This dish is sure to bring smiles to anyone craving a succulent meat dish accompanied by roasted vegetables. Try to remember to take the thighs out of the refrigerator about 30 minutes before cooking. They’ll cook more evenly and quicker if not too chilled when they go in the oven.
3 lbs (1.5 kg) bone-in turkey thighs
2 Tbsp (30 mL) grapeseed oil, divided
3 Tbsp (45 mL) pure maple syrup
Zest of 1 lemon
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt, divided
1 1/2 lbs (750 g) mini potatoes, halved
10 oz (285 g) pearl onions, peeled
1 Tbsp (15 mL) chopped fresh rosemary
1 lemon, sliced into 1/4 in (0.6 cm) rounds
Preheat oven to 400 F (200 C). Pat turkey dry with paper towel and place in large roasting pan skin side up.
In small bowl, whisk together 1 Tbsp (15 mL) oil, maple syrup, lemon zest, thyme, and 1/4 tsp (1 mL) salt. Brush half of maple mixture over turkey. Roast until skin has browned and some fat has rendered, about 30 minutes.
Meanwhile, toss together potatoes, onions, rosemary, remaining oil, and remaining salt. Remove turkey thighs and scatter potato mixture in bottom of pan. Top potatoes with turkey, skin side down, and brush remaining maple mixture over meat. Scatter lemon slices over top. Roast until food thermometer inserted into thickest part of thigh (not touching bone) registers 165 F (74 C), about 35 to 40 minutes, depending on size of thighs.
Remove from oven and let stand for 10 minutes before serving. If potatoes are not tender by the time turkey has cooked through, remove turkey from pan, cover to keep warm, and return pan to oven until potatoes are cooked to desired doneness.
Serve thighs alongside vegetables and spoon pan sauce over top.
Each serving contains: 440 calories; 40 g protein; 16 g total fat (4 g sat. fat, 0 g trans fat); 34 g total carbohydrates (10 g sugars; 5 g fibre); 335 mg sodium
source: "Gobble, Gobble", alive #384, October 2014
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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