Winter E-Book - Flipbook - Page 34
roasted turkey breast with cranberry chutney
Cranberry Chutney
Juice and zest of 1 orange
1 Tbsp honey
¼ tsp cinnamon
¼ cup water
1 lb cranberries, fresh
½ cup raspberries, frozen
½ cup celery, finely chopped
1. Heat medium saucepan over medium-high heat. Add water,
orange juice and zest, honey and cinnamon and bring to a boil.
2. Reduce heat to medium-low and add cranberries. Continue to
cook until they become soft and burst, about 15-20 minutes,
stirring occasionally.
3. Add raspberries and celery and cook 10 minutes, until
raspberries burst.
4. Reduce heat to low and cover until ready to serve.
Wild Rice & Squash Blend
1 cup wild rice blend
1 butternut squash, cubed
1 fennel bulb, sliced
1 Tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper
1. Preheat oven to 425°F.
2. Cook rice according to package directions.
3. Spread butternut squash and fennel in a single layer on a baking
sheet. Drizzle olive oil, sea salt, and black pepper over squash
and toss to coat.
4. Roast for 20 to 30 minutes, until squash turns golden around
edges. Stir squash mixture halfway through cooking.
5. Once rice is complete, fluff with a fork and transfer to a serving
bowl. Combine butternut squash and fennel with the rice, toss,
and serve.
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