Penne, Spinach, Asparagus, and Cashew Salad

1 1/2 pounds of asparagus spears, ends trimmed, cut into 1 inch pieces

1 1/2 pounds of penne or rigatoni pasta

1 tablespoon plus 1/2 cup of olive oil

3/4 cup sliced green onions

6 tablespoons of white wine vinegar

2 tablespoons of soy sauce

1 6 ounce package of baby spinach

1 cup of salted roasted cashews, roughly chopped

Cook asparagus in a large pot of boiling salted water until just tender (about 3 minutes).  Using a slotted spoon, transfer the asparagus to a small bowl and refrigerate.  Add pasta to the same pot and cook until just tender but still firm to bite.  Drain well.  Transfer pasta to a very large bowl and toss with 1 tablespoon of olive oil.  Cool.

Blend 1/2 cup of oil, green onions, vinegar, and soy sauce in a blender until smooth (about 2 minutes).  

Asparagus, pasta, and dressing can be prepared a day in advance, covered separately. 

To serve, pour some of the dressing over the pasta.  We have found it wise to save some of the dressing in case the pasta soaks it up.  Add asparagus, spinach, and cashews to coat.  Toss to coat.  Season with salt and pepper.

Oatmeal Molasses Rolls

1 cup boiling water

1 cup plus 2 Tablespoons of Old Fashioned Oats, uncooked

3/4 cup warm water (105 degrees to 115 degrees)

1 package of active dry yeast

1 teaspoon of sugar

5 Tablespoons of butter, softened

1/3 cup plus 2 teaspoons of light molasses

1 1/2 teaspoons of salt

about 4 1/4 cups all purpose flour

In a medium bowl, pour boiling water over 1 cup of oats, stirring to combine.  Let stand until oats of absorbed the water and mixture has cooled to warm (105 degrees to 115 degrees) about 10 minutes.

Meanwhile, in a small bowl, combine warm water, yeast, and sugar; stir to dissolve.  Let mixture stand until foam - about 5 miuntes.

In a large bowl, with mixer paddle at low speed, beat 4 Tablespoons of butter until creamy.  Add 1/3 Cup of molasses, beating to combine.  Beat in the oat mixure, yeast mixture, and salt just until blended.  Gradually beat in 2 cups of flour just until blended - don't overbeat.  With a wooden spoon, beat in another 2 cups of flour.   Turn dough onto a floured surface and knead until smooth and elastic - about 5 minutes working in the remaining 1/4 cup of flour to keep the dough from sticking.

Shape dough into a ball and place in a greased large bowl, turning the ball to make sure all parts of the ball have been touched the greased surface of the bowl.  Cover the bowl with plastic wrap and let rise in a warm place (80 degrees to 85 degrees) or in a proofing oven.  When doubled in size, about 1 hour, prepare a 13" by 9" baking pan or glass dish by lightly greasing all sides of the pan.

Punch dough down.  On a lighlty floured surface, divide into 18 equal pieces.  Shape each into a ball and place into the prepared pan - three rows of six each.  Cover with plastic wrap and let rise again until doubled - about 1 hour.

Preheat oven to 350 degrees.  Bake rolls until very lighly browned - about 30 minutes.

Melt remaining 1 Tablespoon of butter.  Stir in remaining 2 teaspoons of molasses.  After rolls have baked for 30 minutes, remove from the oven and brush with the molasses and sprinkle with remaining 2 Tablespoons of oats.  Bake another 15 minutes longer.  Serve warm or cool on a wire rack for later.  

Sugar Smoked Turkey

 1 12 pound fresh or frozen (thawed) turkey or bone-in turkey breasts totaling about 12 lbs.

3/4 cup of salt

Salad oil

3/4 cup of. packed brown sugar

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Step 1: (Three Days Out from Serving)

Remove and toss giblets, neck, and any gravy packets.  Rinse turkey cold water and drain well.  Do not pat dry.  With your hands, rub the salt on the outside of the turkey and inside the body cavity.  Place in a roasting pan and cover with plastic wrap.  Refrigerate 24 hours.

Step 2: (Two Days Out from Serving)

Place turkey breast side up on a roasting rack.  Brush generously with salad oil.  Cover with a loose tent of foil and roast in a 325 degree oven checking internal temperature after a few hours.  Temperature should read 165 to 170 degrees.  Refrigerate overnight.

