Servings: 10

Ingredients

For The Maple Mustard Dressing:

• 3/4 c. Vegetable Oil
• 1/4 c. Dijon Mustard
• 1/4 c. Pure Maple Syrup
• 1/4 c. Red Wine Vinegar
• 1 tsp. Very Finely Minced Fresh Shallot
• 1/8 tsp. Curry Powder
• 1/4 tsp. Kosher Salt
• 1/4 tsp. Freshly Ground Black Pepper

For The Salad:

• 4 c. Low Sodium Chicken Broth
• 1 c. Whole (Not Cracked) Wild Rice
• 2 tsp. Kosher Salt
• 1 lb. Bacon, Or As Desired
• 1 whole Medium Apple, Sliced Thin
• 1/4 Lemon, Freshly Juiced, For The Apples
• 8 c. Fresh Greens, Preferably Sturdy Like Arugula And/Or Baby Kale
• 1 c. Fresh Pomegranate Seeds, Or As Desired
• 1 1/2 c. Halved Red Or Green Grapes, Or As Desired
• 1 c. Crumbled Blue Cheese, Or As Desired
• 1 1/2 c. Large Chopped Roasted And Salted Pecans (I Recommend Trader Joe’s)

Instructions

Please note that most of the quantities of the salad ingredients can be adjusted as desired.

For the maple mustard dressing:

• Place all dressing ingredients in a small bowl and use an immersion blender to blend until smooth and emulsified. If you don’t have an immersion blender, place all dressing ingredients in a jar or container with a tight-fitting lid and shake until emulsified. Just know that the dressing will not be as smooth.

For the salad:

• First, cook the wild rice. Heat a medium to large saucepan over high heat. Add chicken broth and bring to a boil. Stir in wild rice and salt. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.
• Fry bacon in a skillet over medium heat, until chewy-crisp. Remove bacon from the skillet and drain on a paper-towel-lined plate. Once cool, chop into bite-sized pieces.
• Place apple slices in a bowl and squeeze some lemon juice over them. Toss a few times to coat. This will help them to not brown as quickly.
• To assemble the salad, place a layer of greens on the bottom of the selected platter. Then arrange the rest of the ingredients as desired. Serve with maple mustard dressing on the side.
• Note: The ingredient possibilities are nearly endless for a salad like this. If you don’t like pecans, use pistachios, walnuts, or almonds. Pears would be lovely instead of apples. Goat cheese would be nice if blue cheese isn’t your thing. And prosciutto would be a good substitute for bacon.

Servings: 4

Ingredients:

• 2 turkey tenderloins* – 4 oz or 113 grams each

For the Tenderloin Rub:

• ¼ teaspoon rubbed sage or dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika or sweet paprika would also work
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil divided

Instructions: 

• Preheat the oven: Set your oven to 325 degrees F.
• Make the rub: Mix together sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Set it aside.
• Dry the tenderloins: Pat dry turkey tenderloins with paper towels on both sides.
• Coat with oil: Drizzle them with a tablespoon of olive oil and coat them on both sides.
• Add the rub: Sprinkle them with the prepared turkey tenderloin rub on both sides.
• Heat the oil: Heat the remaining oil in a large stainless steel skillet (or a cast iron skillet) until shimmering hot.
• Sear: Sear turkey tenderloins for 1 minute on each side until lightly browned.
• Bake: Place the skillet in the oven and roast tenderloins until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees for 15 minutes.
• Rest: Take it out of the oven and cover it with aluminum foil and let it rest for 10 minutes. As it sits, it should come to 165 degrees (the safe temperature for turkey) without drying.
• Serve: Slice and serve.

Servings: 8

Ingredients:

• 4 cups (12oz package) of fresh or frozen cranberries
• 1/2 cup honey or maple syrup, or more as desired
• 1/2 cup orange juice
• 1/2 cup water
• orange zest, optional

Directions:

• In a saucepan over medium-high heat, add the water, orange juice, and honey. Bring to a boil.
• Add in the cranberries and stir everything.
• Bring the mixture back to a boil, then reduce the heat to a simmer. Let it simmer for 5-10 minutes while stirring occasionally. The cranberries will burst (that’s what you want) and the sauce will start to thicken.
• Turn the heat off and let it cool for 15 minutes. Then transfer it to a container and place it in the fridge to chill and thicken up.

Source: American Heart Association