Great recipe for the holidays.
- One 7-pound whole boneless turkey breast
- Kosher salt and freshly ground pepper
- 1 1/4 cups mango chutney, plus more for serving
- 3 cups cilantro leaves and tender stems
- 2 cups mint leaves
- 3/4 cup water
- 1/2 cup extra-virgin olive oil
- Light a grill or heat a grill pan. Set the turkey skin side down on a work surface. With the knife parallel to the work surface, cut through the breast, leaving 1 inch of meat attached at one side, then open it up like a book; the goal is to have meat that is of even thickness. Season with salt and pepper. Grill the turkey over moderate heat, turning once, until the skin is crisp and the meat is just cooked through, about 25 minutes.
- Meanwhile, microwave 1 cup of the mango chutney until it melts slightly, about 1 minute; scrape into a food processor and puree until smooth. Transfer the pureed chutney to a bowl. In the same food processor, puree the remaining chutney with the cilantro, mint, water and oil until smooth; season with salt and pepper.
- Once the turkey is just cooked through, brush it with the plain pureed chutney and grill, turning once, until the chutney forms a sticky glaze, about 2 minutes per side. Transfer the turkey to a cutting board, cover with foil and let rest for 10 minutes. Carve the turkey and serve with the cilantro-mint sauce and chutney.
Recipe by Quick From Scratch Vegetable Main Dishes
- 2 10-ounce packages frozen chopped spinach, defrosted, drained, and squeezed dry
- 1 9-ounce package defrosted frozen artichoke hearts, diced and drained on paper towels
- 3 scallions including green tops, chopped
- 1 quart 1/2-inch cubes of good-quality white bread
- 1/2 pound grated mozzarella (about 2 cups)
- 4 eggs
- 2 cups milk
- 1/2 cup grated Parmesan
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- Heat the oven to 350°. Butter an 8-by-12-inch baking dish or a 1 1/2-quart gratin dish. In a large bowl, combine the spinach, artichoke hearts, scallions, bread cubes, and half the mozzarella. Spread this mixture in the bottom of the prepared baking dish. Top with the remaining mozzarella.
- In a medium bowl, whisk together the eggs, milk, Parmesan, salt, and pepper. Pour over the vegetables and bread and press the bread into the liquid, making sure that it"s well moistened.
- Bake the bread pudding for 20 minutes. Raise the oven temperature to 400° and bake until the pudding is puffed and browned, 15 to 20 minutes longer.
- Defrost frozen vegetables quickly by removing them from the package and putting them into a bowl of hot water. You may need to squeeze or blot the vegetables dry on paper towels before using them, but the defrosting will take only minutes.
Pasta, Greek style, with an added surprise: parsnips....Thanks to Bon Appetit
PREP: 30 minutes
TOTAL: 45 minutes
- 2 tablespoons olive oil
- 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
- 12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
- 4 garlic cloves, minced
- 8 ounces ground lamb
- 1 1/4 teaspoons ground cinnamon
- 2 14 1/2-ounce cans diced tomatoes in juice
- 12 ounces penne
- 1/2 cup chopped fresh parsley
- Crumbled feta cheese
- Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sauté until no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season 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, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.