Main Dishes

by Josh Kaplan

Citrus and Honey Glazed Turkey

Citrus and Honey Glazed Turkey Ingredients: 1 20lb turkey 2 tsp freshly chopped sage 2 tsp fresh thyme leaves 2 tsp coarse salt ½ tsp freshly cracked pepper 1 stick butter, softened 1 orange, quartered 1 lemon, quartered 1 lime, quartered 1 bunch of fresh herbs- rosemary, thyme, sage, oregano ½ cup orange juice ½ cup Mackay’s Orange Marmalade 1 tbsp honey 5 tbsp salted butter Directions: Preheat oven to 325 degrees F. Remove giblets and neck and discard or reserve for gravy. Clean and dry the turkey and set on a cutting board. Combine the sage, thyme, salt, pepper and butter and rub all over turkey, making sure to get under the skin over the breast. Add orange, lemon, lime inside the turkey, then use If You Care Organic Kitchen Twine to truss the turkey closed. Carefully place the turkey, breast side up, in an If You Care Extra Large Roasting Bag with the seam side up on in a large roasting pan. Secure the opening of the Roasting Bag by folding towards the top of the turkey and roast for 2.5 hours. After 2.5 hours of roasting, add orange juice, Mackay’s Marmalade, honey and cinnamon to a small saucepan and heat until boiling and thickened, about 15 minutes. Carefully cut or rip the top of the Roasting Bag to expose the turkey. Use extreme caution, as the steam will be very hot. Brush the orange mixture all over the turkey, then place back in the oven and continue roasting for 1 hour or until turkey reaches 165 degrees F on a meat thermometer. Carefully remove the turkey from the Roasting Bag by lifting and let it rest on a cutting board or platter for at least 20 minutes. BUY NOW FOR NATURAL COOKING TWINE BUY NOW FOR ROASTING BAGS

by Josh Kaplan

Herbed Salmon En Papillote with Herbed Tomato Broth

by Josh Kaplan

Oven Baked Ravioli

Cheesy ravioli is always a win... but when you cover it in Italian breadcrumbs and bake until extra crispy? Woah, baby! Ready in a cinch, and perfect for your Sunday dinner. And yes, one bag of ravioli can very well be a single portion. Serve alongside a glass of wine and your favorite dipping sauce- we’re partial to @raoshomemade 🍷 Ingredients: 1 lb. cheese ravioli 2 eggs ¾ cup Italian-style breadcrumbs 1 tsp chili flakes 1 tbsp salt Olive oil spray, or olive oil for drizzling ½ cup marinara sauce, for dipping If You Care Parchment Baking Paper Preparation: 1. Preheat your oven to 400 degrees F or 204 degrees C 2. Line a baking sheet with If You Care Parchment Baking Paper. 3. Bring a medium pot of water to a boil and season liberally with salt. 4. Once water is boiling, add ravioli and boil until al dente, approximately 4 minutes. 5. In a large bowl, combine breadcrumbs, chili flakes and salt. 6. In a separate bowl, whisk together eggs. 7. Drain and dry ravioli, then prepare a station with your eggs and breadcrumbs to begin dipping. 8. Dip ravioli intoegg, then into breadcrumbs until completely coated. 9. Place ravioli on the baking sheet and repeat the process until all are coated. 10. Drizzle or spray with olive oil on both sides. 11. Bake for 11-12 minutes, until golden brown and toasty. 12. Serve immediately alongside marinara or desired dipping sauce! BUY NOW

by Josh Kaplan

Roasted Chicken Roll Ups with Prosciutto, Dates and Goat Cheese

Ingredients: 4 oz cream cheese 4 oz goat cheese 4 garlic cloves, minced ½ cup dates, minced 1 tbsp fresh thyme + more for pan 1 tbsp fresh oregano + more for pan 5 slices prosciutto, crisped in the oven or stove top and crumbled ¼ cup good olive oil + more for drizzling 4 small chicken cutlets, pounded thinly 10 slices prosciutto 2 cups cherry tomatoes Preparation: Preheat oven to 350 degrees F. Add cream cheese, goat cheese, garlic, dates, thyme, oregano, prosciutto, olive oil, salt and pepper crumbles to a food processor or bowl of an electric mixer and combine until smooth. Spread mixture on one side of each chicken cutlet, then roll up and top with two slices of prosciutto and place on a baking sheet or baking dish lined with If You Care Parchment Paper. Add tomatoes to the chicken, drizzle with olive oil and season with salt and pepper. Add extra herbs and bake for about 35-45 minutes, until tomatoes are blistered and prosciutto is crisp. Serve and don’t forget to top with juice from the pan, it’s delicious! BUY NOW

by Josh Kaplan

Shrimp En Papillote

Ingredients: 2 cloves garlic 1 bunch scallions, light green and white part sliced thin Handful cilantro, stems removed 1-inch piece of ginger, sliced into matchsticks 1 lb udon noodles, cooked according to package instructions ¼ cup hoisin sauce 1 tbsp each: lime juice, rice vinegar 2 tbsp sesame oil 1 lb medium shrimp Preparation: Preheat oven to 400º In a measuring cup, combine hoisin with lime juice, rice vinegar, and sesame oil Add half of udon noodles, cilantro, garlic, ginger and scallions to an If You Care Roasting Bag placed seam side up on a rimmed baking sheet or roasting pan. Add 12 shrimp into the pouch Pour sauce over the noodles and shrimp and seal the bag by folding the open end upward as many times as possible. Repeat the entire process with your second roasting bag Roast for 10-12 minutes Remove from the oven and let the pouch sit for 5 minutes before digging in! To open the bag, carefully tear or cut with scissors, being careful of hot steam. BUY NOW

by Josh Kaplan

Wild Snapper with Lemon Dill Butter

Ingredients: 2 wild snapper filets, 8 oz. each Few handfuls of fresh dill, stems removed 1 lemon, sliced into thin rounds 4 tbsp salted butter Kosher salt If You Care Parchment Roasting Bags Preparation: Preheat your oven to 425 degrees F or 220 degrees C. Season snapper filet with kosher salt on both sides. Place each filet of snapper (skin side down) into an individual If You Care Medium Non-Stick Parchment Roasting Bag seam side up on a rimmed baking sheet or roasting pan. On top of each filet, place 3-4 lemon slices, 2 tablespoons of butter, and a handful of fresh dill. Seal the bag by folding the open end upward as many times as possible. Bake for 15 minutes. Once snapper is cooked, remove from the oven and let the pouch sit for 5 minutes before digging in! To open the bag, carefully tear or cut with scissors, being careful of hot steam. Serve snapper with a fresh lemons and garnish with more fresh dill. Enjoy immediately alongside rice or fresh roasted veggies. BUY NOW

Main Dishes

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