Dark Cherry Walnut Sauce for Turkey

Servings: 6   Preparation Time: 00:05   Total Time: 00:10

• Ingredients:
• 2 (17-ounce) cans pitted dark sweet cherries
• 4 tablespoons fresh lemon juice
• 2 tablespoons cornstarch
• 4 teaspoons grated lemon zest
• 3 teaspoons chopped fresh rosemary
• ½ cup chopped walnuts, toasted

How to prepare this recipe:
Drain cherries and strain syrup into a medium skillet. Place over medium heat. Combine lemon juice and cornstarch, mixing well. Add juice mixture to syrup, along with zest and rosemary. Bring to a boil and cook for 1 minute. Remove from heat and stir in cherries and walnuts. Transfer sauce to a serving bowl and ladle over roasted turkey slices.

Tarragon Zucchini and Tomatoes

Servings: 6   Preparation Time: 00:15   Total Time: 00:25

• Ingredients:
• 4 teaspoons canola oil
• 2 red onions, peeled and thinly sliced
• 2 garlic cloves, minced
• 2 medium zucchini, chopped
• ½ cup shelled edamame
• 1 cup diced fresh tomatoes
• 2 tablespoons chopped fresh tarragon
• Salt and pepper to taste

How to prepare this recipe:
Heat oil in a large skillet over medium heat. When hot, add onions and garlic. Sauté for 2 minutes and add zucchini. Cook 7 minutes more. Add edamame, tomatoes and tarragon. Cook one minute longer, season with salt and pepper and serve.

Herbed Potato Salad

Servings: 6   Preparation Time: 00:10   Total Time: 00:30

• Ingredients:
• 1 pound red potatoes, cubed
• ½ cup sliced radishes
• 4 tablespoons nonfat plain yogurt
• 2 garlic cloves, minced
• 1½ teaspoons Dijon mustard
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon onion powder
• ¼ teaspoon seasoned salt
• Sprinkle of chopped parsley (optional)

How to prepare this recipe:
Place potatoes in a large saucepan and cover with water. Bring to a boil, cover and reduce heat. Simmer 15 minutes or until potatoes are fork tender.

While potatoes are cooking, combine yogurt and remaining ingredients in a small jar with a tight-fitting lid (a small canning jar works well). Shake to emulsify.

Drain potatoes and place in a serving bowl with radishes. Pour dressing over vegetables. Serve either warm or cold. Garnish with chopped parsley, if desired.

Dried Fruit and Nut Couscous

Servings: 4   Preparation Time: 00:05   Total Time: 00:20

• Ingredients:
• ½ cup golden raisins
• ½ cup dried cranberries
• ½ cup dried cherries
• 6 tablespoons pine nuts
• 4 teaspoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 teaspoon fresh thyme, chopped
• ¼ teaspoon black pepper
• 4 cups cooked couscous

How to prepare this recipe:
Cover dried fruit with boiling water in a small bowl. Cover with a plate and let steep for 15 minutes. Meanwhile, in a medium skillet over medium heat, add pine nuts. Cook, shaking the pan, until pine nuts are evenly toasted. Transfer to a plate to cool. In the same skillet, heat oil. When hot, add onion and sauté 5 minutes. Reduce heat to low and stir in thyme, pepper and couscous. Lift the dried fruit from soaking water and add to couscous mixture. If mixture is too dry, add up to 2 tablespoons of soaking liquid. Stir until combined and heated through, adding pine nuts just before serving. Serve warm.