Apricot Curry Barbecue-Glazed Meatloaf
Set oven rack to middle position and preheat oven to 350 degrees. Line rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.
For apricot curry barbecue glaze: Combine 1 cup barbecue sauce, 3 tablespoons apricot preserves, 1 tablespoon lime juice, and 1 teaspoon curry powder. Set aside.
For meatloaf: Heat 1 tablespoon olive oil in medium sauté pan and cook 1 cup minced onion over medium heat, stirring occasionally until soft, about 6 to 8 minutes. Add 3 teaspoons minced garlic and cook 1 to 2 minutes more. Set aside to cool. In a large bowl, combine 1¼ teaspoon salt, ¾ teaspoon ground pepper, 2 teaspoons paprika, 1 teaspoon thyme, 1½ tablespoons Worcestershire, 1½ teaspoons Dijon mustard, 2 large eggs, and ¼ cup of the glaze and mix well. Add onion mixture and stir to combine. Finally, add two pounds (93/7) ground turkey and ¾ cup breadcrumbs and mix with your hands until well combined. Transfer the meat mixture into two even piles on prepared baking sheet. Shape into two long loaves, about 1½ inches high by 4 inches wide. Spread remaining glaze over loaves, letting it drip down the sides a bit (you may have a little extra). Bake for 40 to 45 minutes. Slice after the loaves have rested for 10 minutes. Serves 4 to 6
Mashed Sweet Potatoes with Maple and Thyme
Bring a large pot of water to a boil and add 4 peeled and diced sweet potatoes (1-in cubes) and a few pinches of salt. Cook until tender and easily pierced with a knife, about 10 to 12 minutes. Drain well and return potatoes to the empty pot. Add 3 tablespoons maple syrup, 1 tablespoon fresh thyme leaves, 2 tablespoons butter, ¼ cup half-and-half, 1 teaspoon kosher salt, and ½ teaspoon fresh ground pepper. Mash well with a potato masher and taste to adjust the seasoning, adding any more of the flavors your family enjoys. Serves 4 to 6
Creamed Kale
Bring a large pot of salted water to a boil. Add 1-pound bag of cleaned and chopped kale (making sure to discard any large stems) and simmer for 1 minute. Drain into a large strainer and rinse with cold water. Squeeze kale dry between paper towels or kitchen towels. Melt 4 tablespoons butter in a deep sauté pan or 3-quart saucepan over medium-high heat. Add 1 minced shallot and 6 teaspoons minced garlic, and cook, stirring constantly, for 1 minute. Sprinkle ¼ cup all-purpose flour over the onion mixture and cook, stirring, for 3 minutes. Turn the heat down if necessary; do not let the flour brown. Whisk in 2 cups warm milk. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is the consistency of soft pudding, about 2 more minutes. Stir in 1/3⅓cup of Parmesan cheese, ½ teaspoon dry mustard, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and a generous quantity of black pepper. Add the drained kale and mix well. Warm over low heat then serve. Serves 4 to 6
Chocolate Banana Bars
Preheat oven to 350 degrees. In a large bowl, cream ½ cup softened butter and 1 cup sugar until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla. Stir in 1½ cups of ripe, mashed bananas (about 3 bananas). Combine 1½ cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add to creamed mixture and mix well. Divide batter in half. Add ¼ cup cocoa powder to half; spread into a greased 13 x 9 baking pan. Spoon remaining batter on top and swirl with a knife. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars. Yields about 3 dozen
