When you start seeing an abundance of brilliant green asparagus spears showing up in stores, it’s a sure sign of spring.

Asparagus tastes best cooked just crisp tender – almost al dente. It can be roasted, steamed or sauteed. You can even thinly slice it and toss it raw in salads. A great way to prepare asparagus is to place it on a sided baking sheet, drizzle with a little olive oil and sprinkle with kosher salt and freshly ground black pepper. Roast for about 8 minutes, depending on the size of the spears. Finish with fresh lemon zest.

Jeremy Kelch used to eat out at least three to four times a week. Now, with the lousy economy, the video coordinator for the Detroit Tigers is trying to cut back. So he signed up for a cooking class.

“We are cooking more at home and trying to eat out less,” says Kelch, 32, of Ferndale, Mich. “That’s one of the reasons I took the class – that and I like cooking.”

Home cooking is expected to be a hot trend in the food world this year, according to food and lifestyle experts. And the reason is the one most of us would expect: Cooking at home saves money.

“As the recession deepens, dining out will decline and home cooks will sharpen their knives and their repertoires,” says Ann Mack, director of trend spotting for JWT, a New York-based advertising agency that recently released its 4th Annual Food Trends list for 2009.

As the home-cooking trend grows, cooking-class enrollment is sure to follow, notes JWT, whose clients include Kraft and Nestle.

Stacy Sloan, director of culinary education at Holiday Market’s Mirepoix Cooking School in Royal Oak, Mich., says that because of the dismal economy, she had expected sales for this year’s cooking classes to be flat or worse. But the opposite has happened.

“I was awestruck at the people who were signing up,” says Sloan. “My classes are full and it’s not all from Christmas gifts. Rather, it’s from people signing up for themselves.”

People “are going back to the kitchen to learn how to make those foods they are used to eating out,” she says.

Cooking classes can save attendees money in the long run by showing them alternative ways to prepare dishes or how to get multiple meals out of certain foods. Costs vary depending on the class; many demonstrations are free.

There is no shortage of class offerings, either. They can range from hands-on sessions, where attendees can participate in the food preparation, to demonstration-style, where they watch. There are beginner classes, advanced classes and even ones for kids.

And the rise in cooking class interest isn’t just among women.

“We found that we had a 20 percent increase in the number of men taking classes,” says Sherry Zylka, associate dean of continuing education and workforce development at Schoolcraft College in Livonia, Mich.

The college, which had nearly a 10 percent increase in noncredit culinary class enrollment last year, offers culinary classes taught by the school’s certified master and certified executive chefs.

At Bonnie’s Kitchen and Catering in Bloomfield Hills, Mich., owner and chef Bonnie Fishman has been teaching cooking classes for more than 25 years.

“Seems we were hoping for more of a demand because of the bad economy,” says Fishman. “It seems more people took them as entertainment, but I think people are more interested in learning now.”

This year, she’s more than doubled her course offerings to include a budget-buster meal class with a focus on pinching pennies, classes for 11- to 14-year-olds and a lot more hands-on classes.

For Jim Belding, 63, of Warren, Mich., a hands-on class in knife skills at Mirepoix was just what he needed.

“I had no major knife skills until I took the class, and the amount of food that I got (from knowing how to cut and carve) was much more,” he says. “You learn how to make uniform cuts on the vegetable so you are getting more of the vegetable. . . . There’s no waste.”

Swiss chard sun-dried tomato frittata

1 tablespoon olive oil

1/2 cup finely diced onion

1/2cup packed chopped Swiss chard leaves

6 whole eggs

6 egg whites

10 sun-dried tomato halves, chopped

3/4 cup grated Parmesan cheese

3 tablespoons fresh chopped basil

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

Brush 6 ramekins (8-ounce size) with a little olive oil or spray with nonstick cooking spray. Place them on a baking sheet and set aside. Preheat the oven to 425 degrees.

In a small skillet, heat the olive oil over medium heat. Add the onion and cook over moderate heat until translucent, about 3 to 5 minutes. Add the Swiss chard; cook for 3 minutes more. Remove from heat and cool to room temperature.

In a medium mixing bowl, scramble the eggs and egg whites until well beaten. Add the onion/Swiss chard mixture, sun-dried tomatoes, cheese, basil, salt and pepper. Stir to combine. Evenly divide the mixture among the ramekins. Bake, uncovered, for 15-20 minutes or until puffed and set. Remove from the oven and serve immediately. Serves 6.

Source: Bonnie’s Kitchen and Catering, Bloomfield Hills. Mich.

Linguini scampi

Vegetable oil for pasta water

1 1/2 pounds linguine

6 tablespoons butter

5 tablespoons olive oil

9 cloves garlic, peeled, chopped

2 pounds large shrimp, peeled and deveined

1/2 teaspoon black pepper

Seasoning mix or salt and pepper to taste

3/4 cup chopped fresh parsley

Zest and juice of 1 lemon (about 1/4 cup juice)

1/4 teaspoon red pepper flakes

Drizzle some vegetable oil into a large pot of salted water and bring to a boil. Add the linguine and cook for 7 to 10 minutes or until done.

