Turkey Tacos

Ingredients

• 1  tablespoon  olive oil
• 1  small yellow onion, chopped
• 1  pound  ground turkey
• 1/2  teaspoon  chili powder
• kosher salt
• 8  taco shells
• 1  small head romaine lettuce, shredded
• 1 1/2  cups  (6 ounces) shredded Cheddar
• 1  beefsteak tomato, diced

Directions

1. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft, about 4 minutes.
2. Add the turkey and cook, crumbling with the back of a spoon, until no trace of pink remains, 5 to 7 minutes. Stir in the chili powder and ½ teaspoon salt.
3. Spoon the filling into the taco shells and top with the lettuce, Cheddar, and tomato.

Turkey Waldorf Salad

 

Ingredients

• 2  tablespoons  sour cream
• 2  tablespoons  mayonnaise
• 1  tablespoon  white wine vinegar
• kosher salt and black pepper
• 1  cup  shredded roasted turkey or chicken
• 1  celery stalk, sliced
• 1  green apple, cut into ½-inch pieces
• 2  tablespoons  chopped toasted walnuts
• 1  small head red leaf lettuce, torn into pieces

Directions

1. In a medium bowl, whisk together the sour cream, mayonnaise, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Add the turkey, celery, apple, and walnuts and toss to combine. Serve over the lettuce.

Turkey Wraps

 

Ingredients

• 4  large flour tortillas
• 1  small head romaine lettuce, washed and patted dry
• 3/4  pound  sliced turkey breast
• 2  tomatoes, thinly sliced
• 2  Kirby cucumbers, cut into spears
• 1/2  cup  store-bought pesto

Directions

1. In the center of each tortilla, layer some lettuce, turkey, tomato, and cucumber.
2. Spread the pesto over the top and roll the tortilla like a burrito.

Roast Chicken With Oven Fries

Ingredients

• 1  5 1/2-pound chicken
• 1  tablespoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 2  small lemons, halved
• 1  cup fresh herbs (parsley, tarragon, thyme, rosemary, or sage, in any combination), stemmed
• 3  tablespoons  butter, softened
• 3  medium onions, peeled, halved, and cut into 1/2-inch-thick slices
• 3  large carrots, peeled and cut into 3-inch-long pieces
• Oven Fries

Directions

1. Preheat oven to 425° F. Season the inside of the chicken with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Fill the inside with the lemons and herbs and rub the outside with the softened butter. Season with the remaining salt and pepper.
2. Place the onions and carrots evenly over the bottom of a roasting pan large enough to hold the chicken comfortably. Place the chicken on top of the vegetables and roast for 1 1/2 hours or until the juices run clear when a thigh is pierced. Let the chicken rest on a carving board for about 15 minutes before carving.
3. Remove the onions and carrots from the pan with a slotted spoon and set aside. Skim off excess fat from the pan juices with a large spoon. Place the roasting pan over medium heat and reduce the pan juices until slightly thickened. Serve the chicken with the carrots, onions, pan juices, and Oven Fries.

Roasted Vegetable Soup With Chicken Melts

Ingredients

• Leftovers from Roasted Chicken and Vegetables With Maple-Mustard Sauce:
• 5  cups  roasted vegetables
• 1/4  cup  maple-mustard sauce
• 1  roasted chicken, meat shredded
• Additional ingredients:
• 5 to 6  cups  low-sodium chicken broth
• kosher salt and black pepper
• 1/2  cup  orange juice
• 6  slices country bread
• 1/4  small red onion, thinly sliced
• 6  ounces  Cheddar, grated (about 1 1/2 cups)
• 1  cup  baby arugula
• 1  tablespoon  chopped fresh dill

  
  

Directions

1. In a large saucepan, combine the roasted vegetables, 5 cups of chicken broth, and ¼ teaspoon each salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the carrots are very soft, 10 to 15 minutes. Stir in the orange juice.
2. Working in batches, transfer the vegetable mixture to a blender and puree until smooth, adding more broth if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)
3. Meanwhile, heat broiler. Place the bread on a baking sheet and, dividing evenly, spread with the maple-mustard sauce. Top with the chicken, onion, and cheese and broil until the cheese is melted, 3 to 4 minutes. Top with the arugula and serve with the soup, sprinkled with the dill.

Marmalade Chicken With Arugula and Potato Salad

Ingredients

• 1 1/2  pounds  new potatoes (about 15), halved, or quartered if large
• 1  tablespoon  fresh lemon juice
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 2  cups  arugula
• 1/2  cup  orange marmalade
• 1  tablespoon  balsamic vinegar
• 8  thin chicken cutlets (about 1 1/4 pounds)

Directions

1. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. In a large bowl, whisk together the lemon juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula and potatoes and toss to coat.
2. Meanwhile, heat grill to medium-high. In a shallow dish, whisk together the marmalade, vinegar, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper. Add the chicken and turn to coat. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve with the salad.

