Ingredients

8 ounces Spanish chorizo (cured sausage), thinly sliced
4 leeks (white and light green parts), cut into half-moons
1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
1 28-ounce can diced tomatoes
Kosher salt and black pepper
2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
1/2 cup chopped fresh flat-leaf parsley

Directions

1. In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.
2. Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
3. Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.
4. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
5. Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.

Serves 8.

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Ingredients

2 cups roast turkey, shredded
1 tablespoon chopped parsley
Salt and freshly ground black pepper
8 small flour tortillas
1/2 cup cranberry sauce (optional)
1 cup white cheddar cheese, shredded
1 tablespoon unsalted butter, melted
Sliced avocado, for serving (optional)

Directions

1. Toss the shredded turkey with the chopped parsley. Season with salt and pepper.
2. Place 4 tortillas on a work surface. Spread with 1-2 heaping tablespoons of cranberry sauce (if using). Cover with the turkey and parsley mixture and cheese. Top with the remaining 4 tortillas to close the quesadillas.
3. In a large grill pan or skillet, brush 1 tablespoon butter over medium-low heat. When the butter is melted place one of the quesadillas in the pan. Cook until the cheese is melted and the tortilla is browned, about 6-8 minutes. While it cooks, spread the other side with a little bit of butter. Flip and cook on the other side, until the cheese is melted, the meat is heated through, and the outside is browned and crispy.
4. Repeat with the remaining quesadillas. Slice into wedges and enjoy with the avocado, if desired.

Serves 6-8.

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Ingredients

2 ounces cranberry juice
2 ounces cranberry vodka
1/2 ounce grenadine
1/2 ounce simple syrup
8 fresh mint leaves, 7 torn, 1 whole leaf for garnish

Directions

1. Combine the cranberry juice, vodka, grenadine, simple syrup, and 7 torn mint leaves in a cocktail shaker. Shake with ice and strain into a martini glass.
2. Smack the whole mint leaf in the palm of your hand to release the oils and drop it into the drink.

Makes 1 drink.

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