In a large sauté pan, melt the butter with the olive oil over medium-low heat. Add the garlic and sauté for 1 minute; don’t let it brown. Add the shrimp, season with black pepper and seasoning mix or salt and pepper and saute until the shrimp just turn pink, about 5 minutes. Remove from the heat. Add the parsley, lemon zest and juice, and red pepper flakes. Toss to combine. When the pasta is done, drain. Toss with the shrimp mixture and transfer to a larger platter to serve. Serves 6 generously.

Source: Mirepoix Cooking School, Royal Oak.

Sausage & kale soup

2 tablespoons olive oil

2 onions, peeled, coarsely chopped

4 garlic cloves, peeled, finely chopped

1 can (15-16 ounces) white beans, drained, rinsed

3 quarts fat-free, less-sodium chicken broth

1 piece (3-inch-by-2-inch) Parmigiano-Reggiano rind, optional

Favorite all-purpose seasoning mix or salt and pepper to taste

1 bay leaf

1 teaspoon finely chopped fresh rosemary

1 pound sausage sliced crosswise 1/4-inch thick

8 small carrots, peeled, sliced about 1/4-inch thick

1 pound kale, stems and center ribs discarded and leaves coarsely chopped

In a large soup pot, heat the olive oil over low heat. Add the onions and cook over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the beans, chicken broth, cheese rind, all-purpose seasoning mix or salt and pepper, the bay leaf and rosemary. Simmer uncovered while browning sausage in batches in a heavy skillet over moderate heat, turning, about 8 minutes. Drain sausage on paper towels.

Stir the carrots into soup and simmer 15 minutes. Add the sausage. Stir in the kale and cook another 5 minutes until the kale is wilted. Remove the cheese rind and serve. Serves 12.

Source: Mirepoix Cooking School, Royal Oak.

Chewy chocolate chip cookies

1 cup (2 sticks) unsalted butter

2 1/4 cups bread flour or all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup sugar

1 1/4 cup brown sugar

1 egg

1 egg yolk

2 tablespoons 2-percent milk

1 1/2 teaspoon vanilla extract

2 cups chocolate chips

In a heavy-bottom saucepan, melt the butter over low heat. Transfer to a large mixing bowl. In another bowl, sift together the flour, salt and baking soda and set aside.

Add the sugar and brown sugar to the melted butter and cream on medium speed, about 3 minutes. Add the egg and egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough about 45 minutes.

Preheat the oven to 375 degrees.

Line several baking sheets with parchment paper. Scoop the dough onto the baking sheet. For large cookies, place 6 cookies per sheet.

Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Remove from oven and cool 1 minute on the sheet. Transfer to a wire rack and cool completely. Makes 30 cookies.

Source: Mirepoix Cooking School, Royal Oak. Mich.

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LOCAL CLASSES

• PIMA COMMUNITY COLLEGE’S COMMUNITY EDUCATION PROGRAM: Visit pima.edu/personal interest or call 206-3933 or 206-6579: Offered at various locations, Pima has classes on Sauces, Antojitos, Delicacies from the Sea, Chicken from Around the World, Cake Decoration and more.

• SANTA CRUZ RIVER FARMER’S MARKET: 3:30-4:15 p.m. and 4:15-5 p.m. Thursdays, northeast corner of Speedway and Riverview boulevards, 632-0525 ext. 242: The “Save Food, Save Money” cooking class, free and open to the public, provides tips on how to maximize your food dollar by properly storing and creatively preparing fresh season green and root vegetables.

• TUBAC CULINARY SCHOOL, 50 Avenida Goya in Tubac, 520-398-8501: Group training classes every Sunday and Monday on hosting your own special event. Class for lunch is 1 p.m., class for dinner is 6 p.m. Private training is also available by appointment. Call for prices and availability.

• WILLIAMS-SONOMA, 2905 E. Skyline Drive in La Encantada, 615-3595: Offers technique classes, product demonstrations and cooking classes. All are free, but seating is limited so call to reserve a space. Upcoming technique classes (held from 10 to 11 a.m. Sundays): March 1: Chicken Essentials; March 8: Family Fare; March 15: Knife School 101; March 22: Basics of Baking, March 29: Springtime Baking. Upcoming Cooking Classes (held every other Tuesday from 6 p.m. to 8 p.m.): March 10: Eat Well: Meatless Meals; March 24: Cooking for Friends: Weekend Dinner; April 7: Easter Brunch; April 28: Asian Family Fare

What shall we have for Thanksgiving this year?

How about a turducken?

A turducken is a trio of birds – turkey (tur), duck (duck) and chicken (en) – all nestled together.

It sounds like the beginning of a tall tale: There once was turkey that lost all its bones and was stuffed with a duck that swallowed a chicken. They were all separated by a spicy, flavorful stuffing and then seamed back together in one meaty package.

All that meat comes at a price – it’s at least three times more expensive than a traditional turkey. And that’s without the shipping fees.

Reader John Smeekens of Clinton Township, Mich., called the Detroit Free Press Test Kitchen looking for a local source for turducken.

