Citrus Marinated Feta and Olives

This gorgeous make ahead dish is a crowd pleaser at any gathering, and it's so easy to prepare.

1/4 cup chopped fresh basil
1/4 cup olive oil
1 Tbsp. orange zest
1 tsp. coarsely ground black pepper
1 garlic clove-minced
1 cup pitted Kalamata olives
1 cup pimiento stuffed Spanish olives
1 (8 oz) feta cheese block, cubed


Whisk together first 5 ingredients in a medium size glass bowl; gently stir in olives and cheese. Cover and chill 24 hours before serving.

Salt and Pepper Roasted Turkey

With a turkey this simple and with so few ingredients, focus on the techniques that matter most. First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt; season the cavity, gently under the skin and again on the surface of the skin to enhance the flavor from the skin to the bone.

1 (11 to 12 lb) whole fresh turkey
1/3 cup canola oil, divided
2 Tbsp. kosher salt, divided
1 Tbsp. freshly ground black pepper, divided
Kitchen string

1. Preheat oven to 325 degrees. Remove giblets and neck from turkey cavity and if desired, reserve for gravy. Rinse turkey with cold water; pat dry. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 2 Tbsp. oil, 2 tsp. salt, and 1 tsp pepper under skin and inside cavity.

2. Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with kitchen string tuck wing tips under. Brush turkey with remaining oil, and sprinkle with remaining salt and pepper.

3. Bake at 325 degrees for 3 hours and 45 minutes to 4 hours or until a meat thermometer inserted into thigh registers 165 degrees. Let stand 20 minutes before carving.

Crispy Goat Cheese Topped Arugula Salad

4 (4 oz.) goat cheese logs
1/2 cup all purpose flour
1/2 teaspoon freshly ground black pepper
2 large egg whites
1 cup panko (Japanese breadcrumbs)
4 Tbsp. olive oil
2 (5 oz) containers baby arugula
4 large navel oranges, peeled and sectioned
Pomegranate Vinaigrette
Garnish: pomegranate seeds

1. Cut each goat cheese log into 6 (1/2 inch wide) slices. Combine flour and black pepper in a shallow dish. Whisk together egg whites and 2 tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in a aluminum foil lined jelly roll pan; cover and chill 30 minutes to 4 hours.

2. Cook half of goat cheese rounds in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned; drain on paper towels. Repeat with remaining oil and goat cheese rounds.

3. Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Balsamic Green Beans

1 lb. fresh haricots verts (thin green beans) trimmed
6 large shallots
Vegetable oil
1/2 cup balsamic vinegar
1 Tbsp. light brown sugar
3 Tbsp. butter
1/2 cup lightly salted roasted almonds, coarsely chopped
1/2 cup cooked and crumbled bacon (about 5 slices)


1. Cook bean sin boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch in a heavy sauce pan; heat over medium high heat to 350. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.

3. Cook vinegar and sugar in a large skillet over medium high heat; stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and saute 5 minutes or until thoroughly heated; add salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.

Lemon Broccolini

1 cup (1/2 inch) french bread baguette cubes
2 tbsp. butter
1 garlic clove, pressed
2 Tbsp. chopped fresh flat leaf parsley
2 tsp. lemon zest
1 1/2 lb fresh Broccolini
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil

1. Process bread in a food processor 30 seconds to 1 minute or until coarsely crumbled.

2. Melt butter with garlic in a large skillet over medium heat; add breadcrumbs, and cook, stirring constantly, 2 to 3 minutes or until golden brown. Remove from heat, and stir in parsley and lemon zest.

3. Cook Broccolini in boiling salted water to cover 3 to 4 minutes or until crisp tender; drain well. Toss Broccolini with lemon juice and olive oil. Add salt and pepper to taste. Transfer to a serving platter, and sprinkle and breadcrumb mixture.