Herbed Leg of Lamb With Roasted Turnips

Ingredients

• 1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
• Kosher salt and freshly ground pepper
• 3 lemons
• 3 pounds baby turnips with greens (about 8 bunches)
• 6 bunches scallions
• 1 cup fresh parsley
• 1 cup fresh dill
• 1/4 cup fresh marjoram
• 3 inner stalks celery, roughly chopped
• 3 cloves garlic
• 6 plum tomatoes, quartered lengthwise and halved crosswise
• 2 tablespoons extra-virgin olive oil

Roasted Asparagus with Chive Yogurt Ranch Dressing

Ingredients

• For dressing:
• 3/4 cup low-fat Greek style plain yogurt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground pepper
• 1/8 teaspoon kosher salt
• 1 cup low-fat buttermilk
• 3 tablespoons fresh chives, finely chopped
• For asparagus:
• 1 1/2 pounds asparagus
• 2 tablespoons olive oil
• 1/4 teaspoon ground pepper
• 1/8 teaspoon kosher salt

Preparation

1. In medium bowl, whisk together yogurt, garlic powder, onion powder, pepper and salt. Slowly pour in buttermilk, whisking constantly. Mix in chives. For best results, make dressing ahead, and let sit in refrigerator overnight.
2. Preheat oven to 400°F. Wash and break ends off asparagus. On a baking sheet with a lip (like a jelly roll pan), place asparagus and drizzle with olive oil. Sprinkle with salt and pepper; toss until fully coated. Cook for 10 to 12 minutes (depending on size of stalks.) Let cool 5 to 10 minutes before serving.
3. For each serving, divide asparagus into six shallow bowls and pour 1/3 cup dressing on top. (Note: it may seem like a lot of dressing but asparagus will absorb some of the liquid.)

Preparation Time

30 minutes (plus overnight refrigeration)

Nutrition Facts per Serving (6 ounces asparagus + 1/3 cup of dressing):

Calories:	149		Total Fat:	8g
Cholesterol:	5mg		Protien:	8g
Carbohydrates:	13g		Sodium:	246mg

Serves

Servings 4

Source

Midwest Dairy Council

© 2013 All rights reserved.

Shepherd's Pie

• 1 tablespoon vegetable oil
• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 pound ground lamb (or substitute half with another ground meat)
• 1 cup beef or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh or dry rosemary
• 1 tablespoon chopped Italian parsley
• 1 cup frozen peas
• 2 pounds russet potatoes, peeled and cut into chunks
• 6 tablespoons unsalted butter
• 1/2 cup milk (any fat content)
• Kosher salt to taste

Dijon-Glazed Corned Beef With Savory Cabbage & Red Potatoes

Ingredients

• 1 boneless corned beef brisket with seasoning packet (3-1/2 to 4 pounds)
• 6 cloves garlic, peeled
• 2 teaspoons whole black peppercorns
• 2 cups water
• 6 tablespoons butter
• 1 cup thinly sliced green onions, including white and green parts
• 1/2 cup prepared horseradish
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 head green cabbage, cored, cut into 6 wedges (1 to 1-1/2 pounds)
• 1-1/2 pounds small red-skinned potatoes, cut in half

Glaze

• 2 tablespoons orange marmalade
• 2 teaspoons Dijon-style mustard

Preparation

1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around and over brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.
2. Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1 to 2 minutes or until butter melts; mix well. Cover and refrigerate 2 tablespoons for Rustic Corned Beef & Potato Bake. Place cabbage wedges on half of baking sheet and potatoes on other half. Drizzle remaining horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover vegetables; continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
3. Combine glaze ingredients in small bowl. Remove cooked brisket from roasting pan; place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket; broil 2 to 3 minutes or until glaze is bubbly and beginning to brown.
4. Carve brisket diagonally across the grain into thin slices. Cover and refrigerate 1/2 of brisket (about 12 ounces) and 2 cups potatoes for Rustic Corned Beef & Potato Bake. Serve remaining brisket and potatoes with cabbage.

Preparation and Cooking Time

3-1/2 to 4 hours

Serves

Makes 4 servings

Notes, Tips & Suggestions

Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1-1/4 teaspoons pickling spice.

Source

Cattlemen's Beef Board and National Cattlemen's Beef Association

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Perfect for St. Pat's ... Corned Beef and Cabbage

© 2013 All rights reserved.

Michael Symon's Bacon Roasted Pork with Mustard Fruit

ingredients

For the Pork Tenderloin:

1 Pork Tenderloin (trimmed)

3 tablespoons Grainy Mustard

2 tablespoons Low-Sodium Soy Sauce

1 tablespoon Molasses

8 strips Bacon

Salt and Pepper

Extra-Virgin Olive Oil

For the Mustard Fruit:

1 cup Dry Red Wine

1/4 cup Red Wine Vinegar

1/2 cup Sugar

1 teaspoon Kosher Salt

1/3 cup Grainy Mustard

1/2 teaspoon Mustard Seeds

1 Underripe Pear (cored and cut into

cubes)

1 cup Dried Tart Cherries

Peanut Teriyaki Turkey Burgers

Ingredients

• 2 cups baby spinach
• 1 clove garlic, quartered
• 1/2 cup reduced-fat mayonnaise
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1/2 cup unsalted, dry roasted peanuts
• 1 8-ounce container mushrooms, such as button and cremini
• 1/2 pound ground turkey breast meat
• 2 tablespoons teriyaki sauce
• Cooking spray
• 4 large romaine lettuce leaves or 1 cup packed baby spinach leaves
• 1 ripe avocado, thinly sliced
• 4 5-inch whole wheat pitas

Hash Brown Waffles and Steak and Eggs

ingredients

• For the Waffles:
• 5 large Potatoes (peeled and shredded)
• 1 cup Onion (grated)
• 2 large Eggs
• 1/2 cup Sour Cream
• 3 tablespoons Butter (melted; divided)
• Salt and Pepper