“I read an article about it in the Michigan United Conservation Clubs magazine and Googled it and I couldn’t believe the number of hits on it,” says Smeekens. “It really sounded interesting, and who would have ever thought to take a duck, stuff it with a chicken and stuff that inside a turkey?”

But instead of for Thanksgiving or Christmas, Smeekens ordered it for New Year’s Day from Tony Chachere’s in Louisiana. He got a holiday pack that came with a 12-pound turducken, 1 pound of shrimp, 2 pounds cornbread dressing, 2 pounds rice dressing, 8 ounces of Tony Chachere’s seasoning and a Creole cookbook. Without shipping, it was $59.95.

This year, the Free Press ordered a turducken to see what all the fuss is about. After all, John Madden, the NFL commentator, is a huge fan. Southern sweetie Paula Deen has featured her own on the Food Network and is including one in upcoming episodes.

Folks from French Market Foods in Louisiana, from which we ordered the Free Press turducken, say their expert meat cutter can debone a turkey in two minutes and a chicken in one minute. French Market Foods produces turduckens (and other meats) for private labels and is the retail operation for Tony Chachere’s products.

“We sell 65,000 to 70,000 a year,” says Scott Arrant, an owner of French Market Foods. “It’s almost 100 percent yield on it. It’s a great product; people who order from us order over and over again.”

With its solid meat and huge portion of breast meat, turduckens need a long, slow cooking method so that the meat doesn’t dry out.

The instruction to our turducken said it should be cooked at 350 degrees covered for 4 hours; then cooked 1 hour uncovered so the skin browns. It took every bit of that, and did turn out moist. We were advised to cook the turducken in a tight roasting pan. (Turduckens are held together only by the skin of the turkey. If it’s allowed to expand, there’s a chance it will split during roasting.)

When it was all done and ready to eat, tasters raved about the aroma and the look of the golden brown turducken. The flavor was moist and delicious and fans of duck loved the flavor combination.

Turduckens have been around since the 1980s, mainly in the South. They are very popular in Louisiana. Some sources say it all started with the famous Cajun chef Paul Prudhomme.

A recipe for turducken can be found in “The Prudhomme Family Cookbook: Old-time Louisiana Recipes,” by the 11 Prudhomme brothers and sisters (the book is out of print but may be found used).

An Internet search also listed a 2005 National Geographic article pointing to Hebert’s Specialty Meats as another early source of turducken publicity. Hebert’s Web site (www.hebertsmeats.com) says the turducken was invented 25 years ago.

In Louisiana, turduckens are available year-round; they are popular not only for Thanksgiving, but for New Year’s Day and Super Bowl parties.

At family-owned Peacock’s Poultry Farm in Troy, Mich., manager Lora Preston has been making her version of a turducken for several years, after seeing one on television.

“I started doing them for me and my family,” says Preston. “Customers started watching me do it and now I do them on a preorder basis.”

Preston makes hers using a boneless turkey breast with the skin on, along with boneless and skinless duck and chicken breasts and stuffing in between.

“I do mine boneless because I didn’t want the waste,” says Preston. “I like that you have three different meats when you slice it and you have no bones to deal with.”

How to improvise a turducken

If a turducken seems like too much bird for too much trouble, here’s a downsized idea: a stuffed turkey breast with cranberry chutney that feeds 10.

Stuffed Turkey Breast with Cranberry Chutney

Note: It’s best to have your meat cutter debone the turkey breast for you.

1 turkey breast with bone (about 7 pounds) and skin on

Salt and freshly ground pepper

Morton’s Nature Seasons Seasoning Blend or favorite all-purpose seasoning

4 cups favorite stuffing (see recipe below)

3 ounces (6 tablespoons) unsalted butter, softened, divided

1 cup water or chicken broth, plus more if needed

Cranberry-Golden Raisin Chutney, recipe follows

Preheat the oven to 375 degrees.

Rinse turkey breast and pat dry. Carefully debone it, keeping the entire breast intact. Trim any excess fat and form to an even shape. Place it on a flat surface, skin side up. Gently separate and remove the skin from breast meat, being careful not to tear the skin.

Flip turkey over, and lay flat. If the turkey breast is not an even thickness, cover with plastic wrap and gently pound with a mallet or a rolling pin to make it even. Season all over with salt and pepper and seasoning blend. Spread stuffing evenly on turkey almost to the edges.

Starting on 1 short side, tightly roll up turkey. Season again with salt and pepper and seasoning blend. Place reserved skin back on and all around the turkey roll. Secure with kitchen string in 4 places along with one piece lengthwise. Rub the skin with 3 tablespoons of butter. Melt the remaining 3 tablespoons butter in a saucepan and set aside.

Place turkey roll on a rack on a rimmed baking sheet. Transfer to oven, and pour water or broth in baking sheet. Roast about 1 hour and brush with melted butter. Continue roasting and basting with butter and pan juices until cooked through and the stuffing registers 165 degrees on an instant-read thermometer, about 2 hours and 20 minutes. Add more water or broth if the pan juices evaporate.

When done, remove from the oven and let turkey roll rest on baking sheet for 30 minutes.

