Author: Chef Cloud Wine

Ingredients

3 pounds frozen boneless turkey roast, thawed
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
8 cloves garlic, peeled
1 cup chicken broth, divided
1/4 cup water
1/4 cup white wine, or additional chicken broth
1/4 cup orange juice
1 tablespoon lemon juice
2 tablespoons cornstarch

Directions

Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine or additional broth, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170 degrees F.

Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy.

Ingredients

1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 tablespoons olive oil
3 vine-ripened tomatoes, each cut into 6 slices
1/3 red onion, thinly sliced
6 (4 ounce) mild Italian sausage links
6 French rolls, halved lengthwise

Directions

Preheat an outdoor grill for medium heat.

Whisk together red wine vinegar, balsamic vinegar, salt, pepper, oregano, basil, and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter, and pour dressing overtop. Allow to marinate at room temperature while you cook the sausages.

Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill. Cook until no longer pink in the center, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total. Serve on French rolls with marinated tomatoes and onions.

Ingredients

1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese

Ingredients

2 cups thinly sliced red cabbage
1 1/2 cups canned red beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 cup fresh or frozen corn
1/2 cup diced zucchini
1/2 cup diced yellow summer squash
1/4 cup finely chopped onion
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
DIJON DRESSING:
3 tablespoons olive or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 (6 inch) whole wheat pita breads, halved
12 lettuce leaves

Directions

In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.