Vegetable Marinade: Make the day before.
Puree the following in blender to a smooth consistency.
¼ cup olive oil
1 tablespoon balsamic vinegar
1 tsp. Dijon Mustard
4 medium cloves garlic, peeled
1 teaspoon kosher or sea salt
½ teaspoon black pepper
1 bunch basil without stems
2 sprigs of rosemary, no stems
Coat vegetables with the prepared marinade. Keep vegetables large enough to not fall through the grill to make grilling easier.
Grill, then cut vegetables for topping flatbread: Heat grill or pizza stone to 450°F. Grill or brown to an almost burnt texture. Cut into smaller sections and set aside.
Flatbread: 4 each Flatbreads of your choice. There are many brand options that can meet your specific diet needs. Prepare Spread: Place the following in a blender, pulse to a paste, drizzle in more oil as needed.
2 tbsp. extra virgin olive oil
1 tbsp. chopped fresh rosemary
2 cloves garlic
sprinkle of Kosher salt
fresh black pepper
Prepare Flatbread: Heat grill or pizza stone to 450°F. Brush both sides of the flatbread with the prepared Spread.Grill or brown to an almost burnt texture. Arrange vegetables on top of flatbread. Cut to preferred size, serve with Spread.
A wet brine will infuse the turkey with apple flavor and plumps up the meat so it won’t dry out in the oven. Brining your own turkey also lets you control the sodium from start to finish. Line a roasting pan with the brining bag before adding the liquid and the turkey so everything stays in place. Brining bags for turkeys are available at grocery retailers as well as online.
Step 1: Prepare Brine
Bring 2 cups cider, sugar, 1/2 cup salt, and peppercorns to a simmer in a large saucepan over medium-high. Cook 5 minutes or until salt and sugar dissolve. Remove pan from heat. Stir in remaining 4 cups cider, garlic, bay leaves, and 2 onions. Cool completely. Combine brine with 6 cups water in a brining bag.
Step 2: Prepare Turkey
Remove giblets and neck; discard. Add turkey to brine. Add water to bag, 1/2 cup at a time, as needed to cover turkey. Refrigerate 12 to 24 hours.
Preheat oven to 350°F
Remove turkey from brine; discard brine. Pat turkey dry. Combine 1/4 cup butter, chopped thyme, pepper, and 1/2 teaspoon salt in a small bowl. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Rub butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Place 1 onion, 1 apple, 1 carrot, and 2 thyme sprigs in body cavity. Tie legs with kitchen twine.
Place turkey on the rack of a roasting pan coated with cooking spray. Place remaining onions, apples, carrots, and thyme sprigs in bottom of pan; place rack with turkey in pan. Add 2 cups cider to pan. Bake at 350°F for 1 1/2 hours
Combine remaining 2 tablespoons butter and jelly in a small saucepan over medium-high; cook 2 minutes. Brush half of jelly mixture over turkey. Bake at 350°F for 30 minutes. Brush turkey with remaining half of jelly mixture; bake at 350°F for 30 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F.
Place turkey on a cutting board. Let stand, loosely covered with foil, 20 minutes (internal temperature will rise to 165°F). Remove skin before serving. Reserve pan drippings for gravy, if using. Serve with roasted apples and vegetables from pan.
Step 8: Prepare Gravy
To make a quick gravy, strain the fat from the drippings and discard, then reduce the drippings with 3 cups of Low Sodium chicken stock and 1/2 cup all-purpose flour until thickened.
Preheat oven to 450°F.
Trim carrot greens, wash and dry, chop and reserve for garnish. Place the carrots on a rimmed baking sheet and toss with 2 tablespoons oil, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Roast, stirring occasionally, until deeply golden, 30 to 40 minutes.
Meanwhile, place port in a small saucepan. Bring to a boil over high heat and cook until reduced by half, 3 to 4 minutes. Remove from heat; add vinegar, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to a small bowl and stir in figs.
Transfer the carrots to a serving platter. Top with the dressing and hazelnuts. Drizzle with oil and sprinkle sparingly with salt, if desired. Garnish with the fried greens, if desired.
Preheat oven to 425°F.
Combine 2 1/2 tablespoons butter and next 12 ingredients (through yolk) in a large bowl, stirring to combine. (Mixture will be the consistency of cake batter or thick soup.)
Transfer stuffing mixture to a 13 x 9-inch baking dish coated with cooking spray. Bake at 425°F for 30 minutes; brush with remaining 1 tablespoon butter. Bake an additional 15 minutes or until top and edges are browned.
Preheat oven to 425°F.
Step 2: Prepare Pie
Roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.
Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (shield edges of piecrust with foil if they get too brown).
Step 4: Prepare topping and bake
Combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.
Preheat oven to 300 degrees
Heat cream lightly in small saucepan.
Add salt garlic and ground white pepper and herbs. Stir to incorporate. Pour into baking pan. Slice potatoes thinly (on a mandolin is best) and lay them in the cream carefully coating the potatoes with the cream until the pan is full and there is a small pool of cream on the top of the potatoes. Make sure the corners of the pan have potatoes also. It is very important not to rinse the potatoes once you slice them because the starch is what will thicken the cream. Also, as you slice the potatoes put them directly in the cream as they will oxidize quickly in the open air. Once the pan is 3/4 full, place in oven uncovered and cook for 45-50 minutes or until the top is nice golden brown and when the potatoes are pierced with a fork they are tender. It is best to keep warm and let sit for 10-15 min before serving. These can be held in a warm oven until ready to serve or on top of the stove to keep warm. They hold very well.
Preheat oven to 400 °F. Open rib and remove from plastic. Peel back fat cap. No cutting is necessary as this is a natural separation. Inside once the fat cap is peeled back, spread herbs and garlic inside. Fold fat cap back over to cover the herbs and garlic. Taking the butcher twine, starting with the roast vertically in front of you, place the twine under the roast while having the twine in both hands. Bring the two ends together and go over and under 3 times. Then, pull tight and knot. This will keep the twine taught and give the roast a nice shape when roasted. Continue the knot roughly every 3 inches until the roast is tied with the last knot 3 inches from the end. Place in a roasting pan with a Rack inside. Place in preheated oven until roast is golden brown and seared on all sides. Lower heat to 300 degrees until a meat thermometer inserted in the thickest part towards the middle reaches desired level of doneness. (Rare: 115 to 120°F; Medium-Rare: 120 to 125°F)
The health of my family and friends
Preheat oven to 350 degrees.
Peel, core and slice apples. Mix with lemon juice, cinnamon, ground cloves and salt. Add the caramel sauce and stir until mixed thoroughly. Add apples to a lightly oiled 9 inch cast iron skillet.
In a separate bowl, mix ﬂour, oats, pecans, sugar and salt until coarse crumbs form. Cover apples evenly with topping.
Place skillet in oven and bake for 40-50 minutes until bubbly and crisp. Serve hot and feel free to add additional caramel sauce. Top with ice cream!
*Adapted from recipe by Yossy Areﬁ in the New York Times