Yes, our turkeys do roam freely around here.
Some of us hunt them and cook them.
I like mine ready to go from a supermarket, with its own gravy pouch stuck inside the cavity.
But, today, I want to talk about some other food. The after Thanksgiving diet promises that come to us in the middle of the night when our full stomachs rebel and send us to the medicine cabinet for Alka Seltzer!
On the menu: Hot salads!
Take a variety of vegetables, trim them and cut them into bite size pieces and toss them with olive oil and freshly minced herbs. Sprinkle some salt and pepper, and roast in a hot oven, 400F, for ten to twenty minutes, turning them a couple of times. I like delicata squash, zucchini, carrots, rutabaga, kohlrabi, fennel bulbs.
As the vegetables are roasting, prepare the dressing:
1/4 cup of balsamic vinegar
1teaspon of dijon mustard
1/2 Cup of olive oil
1 T chopped red onions
Put everything in a screw top jar and shake. Pour on the hot vegetables and serve.
For protein, that sliced cold turkey or cold ham would go nicely here.
If there are any leftovers, they are great the next day cold, or reheated.