To carve the turkey roll: Transfer turkey roll to a cutting board. Carefully cut roll into slices at least 1/2 inch thick, keeping stuffing intact. Transfer slices to a serving platter, and serve immediately with chutney on the side. Serves 10.

Source: Adapted from Martha Stewart Living Magazine, November 2008 issue

Sausage and Apple Stuffing

Note: You can set bread out overnight to dry or dry it in a 300-degree oven for 30 minutes. Also, you can substitute fresh sage to taste for the dried sage.

1/2 ounce dried porcini mushrooms

1 1/2 pounds ground hot or sweet Italian sausage

6 tablespoons butter

1 large onion, peeled, diced

1 1/2 cups sliced celery with leaves (about 4 ribs)

8 ounces mini portabella or cremini mushrooms, cleaned and sliced

2 apples (such as Honeycrisp), peeled, cored, cut into 1-inch cubes

14 to 16 cups dried baguette cubes (set out overnight to dry)

salt and pepper, to taste

1 tablespoon rubbed sage (or more to taste)

1 teaspoon poultry seasoning

your favorite all-purpose seasoning, to taste

2 eggs, beaten

2 to 3 cups fat-free, less-sodium chicken broth

Preheat the oven to 350 degrees.

Place the dried porcini mushrooms in a glass measuring cup or bowl. Pour hot water over them and let stand to rehydrate while you prepare the other ingredients. Once rehydrated, remove the mushrooms and coarsely chop. Strain and reserve the soaking liquid.

In a large skillet over medium heat, brown and crumble the sausage; drain any fat. Wipe the skillet with paper towels and add the butter to the skillet and melt. Add the onions and sauté about 3 minutes. Add the celery and both kinds of mushrooms and sauté until soft. In a large mixing bowl, place the apples and bread cubes. Add the drained sausage and sautéed vegetables. Season the mixture well with salt, pepper, sage, poultry and all-purpose seasoning. Stir in the eggs and enough broth and reserved mushroom soaking liquid to completely moisten the mixture. (Save any remaining mushroom soaking liquid to add to gravy.)

Transfer to a large buttered baking dish (use two small ones if you need to). Cover with foil and bake 45 minutes or until heated through. Remove from oven and serve. Serves 24 (three-fourths cup per serving).

Use 4 cups of this stuffing for the stuffed turkey breast recipe and serve the remaining on the side.

Source: Susan Selasky, Detroit Free Press

Cranberry-Golden Raisin Chutney

1 ounce (2 tablespoons) unsalted butter

1/4 cup (1 medium) finely chopped shallot

1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice

1 cup golden raisins

12 ounces fresh cranberries

2 springs fresh thyme

2 (2-inch) strips lemon zest

1 cup water

1/2 cup sugar

1 tablespoon fresh lemon juice

Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water and sugar. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender and mixture has thickened, about 20 minutes.

Remove from heat and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. Serve chilled or at room temperature. Makes 3 1/2 cups. Serves 10 to 12.

Note: Chutney can be made up to 1 week in advance and chilled. Chutney will keep, covered and refrigerated, for up to 1 week.

Source: Martha Stewart Living Magazine, November 2008 issue

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Where to buy turducken

If you’re interested in serving turducken for Thanksgiving, here are several suppliers. When ordering, be sure to allow enough time (at least several days) for shipping and thawing.

Some of these places listed here also offer a turducken roll. It’s a smaller product without the legs and wings of the turkey.

• www.samsclub.com: Sells the Tony Chachere’s brand online only. A 12-pound turducken with Creole cornbread and pork rice dressing is $48.37.

• www.cajungrocer.com: A 15-pound turducken with Creole pork sausage and cornbread stuffing is $64.95.

• www.tonychacheres.com: A 15-pound turducken that will feed about 20 people is about $70. It’s stuffed with cornbread stuffing and pork rice dressing.

• www.hebertsmeats.com: An 8- to 10-pound turducken with cornbread dressing and pork sausage stuffing is $62.95.

Thanksgiving requires some serious cooking, often for the biggest crowd you’ve faced all year. You’re expected to serve a huge spread packed with comforting favorites that aren’t on your list year-round.

Perfect gravy? Real cranberry sauce? A turkey big enough to feed a dozen – with enough for leftovers? Absolutely.

We are here to help you cook for a crowd with guidance and suggestions on feeding at least 12 people and tips on how to figure for more.

Cooking for a crowd

• Plan on 1 1/4 pounds of bone-in turkey per person. For generous servings and generous leftovers, the Butterball folks recommend 1 1/2 pounds. Want to go larger? Keep in mind that larger turkeys have a higher meat to bone ratio – so lean toward figuring 1 to 1 1/4 pounds per person.

• Don’t wrestle with one huge heavy turkey. Instead, buy two smaller ones. If you can fit two small turkeys in the oven, roast them at the same time and for the same amount of time. If not, use different cooking methods: Roast one in the oven and prepare the other on the grill. Or consider a turkey fryer. You can flavor each turkey in a unique way. And if the weather is nice, gather guests on the patio while you grill.

Turkey basics

• Allow five days in the refrigerator for a 15-pound turkey to thaw. For larger turkeys, use a large cooler.

