A full-flavored fish like salmon lends itself well to the fragrant spices and velvety smoothness of this Indian-style sauce. The garlic and ginger develop a mellow flavor from simmering in the coconut milk and the fresh cilantro adds a tangy quality. Using light coconut milk ensures that the sauce is not overly rich as well.
Ingredients ~
2 pounds salmon fillet
Juice of 1 medium lemon
2 tablespoons vegetable oil
1 cup onion, chopped
1 tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped
1/2 teaspoon sriracha (Asian hot sauce)
1 15 ounce can diced tomatoes, drained
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seed
1 teaspoon sugar
Salt and freshly ground pepper to taste
1 13.5 ounce can light coconut milk
1/3 cup chopped cilantro plus a few whole leaves for garnish
The addition of dried orange zest to chopped tomatoes transforms the basics of a traditional Italian marinara into a sweet-savory tomato sauce that is a perfect complement to simple, roasted meats and fish. Try it with wild-caught salmon, broiled and seasoned with salt, pepper and lemon.
Ingredients ~
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 cup sweet onion, finely chopped
2 cups chopped tomatoes
1 teaspoon honey
1 tablespoon dried orange zest
Salt and freshly ground pepper to taste
Try serving this chilled soup as a first course instead of salad. The mild earthy flavor of the beets pairs nicely with the tangy citrus flavors of the orange and lemon juices. A dollop of sour cream on top and a sprinkling of fresh dill bring more distinctive flavors to the mix that blend beautifully but still retain their individuality.
Ingredients ~
3 pounds beets, washed and trimmed
1 tablespoon olive oil
1/2 medium onion, coarsely chopped
Salt and pepper
2 cloves garlic, minced
3 cups vegetable stock
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon salt
Freshly ground black pepper
Sour cream
1 tablespoon chopped fresh dill
When you're only serving a few people at Thanksgiving, the prospect of a 10-pound turkey can seem a little daunting. A lot of people love leftover turkey, but who wants to be eating it for weeks after Thanksgiving? We opted for a mid-sized turkey breast, instead, to minimize both the preparation time and the amount of leftovers. The combination of herbs and butter spread under the skin resulted in moist and flavor-infused breast meat with crispy, golden skin.
Ingredients ~
1 4-1/2 to 7 lb turkey breast
1/4 cup (1/2 stick) softened unsalted butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon marjoram
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
When it comes to Thanksgiving, stuffing holds an honored place in many family meals. When we saw a recipe for individual stuffing "muffin" cups on the Ocean Spray website, we simply couldn't resist the thought of breaking from the tradition of serving stuffing in the bird or in a casserole. We adapted the recipe a bit and found that it's perfect for smaller groups of people.
Ingredients ~
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup butter
6 cups sourdough bread cubes
1/2 cup dried cranberries
1 teaspoon chopped fresh thyme
3/4 cup chicken broth
1 egg, beaten
1 teaspoon salt
Freshly ground black pepper
Most sweet potato side dishes tend to be on the heavy side, but this easy recipe produces light, fluffy results with a bright citrus flavor. It's adapted from a recipe by chef Emeril Lagasse. His version calls for brandy instead of the triple sec and is served in hollowed out oranges. This version is a little less time consuming, although not quite as pretty.
Ingredients ~
4 or 5 large sweet potatoes, about 2 pounds
1/2 stick unsalted butter, melted
2 large eggs, beaten
1/2 cup fresh orange juice
1/4 cup half & half
1/4 cup triple sec
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preparation ~
Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake until tender when pierced with a knife, about an hour. Remove from the oven and set aside until cool enough to handle.
Lower the oven temperature to 350°F.
Peel the potatoes and place in a large bowl. Add the butter and beat with an electric mixer until smooth. Add the orange juice, half & half and triple sec, and mix until smooth.
Green beans and mushrooms are a great combination, and putting them together in a casserole doesn't have to involve cans of soup and fried onions. Try this simple, slimmed down version of the classic using fresh green beans and sautéed fresh mushrooms.
Ingredients ~
1 pound fresh green beans, rinsed, trimmed and halved crosswise
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 medium onion, thinly sliced
8 ounces white mushrooms, sliced
2 medium cloves garlic, minced
1 tablespoon butter
1/3 cup panko bread crumbs
2 tablespoons parmesan cheese, grated
Juice from 1/2 fresh lemon
Freshly ground black pepper
The spicy-sweet flavor of cardamom adds a fragrant note to a more or less traditional apple pie filling. The buttery, nutty crunch of the walnut-streusel topping is a contrast to the apples, both in flavor and in texture. Serve slightly warmed with a creamy vanilla bean ice cream and you have comfort food at its finest.
Ingredients ~
1 single pie crust - your favorite recipe
Filling ~
1/3 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/8 teaspoon salt
6 large apples, peeled, cored and sliced
2 to 3 tablespoons flour
1 tablespoon lemon juice
Streusel Topping ~
1/4 cup crushed cornflakes
1/4 cup flour
1/4 cup sugar
1/4 chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
4 tablespoons melted butter