4 tbsp unsalted butter, at room temperature 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1 tsp salt amp#188; tsp pepper 1 boneless, turkey breast half (about 2 lbs.) 1 cup mayonnaise ? cup whole berry cranberry sauce 1 small head red leaf lettuce amp#8531; lb. sliced Gruyere cheese 2 ripe sliced avocados 1 large sliced tomato 8 rosemary rolls
Heat oven to 350F. In small bowl combine butter, thyme and rosemary. Place half the butter mixture under the skin of the turkey, rub remaining over the skin. Season with salt and pepper. Place turkey, skin side up on rack in roasting pan. Roast until an instant-read thermometer reads 160F and the juices run clear, about 1 hour. Let stand 20 minutes before slicing.
In a small bowl combine mayonnaise and cranberry sauce. Slice rolls in half. Spread the bottom half with mayonnaise mixture. Top with lettuce leaf. Alternately layer sliced turkey, Gruyere cheese, avocado and tomato. Cover with top half of the roll.
Cut fruit into chunks and place in pitcher. Pour Licor 43 or Cointreau over fruit. Add simple syrup (to make, combine 1 cup water with ½ cup sugar and boil until reduced by half); let sit for 20 minutes. Add bottle of wine. To serve, pour into ice-filled glasses.
¼ cup red wine vinegar 2 tbsp fresh lemon juice 1 large chopped garlic clove ½ tsp dried oregano ¾ cup olive oil 1 head romaine lettuce 4 cups baby mixed greens 2 diced plum tomatoes 1 small sliced cucumber 1 small sliced red onion 1 sliced red pepper ½ cup pitted kalamata olive ½ lb. crumbled feta cheese Pepperoncinis for garnish Salt and pepper
Salad dressing: In a small bowl combine vinegar, lemon juice, garlic and oregano. Whisk in olive oil. Season with salt and pepper to taste.
Greek Salad: In large bowl combine lettuces, tomatoes, cucumber, onion, red pepper and olives. Drizzle with desired amount of dressing. Sprinkle with feta. Garnish with pepperoncinis.
3 trimmed zucchinis, cut lengthwise into ⅓" slices 2 trimmed Japanese eggplants, cut lengthwise into ⅓" slices 2 tbsp olive oil 3 cups mixed baby greens 2 sliced roasted red peppers 8 tomato slices ½ lb. sliced mozzarella 1 oz. balsamic vinaigrette Basil aioli (recipe to follow) 8 ciabatta rolls
Heat oven to 400F. Line two baking sheets with foil. Spray with nonstick cooking spray. Place zucchini and eggplant in a single layer on baking sheet and brush with olive oil. Roast for about 10 minutes or until tender.
Slice ciabatta rolls in half. Spread both halves with basil aioli. Toss mixed baby greens with desired amount of balsamic vinaigrette. Alternately layer roasted vegetables, red pepper, tomato and mozzarella. Top with dressed greens. Cover with top half of the roll.
1 cup olive oil ½ cup packed basil leaves 2 egg yolks 1 tbsp fresh lemon juice Salt and pepper to taste
In mini chop, puree 3 tbsps olive oil with basil leaves; set aside. In a small bowl, whisk egg yolks and lemon juice. Slowly add ½ cup olive oil, a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified. Stir in basil mixture. Season with salt and pepper to taste.