​Herb-Roasted Turkey1 turkey (about 12 lbs/5-6 kg)
1 cup (250 mL) parsley, chopped
2 Tbsp (30 mL) fresh rosemary, chopped, plus 3 sprigs
2 Tbsp (30 mL) fresh sage leaves, chopped
1 Tbsp (15 mL) fresh thyme leaves, chopped
8 clove (3 tablespoons/45 mL) garlic, finely chopped
1 sticks (1/2 cup/125 mL) unsalted butter, softened
1 tsp (5 mL) kosher salt, plus additional
½ tsp (2 mL) pepper, plus additional
1 lemon, sliced
1 orange, sliced
4 cup (1 L) apple cider
4 Vidalia onions, sliced 1/2-inch (1 cm) thick; reserve for gravy
cotton kitchen twine

1. Preheat oven to 350 degrees Fahrenheit (180 degrees C) with rack in lowest position.
2. In a small bowl, combine parsley, 2 tablespoons (30 millilitres) chopped rosemary, sage, thyme, garlic, butter, 1 teaspoon (5 millilitres) salt, and 1/2 teaspoon (2.5 millilitres) pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
3. Season cavity with salt and pepper and loosely fill with lemon slices, orange slices and rosemary sprigs. Using cotton kitchen twine, tie legs together. Season outside of turkey with salt and pepper.
4. Arrange onion slices into bottom of pan and place turkey, breast side up, on top of onions. Pour cider into pan until liquid just covers onions. Tent turkey loosely with foil and roast for 1 hour.
5. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh registers 170 degrees F (80 degrees C), 2 1/2 to 3 hours more. [Tips: Tent with foil if browning too quickly. Add water if pan becomes dry.]
6. Reserve onions for Quick Turkey Gravy (recipe from this special).
7. Cover loosely with foil, and rest 30 minutes before carving.
​

Roasted Vidalia Onion Turkey Gravy

1 Tbsp (15 mL) olive oil
4 turkey wings
1 medium onion, diced
2 clove garlic, smashed
2 sprig fresh thyme
1 sprig rosemary
5 cup (1.25 L) chicken broth, divided
2 carrots cut into 1/2-inch (1 cm) pieces
2 stalks celery, cut into 1-inch (2.5 cm) pieces
1 leaves bay
4 reserved Vidalia onions
2 Tbsp (30 mL) unsalted butter, cold
salt and pepper

1. Heat olive oil in a skillet over medium high heat. Add wings and onions and cook, flipping wings and stirring onions occasionally, until golden brown, about 10 minutes. Add garlic, thyme and rosemary sprigs. Add 1 ½ (350 millilitres) cups stock to skillet and stir, scraping up any brown bits on the bottom of the pan. Transfer to a small stock pot.
2. Stir in remaining broth, carrot, celery and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer for about 1 hour, skimming occasionally.
3. While broth is simmering, puree reserved onions and about ½ cup (125 millilitres) pan juices from turkey in blender or food processor. Transfer to a large saucepan.
4. Remove and discard wings. Strain broth through a large strainer into saucepan with onions. Press on vegetables in strainer to extract any remaining liquid. Discard strained vegetables. Bring strained broth and onions to a gentle boil, stirring occasionally.
5. Stir in the butter and season with salt and pepper.
6. Yield: 4 cups/1 litre).

​A therapeutic tea to relieve runny noses, nasal congestion, phlegmy coughs and itchy throats
 
8 to 10 slices of fresh, unpeeled ginger root
4 cups (1L) boiling water
 
Optional
Juice of ½ lime or ½ lemon
1 tsp. (5ml) honey or agave nectar
 
Wash ginger root well and thinly slice into 8 to 10 pieces.  Boil ginger in water for 10 to 20 minutes (the longer you boil, the stronger and tangier the taste).  Add lime or lemon juice and natural sweetener, if desired.  Strain and serve.  Makes 4 cups (1L)

​4 sweet potatoes
½ cup maple syrup
¼ cup olive oil
Salt and pepper
2 green onions, minced

1. Preheat oven to 400°F.
2. Bake the sweet potatoes until they’re tender and soft, about 45 to 60 minutes. Toss the baked sweet potatoes into a bowl and splash in the maple syrup and olive oil. Mash well then season with salt, pepper and green onions. Stir briefly and serve immediately!

