Herb Rubbed Roasted Turkey

Rather than rub your turkey with butter, rub it with olive oil beforehand!

For lots of flavor, use our herb-infused olive oils!

Ingredients

  • 2 cups chopped onion
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 1 bay leaf
  • 4 sprigs fresh thyme divided
  • 1 12-pound fresh or frozen turkey thawed
  • 4 Tbsp. chopped fresh sage +2 leaves
  • 1 Tbsp. fresh thyme leaves
  • 1/4 cup Mushroom Thyme EVOO
  • 4 garlic cloves minced, divided
  • 1 Tsp salt
  • 1/2 Tsp freshly ground black pepper
  • 3 cups low sodium chicken broth

Directions

  1. Preheat the oven to 425°F.
  2. Combine the onion, carrot, celery, bay leaf, and 2 sprigs thyme in the bottom of a roasting pan. Remove and discard the giblets from the turkey; reserve the neck and place in the bottom of the roasting pan to flavor the jus. Rinse the turkey with cold water then pat dry with paper towels. Trim any excess fat. Starting at the neck cavity, loosen the skin from the breast and drumsticks by gently inserting your fingers between the skin and meat and gently pushing. Lift the wing tips up and over the back then tuck underneath the turkey.
  3. Combine the chopped sage, thyme leaves, extra virgin olive oil, garlic, salt, and pepper in a medium bowl. Rub the mixture both under and over the skin. Place the remaining thyme sprigs and sage sprigs in turkey cavity; tie the legs together with kitchen string.
  4. Place turkey breast side up on vegetable mixture in the roasting pan; pour in the broth. Roast 30 minutes; tent loosely with foil and roast 30 minutes longer. Reduce the oven temperature to 325°F and continue to roast, basting every 30 minutes, for 1 hour 20 minutes to 1 hour 25 minutes longer, until an instant read thermometer inserted into the thickest portion of the thigh registers 180°F. Transfer the turkey to a cutting board, cover with foil and let stand 30 minutes before slicing.

Winter Salad with Roasted Squash, Kale, Farro and Cranberry Dressing

Ingredients:

  • 1 butternut squash, seeded and diced
  • 4 cloves of garlic
  • 4 Tbsp Koroneiko Extra Virgin Olive Oil, divided
  • 2 cups farro
  • 1 Tbsp butter
  • 1 shallot, finely diced
  • 3 cups kale, washed and finely shredded
  • 1/4 cup feta
  • Salt and pepper

DRESSING

Instructions:

  1. Preheat the oven to 400°F. Place the butternut squash and garlic on a rimmed baking sheet, drizzle with about 2 tablespoons olive oil, season with salt and pepper, and toss well, using your hands to evenly coat the squash. Roast the squash in the oven for about 15-20 minutes, or until fork tender.
  2. While the butternut squash and garlic roasts, place the farro and about 4-5 cups of cold water in a saucepan, season generously with kosher salt, and bring to a boil over medium high heat. Once the farro comes to a boil, lower heat to a simmer, cover, and let the farro cook for up to 40 minutes, or until the farro has bloomed. Check your farro package for instructions, as some farro may cook faster/longer.
  3. When the butternut squash is tender, remove from the oven and set aside. Squeeze the garlic out of the peel into a small bowl, mash with a fork, and set aside. Discard garlic peel.
  4. In a deep sided saute pan, heat remaining 2 tablespoons olive oil and butter over medium-low heat. Once the butter is melted, add the shallots and roasted garlic and cook for a minute or two, or until the shallots are translucent. Stir in the kale, butternut squash, and farro. Season to taste with salt and pepper. Remove from heat and let it sit while you make the cranberry dressing.
  5. In a small bowl, whisk together the balsamic vinegar, salt and pepper. While whisking, slowly drizzle in the olive oil. Stir in about half of the dressing into the warm salad. Stir in the feta cheese.
  6. Transfer the salad to a serving dish and serve warm, with additional dressing on the side.

Recipe adapted from Kitchen Confidante

Grilled Turkey, Brie and Tart Cherry

Ingredients:

Instructions:

  1. Spread butter (or drizzle olive oil) on one side of both bread slices and place one slice briefly on grill over medium-low heat, butter side down, to lightly toast.
  2. Remove bread from grill and place sliced turkey, apple and brie on unbuttered side then top with Blake Hill’s Cherry with Cardamom & Port Jam.
  3. Place other slice of bread, unbuttered side down, on top of sandwich then turn sandwich upside down and place back on grill.
  4. Briefly warm on grill until bottom slice becomes golden and cheese starts to melt. Remove, slice in half and Enjoy!