Grilling

• The grill promotes quicker browning as the heat radiates off the inside top of the grill. The turkey also cooks faster.

• For a charcoal grill, follow the directions for the indirect cooking method: The coals are on one side of the grill and the turkey is on the other side, or the coals are in a circle and the turkey is in the center. Place a disposable foil drip pan with about three cups of turkey or chicken broth or water in it underneath the turkey.

• For a gas grill, preheat with all the burners on high. If you have three burners, shut off the center one and turn the others to medium heat. For two burners, turn one off and turn the other to medium heat.

• For either type of grill, keep the temperature at a constant 325 to 350 degrees.

• Put the turkey on the grill to cook. After one hour, check on it and start basting it with the pan juices. A 15-pound turkey will take about three hours.

Flavors

Martha Stewart’s famed recipe for roast turkey blankets the turkey breast with cheesecloth soaked in melted butter and wine, producing a rich, moist bird. Or you can rely on an under-the-skin herb butter massage.

• Soften two sticks (or more) of unsalted butter and mix in your favorite fresh chopped herbs (about 1/2 cup will do). Roll the mix into a cylinder and wrap it in plastic wrap. It can be made a week in advance, or made weeks ahead and frozen. Slice it into rounds to position under the skin.

• Brine the turkey overnight to add moisture and prevent it from drying out. A basic brine is two gallons of water to two cups kosher salt; the turkey should be almost submerged. Add herbs, garlic, sugar, beer, cider or juices to the brine if you like. They will impart mild flavor.

Gravy

Giblet gravy made with pan juices or stock after the turkey has roasted is the tradition.

• Plan on 1/3 cup gravy per person.

• Enhanced stock: Place three turkey wings separated at the joint in a big stockpot. Add one large quartered onion, one bunch parsley stems, two ribs sliced celery, two large carrots cut into chunks and eight cups less-sodium, fat-free chicken broth. Bring to a boil, reduce the heat and simmer 1 1/2 hours. Strain the stock. Make it three days in advance, or several weeks ahead and freeze.

• Whisk in some herb butter to flavor and thicken the gravy. Rehydrated dried porcini mushrooms give gravy an earthy tone.

Perk up those sides

Sandra Lee, author of “Semi-Homemade Cooking” (Meredith Books, 2002, $19.95) and host of the Food Network show with the same name, has made a lucrative career out of her 70 percent store-bought, 30 percent homemade routine. You can follow her lead. Here are a few ideas.

Potatoes

• Figure about 1/3 pound of potatoes per person.

• Use russets for fluffy mashed potatoes and Yukon Golds for creamy mashed potatoes.

• Peel and slice the potatoes first thing in the morning and put them in water until ready to cook. Or cook and mash them hours before and reheat – just add a little more milk, cream or broth before serving.

• Use butter, buttermilk, sour cream, cream cheese, half-and-half or chicken broth or combinations to add richness and flavor.

• Roast a whole head (bulb) of garlic, with the top 1/4-inch cut off, alongside the turkey. Place it on a sheet of foil, drizzle it with olive oil and sprinkle it with a little salt and pepper. Wrap it loosely in the foil and roast alongside the turkey for the first hour. Remove it and, when it is cool, squeeze out the flesh and add it to the mashed potatoes. Or add fresh chopped chives or other herbs, caramelized onions or horseradish for a kick.

Cranberry sauce

Impress your guests and make cranberry sauce from fresh cranberries. The recipe is simple and right on the bag. Or doctor up the canned versions.

• Figure 1/3 cup cranberry sauce per serving.

• Add fresh ginger and apples.

• Add a citrus zip with fresh lemon or lime juice along with some added zest.

• Stir in canned mandarin oranges with some of their juices to sweeten, or add grapefruit segments.

• Add raisins and maple syrup instead of sugar.

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RECIPES

Herb-butter Roasted Turkey

This recipe requires preparation at least two days in advance.

2 gallons water

2 cups kosher salt

1 cup brown sugar

1 small bunch fresh flat-leaf parsley

5 sprigs fresh thyme

1 small bunch fresh sage

3 sprigs rosemary

4 cups apple cider or apple juice

1 15-pound turkey with giblets

Herb Butter (see note)

1 large apple, peeled, cut into wedges

salt and pepper, to taste

Morton Nature’s Season Seasoning blend, to taste

6 cups fat-free, less-sodium chicken broth or turkey broth

Green Onion Gravy, recipes follows

To prepare the brine: In a large, deep stockpot, combine the water, kosher salt, sugar, parsley, thyme, sage, rosemary and cider. Cover and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and cool. Add ice cubes to cool quickly. When cool, cover and refrigerate overnight or until ready to use.

Set the turkey giblets aside (discard the liver). Rinse the turkey and place it in the brine, breast side down. Cover almost completely with the brine. Allow the turkey to brine overnight or at least 8 hours in your refrigerator.

Preheat the oven to 400 degrees.

Remove the turkey from the brine and rinse it well under cold water. Place the turkey in a roasting pan on a rack and pat it dry. Slide your fingers under the skin on the breast and thighs to loosen, being careful not to tear it.

