A harvest party menu for a Thanksgiving buffet
Herbed roulade with prosciutto and cheese
Prep 25 min
Total 1 hour
Ingredients:
2 eggs
1/4 cup milk
1 tbsp Dijon mustard
1 cup bread crumbs
1/2 cup chopped parsley
1 medium onion, grated
2 garlic cloves, minced
450 g lean ground beef
450 g lean ground pork
1/3 cup dried currants or chopped
dried cranberries
2 cups packed baby spinach
6 slices prosciutto
6 slices provolone, about 150 g, cut in half
Directions:
1. Preheat oven to 400F. Line a large rimmed baking sheet with 2 layers of parchment. Set aside.
2. Whisk eggs with milk and Dijon in a large bowl. Stir in bread crumbs, parsley, onion and garlic. Add meat and currants. Season with fresh pepper. Using your hands, work until evenly mixed. Firmly press meat mixture onto prepared pan and shape into a 12 × 12- in. square. Smooth top. Scatter spinach leaves overtop, covering meat. Arrange prosciutto slices on top of the spinach. Lay provolone overtop prosciutto. Press down on provolone to flatten toppings. Grasp bottom corners of top layer of parchment and firmly roll meat mixture into a tight pinwheel log, pressing on the cheese to keep all ingredients in place. Continue rolling and slide onto bottom layer of parchment seam-side down. Discard top parchment. Seal ends to prevent cheese from oozing out during baking.
3. Bake in centre of oven until meat is golden and a thermometer inserted into the thickest part of roulade reads 160F, about 35 min. Let rest for 5 min. Slice and serve with kettle chips or mashed potatoes. Serves 8
Per serving: 408 calories, 33 g protein, 12 g carbs, 25 g fat, 1 g fibre, 602 mg sodium. Excellent source of zinc.
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Roasted beet and clementine salad
Prep 10 min
Total 1 hour 20 min
Ingredients:
6 small beets, about 350 g
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
2 garlic cloves, minced
1/4 tsp salt
1 large shallot, thinly sliced into rounds
6 clementines
Directions:
1. Preheat oven to 400F. Trim tops from beets and wash well. Keep tops for another use. Wrap beets individually
in foil. Place on a rimmed baking sheet. Roast in centre of oven until fork-tender, 60 to 75 min. Carefully open foil packets and let cool for 10 min. whisk oil with vinegar, garlic and salt in a large bowl. When beets are cool enough to handle, remove peel and cut into wedges. Add warm beets and shallot to vinaigrette and toss to coat. Peel and separate clementines into segments and remove any seeds. Add clementines just before serving. Serve warm or at room temperature. Serves 6
Per serving: 145 calories, 2 g protein, 16 g carbs, 9 g fat, 3 g fibre, 144 mg sodium.
Prep tip: The best way to peel roasted beets without staining your hands is to use paper towels to slip the skins off.
Looking for more Thanksgiving recipes, ideas and tips? We've got all that and more right here!
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