Recipe from Blake Hill Preserves

Grilled Cheese with Blueberry & Thyme Jam

Ingredients:

Instructions:

  1. Heat a non-stick skillet over medium heat. Meanwhile, spread mayonnaise over one side of both your bread slices. This is a crucial step for a delectable, golden crust.
  2. Add half of the butter to the skillet and lay the bread mayo side down
  3. Build your grilled cheese filling by adding the goat cheese, Blake Hill’s Blueberry with Thyme Jam, desired amount of arugula and then top with your final slice of bread, mayo side up.
  4. After the underside is golden brown, carefully flip your sandwich and add remaining butter to the skillet for about 4 minutes.
  5. Cook until the second side shows a golden color (you may gently press the sandwich down as it will help evenly brown)
  6. Serve immediately and Enjoy!

 

French Onion Soup with Homemade Croutons

Ingredients:

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft. Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated. Add the broth and simmer over medium heat for 30 minutes.
  2. Ladle the soup into ramekins or bowls and top each with croutons, fresh thyme, and a pinch of red pepper flakes, if desired.

Recipe adapted from Love and Lemons

Homemade Croutons

A great addition to salads, soups, and stuffing!

 

Ingredients:

Instructions:

  1. Preheat the oven to 375 degrees and line baking sheet with parchment paper.
  2. Combine bread cubes, olive oil, Italian herb seasoning, salt and pepper. Toss in a large bowl or plastic bag until bread cubes are evenly coated in olive oil and seasoning.
  3. Spread bread cubes onto baking sheet and bake until golden brown (approx. 15-20 minutes), turning once halfway through so that both sides are cooked evenly.

Crostinis with Fig & Truffle Honey

Ingredients:

  • small slices of sourdough bread
  • fresh or dried figs, sliced
  • ricotta cheese
  • truffle honey
  • pistachios

Instructions:

Spread ricotta cheese onto bread. Place figs and pistachios on top of the ricotta and drizzle with honey.

Frisee with a Za'atar-Lemon Vinaigrette

INGREDIENTS

  • 1 large shallot, thinly sliced
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup Meyer Lemon Vinegar
  • Kosher salt
  • 3/4 cup unsalted, shelled raw pistachios, coarsely chopped
  • 2 teaspoons Za'atar, divided
  • 1/4 cup + 1 tablespoon Koroneiko Extra Virgin Olive Oil
  • 4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
  • 1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
  • 2 cups flat-leaf parsley leaves with tender stems
  • 1 1/2 cups green seedless grapes, quartered, divided
  • Flaky sea salt
  • Freshly ground black pepper

Directions

  1. Combine shallot, lemon zest, vinegar, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
  2. Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
  3. Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
  4. Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.

Apple Cake with Olive Oil and Honey

Ingredients:

  • 4 medium red apples, cored and thinly sliced
  • 5 tablespoons all-purpose flour, sifted
  • 5 tablespoons brown sugar
  • 5 tablespoons Butter extra virgin olive oil
  • 1 teaspoon baking powder
  • 4 large eggs
  • 2/3 cup local honey or Salted Honey

Instructions:

  1. Preheat oven to 350ºF (180ºC).
  2. Starting with the outer edge of the interior of the pan, place the apples slice flat. Each apple slice should cover about one-third of the apple slice immediately proceeding it. Do this in a circular motion to create a swirl pattern, until the bottom of the pan is fully covered. Add another layer of apple slices on top using the same method. Repeat this step until all the apple slices are used.
  3. Put flour, sugar, baking powder, olive oil and 2 eggs in a bowl and whisk until smooth.
  4. Pour batter over the apples and place the cake pan in the middle rack of the oven. Bake for 20 minutes.
  5. Take the pan out of the oven and increase the heat to 400ºF.
  6. In a bowl, whisk 2 eggs, honey, and a pinch of salt. Pour mixture over the cake and bake in the oven for another 15-20 minutes, until golden brown and fork comes out clean when poked in the center.
  7. Take the cake out of the oven. If you are using a regular cake pan, flip it onto a plate while it’s still warm. If you are using a springform pan, there’s no need to flip it, you can just transfer the cake to a plate.
  8. Serve warm or cold.

Recipe adapted from Pickled Plum

Shaved Brussels Sprouts Salad

A delicious fall salad!

Ingredients

Directions

  1. Whisk together oil, vinegar, and honey in a bowl. Season with salt and pepper. Add Brussels sprouts, apple, shallot, and hazelnuts; toss to combine. Fold in Pecorino.