Beef and Beer With Yellow Potatoes

Ingredients

• 2  tablespoons  olive oil
• 4  slices bacon, cut into 1/2-inch strips
• 1  2 1/2-pound rump roast, cut into 6 equal-size pieces
• 1  tablespoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground allspice
• 1  pound  onions (about 4 medium), peeled and sliced
• 2  cloves garlic, peeled and crushed
• 2  cups  canned tomatoes
• 2  12-ounce bottles dark beer
• 2  tablespoons  light brown sugar
• 1  tablespoon  minced fresh thyme
• 1  tablespoon  minced fresh rosemary
• 4  Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 1/2-inch chunks

Directions

1. Preheat oven to 350° F. Put the oil and bacon in a large casserole and cook until the bacon is crispy. Remove the bacon and set aside.
2. Season the beef with the salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3 to 4 minutes per side. Remove from casserole and set aside.
3. Brown the onions and garlic in the casserole. Return the beef and bacon to the casserole. Add the tomatoes, beer, sugar, thyme, and rosemary and bring to a simmer. Cover the casserole and place on bottom rack of oven. After 10 minutes, check to make sure it's simmering; turn heat up 25° F if not. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes. Serve hot.  

Skirt Steak and Potatoes With Herb Sauce

Ingredients

• 2  cups  fresh flat-leaf parsley
• 1/4  cup  fresh oregano
• 2  cloves garlic
• 1  teaspoon  red wine vinegar
• 1/2  cup  extra-virgin olive oil
• 1/4  teaspoon  cayenne pepper
• 3/4  teaspoon  kosher salt
• 1 1/2  pounds  skirt steak
• 1/2  teaspoon  black pepper
• 1 1/2  pounds  sweet potatoes, cut on the diagonal into 1/4-inch-thick slices

Directions

1. Heat grill to medium.
2. Pulse the parsley, oregano, and garlic in a food processor until roughly chopped. Add the vinegar, oil, cayenne, and ½ teaspoon salt; pulse to combine. Set aside.
3. Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing.
4. Meanwhile, toss the potatoes in a large bowl with ⅓ cup of the herb sauce.
5. Place the potatoes on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side.
6. Divide the steak and potatoes among plates and serve with the remaining herb sauce on the side.

Spaghetti With Bacon Meatballs

Ingredients

• 1  small onion, very coarsely chopped
• 3  slices bacon, very coarsely chopped
• 2  cloves garlic, peeled
• 1/4  cup  fresh flat-leaf parsley leaves
• 1  pound  ground beef chuck
• 1/2  cup  grated Parmesan (2 ounces), plus more, shaved, for serving
• 3  tablespoons  bread crumbs
• 1  large egg
• kosher salt and black pepper
• 12  ounces  spaghetti (3/4 box)
• 3  cups  marinara sauce

Directions

1. Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine.
2. Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
3. Cook the pasta according to the package directions.
4. Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.

Steak With Roasted Parsnips, Tomatoes, and Scallions

Ingredients

• 1 1/2  pounds  parsnips, cut into 2-inch pieces, halved or quartered if thick
• 1  pint  cherry tomatoes
• 1  bunch scallions, trimmed
• 4  sprigs fresh thyme
• 1/4  cup  plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4  strip or rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)

Directions

1. Heat oven to 450° F. In a 9-by-13-inch baking dish, toss the parsnips, tomatoes, scallions, and thyme with ¼ cup of the oil; season with ¼ teaspoon each salt and pepper. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until tender, 10 to 15 minutes more.
2. Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper; in batches, cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the vegetables.

Steak With Cauliflower and Crisp Bread Crumbs

Ingredients

• 1  small baguette, torn into small pieces (about 2 cups)
• 3  tablespoons  olive oil
• 2  tablespoons  roughly chopped fresh flat-leaf parsley
• 1  tablespoon  capers, roughly chopped
• 6  cloves garlic, unpeeled
• 1 1/2  pounds  strip steak
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  black pepper
• 1  head cauliflower, cut into florets

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the bread with 1½ tablespoons oil. Bake in an even layer until golden and crisp, 5 to 6 minutes.
2. Transfer the bread to a bowl and toss with the parsley and capers; set aside.
3. Meanwhile, heat the remaining 1½ tablespoons of oil and the garlic in a large skillet (preferably cast iron) over medium-high heat.
4. Season the steak with salt and pepper and add to the skillet, cooking until browned, 2 to 3 minutes per side. Transfer the steak and garlic to the baking sheet.
5. Place the sheet in oven and roast that steak to desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 5 minutes before slicing.
6. Meanwhile, add the cauliflower and ½ cup water to the skillet and cook, covered, until it’s tender and the water has evaporated, 6 to 7 minutes. Sprinkle with the reserved crumbs and serve with the steak and garlic.