INGREDIENTS

1 pound thinly sliced Deen Halal Turkey Pastrami
6 cups beef broth (regular or low sodium)
1 instant dashi packet
2 tablespoons whole grain mustard
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
2 yellow onions, thinly sliced
1 tablespoons unsalted butter
2 tablespoons olive oil, separated
½ pound kale, stems removed, leaves torn into large pieces
3 garlic cloves, smashed
4 large eggs
4 ramen noodle cakes (discard seasoning packets)
½ cup sauerkraut, drained
4 scallions, thinly sliced

Pickled Shallots (can be made ahead)
3 shallots, peeled and thinly sliced into rings
½ cup rice vinegar
½ cup water
1 teaspoon sugar
½ teaspoon kosher salt

INSTRUCTIONS

Step 1
To make the pickled shallots, combine the rice vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Place the shallots, in a jar or heatproof bowl, then pour the hot brine over them. Let cool to room temperature. Can be made up to 3 days ahead and kept refrigerated.

Step 2
To caramelize the onions, melt the butter with the olive oil in a heavy skillet over medium-low heat. Add the onions and a pinch of salt and cook, stirring every few minutes. Continue about 30 minutes until the onions are golden and soft. Set aside.

Step 3
To make the dashi, pour the beef broth into a medium saucepan and bring to a gentle simmer over medium heat. Open the instant dashi packet and stir the contents directly into the broth until dissolved. Stir in the mustard, soy sauce, Worcestershire sauce, and black pepper. Taste and adjust the seasonings if needed. Keep the broth warm over low heat.

Step 4
In a skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and sauté for 1 minute. Add the torn kale leaves and about a half cup of the warm dashi broth. Stir to coat the kale with the broth, then cover the skillet for 6–8 minutes until the kale is tender.

Step 5
White the kale is cooking, bring a small pot of water to boil. Gently lower in the eggs, reduce the heat to a steady simmer, and cook for 9 minutes to set the egg whites, leaving the yolks golden. Transfer to an ice bath for 5 minutes. Peel each egg, then cut in half lengthwise.

Step 6
In a pot of boiling water cook the 4 ramen noodle cakes for 2–3 minutes until tender. Drain the noodles, then divide among four deep bowls, arranging the noodles mostly on one side of the bowl.

Step 7
Warm the pastrami slices by adding them gently into the hot dashi for about 45 seconds. Take the slices out with tongs and distribute them evenly into each bowl, folding them loosely.

Step 8
To assemble and serve, ladle the hot dashi broth into each bowl. Next, evenly and artfully distribute the kale, caramelized onions, sauerkraut, pickled shallots in separate sections around the each bowl. Add 2 egg halves to each bowl, yolk sides facing up. Garnish with the sliced scallions and serve immediately.

INGREDIENTS

2 tbs olive oil
4 Deen Halal Smoked Turkey Sausages, cut crosswise into ½”-thick rounds
1 small yellow onion, chopped
2 garlic cloves, finely chopped
1 lb. cherry tomatoes, halved
1 lb. spaghetti or linguine
1 teaspoon salt
1 bunch curly spinach, washed and chopped
Salt and freshly ground black pepper, to taste
½ cup torn basil leaves
Shredded Parmesan cheese, for serving

INSTRUCTIONS

Step 1
Heat oil in a large, straight-sided skillet (the pan should be large enough that the dry pasta can lie flat). Add sausage and sauté until cooked through and browned, then add onion and garlic and cook just until onion is translucent, about 3 more minutes.

Step 2
Add 4 1/2 cups water, cherry tomatoes, and pasta. Cover pan and bring to a boil. Remove lid and simmer until the pasta is al dente and almost all the liquid has evaporated, about 8-10 minutes. Use tongs to move the pasta around occasionally, to prevent sticking. In the last 2 minutes of cooking, stir in the spinach.

Step 3
When the liquid has reduced to a sauce and the pasta is cooked through, remove from the heat. Season with salt and pepper, fold in torn basil leaves, and top with Parmesan.

INGREDIENTS

½ cup store-bought teriyaki glaze
½ tsp crushed red pepper flakes
8 Deen Halal Turkey Franks, cut into 1” pieces
3 cups fresh pineapple, cut into 1″ pieces
1 red bell pepper, cut into 1″ pieces
1 green bell pepper, cut into 1″ pieces
1 red onion, cut into 1″ pieces
16 cherry or grape tomatoes
1 tbsp toasted sesame seeds
8 metal or bamboo skewers (soak bamboo skewers in water for 15 minutes prior to assembling kabobs)

INSTRUCTIONS

Step 1
In a small bowl, mix together teriyaki glaze and red pepper flakes. Preheat grill or grill pan on medium heat.

Step 2
Assemble skewers, alternating pieces of franks, pineapple, peppers, onion, and whole cherry tomatoes. Brush generously on all sides with teriyaki glaze.

Step 3
Grill on medium heat, turning every few minutes and basting with remaining glaze, until veggies begin to char and glaze is caramelized, about 8 to 10 minutes total.

Step 4
Remove from heat, sprinkle with toasted sesame seeds, and serve.