From addapinch
Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce or coconut aminos
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes
• 4 cloves garlic chopped

​
Instructions

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 - 1/2 cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use.

NotesIf you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

​

• 2 1/2 cups cranberries
• 1/2 cup granulated sugar
•  2 1-inch strips orange zest
•  1/2 cup orange juice
•  2 whole cloves
•  pinch salt

​
Combine cranberries, sugar, orange zest, orange juice, cloves and salt in saucepan; bring to boil over medium heat. Reduce to simmer; cook until cranberries break down, 20 to 25 minutes. Remove from heat; transfer to heatproof bowl to let cool.
Remove cloves and orange zest; cover and refrigerate until serving.

​BEST GRILLED CHEESE EVER
from the Pioneer Woman

4 mild chiles
¼ cup apple cider vinegar
½ red onion, thinly sliced
¼ cup mayonnaise
¼ cup Dijon mustard
8 slices rye bread
12 slices provolone
2 ripe tomatoes, sliced
8 slices Cheddar
½ cup (1 stick) butter, softened


1. Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
2. Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
3. Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
4. When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
5. For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
6. Top with the other slice of bread and spread the outsides with a good amount of butter.
7. Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

​
SMOKED GOUDA  & ROASTED RED PEPPER
GRILLED CHEESE
From the Food Kitchen Network

8  slices of your favourite bread
4-8 slices smoked Gouda (thinly sliced), 
4 slices Muenster cheese 
1 medium roasted red pepper, thinly sliced
2 cups baby arugula
6 Tbsp unsalted butter, softened


1. Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
2. Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.


BEST BACON APPLE CHEDDAR
GRILLED CHEESE
by Rian Handler
​
8  slices sourdough
4 tbsp. grainy Dijon mustard
12 slices cheddar
1 Granny Smith apple, thinly sliced
1 Pink Lady apple, thinly sliced
12 slices turkey bacon, cooked
3 tbsp. mayonnaise

1. On one slice of bread, spread 1 tablespoon mustard, then place three slices cheddar, 4 to 5 apple slices, and three pieces cooked bacon. Top with another piece of bread. Repeat to make three more sandwiches.
2. Spread outsides of each sandwich with a thin layer of mayo.
3. Heat a large skillet over medium-low heat. Cook sandwiches until golden on both sides and cheese is melty, 3 to 4 minutes per side.
4. Serve immediately.

​Step by step sprouting 

1. Purchase certified pathogen-free organic seeds. 
2. Rinse. Place 1 to 2 Tbsp (15 to 30 mL) of seed in a sieve and rinse under running water for one minute.
3. Soak. Use at least three times the amount of water to soak seeds, since sprouts will grow substantially, and it’s important not to overcrowd your sprouting medium. Soaking times vary (see chart).
4. Skim off all floating seeds and debris. It is this material that has been linked to problems with bacterial growth.
5. Drain and rinse again.
6. Transfer seeds to a thoroughly cleaned jar or tray (see sidebar). Keep in an area out of direct sunlight—indirect natural light is fine.
7. Rinse your seeds twice daily, draining well.
8. Harvest sprouts, rinse again, and refrigerate in a loosely covered container or partially opened plastic bag (pat dry to remove any excess moisture).

Sprouting with an eye on safety

• To alleviate concerns about contamination, soak your seeds in a hydrogen peroxide solution. Use 2 Tbsp (30 mL) of 35 percent food-grade hydrogen peroxide to roughly 1 1/2 cups (350 mL) of water. Mist your sprouts lightly after each rinse with a fresh hydrogen peroxide and water solution (using the same ratio).
• Always keep your sprouting equipment scrupulously clean. Sanitize jars in boiling water for 10 minutes before using. Scrub trays with vinegar after each use. 
• Large beans, including kidney, white, Lima, black, fava, pinto, and Anasazi, should not be sprouted to eat raw. They can be toxic, and must be cooked to be digestible.
• Health Canada recommends that children, the elderly, and those with weakened immunity avoid eating raw sprouts.

Growing guide
Germination times included here are averaged. You may choose to harvest your sprouts either earlier when the sprout tail is small or once it has grown longer.
 
