See Reheating Instructions for sides and fully cooked meats
- In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
- Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast until 145 degrees, or to your desired doneness.
- Transfer the racks to a carving board, stand them upright and let rest for 10 minutes. Carve the racks in between the rib bones and transfer to plates. Serve right away.
- 1 head of garlic, cloves peeled
- 1/4 cup rosemary leaves
- 1/4 cup New Leaf Extra Virgin Olive Oil
- 2 Racks of Lamb, frenched (2 pounds each)
- Salt and freshly ground black pepper
Heat grill to medium (about 375°).
Cook lettuce leaves 2 or 3 at a time in a pot of boiling water until ribs are flexible, 2-3 minutes; as done, transfer to a bowl of ice water. Lay leaves flat with smooth sides up on kitchen towels and pat dry. Spread the 8 largest leaves with tapenade. Cut fish into 8 pieces; set 1 at base of each leaf. If leaf isn’t big enough to enclose fish, overlap leaf with another. Roll up each bundle from base, folding in sides. Brush bundles with oil.
Grill, turning once until fish is just opaque. The fish is done when it reaches an internal temp of 145°F, about 8 minutes. Serve with lemon.
- 12 very large Romaine lettuce leaves
- 1/2 cup green olive tapenade
- 1lb Halibut Filets (1inch thick)
- New Leaf Extra Virgin Olive Oil
- Fresh lemon juice or lemon wedges
- Preheat the oven to 425 degrees Fahrenheit with a rack in the center position.
- Trim the stems from the carrots, leaving roughly ¼-inch stem attached. Rinse and scrub the carrots. Slice in half lengthwise.
- Place the carrot halves on the sheet and toss with olive oil, salt, and pepper. Distribute the carrots evenly across the sheet pan.
- Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes depending on the thickness of your carrots.
- Rinse and dry the carrot top greens to remove any grit and dirt. Pulse the pistachios and garlic in the bowl of a food processor. Add the carrot stems, lemon juice, lemon zest, pinch of kosher salt, and freshly ground black pepper. Add the olive oil, maple syrup and two tablespoons warm water and process until mostly smooth. Season to taste with salt, pepper, and red pepper flakes.
- Toss the still-warm roasted carrots with carrot-top pesto.
- 2 large bunches of carrots with fresh, green tops attached
- 1 tablespoon New Leaf Extra Virgin Olive Oil
- 1/8 teaspoon kosher salt
- freshly ground black pepper
- 1/4 cup shelled pistachios
- 1 large peeled garlic clove
- 1 cup loosely packed carrot top leafy greens
- zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons New Leaf Extra Virgin Olive Oil
- 1 tablespoon red pepper flakes
- kosher salt
- Mix all ingredients together until well combined. Serve with Salt and Vinegar Kettle Style Chips.
- 16oz sour cream
- 2 cups chopped kale
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Slow Cooker Mulled Wine
- Combine wine, cider, honey, cinnamon sticks, zest, juice, cloves and star anise in slow cooker.
- Cover and cook on low heat for 2-3 hours, or until heated.
- Pour into mugs and garnish with orange peels.
- 1 bottle red wine
- 4 cups apple cider
- 1/4 cup honey
- 2 cinnamon sticks
- 1 orange, zested and juiced
- 4 whole cloves
- 3 star anise
- 4 oranges, peeled
Dry Brine for a 20lb Turkey
- Prepare at least one day ahead of cooking.
Unwrap the turkey and remove the neck and giblets (reserve if you are making your own gravy). Pat dry with paper towels. Combine salt, sugar, pepper and herbs in a bowl and mix well. Rub all over the turkey, under the skin and inside the cavity. Place in a brine or roasting bag (or plastic wrap) on a rimmed baking sheet and refrigerate, at least 8 hours or overnight. Tent with foil before roasting.
1 cup Kosher salt (We use Diamond brand which is less salty than Morton’s)
¼ cup brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried sage
Turkey Roasting Instructions
For a 20lb Turkey
- Preheat oven to 325°. One hour prior to cooking, remove bird from refrigerator, and pat dry with paper towels if roasting a wet-brined. Tuck wings behind back.
- Scatter vegetables on the bottom of an open roasting pan. Place Turkey on top of the vegetables, breast side up.
- Mix pepper and herbs into the melted butter and brush herb butter all over the bird and under the skin of the breast.
- Place in preheated oven and roast approximately 15 minutes per pound. There is no need to turn the bird or baste it. In fact, the less you open the oven door the better.
- For delicious gravy, pour 2 cups of wine over the bird after 2 hours of roasting.
- The total roasting time should be approx. 3 ½ hours. Start testing for doneness after 3 hours. If the skin is getting too dark, place a piece of foil over the breast for the remainder of the cooking time. Cook until internal temperature of the bird at the thickest part of the thigh (avoid touching the bone) reaches 165°F. Remove bird from oven, place on platter and tent with foil. Let rest for 15 to 30 minutes before you begin carving the turkey.
One Instant-Read thermometer
One 20 pound Turkey, patted dry
2 carrots, washed and cut into 1 inch pieces
2 stalks of celery, washed and cut into 1 inch pieces
2 yellow onions, peeled and sliced
1 stick of butter melted
1 teaspoon freshly ground pepper
1 teaspoon ground sage
1 teaspoon dried thyme
½ teaspoon paprika
Spinach, Apple and Pecan Salad
- In a large serving bowl, whisk together the oil, vinegar, mustard, sugar, salt and black pepper until thick and emulsified.
- Add apple and onion and toss to coat.
- Add spinach and pecans and toss again. Serve.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 large sweet-tart apple, cored and thinly sliced
- 1/4 cup thinly sliced red onion
- 1 pound spinach leaves
- 1/2 cup chopped toasted pecans