red cabbage slaw with a twist

Ingredients

• Servings: 6
• 3 cups thinly sliced red cabbage
• 3/4 cup diced red bell pepper
• 2 shallots, diced
• 1 (1 inch) piece fresh ginger, peeled and minced
• 10 leaves fresh basil, snipped
• 1/4 cup mayonnaise
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 1/2 teaspoons wasabi paste
• freshly ground multi-colored peppercorns to taste
• 1/4 cup toasted pine nuts
• 2 tablespoons salted sunflower kernels

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. top with pine nuts and sunflower kernels.

honey smoked turkey

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 2 tablespoons chopped fresh sage
• 2 tablespoons ground black pepper
• 2 tablespoons celery salt
• 2 tablespoons chopped fresh basil
• 2 tablespoons vegetable oil
• 1 (12 ounce) jar honey
• 1/2 pound mesquite wood chips

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 45 mins


• preheat grill for high heat. if you are using a charcoal grill, use about twice the normal amount of charcoal. soak wood chips in a pan of water, and set next to the grill.
• remove neck and giblets from turkey. rinse the bird and pat dry. place in a large disposable roasting pan.
• in a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. pour mixture evenly over the turkey. turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
• place the roasting pan on the preheated grill. throw a handful of the wood chips the coals. close the lid, and cook for 1 hour.
• throw about 2 more handfuls of soaked wood chips on the fire. drizzle 1/2 the honey over the bird, and replace the foil. close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees f (80 degrees c) in the thickest part of the thigh.
• uncover turkey, and carefully turn it breast side up in the roasting pan. baste with remaining honey. leave the turkey uncovered, and cook 15 minutes. the cooked honey will be very dark.

authentic miso soup

Ingredients

• Servings: 4
• 4 cups water
• 1/2 cup bonito flakes
• 1 (4 inch) piece dashi kombu (dried kelp)
• 1/2 (12 ounce) package tofu, cut into chunks
• 1 teaspoon dried wakame
• 3 tablespoons miso paste
• 1/4 cup chopped green onions

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat water in a large pot over low heat. add kombu and cook until the mixture just begins to simmer. stir bonito flakes into kombu mixture until combined. remove pot from the heat and let dashi sit, uncovered, for 5 minutes. strain and set aside.
• heat 3 1/2 cups dashi in a pot over medium heat. add tofu and wakame; stir to combine. remove 1 cup warmed dashi to a small bowl and whisk in miso paste. pour miso mixture back into the pot with remaining dashi. stir until warmed through. serve garnished with chopped green onions.

Easy Crustless

Ingredients

• Servings: 8
• 1 (15 ounce) can pumpkin puree
• 1 1/4 cups skim milk
• 3/4 cup granular sucralose sweetener (such as splenda®)
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a pie dish.
• beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• bake in preheated oven until set, about 30 minutes.

Simple Egg Salad

Ingredients

• Servings: 4
• 6 hard-cooked eggs, chopped
• 1/4 cup chopped cucumber
• 3 tablespoons ranch dressing
• 1 tablespoon mustard
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a bowl.

Grilled Potatoes And Mushrooms

Ingredients

• Servings: 6
• 8 potatoes, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup fresh sliced mushrooms
• 1 onion, sliced
• 1/2 cup butter
• seasoned salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an outdoor grill for medium to low heat.
• lay a piece of foil large enough to hold all the ingredients flat on a table. place the potatoes in the center of the foil, pour the soup over the potatoes, then top with the mushrooms and onion. arrange the butter all over and around the vegetables and then top off with your favorite seasonings. now either fold foil over to seal or use another large piece to seal the entire package.
• grill over medium to low heat on a top rack, if possible, for 1 hour.

Nacho Dip Ii

Ingredients

• Servings: 5
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can chili without beans
• 1 (4 ounce) can diced green chiles, drained
• 8 ounces shredded monterey jack cheese
• 1 (14.5 ounce) package corn tortilla chips

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• preheat oven to 300 degrees f (150 degrees c).
• spread cream cheese into the bottom of a 9 inch pie plate. layer chili, green chilis, and shredded cheese over the cream cheese.
• bake at 300 degrees f (150 degrees c) for 30 minutes. serve hot with the chips.