3 white onions, halved
A classic in my home. I hope you and your family enjoy. nNeed - Roasting pannTips - Fresh or frozen peas work well in this recipe.
Preheat oven to 400F
Place onions in the center of a roasting pan and set aside.
Squeeze the juice of half a lemon in a bowl and combine with maple syrup. Set aside.
Place remaining lemons and thyme into the cavity of the chicken. Brush the lemon and maple mixture over the entire surface of the chicken and season with salt and pepper. Place the chicken into the roasting pan directly on top of the onions and transfer to a preheated oven.
Roast for 15 minutes and lower the temperature to 350F. Basting the chicken every twenty minutes, roast for approximately 1-1/2 hours or until breast meat is firm to the tough and the juices run clear when piercing the leg meat. Remove from heat, add peas to the pan, and rest for thirty minutes before serving.
1-1/4 cup (300 mL)Coconut milk
A cross between French Toast and classic stuffing, this new version is sure to be a hit at holiday time!nMakes 4 servings
Preheat oven to 325 F
In a large mixing bowl, combine coconut milk and eggs and whisk well to combine. Add diced challah, smoked turkey, celery, onion, thyme, salt and pepper and fold well to combine.
Transfer mixture a baking dish and set aside for a minimum of 30 minutes to allow the bread to absorb the coconut milk mixture.
Place baking dish in a preheated oven and bake until stuffing has puffed, and the top is crisp and golden brown, about 45 minutes.
Remove from heat and serve immediately.
1 cup (250 mL) basil, loosely packed
I absolutely love the combination of roasted carrots with a fresh, aromatic basil puree. I know you and your family will love this one too!nMakes 4 servings
Preheat oven to 450F
In a blender combine basil, green onion, garlic, olive oil, vinegar, half of the salt and pepper and puree until smooth. Set aside.
Fill a large pot with water and bring to a boil over medium/high heat. Add remaining salt and carrots and blanch until carrots are partially cooked, about five minutes. Remove from heat and transfer to a roasting pan.
Place 2 tbsp (30 mL) of basil puree onto the carrots and gently coat the carrots, ensuring not to break them apart. Transfer to a preheated oven and roast until golden brown, about 20 minutes. Remove from heat and coat with remaining basil puree. Serve immediately.