Step 3: (One Day Before or Morning of Serving)

At least three hours before serving, make a 12 to 14 inch foil pan out of aluminum foil.  Fold and crimp the sides.  Evenly sprinkle the brown sugar in the foil "pan".   Remove the racks from the grill and put the foil with the brown sugar directly on the heating element or hot coals (if propane, it doesn't need to touch the fire but needs to be close enough to burn and smoke).  Put the rack back on the grill and place the turkey on the rack.  Close the grill cover and smoke the turkey for 20 minutes or until golden brown.  There will be a lot of smoke coming out of the grill as the brown sugar burns.   Remove the turkey from the grill and refrigerate to cool.  After a bit, you can wrap it tightly in plastic wrap for the flavors to mellow.  Chill at least 3 to 4 hours. 

To serve, slice into thin slices and serve cold.

Seared Zuchini and Halloumi

 ¼ cup extra-virgin olive oil, divided, plus more as needed
2 medium zucchini, sliced into ¼-inch-thick rounds
Salt and black pepper
2 tablespoons red wine vinegar
1 large garlic clove, finely chopped
1 (8- to 9- ounce) block halloumi, sliced ¼-inch thick
A handful of torn mint, basil, parsley and/or dill leaves

 In a large skillet over medium-high, heat 1 tablespoon oil. Add a single layer of zucchini. Cook until the zucchini is golden-brown and gives slightly when pressed, 2 to 4 minutes per side. Transfer to a platter or shallow bowl, season with salt and pepper, and repeat with the remaining zucchini, adding more oil and reducing heat as needed to prevent burning. 

To the platter of zucchini, add the garlic, vinegar and 2 tablespoons oil. Toss to coat. 

Return the skillet to medium-high and add another tablespoon of oil. Rip the halloumi slices into two or three pieces each and add to the skillet. Cook until golden brown, 2 to 4 minutes per side. Transfer to the zucchini, stir to combine, then top with the herbs. Eat right away. 4 servings

Sheet Pan Sausages with Sauerkraut and Mustard

3 cups (20 ounces) sauerkraut
2 cups (6 ounces) shredded cabbage any variety
1 small onion sliced
1 tablespoon whole grain mustard
1 pound polish or smoked sausage
1 cup apple juice or cider

Position rack in the middle of the oven and preheat to 400 degrees.

Grease a large, rimmed baking sheet with oil. Mix sauerkraut, cabbage, onion, and mustard. Spread mixture on baking sheet in a flat layer.

Nestle the sausages on top of the vegetables and pour juice/cider over everything. Roast for 15 minutes, then rotate the pan front to back and roast for another 15 minutes, or until the sausages are cooked through and the vegetables are tender.

 

Molasses Cookies

3/4 cup Crisco shortening

1 cup sugar plus more for coating before baking

1 egg

1/3 cup molasses

2 cups flour

1/2 teaspoon salt

2 teaspoons baking soda 

1/2 teaspoon ground clove

1/2 teaspoon ginger

1 teaspoon cinnamon

Preheat oven to 350 degrees.

Cream sugar into shortening, one tablespoon at a time.  Add egg and beat until fluffy.  Add molasses, Shift flour, salt, baking soda, and spices (clove, ginger, cinnamon), Add dry ingredients into the shortening mixture 1/2 cup at a time. The batter will become very thick.

Form into small balls about 1/2 inch in diameter.  Roll in sugar.  Place on greased baking sheet.  No need to flatten the balls.  Bake until cookies are puffy and the tops just begin to crack, approximately 5 to 7 minutes.  Let cookies sit on the baking sheet a few minutes before moving them to a cooling rack.  

Makes approximately 60 cookies.

Cucumber Basil Ranch Water

1 cup basil leaves, plus more for garnish
1/2 cup thinly sliced English cucumber (from 1 cucumber), plus more for garnish
1/2 cup (4 oz.) tequila blanco
1/4 cup fresh lime juice (from 2 or 3 limes)
2 Tbsp. simple syrup
1 (12-oz.) bottle chilled sparkling mineral water (such as Topo Chico)
 
Muddle the mixture:
Place basil, cucumber, tequila, lime juice, and simple syrup in a pitcher. Muddle using a cocktail muddler or the handle of a wooden spoon until fragrant, about 30 seconds. Add sparkling water; stir until combined, about 10 seconds.
 
Divide among 4 highball glasses filled with ice. Garnish with cucumber slices and basil leaves.