Roast Turkey with Herb and Citrus Rub

Ingredients:

• 1 (4-5 pound) turkey breast
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Directions:

1. Preheat your oven to 350 degrees F.
2. In a small bowl, mix together the garlic, lemon zest and juice, orange zest and juice, olive oil, salt, pepper, thyme, and rosemary.
3. Place the turkey breast in a roasting pan and rub the herb and citrus mixture all over the turkey.
4. Roast the turkey for about 1 1/2 hours, or until the internal temperature reaches 165 degrees F when measured with a meat thermometer.
5. Let the turkey rest for about 10 minutes before slicing and serving.

Roasted Vegetables:

Ingredients:

• 2 pounds mixed vegetables (such as Brussels sprouts, carrots, parsnips, and sweet potatoes)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Preheat your oven to 400 degrees F.
2. Cut the vegetables into small, evenly sized pieces.
3. In a large bowl, toss the vegetables with the olive oil, salt, and pepper.
4. Spread the vegetables out on a baking sheet in a single layer.
5. Roast the vegetables for 20-30 minutes, or until they are tender and lightly browned.

Garlic Mashed Cauliflower:

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10 minutes, or until they are tender.
2. Drain the cauliflower and transfer it to a food processor or blender. Add the garlic, butter or olive oil, salt, and pepper.
3. Process or blend the mixture until it is smooth and creamy.
4. Transfer the mashed cauliflower to a serving dish and serve hot.

Quinoa Salad with Roasted Vegetables:

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 cups mixed roasted vegetables (such as bell peppers, onions, and zucchini)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with the water. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes, or until the quinoa is tender and the water has been absorbed.
2. Transfer the cooked quinoa to a large bowl and add the roasted vegetables, cherry tomatoes, parsley, olive oil, vinegar, salt, and pepper. Toss the mixture until it is well combined.
3. Serve the quinoa salad at room temperature or chilled.