Wild Rice and Roasted Squash Salad:
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Halve squash lengthwise; scoop out seeds. Slice halves crosswise into 1/2-inch thick slices; place in large bowl. Drizzle with olive oil and maple syrup; sprinkle with salt and pepper. Toss to coat.
- Arrange squash in single layer on prepared baking sheet and bake for 18 to 20 minutes or until golden brown and tender; set aside. Let cool slightly, and remove peel, if desired.
Maple Dressing:
- Meanwhile, in small bowl, whisk together maple syrup, apple cider vinegar, olive oil, shallot, mustard, salt and pepper.
- In large bowl, combine wild rice, dried cherries and pecans. Toss with Maple Dressing. Stir in spinach and squash. Garnish with goat cheese (if using).
Tip: To cook wild rice, place 1/2 cup of wild rice in saucepan; pour in enough cold water.
- Place porcini and wine in microwaveable glass measuring cup; cover with plastic wrap, leaving vent. Microwave on high for 4 minutes or until bubbling. Set aside.
- Heat 1 tbsp oil in large sauté pan set over high heat; cook half of the turkey, turning, for 5 minutes or until golden brown on both sides. Transfer to tray. Repeat with 1 tbsp oil and remaining turkey; add to tray.
- Add remaining oil, brown mushrooms and garlic to pan; stir well. Reduce heat to medium; cover and cook for 3 minutes or until mushrooms release liquid. Uncover and cook for 3 minutes or until browned.
- Meanwhile, line fine sieve with coffee filter; hold over pan and drain porcini so wine flows into pan. Cook, uncovered, for 4 minutes or until alcohol evaporates.
- Rinse porcini mushrooms and cut into slivers; stir into pan along with tomatoes, salt, red pepper flakes and reserved turkey. Cover and bring to simmer; reduce heat and simmer gently for 10 minutes or until the turkey is coooked through and no longer pink in center.
Recipe Provided by Chef Sharon Sanders
- Cut tenders in half lengthwise; cut out and remove white tendons. Cut strips into 1-inch pieces. Heat 2 tbsp oil in large sauté pan set over high heat; cook turkey, turning as needed, for 5 minutes or until well browned on all sides. Transfer to tray.
- Add remaining oil to pan; cook zucchini, turning once, for 5 minutes or until browned on both sides. Add to tray. Reduce heat to medium-low; stir onion and rosemary into pan. Cover and cook, stirring occasionally, for 5 minutes or until onion is caramelized. Add to tray.
- Add broth, 2 tbsp vinegar, 1/2 tsp salt, and pepper to pan; mix water with flour and stir into pan. Cook, whisking constantly, for 2 minutes or until thickened.
- Return turkey, zucchini and onion to pan; add apricots. Cover and reduce heat to simmer; cook for 5 minutes or until turkey is cooked through and no longer pink in center. Season with wine vinegar and salt to taste.
Tip: Just before serving, sprinkle this dish with pine nuts for extra flavor.
Recipe Provided by Chef Sharon Sanders
- Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender; drain and rinse under cold water. Set aside. Cook beans in boiling water for 3 minutes or until just tender; drain and rinse under cold water. Set aside.
- Place eggs in small saucepan; pour in enough cold water to cover and slowly bring to boil. Simmer for 6 minutes; drain and rinse under cold water. Peel and cut into quarters. Place potatoes, beans, eggs, tomatoes, cucumber, tuna, capers and olives in large salad bowl.
Dressing: In small bowl, combine olive oil, red wine vinegar, mustard and sugar; whisk together with a fork. To serve, drizzle dressing over salad; toss to mix well.
- Heat 2 tbsp oil in large sauté pan set over high heat; cook zucchini and green onions tossing frequently, for 6 minutes or until zucchini shrinks. Drain in colander. Press out excess water with large spoon. Return zucchini and green onions to pan. Add 1/4 cup bread crumbs and 1/2 tsp each salt and pepper. Let cool for 5 minutes, tossing frequently. Toss with egg.
- Preheat oven to 400°F. Grease 9-inch pie plate with oil. Press zucchini mixture in the bottom and up side of pan. Bake for 15 to 18 minutes or until golden. Sprinkle with 1/2 cup cheese. Top with tomato slices, overlapping slightly if necessary. Season lightly with salt and pepper. Sprinkle evenly with remaining bread crumbs, basil, remaining olive oil and remaining cheese.
- Reduce oven temperature to 350°F; bake for about 30 minutes or until the cheese is well browned. Let stand for 10 minutes before cutting.
Tip: The zucchini “crust” is very thick, but press it only up the side of the pie plate, do not be tempted to press it over the lip.
Recipe Provided by Chef Sharon Sanders
Thai Mango Salad: In large bowl, whisk together lime juice, sugar, olive oil, chili sauce, fish sauce and fresh chili. Add mangoes, red pepper, carrot, red onion, cilantro and mint; toss gently.
Grilled Shrimp:
- Preheat grill to medium heat; grease grate well. In bowl, whisk together oil, chili sauce, garlic and salt. Add shrimp; toss to coat; thread onto 4 skewers.
