzard from the goose. wash the bird inside and out. pat dry. fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. truss the bird.
• roast in a preheated 325 degree f (165 degree c) oven, breast side down, for 1 1/2 hours. draw off the fat as it accumulates. turn, and roast another 1 1/2 hours. when done, the juices should run clear when the bird is pricked where the thigh attaches to the body. remove trussing strings and skewers before carving.
• while the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. season the broth to taste with salt.
• pour off all but 1 tablespoon of the fat from the roasting pan. sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. set the pan over low heat. stir for 2 minutes, scraping up all the browned bits. add the reserved goose broth to the pan, and whisk until smooth. taste and season with salt and pepper. serve in a gravy boat alongside the bird.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Roasted Garlic Mashed Potatoes

Ingredients

• Servings: 8
• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• drizzle garlic with olive oil, then wrap in aluminum foil. bake in preheated oven for 1 hour.
• bring a large pot of salted water to a boil. add potatoes, and cook until tender, about 15 minutes. drain, cool and chop. stir in butter, milk, salt and pepper.
• remove the garlic from the oven, and cut in half. squeeze the softened cloves into the potatoes. blend potatoes with an electric mixer until desired consistency is achieved.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

papa felico's garlic sausage bread

Ingredients

• Servings: 8
• 1 pound bulk hot italian sausage
• 1 loaf italian bread, cut in half lengthwise
• 1 beefsteak tomato, sliced
• 1 cup roasted red bell pepper strips
• 1 (8 ounce) package mozzarella cheese, sliced
• 1/4 cup sliced green olives
• 1/4 cup sliced black olives
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon dried oregano
• 1/4 tablespoon dried basil
• 1 pinch salt
• 1 pinch ground black pepper
• 2 tablespoons diced red onion
• 1 tablespoon chopped garlic

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• crumble the sausage into a saucepan over low heat; cover and cook until sausage is completely browned, stirring every 30 seconds; drain.
• place the bread on a baking sheet with the crust sides down. arrange the cooked sausage evenly over both halves of bread. top each with tomato slices, red bell pepper strips, mozzarella slices, green olives, and black olives.
• bake in preheated oven for 10 minutes.
• whisk together the olive oil, balsamic vinegar, oregano, basil, salt, pepper, onion, and garlic in a bowl. drizzle over baked bread halves.
• bake another 5 minutes. cut into 2 inch slices to serve.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.