Turkey Burgers with Lemon Mayo

1. 3 tablespoons canola oil
2. 1 onion, halved and thinly sliced
3. 1/2 cup finely chopped celery
4. 1/2 cup finely chopped Granny Smith apple
5. 2 scallions, thinly sliced
6. 1 1/2 pounds lean ground turkey breast
7. 1 tablespoon minced flat-leaf parsley
8. 2 teaspoons finely grated lemon zest
9. Kosher salt and freshly ground black pepper
10. 1/3 cup reduced-fat mayonnaise
11. 1 1/2 teaspoons fresh lemon juice
12. 1/4 teaspoon chopped thyme
13. 4 whole-wheat hamburger buns, split and toasted
14. 4 iceberg lettuce leaves
15. 4 tomato slices

1. In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet.
2. Heat 1 tablespoon of the canola oil in the skillet. Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool. Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and 1/4 teaspoon of pepper. Shape the mixture into four 1/2-inch-thick patties.
3. In the skillet, heat the remaining 1 tablespoon of canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes.
4. Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice and chopped thyme and season with salt and pepper. Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato. Close the burgers and serve.

Pork Tenderloin with Honey Mustard Sauce

Ingredients

8 servings

Pork Vegetable oil cooking spray 2 (1-pound) pork tenderloins 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons safflower or grapeseed oil
Sauce 2 tablespoons safflower or grapeseed oil 3 garlic cloves, minced 2 large shallots, chopped ½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper ½ cup dry white wine, such as Pinot Grigio ½ cup honey ½ cup Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon chopped fresh thyme leaves 1 tablespoon unsalted butter, at room temperature

instructions

Pork Position an oven rack in the center of the oven and preheat the oven to 400ºF. Spray a heavy baking sheet with vegetable oil cooking spray.  Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160ºF, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.

Sauce In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar, and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth.  Top the pork slices with the honey mustard sauce and serve.

Pumpkin Roll

Ingredients

3	Eggs
1	Cup Sugar
⅔	Cup canned pumpkin
1	tsp. lemon juice
SIFT TOGETHER:
¾	cup flour
1	tsp. baking powder
1	tsp. ginger
2	tsp. cinnamon
½	tsp. nutmeg
1	tsp. salt
1	cup finely chopped pecans
FILLING:
1	cup powdered sugar
4	tsp. margarine or butter
6	oz. cream cheese
½	tsp. vanilla

Directions

1. Preheat oven to 375 degrees. Grease and flour a 15 x 10 x 2-in. jelly roll pan. Line pan with wax paper. 2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. 3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise. 4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.

Slow Cooker Gingerbread Cake

Makes: 10  servings Prep 10 mins Slow Cook 2 hrs 30 mins Cool 10 mins Total Time2 hrs 50 mins

Ingredients

Cake:

• 1/2 cup (1 stick) unsalted butter, cut up and softened plus 1 tablespoon unsalted butter, softened
• 1 1/2 cups  all-purpose flour
• 2 teaspoons  pumpkin pie spice
• 1/2 teaspoon  baking powder
• 1/2 teaspoon  baking soda
• 1/2 teaspoon  kosher salt
• 1/2 cup  packed dark brown sugar
• 1/2 cup  mild-flavor molasses
• 1 egg, lightly beaten
• 2 teaspoons  finely shredded lemon zest
• Powdered sugar
• Whipped cream or ice cream (optional)
• 1 recipe Dried Fruit Compote

Dried Fruit Compote:

• 1 cup  dried apricot halves
• 1 cup  dried pitted prunes
• 1 cup  dried figs, stems removed
• 1 cup  apricot nectar
• 1 3-inch cinnamon stick

Make ItCake::

1. Butter the inside of a 2-quart slow cooker using the 1 tablespoon butter; set aside. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large bowl, place the 1/2 cup butter; add 1/2 cup boiling water. Whisk until butter melts. Add the sugar, molasses, egg, and zest to the butter mixture and whisk until combined. Add the flour mixture and whisk until smooth.

2. Spoon batter into prepared cooker. Cover the slow cooker and cook on high-heat setting for 2 1/2 hours (a skewer inserted in the cake comes out with just a few moist crumbs). Remove liner from cooker. Cool 10 minutes in cooker. Invert onto a wire rack. Cool slightly or serve at room temperature sprinkled with powdered sugar and served with whipped cream or ice cream, if desired, and Dried Fruit Compote.

Dried Fruit Compote::

3. Combine all ingredients in a medium saucepan. Stir in 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until liquid is syrupy (mixture will thicken as it stands), stirring occasionally. Remove from heat; remove and discard cinnamon stick. Cool slightly or serve at room temperature over Steamed Gingerbread Cake.

Sausage Ragu over Creamy Polenta

From Cooking Light

• 3 (4-ounce) links sweet turkey Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 2 1/3 cups water, divided
• 1 cup whole milk

• 3/4 cup instant polenta
• 1 ounce fresh pecorino Romano cheese, grated
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped fresh flat-leaf parsley

1. Heat a large skillet over medium-high heat. Add sausage; sauté for 6 minutes, stirring to crumble. Remove sausage from pan; drain. Wipe pan clean; return to medium-high heat. Add oil to pan; swirl. Add onion, and sauté 4 minutes. Add garlic; sauté 1 minute. Stir in sausage, marinara, and 1/3 cup water; bring to a boil. Reduce heat; simmer 20 minutes.

2. Bring remaining 2 cups water and milk to a boil in a medium saucepan over medium heat; reduce heat to low. Gradually add polenta, and cook for 3 minutes or until thick, stirring constantly. Remove from heat; stir in cheese and pepper. Serve with sausage mixture; top with parsley.