CILANTRO-CUMIN RUB:
In a blender or food processor combine 2/3 cup firmly packed fresh cilantro leaves; 2 tablespoons olive oil; 1 tablespoon chopped red onion; 1 clove garlic, minced; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/4 teaspoon sweet paprika; 1/4 teaspoon finely shredded lemon peel; 1/4 teaspoon ground black pepper; and dash crushed red pepper. Blend or process to make a chunky paste. Makes 1/4 cup.Nutrition Facts per serving: 240 cal., 29 g protein, 0 g carb., 13 g total fat (3 g sat. fat), 97 mg chol., 0 g dietary fiber, 3% vit. A, 3% vit. C, 142 mg sodium, 3% calcium, 11% iron
SAGE-HONEY BUTTER RUB:
In a medium bowl combine 1/2 cup butter, softened; 2 tablespoons finely snipped fresh sage; 1 tablespoon finely chopped shallot; 1 tablespoon snipped fresh parsley; 1 tablespoon honey; 1/2 teaspoon kosher salt; and 1/4 teaspoon ground black pepper. Divide mixture in half; rub half under turkey skin. Place the remaining half of the butter mixture in a microwave-safe bowl; cover. Microwave on 100 percent power (high) until melted; use to baste turkey after you remove the foil. Makes 1/2 cup.Nutrition Facts per serving: 253 cal., 29 g protein, 1 g carb., 14 g total fat (5 g sat. fat), 105 mg chol., 0 g dietary fiber, 3% vit. A, 1% vit. C, 163 mg sodium, 3% calcium, 11% iron
ARUGULA-BASIL PESTO RUB:
In a blender or food processor combine 1/2 cup packed fresh arugula leaves;* 2 tablespoons snipped fresh basil;* 1 to 2 tablespoons grated Romano or Parmesan cheese; 1 tablespoon finely chopped, toasted walnuts; 1 tablespoon olive oil; 1 clove garlic; 1/2 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and blend or process with several on/off turns until a paste forms, stopping several times to scrape the sides of blender or food processor. Makes 1/3 cup.Nutrition Facts per serving: 238 cal., 29 g protein, 0 g carb., 12 g total fat (3 g sat. fat), 97 mg chol., 0 g dietary fiber, 0% vit. A, 0% vit. C, 150 mg sodium, 3% calcium, 11% iron*TEST KITCHEN TIP:: Use the remaining arugula and basil to prepare this recipe several times; freeze the rub in 1-tablespoon portions. Add to pasta sauces or spread on garlic bread.
