Chickpea, Onion and Red Pepper Salad

Ingredients:

1 1/2 cups canned chickpeas, drained and rinsed
1 tablespoon Dijon mustard
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 cup red onion, thin sliced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Place the chickpeas in a large serving bowl. In a different bowl place the mustard. Pour in the lemon juice, olive oil and vinegar. Add the garlic and parsley. Whisk to incorporate the flavors. Place the onion and bell pepper into the bowl with chickpeas. Pour the dressing over the top and toss to coat well. Sprinkle in the salt and pepper. Toss again to mix the seasoning into the salad. Place the salad in the refrigerator for at least 30 minutes. Serve chilled and stir before serving.

Easy Fresh Roasted Turkey

Ingredients:

1 whole fresh turkey, 10 to 14 pounds
1 teaspoon salt
1 teaspoon pepper
2 medium onions, roughly chopped
3 carrots, roughly chopped
3 stalks celery, roughly
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 bay leaves, crushed

Instructions:

Rinse the turkey with cold water and pat dry with a paper towel. Sprinkle the salt and pepper all over the turkey. In a mixing bowl toss together the onions, carrots, celery, rosemary, thyme and bay leaves. Stuff this mixture inside the turkey. Bring the oven temperature to 325 degrees. Rub the turkey with olive oil under the skin. Tie back the wings. Place the turkey in a large roasting pan. Roast 3 1/2 hours being sure to baste the turkey with the juices during the roasting time. The turkey should read 170 degrees on a meat thermometer when done and the juices should run clear when pricked with a fork. Remove the turkey from the oven and allow it to stand 30 minutes to finish cooking. Temperature should reach 180 degrees. Remove the stuffing from the bird and discard before carving.