Recipe 1: Roasted Summer Turkey
For a celebratory warm-weather meal, try a boneless roasted turkey breast with a summer squash gravy. For extra succulence, roast with the skin on; it creates especially moist turkey. You can remove the skin before eating, if you choose. If you cant find a boneless turkey breast, ask your butcher to debone one and tie it up with twine for you.
Makes:
Serving Size: 4 ounces turkey with cup gravy each
Ingredient List:
- 1 (2-pound) boneless turkey breast with skin
- 2 large garlic cloves, minced
- 1 large shallot, minced
- Juice of 1 small lemon (2 tbsp.)
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. ground sage
- 2 tsp. fresh oregano (finely chopped)
- 2 tsp. fresh rosemary (finely chopped)
- 1 tsp. sea salt, or to taste
- 1 tsp. black pepper (freshly ground), or to taste
- 2 cups low-sodium vegetable broth or Vegetable Stock
- 1 cup Chardonnay or other dry white wine
- 2 cups Farmers Market Summer Squash Gravy or other gravy, warm
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Instructions:
1. Preheat the oven to 350F.
2. Tie the turkey with kitchen twine and place it, skin side up, on a rack in a roasting pan.
3. Stir together the garlic, shallot, lemon juice, oil, sage, oregano, rosemary, salt, and pepper in a small bowl to make a paste. Pat the paste over the top portion of the turkey breast. Pour the broth and wine into the roasting pan.
4. Roast the turkey until an instant-read thermometer registers 165F when inserted into the thickest part, about 2 hours 15 minutes, while basting the turkey with the pan juices about every 30 minutes during the roasting process. Remove from oven, cover with foil, and let stand for about 15 to 20 minutes to complete the cooking process. Remove the twine. Slice as desired. Adjust seasoning.
5. Arrange the turkey slices on individual plates, ladle the gravy on top, and serve. Alternatively, serve with any remaining pan juices.
Recipe 2: Chicken Chimichurri
Chimichurri is a thick Argentinian herb sauce thats typically served with steak. But the fragrant pesto-like sauce goes equally well with this extra-juicy chicken thigh dish. All together, its delectable.
Makes:
Serving Size: 2 thighs (sliced) and 2 tbsp. sauce each
Ingredient List:
- 10 boneless skinless chicken thighs (about 2 pounds), patted dry
- 1 tsp. sea salt
- tsp. ground cumin
- tsp. ground coriander
- tsp. freshly ground black pepper
- 2 large garlic cloves
- 1 cups fresh cilantro leaves and tender stems
- 1 cups fresh flat-leaf parsley leaves and tender stems
- cup low-sodium vegetable broth or Vegetable Stock
- 1 tbsp. aged red wine vinegar or sherry vinegar
- 1 tbsp. extra-virgin olive oil
- 18 tsp. ground cayenne, or to taste
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Instructions:
1. Preheat the broiler.
2. Stir together tsp. of the salt, the cumin, coriander, and black pepper in a small bowl. Sprinkle the seasoning mixture onto the chicken. Place the chicken on a broiler pan and broil about 4 inches from the heat until well done, about 6 minutes per side. Transfer to a cutting board and let stand 5 minutes. Adjust seasoning.
3. Add the garlic to a food processor and pulse until chopped. Add the cilantro, parsley, broth, vinegar, oil, cayenne, and the remaining tsp. salt, then pulse until herbs are finely chopped. Adjust seasoning.
4. Thinly slice the chicken into long strips against the grain, arrange onto a platter, and top with half of the sauce. Serve with the remaining sauce on the side.
Recipe 3: Almond-Crusted Chicken
This sweet and nutty recipe gives new life to the tried-and-true chicken breast. The end result is an inviting contrast of texturesjuicy on the inside and crunchy on the outside.
Makes:
Serving Size: 1 chicken breast each
Ingredient List:
- cup plain almond milk or unsweetened coconut milk beverage
- 1 large garlic clove, minced
- 1 tsp. brown rice vinegar
- tsp. sea salt, or to taste
- 4 (5-ounce) boneless skinless chicken breasts
- cup sliced natural almonds, chopped
- cup whole-wheat panko breadcrumbs
- 1 tbsp. turbinado sugar
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Instructions:
1. Whisk together the almond milk, garlic, vinegar, and tsp. of the salt in a medium bowl. Add the chicken and toss to coat. Let marinate for 30 to 45 minutes. Discard excess marinade.
2. Preheat the oven to 400F.
3. Stir together the almonds, panko, sugar, and tsp. of the salt in a small bowl. Pour the almond mixture onto a plate.
4. Dredge both sides of each chicken breast in the almond mixture. Arrange chicken on a parchment paper-lined baking sheet. If any excess almond mixture, pat it onto the chicken breasts. Sprinkle with the remaining tsp. salt.