Instructions

• Place all ingredients except the herbs in a pot.  Begin to heat and stir until sugar and salt are clearly dissolved.
• Cut the heat and add the herbs for 3 minutes.
• Pour the warm liquid (including herbs) into your target brining container, and then add the ice.
• Add the turkey and brine for 24-48 hours.  Add more ice (or freezer packs) as needed to maintain temperatures below 40 F.

Instructions

Preheat oven to 350 F.

Saute onion in butter for 5 minutes then add into a large bowl with corn, egg and seasoning + half the  cracker crumbs.*

Bake, covered, until mixture begins to bubble, about 30-45 minutes.

Remove lid for the last 20 minutes of cooking, add the rest of the crumbs and brown the top.

Instructions

• To cook lobster tails, defrost completely (if frozen) and place in a boiling pot of water.  Cook until pink and flesh is firm.  Remove cooked lobster from water, cool, remove meat and chop.  Set aside.
• Cook pasta according to package instructions minus 1 minute.  Drain and pour into a baking dish.
• Preheat oven to 350 F.
• In a large skillet, cook onion with butter and half the olive oil over medium heat.  Add the flour or cornstarch after 5 minutes and cook for 2 minutes more.
• Add milk and lobster stock, little by little at first, making sure to whisk after each addition to prevent lumps and create a smooth sauce.
• Add cheese and whisk to combine and melt.  Add salt, taste and adjust accordingly.
• Remove from heat and pour into the baking dish over pasta, mixing gently to combine.
• Add 2/3rd of cooked, chopped lobster and stir gently.
• In a small bowl, mix panko with the rest of the salt and oil.  Sprinkle over top of mac and cheese in baking dish.  Scatter the rest of the chopped lobster on top.
• Place in the oven and bake for 15-20 minutes or until further cooked and bubbling.
• Serve hot.

Instructions

• Begin by prepping your potatoes and garlic.  Add them to a large pot with stock + salt and bring to a boil.
• Steam potatoes with garlic until tender.
• While potatoes are steaming, cook leeks by adding cleaned leek slices to a large pan with 2 Tbsp butter.  Cook over low heat until leeks are "melty," meaning they will be very softened and slightly browned.
• Once potatoes are cooked, remove from heat and mash.  
• Add cream cheese, butter, black pepper, and cream.  Stir to combine.
• Add leeks and mix in, then taste and adjust seasonings as needed and serve warm.

NOTE: if using one of our suggested add-on's, simply add prepped veggies to the same pot that you're steaming the potatoes in and follow instructions.

Instructions

• Combine all ingredients in the large mixing bowl of a stand mixer.  *Make sure to test your yeast first if you haven't used it in awhile by adding it to a separate bowl with the sugar and milk called for in this recipe.  Wait five minutes and you'll know it's alive if it begins to bubble.
• Knead using a dough hook (or do this by hand) until all ingredients come together and begin to form glutinous strands around the dough hook.  It should be well-combined but will still be slightly sticky.
• Cover in the bowl and let rise until doubled in bulk.
• Remove dough to a floured work surface and sprinkle the top with a bit of flour.  
• Shape into a rectangle or square, and cut equal portions by slicing dough in half top to bottom, then in half again.  Repeat crosswise until you have 16 squares altogether.
• Shape each square into rolls and place in an oiled baking dish, just barely touching and evenly spaced.  
• Cover again and let rise until puffy, about 30 minutes.
• At this time, preheat oven to 375 F, using the convection function if you have it.
• Use your leftover egg white and combine with 2 Tbsp cream or milk plus 1 tsp sugar.
• Brush egg wash (the mixture you just made) onto each roll.
• Next, use scissors (very clean kitchen shears if possible, I always keep an extra cooking-only set in my drawer) and cut a cross on top of each, about 1/2 inch deep.
• Place in your preheated oven and bake until golden brown and puffy, about 25 minutes.
• While rolls are baking, prepare your icing by whisking together powdered sugar and cream until thick and smooth.  The consistency should be pourable, not spreadable.  Keep adding milk until you get the texture right.
• Remove and allow to cool, then drizzle with icing following the cross pattern that you cut on top of each roll.

Instructions

• Preheat your oven to 350 F.
• Prep squash by slicing off just enough on each end that the rounds can sit flat but flesh still remains (read, you can't see the seeds).  This will help prevent egg spillage during cooking.  If you are not able to achieve this, don't worry: I have a trick.  Read on...
• Whisk eggs with cream, onion salt and pepper.  Set aside.
• Use a small teaspoon to remove seeds from each round.  Place the rounds from either end closed-side down, and then the middle rounds flat-side down in a glass pie plate.
• Make the breadcrumb mixture by mixing breadcrumbs with melted butter or olive oil, salt pepper and dried parsley.
• Fill the middle rounds with a bit of bread crumb mixture to seal them, then pour egg mixture evenly into each, allowing a little bit of space at the top of each for the eggs to expand while cooking.
• Cover each top with a small square of torn Swiss, followed by the breadcrumb mixture and place in the oven for 20 minutes.
• After 20 minutes, remove and top with raw pine nuts.  Place back in the oven and cook for an additional 5 minutes, or until pine nuts are browned.
• Enjoy hot, warm, or cold.  Freeze and reheat when ready as needed!

Instructions

• Begin by preheating oven to 375 F.  Coat turkey in spice mixture and oil, place on a baking dish and bake for 15 minutes or until turkey is warmed and slightly crispy.  Remove from the oven and allow to cool slightly.
• Add salad greens to a large bowl, making sure to only use what you’ll be eating for that day (as greens get soggy overnight with dressing).  Top with all listed ingredients.
• Arrange crispy turkey on top of salad.
• Serve with dressing on the side and top with avocados and cheese.