Olive oil and herb mashed potatoes
Serves 12
10 8-ounce potatoes, (about 5 pounds) peeled and cut in half
3/8 teaspoon white pepper
1 1/2 tablespoons kosher salt
1/2 cup Tuscan Herb paste
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 cup heavy cream, warmed
Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.
Tuscan Herb Paste
Yield: 2 1/4 cups
1 tablespoon fresh basil
2 tablespoons fresh rosemary
1/2 packed cup fresh Italian parsley
1 tablespoon fresh thyme
2 tablespoons fresh sage
1/2 teaspoon crushed red pepper
3/4 cup Carapelli Extra Light in Taste Olive Oil
1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil.
1 16-pound young turkey
Kosher salt, to taste
1 cup Tuscan herb paste
1 teaspoon fennel seeds, crushed
2 teaspoons celery salt
3 fennel stalks with fronds, rough chopped
3 onions, large dice
1 stalk celery, small dice
2 1/4 quarts chicken stock, divided
3 ounces all-purpose flour
Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with kosher salt.
Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.
American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% Plain Chobani Greek Yogurt
1 cup sugar
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup walnuts, lightly toasted and chopped coarsely
Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
3 tablespoons olive oil
6 cups assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash)
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 box (12 ounces) fettuccine, cooked and drained
In 2-quart saucepan, heat pasta sauce until heated through; set aside and keep warm.
As you sit down with family and friends before a table laden with holiday meats and treats, it may be difficult to consider eating healthy. But it can—and should—be done. Packing on the pounds may be among the most unwise and hurtful things you can indulge in during this season, especially if you’re already older or having challenges with weight, blood pressure or blood sugar.
However, there are tips that can be implemented to put at least some focus on nutrition throughout the holiday.
