Week of February 3rd

TURKEY SPINACH MEDLEY
Original recipe here.

Note:  Double up spinach, ham and sauce if making for two more people.

Package of individual turkey breast tenderloins
¼ teaspoon coarsely ground black pepper
2 tablespoons butter
2 ounces thinly sliced deli ham, cut into bite-size strips
½ cup orange juice
2 9 to 10 ounce packages fresh spinach
1 orange, cut into wedges
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper

Sprinkle turkey with ¼ teaspoon pepper.  In a very large skillet melt butter over medium-high heat; add turkey.  Cook for 12 to 15 minutes or until no pink remains, turning once halfway through cooking.  Remove turkey from skillet.  Cover to keep warm.

Add ham to hot skillet; cook and stir for 1 to 2 minutes or until ham is heated through and starting to crisp.  Using a slotted spoon, remove ham from skillet.

Add orange  juice to skillet; bring to boiling.  Add half of the spinach; cook about 1 minute or just until wilted.  Using tongs, transfer wilted spinach to a bowl.  Add the remaining spinach and the orange wedges to skillet; cook about 1 minute or just until spinach begins to wilt.  Using tongs, transfer mixture to the bowl with spinach, reserving juices in skillet.

Divide spinach mixture among plates.  Season with salt and ¼ teaspoon pepper.  On each dinner plate place one turkey portion, cutting it into four pieces.  Top with some of the ham.  Drizzle with the remaining juices from the skillet.

[NEW!] HERB-CRUSTED CHICKEN WITH KALE & PAN-DRIPPING CROUTONS
Original recipe here.

INGREDIENTS

4 pounds bone-in, skin-on chicken pieces
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
2 tablespoons olive oil
1 teaspoon finely grated lemon zest plus 2 whole lemons, quartered
kosher salt and black pepper
4 thick slices country bread, torn into 1- to 2-inch pieces
4 cups baby kale

DIRECTIONS:

Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.

Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.

Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.

Serve the chicken with the kale, croutons, and lemons for squeezing.

ROASTED CHICKEN SAUSAGE & POTATOES
Original recipe here.

Preheat oven to 450.  Pierce 1 ½ pounds smoked chicken sausage all over with a fork; place on a rimmed baking sheet with 1 ½ pounds halved small white potatoes and 1 tablespoon fresh rosemary leaves.

Drizzle all with 2 tablespoons olive oil; season generously with coarse salt and ground pepper. Toss to coat, and spread in an even layer.
 
Roast, tossing occasionally until sausage is browned and potatoes are tender, 30 to 35 minutes.  If desired, halve sausages crosswise before serving.