Prepare Herb Butter by softening 2 sticks of butter and mixing in 1/2 cup favorite fresh chopped herbs. Roll into a cylinder and wrap in plastic wrap. Serves 12.

Slice 8 pieces (1/4-inch thick) of the herb butter. Place two of the herb butter slices under the skin on each thigh and two under the skin on each breast.

Place the apple wedges in the cavity and season the cavity and outside of the turkey with salt and pepper and seasoning blend. Place 2 cups broth in the pan.

Cover the breast with buttered foil and place the turkey in the oven. Roast for 35 minutes. Reduce temperature to 350 degrees and continue roasting for about 90 minutes. Baste with the pan juices. Remove the foil and continue roasting about 1 hour more, depending on the size, until the internal temperature of the breast meat is 165 degrees.

Remove from the oven; let rest at least 20 minutes before carving. Degrease the pan juices to use in Green Onion Gravy, recipe follows.

Source: Adapted from Fine Cooking magazine, November 2007.

Green Onion Gravy

Reserved pan juices from roast turkey

2 to 3 cups (or more) turkey stock

2 tablespoons water

4 teaspoons cornstarch

3 green onions, white parts and green tops chopped separately

1/2 cup heavy whipping cream

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh sage

1 teaspoon chopped fresh thyme

Salt and pepper, to taste

Scrape the juices and browned bits from the reserved roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. Add stock to the pan juices to measure 2 cups.

In a small bowl, whisk together 2 tablespoons water and the cornstarch until smooth.

Heat 2 tablespoons reserved fat in a large saucepan over medium heat. Add the white parts of the green onions. Sauté until they begin to color, about 6 minutes.

Add the degreased pan juices, 2 cups stock and the heavy whipping cream. Whisk in the cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes.

Stir in the herbs and green onion tops. Season with salt and pepper. Serves 12.

Source: Adapted from Bon Appetit, November 2007 issue.

Red and White Scalloped Potatoes

Butter for baking dish

2 cups 2 percent milk

1/4 cup all-purpose flour

1 1/2 pounds red-skinned potatoes, scrubbed, sliced thin

your favorite all-purpose seasoning

2 cups Italian blend shredded cheese

6 slices crispy prosciutto (see note)

1 1/2 pounds baby Yukon Gold potatoes, scrubbed, sliced thin

1 cup Panko (Japanese) bread crumbs

1/4 cup Parmesan cheese

Preheat the oven to 350 degrees. Butter an 11-inch-by-7-inch baking dish. In a measuring cup, mix together the milk and flour; set aside.

Place a layer of the red-skinned potatoes in the dish. Sprinkle with seasoning and 1/3 cup of the cheese. Crumble 2 slices of prosciutto over it. Top with a layer of the Yukon Gold potatoes, sprinkle with seasoning, 1/3 cup of the cheese and 2 crumbled slices of prosciutto. Repeat with the remaining potatoes, seasoning, cheese blend and prosciutto. You will have 3 layers of each. Pour the milk mixture over the potatoes so it trickles down through the layers. Sprinkle the bread crumbs and Parmesan over the top.

Bake for 45 minutes or until the potatoes are tender, the mixture bubbly and the top golden brown. Remove from the oven and serve.

Cook’s note: For crispy prosciutto, preheat the oven to 350 degrees. Place 6 thin slices on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove from oven and let cool. Serves 12.

Source: Martha Stewart magazine, October 2007

It’s fish fry season, whether it’s a local charity event or an annual Lenten church social.

But you don’t need to go out if you learn some basics for preparing a home fish-fry.

There’s a certain knack to frying fish at home and getting that crispy coating on the outside and tender white flesh on the inside.

Here are a few pointers.

> Rinse the fish and pat it dry. Make sure the pieces are about the same size for even cooking.

> Preheat the oil to 350 degrees and maintain that temperature. Use peanut or canola oil. Fill a large skillet or a deep pot with enough oil to cover fish.

> If you’re using a wet batter, its consistency should be similar to thin pancake batter. Start by adding water slowly to the dry mix until you reach the right consistency. The batter should coat the back of a spoon or drip off a whisk in a steady stream. If you use beer instead of water, keep in mind the coating will puff up.

> If you like, dredge the fish in a little bit of seasoned flour before dipping in the batter. This helps the batter adhere to the fish. Be sure to shake off the excess.

> If you’re using only the dry mix, dredge the fish in the mix and shake off the excess.

> Fry the fish in the hot oil until it is a deep golden honey color and crisp, about five to eight minutes, depending on the size of the fish pieces. Remove the fish to a paper towel-lined platter to drain.

Homemade Tartar Sauce

The chopped capers in this recipe provide a salty kick; however, you can season with salt instead.

2 tablespoons Dijon mustard, optional

2 tablespoons vinegar

1 1/4 cups reduced-fat mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

1/2 cup chopped green onions

1/2 cup chopped fresh flat-leaf parsley

2 tablespoons minced gherkins

1/4 cup capers, drained and rinsed well, chopped

salt and pepper to taste

In a medium bowl, whisk together the Dijon, vinegar, mayonnaise, sour cream and lemon juice. Fold in the green onions, parsley, gherkins and capers.