- Place skewers on greased grill over medium heat; close lid and grill, turning once, for 5 minutes, or until shrimp are cooked through.
- Divide mango salad among 4 plates; top each portion with shrimp skewer.
Tip:If using wooden bamboo skewers, presoak in water to prevent burning.
- Place turkey breast on cutting board. With sharp knife held horizontally and starting at rounded side, cut almost but not all the way through; open like book. Lay flat; using scaloppine pounder or heavy skillet, flatten to 1-inch thickness.
- Preheat oven to 375°F. Grease 13- x 9-inch baking pan with oil. Heat 2 tbsp olive oil in sauté pan set over low heat; cook garlic for 2 minutes or until fragrant. Add spinach, tossing to coat well; cover and increase heat to medium-high. Cook for 2 minutes or until wilted; drain any liquid.
- Scatter spinach over turkey. Season with salt; sprinkle with pepper and cheese. Starting at one short end, roll up. Tie with kitchen string at 3-inch intervals. Season all over with salt and coat well with oil. Place diagonally in prepared pan.
- Roast for 1 hour or until instant-read thermometer inserted in center reads 165°F. Transfer to cutting board; let stand for 15 minutes or until internal temperature rises to 170°F. Remove string and slice turkey.
- Meanwhile, pour any pan juices into microwaveable measuring cup; skim off fat. Pour 1/2 cup hot water into baking pan, scraping up any browned bits; add to measuring cup. Microwave for 1 minute; drizzle over turkey slices.
Tip:
- If the pan juices start to brown too deeply when roasting turkey, add scant amounts of hot water to pan.
- The turkey breast may be served as a sliced cold meat for a picnic or patio party. Roast and then cool the turkey; wrap well in foil. Refrigerate for up to 2 days; cut into thin slices and arrange in spiral on a serving platter.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 450ºF. With small knife, make an X in the top of each chestnut. Place on rimmed baking sheet and roast for about 25 minutes or until the skins split. Let cool. Reduce oven temperature to 400ºF.
- Crack chestnuts open with a nutcracker; remove the shells. Coarsely chop chestnuts; place in large bowl. In skillet, heat 1/4 cup of the olive oil over medium heat; fry bread crumbs for 3 minutes or until lightly browned. Add to chestnuts.
- Heat 1 tbsp of olive oil to skillet set over medium-high heat; sauté prosciutto until crispy. Add to chestnut mixture; add cheese, rosemary, parsley, garlic, and 1 tbsp olive oil; mix well. (The stuffing can be covered and refrigerated for up to 2 days.)
- Lay turkey breast flat on cutting board. Place large piece of waxed paper over turkey; pound with meat pounder to flatten to even thickness. Sprinkle with salt and pepper. Spread stuffing evenly over turkey breast to within 1 inch of edges. (All the stuffing may not fit; save any excess for topping the breast after it is rolled.) Starting at one long side, roll up turkey jelly-roll-style and tie with kitchen string in four or five places.
- Heat remaining olive oil in large skillet set over medium heat; brown turkey roll on all sides. Transfer to rack in roasting pan; add pan juices from skillet to pan. Sprinkle with salt and pepper; pat any remaining stuffing on top.
- Add 1/2 cup wine to pan. Roast, basting occasionally with pan juices and adding remaining wine to pan halfway through cooking time, for 1 hour and 10 minutes or until instant-read thermometer registers internal temperature of 175º to 180ºF.
- Let stand for 15 minutes; cut roll into 1/2-inch slices; arrange slices on serving platter, spooning any pan juices over meat. Serve hot, or let cool completely and serve at room temperature.
Recipe provided by Chef Mary Ann Esposito
Dressing: Whisk together olive oil, sherry vinegar, shallot, honey, mustard, salt and pepper. Set aside.
Spinach Salad:
- Whisk together olive oil, honey, sriracha, garlic and salt; toss with shrimp. Let stand for 10 minutes.
- Preheat grill to high heat; grease grate well. Grill shrimp for 2 minutes per side or until grill-marked and cooked through.
- In large bowl, combine spinach, grapefruit, avocado and mango; toss with dressing. Spoon shrimp over top. Serve immediately.
Tip: If you like, you can also stir the shrimp into the salad.
- Rub steak with salt and pepper; let stand at room temperature for 30 minutes.
- Heat olive oil in large sauté pan set over low heat; cook onions, stirring occasionally, for 10 minutes. Transfer onions to bowl; Keep warm.
- Preheat grill to high heat; grease grate well. Reduce heat to medium-high; grill steak to internal temperature of 140°F for rare, 150°F for medium-rare, 160°F for medium, and 170°F for well-done. Spoon onions over top. Combine lemon juice and capers; spoon over steak.
Tip: Alternatively, you can use the same sauté pan to cook the steak, instead of using a grill. Sear steak on both sides over medium-high heat; reduce heat to medium until cooked to desired doneness. Spoon some of the pan juices over steak.
Recipe provided by Chef Mary Ann Esposito
