Breaking banquet

After some intensive "High Holiday cooking" we take a little break from long kitchen hours, keeping it healthy, light and simple.

Turkey Lettuce Wraps  (photo credit: Courtesy)
Turkey Lettuce Wraps
(photo credit: Courtesy)
I don’t know about you but I am still full from the High Holidays, not to mention a little tired of being in the kitchen. This week I am keeping it light and simple. I'm starting with roasted tomato soup and a nicoise salad, another night I’m making turkey lettuce wraps with brown rice and roasted broccoli, and then roasted lemon chicken with baked sweet potatoes and green beans. I’m committed to healthy but homemade cooking that still gives me a little time to enjoy our gorgeous weather and get back on a regular schedule. Enjoy!
Turkey Lettuce Wraps
Serves 4, can be doubled
✔12 ounces ground turkey
✔2 teaspoons vegetable oil
✔8 ounces white mushrooms, chopped
✔3 scallions, chopped
✔2 cloves garlic, minced One
✔6-ounce can water chestnuts, chopped
✔1/4 cup soy sauce
✔1 tablespoon brown sugar
✔1 tablespoon rice wine vinegar

✔3 tablespoons soy sauce
✔2 tablespoons rice wine vinegar
✔1 tablespoon honey
✔1 tablespoon Dijon mustard or spicy mustard
✔1 tablespoon Sriracha sauce
✔1/2 teaspoon sesame oil
✔8 to 12 large iceberg lettuce leaves, cleaned and dry Shredded carrots, for serving, optional
✔Chopped fresh cilantro, for serving, optional
For the fillingBrown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Roasted Lemon Chicken

Serves 6
✔2 chickens, cut into 1/8’s
✔1/4 cup chopped Italian parsley Lemon Sauce
✔2 cups fresh lemon juice
✔1 cup olive oil
✔1 tablespoon red wine vinegar
✔1 1/2 teaspoons minced garlic
✔1/2 teaspoon dried oregano Salt and pepper to taste

For the chicken:
Preheat broiler for at least 15 minutes before using.
Broil chicken pieces, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Make the sauce. Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
Place chicken on serving platter. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

Roasted Tomato Soup

Serves 4
Roasted Tomato Soup (Courtesy)Roasted Tomato Soup (Courtesy)
✔8 Roma tomatoes, cut in half lengthwise
✔2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper
✔1/2 cup plus
✔1 tablespoon water, divided
✔1/2 onion, chopped
✔2 cloves garlic, minced
✔2 teaspoons dried herbes de provence
✔2 cups chicken or vegetable stock
✔Parve sour cream or olive oil, for garnish, (optional)
Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
In a bowl, toss the tomatoes with 1 tablespoon olive oil, salt, and pepper. Place the tomatoes, cut side down, on the prepared baking sheet and drizzle 1 tablespoon water over the tomatoes. Bake in the oven for 1 hour.
Remove from the oven. Carefully peel off the skins and discard. Flip the tomatoes over so they're cut side up, and place back in the oven until the tomatoes are shriveled but not dry, another 30 to 60 minutes. Remove the tomatoes from the oven and allow to cool slightly.
Meanwhile, in a large saucepan, saute the onion in the remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes. Add the garlic and herbes de provence and cook until fragrant, another 1 to 2 minutes. Add the stock and remaining 1/2 cup water and bring to a simmer. Simmer 15 minutes. Cool slightly.
With an immersion blender, puree the tomatoes (including any cooking liquid on the baking sheet) and the stock mixture until very smooth. You may need to work in batches. Strain through a fine sieve if a very smooth texture is desired. Pour the soup back into the saucepan, season with salt and pepper, and heat gently. To serve, ladle into cups or bowls and top with either a swirl of olive oil or a little parve sour cream, if desired.
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