Alfalfa
Mild and grassy flavour
Soaking time 5-10 hours
Germination time 4-7 days
Best eaten raw
 
Fenugreek
Bitter/pungent flavour  (use sparingly or combined with alfalfa)
Soaking time 8-12 hours
Germination time 4-8 days
Best eaten raw
 
Radish
Sharp/hot flavour (use sparingly or combined with alfalfa)
Soaking time 8-12 hours
5-6 days
Best eaten raw
 
Clover (red)
Similar to alfalfa but with sharper flavour
Soaking time 4-8 hours
Germination time 3-6 days
Best eaten raw
 
Mustard
Hot flavour (use sparingly or combined with alfalfa)
Soaking time 5-8 hours
Germination time 4-6 days
Best eaten raw
Black mustard seeds are reputedly easier to sprout than other coloured seeds

Mung Beans
Mild, somewhat starchy flavour
Soaking time 8-14 hours
Germination time 2-5 days
Best eaten cooked thoroughly
Place tray or jar of mung beans in a dark spot for best results.

Sunflower Seeds
Nutty, sweet flavour 
Soaking time 6-10 hours
Germination time 18-24 hours
Best eaten raw
Hulled: After soaking hulled sunflower seeds, skim off skins with your fingers before sprouting. If you don’t remove the skins, the seeds can quickly spoil. Shelled: Shelled sunflower seeds are for sprouting sunflower greens and these are best grown in soil.

Lentils
Slightly hot, peppery flavour
Soaking time 10-12 hours
Germination time 3-5 days
Best eaten cooked; raw sparingly
 

Sesame Seeds
Slightly sweet flavour when eaten on first day
Soaking time 6-10 hours
Germination time 1-2 days
Best eaten raw
Use sesame seeds in the shell, which are darker than the white, hulled sesame seeds. After sprouting, eat quickly, since they turn bitter after 2 to 2 1/2 days.

Note: hulled seeds are those that have the shell removed.

​From Oh She Glows
​Yield: 3 servings

Ingredients:

• 2 tsp coconut oil (or other oil)
• 3 garlic cloves, minced
• 1 tsp yellow mustard seeds (optional, but recommended)
• 1 small onion, diced
• 3 celery stalks, diced
• 4 cups diced Yukon Gold potato (about 1.4 pounds)
• 1 cup uncooked green split peas, rinsed
• 5 cups vegetable broth
• 3/4 tsp smoked paprika, or to taste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/8-1/4 cayenne pepper, to taste
• 1/2 tsp chili powder
• fine grain sea salt and black pepper, to to taste
• Fresh parsley, for garnish (optional)

1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.

2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
​
3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.

​from the Kitchn

• 3 pounds small russet potatoes, peeled and cut into 3-inch chunks
• 1 tablespoon kosher salt
• 6 whole garlic cloves, peeled
• 1 whole bay leaf
• 4 (3-inch) thyme sprigs
• 1 (8-ounce) package cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• 1 cup sour cream (full-fat)
• 3/4 to 1 cup whole milk, warmed
• 1 teaspoon seasoned salt, or to taste
• Freshly ground black pepper, to taste

1. Generously butter a shallow 2 1/2-quart gratin dish or baking dish.
2. Place the potatoes in a large pot and cover with cold water to a depth of 2 inches. Add the kosher salt, garlic, bay leaf, and thyme. Bring to a boil over high heat, then reduce the heat, partially cover, and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Do not let the potatoes break apart or become waterlogged. Drain well and let stand until the potatoes steam dry and their edges look chalky, about 3 minutes. Discard the bay leaf and thyme stems.
3. Press the hot potatoes and garlic through a food mill or ricer into a large bowl. Alternatively, mash them as smooth as possible with a hand-held potato masher.
4. Add the cream cheese, butter, sour cream, and 3/4 cup of the milk to the warm potatoes; stir until smooth. The mixture will firm up as it chills overnight, so at this point it should be slightly softer than you want to serve it. Season with seasoned salt and pepper.
5. Scrape the potatoes into the prepared dish and smooth the top. Dot the top with the bits of chilled butter. Cover the dish tightly with plastic wrap and refrigerate overnight or up to 2 days ahead.
6. When ready to bake, preheat the oven to 350°F. Remove the plastic wrap and bake until the top is golden brown and the potatoes are heated through, about 1 hour. Serve warm.