N.. >> sponsored by BUSCH'S tied reed Aavtier 1 cup finely chopped zucchini 1 cup finely chopped red or yellow bell pepper 1 can (about 15 oz.) chick peas or garbanzo beans, drained 1 cup frozen peas, thawed 1 cup fresh or frozen corn kernels, thawed 1 cup fresh chopped parsley Dressing: 2 roasted red bell peppers (fresh or jarred), cut in large pieces 2 /3 cup mayonnaise 2 Tbsp. olive oil juice of 1 lemon 2 Tbsp. cider vinegar 1 Tbsp. drained capers (optional) kosher salt and freshly ground black pepper to taste Toss all salad ingredients in a large bowl. Set aside. Combine dressing ingredients in the bowl of a food processor, and process until smooth. Pour the dressing over the salad. Toss well, adjusting salt and pepper to taste. Makes 8 servings. TURKEY POT PIE 3 Tbsp. olive oil 2 cups'/2-inch carrot chunks 2 cups'/2-inch turnip chunks 2 cups chopped onions 1 cup diced celery 6 cups cooked, diced turkey meat 1 cup fresh minced parsley 1 cup frozen peas, thawed 2 tsp. dried thyme '/2 cup flour '/2 tsp. dried tarragon '/2 cup dry white wine 1 cup chicken broth Top crust: 1 lb. frozen puff pastry, thawed and pressed together to create one large sheet of pastry Preheat oven to 375 degrees. Spray a large glass or ceramic bak- ing dish with nonstick cooking spray. Set aside. Heat the oil in a large pot over medium-high heat. Add the carrots, turnips, onions and celery, and saute until the vegetables are softened, about 8 minutes. Add the turkey to the vegetables. Toss with the parsley, peas, flour, thyme and tarragon. Transfer the mixture to the prepared baking dish. Pour the wine and the broth over the mixture. 0301(SgiVing Top the dish with the puff pastry, pressing the pastry over and around the edge of the baking dish. Cut sever- al slits in the pastry with a sharp knife. Bake the pot pie in the center of the oven for about 40 minutes until the pastry is golden and the turkey mixture is bubbly. If the top becomes browned too quickly, loosely lay a sheet of foil over the top to prevent browning. Let stand 5 minutes before spooning out into individual servings. lets9 0 Chanuk ah, Week Long Makes 8-12 servings. TURKEY ARTICHOKE CASSEROLE 2 Tbsp. extra-virgin olive oil 1 cup chopped onions 1 cup chopped celery 2 lbs. 1-inch diced cooked turkey 1 package (about 9 oz.) frozen artichoke hearts DECEMBER 2N° - DECEMBER 8TH Sauce: Y3 cup olive oil Y3 cup flour 2 cups chicken broth 2 Tbsp. dried parsley 1 tsp. dried thyme 1/2 tsp. dried sage salt and pepper to taste FRESH! Black Pearl Salmon Fillets FARM RAISED - SCOTLAND Make the casserole: Preheat oven to 350 degrees. Spray a 11/2-quart bak- ing dish or souffle dish with nonstick cooking spray. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and celery, and saute for about 5 minutes until beginning to color. Transfer to a large bowl. Add the turkey and artichoke hearts to the bowl. Toss well, and set aside. Make the sauce: In a medium sauce- pan over medium-high heat, add the olive oil, and whisk in the flour. Cook whisking for 1 minute. Gradually whisk in the broth, and bring to a boil. Cook for a few minutes whisk- ing all the while until the mixture is bubbly and thickened. Add the remaining ingredients, and whisk well to combine. Pour the mixture over the turkey, and stir well. Transfer to the prepared baking dish, and bake for 30-45 min- utes until hot and bubbly. Serve alone or over mashed pota- toes, noodles or cooked brown or white rice. Makes 6 servings. All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com . asete FRESH! North Atlantic Haddock Fillets WILD CAUGHT USA FRESH! Ruby Red Trout Fillets FARM RAISED - CANADA 11.991b. FEA I FOF I2 1 COUNTER ZI ‘C IICIO UU NR TER 12.991b.}FEOO F SOLD FROM OUR { 9.9%. } SEAFOOD COUNTER Save on these items & many more! 13 SCR'S Save even more time with online shopping! buschs.com/MyWay Ftes4 evijna/pier WEST BLOOMFIELD • W. 14 Mile at Farmington • 248-539-4581 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. 1843710 November 28 • 2013 75