Maple Glazed Turkey with Dijon Gravy

Maple Butter

3/4 cup pure maple syrup

4 tbsp chopped fresh marjoram

1/4 cup coriander seeds, coarsely cracked in resealable plastic bag

2 tsp grated lemon peel

1 tsp cracked black pepper

3/4 cup (1 1/2 sticks) unsalted butter (room temp.)

Turkey

1 16-18lb turkey; neck, gizzard and heart reserved

2 cups chopped onion

2 cups chopped celery with leaves

2 cups sliced peeled parsnips (around 5 medium parsnips)

3 cups canned low-salt chicken broth

Gravy

2 1/2 cups canned low-salt chicken broth

3 tbsp unsalted butter

1/3 cup all purpose flour

1 small bay leaf

2 tbsp madeira wine

1-2 tbsp Dijon mustard

1 tsp chopped fresh marjoram

For Maple Butter

Boil maple syrup and 2 tbsp marjoram in heavy medium saucepan until reduced to 1/2 cup. (about 4 minutes)

Game Time Salsa

1 (14.5 oz./430 ml) can diced tomatoes undrained; or 3 medium tomatoes finely chopped

1 medium white onion finely chopped

1-3 jalapeno peppers; seeded and finely chopped

1-2 tbsp. (15-30 ml) dried cilantro

1 tbsp. fresh lemon juice or lime juice

1/4 tsp. salt

Tortilla chips

Stir together all ingredients and serve with chips.

Parmesan-lime grilled corn

4 ears corn on cob in husk

1/4 cup (60 ml) butter, softened

1 tbsp. (15 ml) olive oil

1/2 tsp. grated lime peel

2 tbsp. shredded parmesan cheese

Soak corn in husks in cold water 10 minutes. Meanwhile, blend butter, oil and lime peel in small bowl; cover and refrigerate. Preheat grill to medium-high heat (350 - 400 degrees F/180 - 205 degrees C). Place corn on grill rack; grill 10 - 12 minutes or until tender, turning once or twice.

Remove husk and silks. Spread butter mixture evenly on corn; sprinkle with parmesan. Season with salt and pepper to taste.

205 cals. per cob.

Saute of Zucchini and Yellow Squash

2 medium zucchini

2 medium yellow squash

3 tbsp. (45 ml) olive oil

1/2 tsp. salt

4 garlic cloves, minced

1 tsp. minced fresh marjoram

1 tsp. fresh rosemary leaves

2 tsp. minced fresh oregano leaves

1/4 cup (60 ml) minced parsley leaves

Cut zucchini and squash in half crosswise. Cut in half again and cut into thin strips.

Heat oil in a large heave skillet over medium-high heat. Cook zucchini and squash until they begin to brown around the edges. Add remaining ingredients and stir to mix. Serve immediately.

Serves 4

135 cals per serving

Warm Goat Cheese Salad

1 (10.5 oz / 300 g) log goat cheese, sliced into 12 slices

2 egg whites

1 cup (250 ml) breadcrumbs

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) butter

6 cups (1.5L) mixed salad greens

1 pt (500 ml) grape tomatoes

1/4 cup (60 ml) pine nuts toasted

1/2 cup (125 ml) vinaigrette salad dressing

Dip each slice of goat cheese into egg whites and then dredge in breadcrumbs. Place the slices on baking sheet and chill 15 minutes.

Melt olive oil and butter in large saute pan over medium-high heat. Cook goat cheese slices 2 minutes on each side or until browned but not melted.

Top mixed greens with goat cheese slices, tomatoes and pine nuts. Serve with vinaigrette dressing.

Serves 6

470 cals per serving

Shrimp Skewers with Cantaloupe Salsa

Cantaloup Salsa:

2 cups (500 ml) diced cantaloupe

1 cup (250 ml) diced red onion

1/2 cup (125 ml) chopped fresh basil

1/2 cup (125 ml) chopped fresh cilantro

1/4 cup (60 ml) chopped fresh mint

1 lime, peel finely grated and juiced

Shrimp:

1 lb. (450 g) medium fresh shrimp, peeled and deveined

1 tsp (5 ml) hot paprika

1 tsp. (5 ml) salt

2 tbsp. (30 ml) canola oil

1 lime

For salsa, combine ingredients in a bowl. Toss to mix. Cover and let stand 20-30 minutes.

Meanwhile, in medium bowl, combine shrimp, paprika, salt and oil. Toss to coat thoroughly. Cover and marinate 30 minutes

Coat grill rack with nonstick cooking spray. Preheat grill to high (400 - 450 degrees.) Thread shrimp onto skewers. Grill, turning frequently, 3-4 minutes or until shrimp are opaque.

Squeeze lime over shrimp skewers and serve with cantaloupe salsa.

Serves 4

170 cals per serving.