Herb Roasted Turkey Tenderloin with Sage Roasted Apples and Vegetables
Herb Roasted Turkey Tenderloin with Sage Roasted Apples and Vegetables
- 1.5 lbs turkey tenderloin
- 5 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 clove garlic ,minced
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 tart, crisp apple such as Honeycrisp, diced
- 1 onion, diced
- 1 bulb fennel, diced
- 2 tbsp chopped sage
- In a medium bowl or large Ziploc bag combine 3 tablespoons olive oil, garlic powder, minced garlic, thyme, salt and pepper. Add the turkey tenderloins to the marinade and allow to marinate for at least two hours and up to overnight.
- When ready to cook the turkey, preheat the oven to 375 degrees. Remove the turkey tenderloin from the marinade and allow to rest at room temperature while the oven preheats. Toss the remaining two tablespoons olive oil with the apple, onion, fennel and sage. Adda pinch of salt and pepper and transfer to a sheet tray. Place the turkey on a separate sheet tray and place both trays in the oven.
- Roast for 25-35 minutes until turkey is 165 degrees. Stir vegetables halfway through cooking and remove when tender and slightly browned, approximately 30 minutes.
Ginger Molasses Apple Cake
Ginger Molasses Apple Cake
- 1 tsp grass fed butter
- 1/3 cup coconut flour
- 1 1/2 cups cassava flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground ginger
- 1/2 cup olive oil
- 3/4 cup molasses
- 1/4 cup coconut sugar
- 1 large egg
- 3/4 cup non-dairy milk
- 1 tart, crisp apple such as honey crisp, diced
- 2 tbsp maple syrup
- Preheat the oven to 350degrees. Line an 8 inch cake pan with parchment and grease the sides with butter.
- In a medium bowl, whisk together the coconut flour, cassava flour, baking powder, salt and ground ginger. Set aside.
- In a large bowl, whisk together the olive oil, molasses, coconut sugar, egg and non dairy milk until well combined. Whisk the dry ingredients into the molasses mixture until there are no streaks of flour remaining. Transfer the batter to the prepared cake pan and top with the diced apple.
- Place the cake pan in the oven and bake for 55-65 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow to cool. Brush maple syrup over the top of the cake before serving.
Braised Chicken with Greens
Braised Chicken with Greens
- 6 skin-on, bone-in chicken thighs
- 2 tbsp grassfed ghee or olive oil
- 3 shallots, cut into wedges lengthwise
- 1 bunch collard greens, ribs removed and roughly chopped
- 1 bunch swiss chard, ribs removed and roughly chopped
- 1 head of garlic, halved across equator
- Heat ghee or olive oil in a large high sided skillet. Season the chicken thighs with salt and pepper on both sides and then sear, skin side down for 4-5 minutes until golden brown. Flip the chicken and sear on the other side for 2-3 minutes and then remove toa plate.
- Add the garlic, face down into the oil to brown and then add the shallots to the pan. Toss occasionally until beginning to brown, around 3 minutes. Deglaze the pan with 2/3 cups water and use a wooden spoon to scrape the flavorful bits from the bottom of the pan. Add the greens in batches and toss until beginning to wilt. Season with a pinch of salt and pepper and then nestle the chicken back into the greens.
- Cover the pan and allow to cook for 15-20 minutes or until chicken is cooked through.