Spatchcocked Turkey Stock
For Thanksgiving this year we spatchcocked a turkey two days in advance and brined it in buttermilk. It was delicious, and had the added benefit of giving us time to make this homemade turkey stock in advance, which we then used in Day-Before Gravy (trying to simultaneously make gravy and get the meal on the table is quite stressful for me, so making it in advance is key!).
This recipe includes instructions for browning the raw turkey parts, unlike most recipes that assume you’ve already roasted your turkey.
Grilled Brunch Skewers with Spicy Maple Glaze
The pandemic has driven all socializing outside this summer, but these brunch skewers of pineapple, bell pepper, sausage, and maple glaze prepared on the grill allowed us a Sunday morning with friends.
Cucumber Tomato Avocado Salad
This fresh, summery side dish gets even easier if you replace the oil, lemon juice, and cilantro with a little bit of high-quality bottled dressing.
Farro, Tomatoes, & Parmesan
This dish was inspired by Martha Stewart’s one-pot pasta dish that creates its own sauce as it cooks. Combine water, farro, thinly sliced onions and garlic, and cherry tomatoes, and cook until the farro is tender and the onions and tomatoes have melted into the perfect sauce.
Jamy’s Quinoa Salad with Roast Vegetables, Feta, & Herbs
You can adapt this salad to take advantage of whatever vegetables are in season, or swap the quinoa for couscous or farro.
Trice’s Okra Salad
Fresh ingredients make this unusual salad of chopped tomatoes, chopped onion, and fried okra the perfect summer side dish for a backyard barbecue.