Adjust the seasoning if necessary, adding salt and pepper to taste. Cover and refrigerate at least 1 hour before using.

Makes 2 cups.

Sautéed Fish Piccata

1 tablespoon olive oil

3/4 cup seasoned bread crumbs

4 fish fillets such as cod or tilapia, about 5 ounces each, rinsed

1/2 cup thinly sliced shallots or red onion

1/4 cup sherry

1 cup fat-free, reduced-sodium chicken broth

1 tablespoon fresh lemon juice

1/4 cup chopped flat-leaf parsley, divided

1 tablespoon capers, drained and rinsed well

1 teaspoon grated lemon rind

salt and black pepper to taste

lemon orzo, optional (recipe follows)

In a large nonstick skillet, add the olive oil and swirl it around to coat the bottom of the pan; heat it over medium-high heat.

Place the seasoned bread crumbs on a shallow plate. Dredge the fish fillets in the bread crumbs, coating each side.

Add the fish to the skillet and cook until browned on both sides, about 8 minutes total, depending on the thickness of the fish. Remove the fish to a plate and keep it warm.

To the same skillet, add the shallots and sauté about 1 minute. Add the sherry and broth to the pan and increase the heat. Stir constantly, scraping the bottom to loosen any browned bits. Stir in the lemon juice, 2 tablespoons parsley, capers and lemon rind. Cook about 2 minutes.

Return the fish to the pan, sprinkling it with the remaining 2 tablespoons parsley, and cook about 2 minutes to heat the fish through. Serve fish with pan sauce along with lemon orzo if desired.

Serves 4.

Lemon Orzo
2 cups cooked whole-wheat (or regular) orzo

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 cup golden raisins

1 tablespoon olive oil, salt and pepper to taste

Combine ingredients in a saucepan over medium heat and heat through.

Source: Detroit Free Press

Source: adapted from Cooking Light magazine

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For many Christians, Lent – the 40-day period before Easter – means abstaining from meat for up to six Fridays. Some might abstain from meat every day of the week. This prospect isn’t nearly as daunting as it once was, as we’ve all become so much more adept at preparing vegetarian dishes, and the quality of seafood in markets around the country has improved.

Here are a few of our favorites:

> Spanikopita. Especially good when it’s still cold outside. This Greek dish, made with phyllo dough layered with spinach and onions mixed with eggs and feta cheese, melts in your mouth and warms your stomach. Plus, the feta cheese gives it a tang. Order or eat out at a Greek restaurant.

> Vegetarian chili. The simplest way to make vegetarian chili is to open a can of beans. Or four – two of black beans and two of pinto beans. Dice one green and one red pepper and one onion and sauté in a splash of olive oil over medium heat. Add salt, pepper, chili powder and cumin to taste. Drain those cans of beans and add them to the pot. Stir. Add one small can of whole or diced tomatoes (with the juice) and one small package of frozen white corn. Taste for seasoning. While it’s all heating – it only takes about 10 or 15 minutes – chop some cilantro for garnish.

> Sushi takeout. Talk about easy. And don’t worry about those in the family who don’t “do” raw. Order them a California roll or vegetable tempura.

> Eggplant parmigiana. Take out this dish from your favorite neighborhood Italian joint or make it on a weekend and freeze it for later.

> Palak paneer. Want to spice up your Lent? Go Indian. This dish – made with spinach, paneer (an Indian cheese), onions and spices, including ginger, bay leaves, cumin and garam masala – will make you forget you ever wanted meat. You can find specific instructions on popular Internet sites, but the method is simple: Sauté the ingredients and then bake in a casserole.

> Black bean soup. This popular ’80s restaurant dish is easy to make at home. Serve with a batch of cornbread for a filling supper.

These ideas should get you through Fridays until Easter on April 8. If you must, you can always turn to the Lenten standards: tuna-noodle casserole and macaroni and cheese. There’s always fish, too: grilled, broiled, fried or poached.

By Elizabeth Johnson, Susan Selasky

Served hot or cold, pasta is a great option for people on the go.

Consider Judy Robinson Arnold, 34, a stay-at-home mom. Typically, she whips up pasta dishes from whatever she’s in the mood for paired with what’s in the vegetable drawer and what she bought at the store that week. Using that thinking, Arnold created a family-favorite main dish, pasta with tricolor veggies and sausage.

“I probably made it or created it after having something similar in a restaurant,” says Arnold of Ferndale, Mich. “I try to do that often.”

This pasta dish isn’t swimming in a traditional red sauce; the sauce is what Arnold describes as a broth featuring chunky tomatoes. The recipe has lots of ingredients, but substitutions are easy, Arnold says.

“It’s a little bit of this and little bit of that,” she says. “And you don’t have to pay much attention to what you’re doing through it all.”

Arnold cooks most every night and doesn’t go out that often, but cooking at home allows her to cook what she likes.

Her theory on restaurants is: “At restaurants you may get a dish in which everything sounds good except one ingredient in the dish. I get tired of eating out and tend to eat more and tend to order unhealthy choices when I eat out.”

