1. Roasted Turkey Breast with Citrus & Herbs

Serves: 6 | Prep: 15 mins | Cook: 1½ hours

Ingredients:

• 1 whole turkey breast (about 3–4 lbs, bone-in)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 orange, zested and sliced
• 1 lemon, sliced
• ½ cup low-sodium chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and orange zest.
3. Pat turkey dry and rub the mixture evenly under and over the skin.
4. Place orange and lemon slices under the skin or on top for added aroma.
5. Put turkey on a roasting rack in a baking pan, pour broth into the pan.
6. Roast uncovered 1½ hours or until internal temp reaches 165°F (74°C).
7. Let rest 10–15 minutes before slicing.

Tip: Use leftover drippings to make a light citrus pan sauce by simmering with a splash of broth and cornstarch.

2. Baked Lemon-Dill Salmon with Roasted Asparagus

Serves: 4 | Prep: 10 mins | Cook: 20 mins

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• 1 garlic clove, minced
• 1 lb asparagus, trimmed
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a sheet pan with parchment paper.
3. Arrange salmon and asparagus on the pan; drizzle everything with olive oil, lemon juice, and garlic.
4. Sprinkle dill, salt, and pepper over the top.
5. Bake 15–20 minutes or until salmon flakes easily and asparagus is tender.

Variation: Add cherry tomatoes or sliced lemon rounds for a festive touch.

3. Beef Tenderloin with Red Wine & Mushroom Sauce

Serves: 6 | Prep: 20 mins | Cook: 35 mins

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 1 tbsp olive oil
• 1 tsp salt & ½ tsp pepper
• 2 cups mushrooms, sliced
• 2 shallots, minced
• 1 cup dry red wine
• ½ cup low-sodium beef broth
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 425°F (220°C).
2. Season beef with salt and pepper, sear in a hot skillet with olive oil for 2–3 mins per side.
3. Transfer to a baking dish and roast 20–25 mins for medium doneness.
4. In the same skillet, sauté mushrooms and shallots until browned.
5. Add wine and broth; simmer until reduced by half. Stir in mustard and thyme.
6. Slice beef and spoon sauce on top.

Tip: This looks elegant but is much lighter than creamy sauces or gravies.

4. Stuffed Acorn Squash with Quinoa, Cranberries & Pecans

Serves: 4 | Prep: 15 mins | Cook: 45 mins

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tbsp olive oil
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• ½ cup chopped kale or spinach
• ⅓ cup dried cranberries
• ¼ cup chopped pecans or walnuts
• 1 tbsp maple syrup
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil and roast cut-side down on a baking sheet for 25–30 mins until tender.
2. Meanwhile, cook quinoa in vegetable broth.
3. Stir in kale, cranberries, pecans, maple syrup, salt, and pepper.
4. Flip roasted squash and fill with quinoa mixture.
5. Return to oven for 10 more minutes to warm through.

Variation: Add feta cheese or chickpeas for more protein.