Cauliflower Broccoli Salad with Apples and Raisins
From Asparagus to Zucchini
1 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
3 cups chopped cauliflower
3 cups chopped broccoli
1/2 cup raisins
1/4 cup finely chopped red onion
1 apple, diced
2 tablespoons soy bacon bits salt and pepper to taste
Mix first 3 ingredients. Stir in remaining ingredients. Serve chilled.
Turkey Brine allrecipes.com
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
(I don’t know anyone who can fit a 5 gallon bucket in their fridge, especially around Thanksgiving, we use a cooler and place it outside if it’s cool, it has to stay 40° or below)
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Roasted Red Pepper Pesto cooksillustrated.com
3-4 Carmen peppers, roasted, peeled, and cut into rough 2-inch pieces
3 medium cloves garlic, unpeeled
1 small shallot, chopped coarse
1 tablespoon fresh thyme leaves
1/4 cup fresh parsley leaves (packed), washed and dried thoroughly
7 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
Table salt and ground black pepper
Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.
In workbowl of food processor fitted with steel blade, process peppers, garlic, shallot, thyme, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.
Roast Turkey by Iris, age 6
Take out turkey from the freezer. Cut the legs off, then cut the thighs off. Put the turkey legs and thighs on a tray and put them in the oven at 7°. Cook for 1 hour. Take them out of the oven and set them on a plate. Then put them on the table. Then eat them. Serves 4.
Classic Red Tomato Salsa
3 large, very ripe tomatoes, cored and diced small
1/2 cup tomato juice
2 Red hot cherry peppers, seeded and minced (leave seeds in for more heat)
1 medium red onion, diced small
1 medium garlic clove, minced or pressed through a garlic press
1/2 cup fresh cilantro leaves
1/2 cup juice from
6 large limes
Mix all of the ingredients, including salt to taste, together in a medium bowl. Refrigerate the salsa in an airtight container to blend the flavors, at least 1 hour and up to 5 days.
Bright Green Spinach and Pea Soup
2 T. butter or olive oil
2 bunches scallions, coarsely chopped
1 small onion, thinly sliced
3 carrots, thinly sliced
1 celery rib, thinly sliced
1 t. dried marjoram
2 T. chopped parsley
1 bag of spinach (or about 1 lb.)
1 cup sugar snaps, trimmed
lemon juice to taste
Warm the butter or oil in a soup pot and add the scallions, onion, carrots, celery, herbs, 1 teaspoon salt and ½ c. water. Cover and stew for 5 minutes, then add 5½ cups water or stock and bring to a boil. Lower the heat and simmer, uncovered for 20 minutes. Add the peas and cook for 2-3 minutes and then poke the spinach leaves into the soup and cook until they turn bright green, 2 to 3 minutes. Remove from the heat and blend the soup in two batches until perfectly smooth. Taste for salt, season with pepper, and stir in enough lemon juice starting with ½ teaspoon to bring up the flavors. Serve immediately with a swirl of good yogurt and croutons on top.
This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone which I’d wholeheartedly recommend.