A spring or summer outdoor cookout or potluck dinner or luncheon wouldn’t be complete without a pasta salad. It’s an all-around salad that goes a long way.

Making pasta salad without a recipe is a cinch. You can toss just about any ingredient in it, from leftover cooked chicken to raw or slightly cooked vegetables.

A favorite is what we call “clean-out-the-fridge pasta salad.” Use leftover ingredients such as sliced vegetables. Lightly sauté or cook them and toss with cooked pasta along with a basic vinaigrette.

For a cold pasta salad, cook the pasta al dente, or slightly undercooked, and rinse it to stop the cooking. Spread it on a jellyroll pan to cool completely to room temperature and dry. This will retain some of the starchiness so the vinaigrette will coat the pasta.

Pasta with Tricolor

Veggies and Sausage

1 pound whole wheat penne pasta

1 pound Italian sausage, removed from casings

1 tablespoon oil

2 cloves garlic, peeled, minced

1 medium sweet onion, sliced into 1/4-inch pieces

1/2 cup red wine

1 tablespoon cornstarch dissolved in 1/2 cup water

8 ounces sliced mushrooms

1 green pepper, sliced into 1/4 inch pieces

1 yellow pepper, sliced into 1/4-inch pieces

1 can (28 ounces) diced tomatoes

1/4 teaspoon basil

1/2 teaspoon oregano

1/8 teaspoon red pepper flakes

1/4 teaspoon ground pepper

Parmesan cheese

Cook the whole wheat pasta al dente according to package directions; drain.

Meanwhile, in a large saucepan cook the sausage until it’s lightly browned; drain any excess fat.

Add the oil, minced garlic and onion.

Cook on high heat for 1 minute, then add the wine and the cornstarch mixture.

Reduce the heat to medium and stir for 1 minute.

Add the mushrooms, green and yellow peppers, tomatoes, basil, oregano, red pepper flakes and pepper and mix well.

Reduce the heat to a simmer, cover and cook for 15 minutes. The mixture should thicken and the vegetables will be tender.

Serve the mixture hot over the cooked penne pasta and garnish with fresh Parmesan cheese.

Serves 6.

Source: All recipes from Judy Robinson Arnold, Ferndale. Mich.

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Asparagus and

Avocado Orzo Salad

2 cups dry whole wheat orzo

8 asparagus spears

1 avocado, halved, pitted, peeled, cubed

10 oil-packed sun-dried tomatoes, drained and patted, sliced

1/4 cup lime juice

1/2 cup fresh orange juice

1 to 2 teaspoons sugar

2 tablespoons white wine vinegar

2/3 cup olive oil

salt and pepper to taste

Cook the pasta al dente according to package directions. Drain well and rinse if desired.

Meanwhile, place the asparagus spears on a microwave-safe plate and microwave 1 minute or until the spears are crisp-tender.

Remove the asparagus from the microwave. When the spears are cool, slice them on the diagonal into 1/4-inch thick pieces. Add the avocado and sun-dried tomato slices and toss to mix.

To make the dressing, combine the remaining ingredients in a jar with a tight-fitting lid. Shake to incorporate and emulsify the liquid. (Or whisk together all the ingredients except the olive oil. Slowly and in a steady stream, whisk in the olive oil until the dressing is emulsified.) Pour the dressing over the salad and mix thoroughly.

Taste and adjust seasonings as needed. Serve as a side dish.

Serves 12.

Bow-tie Pasta Salad

Following is an excellent salad when thick asparagus is available. The dressing is a basic all-purpose herb vinaigrette, or you can use your favorite dressing.

1 pound dry bow-tie or favorite short pasta

8 spears asparagus

1 can (6 ounces dry weight) small pitted ripe olives, drained well, sliced

1 bunch green onions, washed, ends removed, sliced

1 cucumber, peeled, seeds removed, diced

1 package (10 ounces) grape tomatoes, washed, halved

1 cup shredded Parmesan cheese

salt and pepper to taste, or favorite all-purpose seasoning

2 tablespoons red wine vinegar

3 tablespoons Dijon mustard

1 to 2 cloves garlic, peeled, pressed

1 small shallot, peeled, minced

1 teaspoon Italian seasoning

1 teaspoon dried basil

1 teaspoon sugar

2/3 to 3/4 cup olive oil

Cook the pasta al dente according to package directions. Drain well and rinse if desired. Spread the pasta out on a baking sheet to dry.

Meanwhile, place the asparagus spears on a microwave-safe plate and microwave them 1 minute or until they are crisp-tender. Remove them from the microwave. When cool, slice the spears on the diagonal into 1/4-inch thick pieces.

In a large bowl place the pasta, the asparagus, olives, green onions, cucumber, grape tomatoes, cheese, salt and pepper. Toss to combine all the ingredients.

To make the vinaigrette, combine the remaining ingredients in a jar with a tight-fitting lid. Shake to incorporate and emulsify the liquid. (Or whisk together all the ingredients except the olive oil. Slowly and in a steady stream, whisk in the olive oil until the dressing is emulsified.) Pour the dressing over the salad and mix thoroughly.

Taste and adjust seasonings as needed. Chill for 30 minutes before serving if desired. Serve as a side dish.