Thanksgiving Dinner

Pasta with Butternut Squash and Lima Beans

Bon Appétit | October 1999

Yield: Makes 6 servings 2 tablespoons olive oil 1 large onion, thinly sliced 4 garlic cloves, minced 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1/4 teaspoon dried crushed red pepper 3 1/2 cups 1/2-inch pieces seeded peeled butternut squash (from about one 2-pound squash) 1 10-ounce package frozen baby lima beans, thawed 2 cups (or more) canned vegetable broth 10 ounces penne pasta (3 cups) 1/4 cup grated Parmesan cheese Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pasta-with-Butternut-Squash-and-Lima-Beans-102391#ixzz2BUyHBy00

Spinach Salad with Warm Bacon Dressing

Recipe courtesy Alton Brown, 2007

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove andpeel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe/index.html 

Hearts of Romaine with Blue Cheese and Caper Dressing

Bon Appétit | September 1993

Yield: Serves 4 3 tablespoons cider vinegar 2 1/4 teaspoons Dijon mustard 1/2 cup olive oil 4 ounces Maytag or Danish blue cheese, crumbled 3 tablespoons drained capers 1 small head romaine lettuce, trimmed, quartered lengthwise Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper. Place 1/4 head romaine on each plate. Spoon dressing over and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hearts-of-Romaine-with-Blue-Cheese-and-Caper-Dressing-1164#ixzz23qnQXAWQ

Turkey meatloaf

Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup skim milk
• 1 medium onion, peeled
• 2 pounds ground turkey breast
• 1/2 cup chopped red bell pepper
• 2 eggs, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup ketchup
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

SERVES: 8; Calories: 207; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 32 grams; Total carbohydrates: 13 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 489 milligrams

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Ingredients

• 3 tablespoons caraway seeds
• 3 tablespoons fennel seeds
• 1 (2 pound) lamb loin
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• 2 shallots, finely sliced
• 1 cup dry red wine
• 3 cups chicken stock
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons thinly sliced fresh mint
• Braised Napa Cabbage with Red Wine Vinegar and Mint, recipe follows
• Yukon Gold Mashed Potatoes with Green Garlic Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.

Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.

Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.

Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.

Grilled Chicken and Corn Salad

Ingredients

• 1/4  cup  fresh lemon juice
• 2  tablespoons  chopped fresh rosemary
• 4  cloves garlic, finely chopped
• 4  tablespoons  olive oil
• kosher salt and black pepper
• 2  6-ounce boneless, skinless chicken breasts
• 3  ears corn, shucked
• 5  ounces  baby spinach (about 5 cups)
• 1  avocado, cut into bite-size pieces
• 2  ounces  Parmesan, shaved

Directions

1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.
2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.
3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-chicken-corn-salad-00100000062807/index.html