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1 THE ULTIMATE TURKEY BOLOGNESE Recipe courtesy of Tyler Florence Yield: 8-10 servings Time: 2 hours 15 minutes (including resting time) Bolognese: 2 pound ground turkey 4 cloves garlic, peeled 2 carrots, cut into large pieces 1 large onion, cut into large pieces 3 ribs of celery, cut into large pieces 4 stems of fresh sage 1 large can (28oz) San Marzano tomatoes 1 teaspoon ground cinnamon 1 cup lowfat milk 1 cup grated parmesan 2 tablespoons fresh flat-leaf parsley, finely chopped extra-virgin olive oil Pasta: 2 pounds of cooked pasta Begin by making the Bolognese sauce. Add carrots, onion, celery, garlic and sage to a food processor and process until you have smooth vegetable pulp. Coat a large, heavy-based pot with olive oil and set over medium heat. Add vegetable pulp and sauté until fragrant and some of the moisture has cooked off about 4-5 minutes. Season ground turkey with salt and pepper to taste then add to the pan (you can push the vegetable pulp to one side so the meat has some good contact with the bottom of the pot). Stir and break up the meat until it is nicely browned, then dust with a little flour before adding tomatoes, milk and cinnamon. Bring to a boil, then reduce heat and simmer for 1½ hours until sauce is thick. Add grated parmesan, chopped parsley and give it a final season. Cook the pasta and toss with a portion of the Bolognese. Spoon more Bolognese over the top, and finish with freshly grated parmesan cheese. Page 1 of 6

2 MIXED GREEN SALAD WITH PEARS, ALMONDS AND AVOCADO GREEN GODDESS DRESSING Recipe Courtesy of Tyler Florence Yield: 4 servings Time: 20 minutes Salad: 1 package pre-washed mixed greens 1 cup slivered almonds 1 Bosc pear, cored and sliced, with skin on Dressing: 1 ripe avocado 3 tablespoons white wine vinegar 1 garlic clove 3 oil-packed anchovy filets 1 teaspoon fresh lemon juice ½ teaspoon fresh lime juice ¼ teaspoon sugar ¾ cup olive oil ¼ cup lowfat milk 3 tablespoons Italian parsley 2 tablespoons tarragon 2 tablespoons cilantro 1 tablespoon basil 1 small shallot 1 teaspoon salt ¼ teaspoon fresh ground black pepper Combine all dressing ingredients into a blender or food processor. Blend until smooth. Toss dressing with salad greens, sliced almonds and pear. Page 2 of 6

3 ROASTED CHICKEN WITH FRESH GARDEN HERBS, MEYER LEMON AND GARLIC Recipe courtesy of Tyler Florence Yield: 6 servings Prep Time: 15 minutes Cook time: 1 hour 15 minutes 1 whole chicken 1 Meyer lemon, cut in half 1 head of garlic, cut through the equator 1 branch of fresh bay leaves ½ bunch of fresh thyme ¼ bunch flat leaf parsley ½ bunch tarragon extra-virgin olive oil flour for dusting Pre heat oven to 375 degrees. Clean chicken under cold running water, pat dry with paper towels and season cavity well with to taste. Stuff cavity with lemon, garlic, thyme, tarragon and bay leaves, then tie bird up with kitchen twine and put in a roasting pan. Rub outside with olive oil and season with salt and pepper. Roast chicken for 1 hour 10 minutes, or until the internal temperature taken in the thigh reads 165 degrees. Remove from oven and let cool for 15 minutes before cutting. Page 3 of 6

4 POTATOES-SAVORY AND SWEET Recipe courtesy of Tyler Florence Yield: 4-6 servings Time: 1 hour Potatoes: 1½ cup lowfat milk 4 tablespoons unsalted butter 3 large Yukon Gold potatoes 1 bay leaf 3 cloves roasted garlic (flesh only) Sweet Potatoes: 1 pound sweet potatoes, peeled and diced 2 ripe bananas 1 teaspoon ground cinnamon 2 tablespoons honey 1½ teaspoons orange zest extra-virgin olive oil Begin by setting two large saucepans of cold water on the stovetop. Add the Yukon Gold potatoes to one, along with a bay leaf and salt. In the second pot, add the peeled and diced sweet potatoes and add salt. Turn the heat up to medium and once boiling, cook both for minutes until tender. While they are cooking, warm the milk with the roasted garlic and butter. (To roast the garlic, put it in a pouch of foil in the oven with the chicken; then squeeze the flesh out.) Drain the Yukon Gold potatoes and add half of the milk mixture. Pass through a food mill or ricer then season well with salt and pepper and a drizzle of extra-virgin olive oil. Set aside. Drain the sweet potatoes. Add to a food processor along with bananas, orange zest, cinnamon, honey and the remaining milk mixture. Process the sweet potato mixture until smooth, working in batches if required, and season with salt and pepper. To serve, fold the mashed potatoes and sweet potatoes together gently to combine. Page 4 of 6

5 ROASTED BROCCOLI WITH CRISPY PARMESAN AND LEMON Recipe courtesy Tyler Florence Yield: 4 servings Time: 25 minutes 2 heads broccoli (about 3 pounds) 3 tablespoons olive oil 1 cup freshly grated Parmigiano-Reggiano cheese juice of one lemon Preheat the oven to 400 F. Trim about an inch off the ends of the broccoli stalks and peel the stalks with a vegetable peeler. Then cut the broccoli lengthwise into spears. Arrange the broccoli on a non-stick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes. Remove the broccoli from the oven, sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and hit it with a squeeze of fresh lemon. Page 5 of 6

6 VANILLA POT DE CRÈME WITH AMARETTO COOKIES AND FRESH BERRIES Recipe Courtesy of Tyler Florence Yield: 6 servings Prep time: 20 minutes Cook time: 1 hour 1½ cups lowfat milk 1½ cups heavy cream 5 large egg yolks ½ cup sugar 1 teaspoon vanilla extract 3 cups of mixed berries amaretto cookies Preheat oven to 325 degrees and bring a saucepan of water to a boil for the water bath. Pour the milk and cream into a saucepan and place over medium low heat. Bring just to a simmer, and then remove from heat. In a large bowl, whisk together the egg yolks and sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes. Gradually mix in the hot cream mixture, a thin stream at first (so as to not cook the yolks) and then add more quickly. Stir in the vanilla. Pour the custard mixture into six 8-ounce ramekins or cappuccino cups and cover each with a square of foil to keep a crust from forming. Place the ramekins into a large, shallow baking pan and set the pan on the baking rack. Pour ½ inch of boiling water into the baking pan for the water bath. Carefully slide the rack into place and bake for about 45 minutes, or until the custard has set but the center still jiggles slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them into the fridge and chill for at least 2 hours. Serve with amaretto cookies and fresh berries. Page 6 of 6

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