Pan Roasted Herbed Turkey

Who says you can only eat turkey for Thanksgiving? I bought some turkey breast at Sprouts the other day and decided to cook it up for a meal at work. I still have all of that fresh thyme and rosemary from the farmer's market, so i wanted to make sure I used that too!

Pan Roasted Herbed Turkey
1 turkey half breast per serving
4 sprigs of rosemary ps
3 sprigs of thyme ps
salt and pepper
olive oil

Preheat your oven to 400 degrees. Heat up about a tablespoon of olive oil in an oven safe pan. If you don't have one, don't worry, you can just do the whole thing in the oven.
Cut a slit down the middle of the turkey, and make sure to only go about half way through. Season your turkey with the salt and pepper. Chop up all of the rosemary and thyme except for one sprig of each and sprinkle it over the turkey. Put the remaining sprigs into the slit you created.

Sear the unherbed side of the chicken for about 5 minutes in your pan on the stove top. After, place the whole pan in the oven for about 15 minutes, or until the turkey is fully done.
**BE VERY CAREFUL WHEN YOU TAKE IT OUT OF THE OVEN!!! Don't forget that the pan handle will be hot once you pull it out. I did, and i burned myself. Ouch!

Once you're done, serve with your favorite side dish - maybe something that reminds you of Thanksgiving?

Lemon Rosemary Roasted Salmon

My parents went to Canada in July and brought back a ton of fish that they caught and froze. I have had it for a bit now and I have not found the time or occasion to cook it - until last night. It was perfect. I'm sorry I don't have my usual array of images, but I didn't even think about it until I was done, and this was too delicious to pass up.

Lemon Rosemary Roasted Salmon
1 portion of skin-on salmon per person
1/4 leek per person, chopped in half moons
1 lemon, sliced to cover the lemon, plus some of its juice
2-3 sprigs of rosemary
salt and pepper
**Preheat the oven to 400

Heat up an oven safe pan with olive oil, and place the salmon skin side down into the oil. Add the salt and pepper, then rosemary with the lemon slices on top. Sprinkle the leeks around the salmon.
Let the skin cook for about 5 minutes, then put the salmon, pan and all, into the oven for about 10-15 minutes. You can check the doneness of the salmon by flaking it with a fork on the thickest part and making sure that it is a more opaque pink.
Take the salmon out and remove it and the leeks from the pan, and put your freshly squeezed lemon juice on top. Serve with an appropriate side, such as roasted rosemary potatoes (see previous recipes!).

Meatball Soup

I had a bunch of veggies from the Farmer's Market that I wanted to use together, so I decided to make a soup out of it!

Market Fresh Meatball Soup

1 Box of chicken broth or stock
1 1/2 carrot
10-15 baby summer squashes
4 Sprigs of rosemary
4 sprigs of thyme
1/2 cup of broccoli florets
2 leaves of kale (per serving)
4 meatballs (per serving) **I used Trader Joes Turkey Meatballs, because I didn't have the means to make my own when I made this soup. Use your favorite kind or make your own!


Cooking your Soup
In a large pot, warm up a table spoon of oil. Add in your carrot and squash first, and let them soften a bit. Then add in your herbs and broccoli.
Don't add in your kale - place your prepped kale in the bottom of your bowl, and set aside. This is important so that you won't overcook it!
Add your stock to the soup and cook your meatballs however you need to. Once your soup is warm, ladle some hot soup on top of your kale, and cover so that it steams and cooks the kale. After this, serve up your soup and enjoy!