My family BEGS me for this recipe, it’s so tasty! I love making it for them, because on the rare occasion when there’s leftovers, this busy mom can make herself a mean salad for the next day’s lunch!
2 onions, sliced
1 turkey roast with mesh string attached
Salt and pepper to taste
½ tsp. basil
½ tsp. thyme
Balsamic Herb Dressing (see recipe below)
Spread sliced onions over the bottom of a roasting pan. Place turkey roast on top. Season turkey roast with salt and pepper and rub with basil and thyme. Cover and marinate in the refrigerator 3 hours to overnight.
Preheat oven to 350°F. Pour half a recipe of Balsamic Herb Dressing over the roast. (Save the rest for next time, or use it as an all-purpose marinade or salad dressing. It’s a winner anywhere I try it – fish, chicken cutlets, you name it.) Cover pan and bake for 30 minutes per pound of turkey. Before the last half hour of baking time, uncover, baste, then bake until top is brown.
4 frozen garlic cubes
1 tbsp. fresh or dry parsley
4 tbsp. freshly squeezed orange juice
¼ tsp. thyme
¼ tsp. basil
Coarsely ground black pepper to taste
½ cup balsamic vinegar
1 cup olive oil
¼ cup water
Combine all ingredients in the bowl of a food processor fitted with the S blade and process until combined, or add everything to a shake bottle and shake well. Store at room temperature.
Though this recipe can be made in a regular frying pan, a grill pan gives it those lines that lend the dish that seared look. Broccolini, broccoli’s more elegant cousin, is easier to check for bugs. You can also use the greenhouse-grown version to avoid checking issues. Don’t throw away those stems – in this dish, using the stems adds great flavor and crunch.
1 tbsp. oil
1-2 cloves fresh garlic, crushed, or garlic powder
1 head fresh broccoli, cut in chunks
Sea salt or Himalayan salt, to taste
Black pepper to taste
1 tsp. Simply Organic garlic herb seasoning
Heat oil in a grill pan or frying pan. Add garlic and sauté until fragrant. Add broccoli. Cover the pan with a lid (or a tin pan or foil). After five minutes, uncover, season with salt, pepper, garlic and onion and serve.
Japanese sweet potatoes are purple on the outside and yellowish-white on the inside. They are very sweet and have a buttery texture. You can buy Japanese sweet potatoes in standard sweet potato size or in miniature finger size. I leave the skin on these potatoes for extra vitamins and fiber, but feel free to peel yours if you or your kids like them better that way.
Coconut or red palm oil
Salt and pepper to taste
Preheat oven to 375°F. Cut potatoes into sticks to resemble fries. Lay on a cookie sheet lined with parchment paper. Add oil and spices; toss gently to coat. Bake covered for 10 minutes, then uncover and bake for an hour or until browned to your liking. I like these fries well done and crispy.