Sunnys Arugula Waldorf Food

STRAWBERRY-ARUGULA SALAD

Steps:

• Toss 8 thinly sliced strawberries, 10 cups baby arugula and 4 ounces crumbled Parmesan in a large bowl. For the vinaigrette, whisk 1 tablespoon each Dijon mustard and sugar, 2 tablespoons fresh lime juice and 1/4 cup fresh orange juice. Add 1/4 cup olive oil in a thin stream while whisking. Taste and season with salt and pepper. Toss the salad with some of the dressing and serve the rest on the side.

SUNNY'S "HONEY, WHO PECANNED THE BIRD?"

Steps:

• For the turkey and brine: In a large pot on medium-high heat, add 6 quarts (1 1/2 gallons) water, the salt, peppercorns, lemon, sage and thyme. Bring to a boil, lower to a simmer and cook until the salt is dissolved and the water is fragrant. Let cool.
• Put the turkey in a roasting bag, large plastic bag or a bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns in with the turkey for brining. Refrigerate for at least 8 hours and up to 3 days.
• When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids. Pat the turkey dry with paper towels. Place the turkey breast-side up on a wire rack resting in a roasting pan/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
• For roasting: Preheat the oven to 400 degrees F.
• Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the layers all over the bird. Season the skin with salt and pepper. Put the roasting pan in the oven, pour the beer into the bottom of it and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 3 to 3 1/2 hours. Let rest for 30 to 45 minutes before glazing and slicing.
• For the glaze: In a large nonstick pan on medium heat, add the pecans and cook, tossing, until fragrant, about 4 minutes. Remove the pecans to a plate and add the butter, paprika, pumpkin pie spice and sage to the same pan. Once the butter is melted and the pan is fragrant with sage, remove the sage and add the honey and pecans to the pan. Raise the heat until the mixture begins to simmer, then remove from the heat. Pour over the rested turkey, slice and serve.

SUNNY'S DEVILED EGGS

Steps:

• Put the eggs in a pot and cover with water by 1-inch and bring to a boil over medium heat. Turn off the heat, cover and let sit in the hot water for 15 minutes. Immediately, drain and rinse under cold water. Peel the eggs, slice in half lengthwise and remove yolks to a bowl. Add the mayonnaise, mustard, lemon zest and pickled jalapenos to the yolks, using a fork to mash together and incorporate. Season with salt and pepper, to taste. Scoop the filling into the egg white pockets of each egg and sprinkle with onions and smoked paprika. Arrange on a serving platter and serve.

WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Toast the walnuts: Place the walnuts on a rimmed quarter sheet pan and toast them in the oven until they are fragrant and browned, 5 to 8 minutes. Set aside to cool.
• Roast the grapes: In a medium bowl, toss the grapes with the confectioners' sugar and 1 tablespoon of the olive oil. Arrange the grapes in a single layer on a rimmed sheet pan and bake until their skins start to wrinkle, 12 to 15 minutes. Remove the grapes from the oven and set them aside to cool.
• Make the dressing: To a blender, add the lemon zest and juice, vinegar, mustard and granulated sugar. Blend until smooth and, with the blender running, slowly and steadily add the remaining 5 tablespoons olive oil. Taste for seasoning, adding more vinegar or salt if needed. If the flavor is too strong or the dressing is too thick (or separates a little), blend in a splash of cool water.
• Assemble the salad: Arrange the lettuce leaves on a serving platter. Toss the apples and celery ribs with a some of the dressing in a large bowl; set aside. Scatter the chicken over the lettuce, followed by the toasted walnuts, and drizzle with some of the dressing. Scatter the roasted grapes and dressed apples and celery over the top. Drizzle with more dressing and scatter the inner celery leaves over the top.

MOM'S WALDORF SALAD

Steps:

• Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.

SUNNY'S EASY GRILLED RATATOUILLE

Steps:

• Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
• Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
• Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
• Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.