This month’s featured recipes include:

- Salt Rub Turkey, submitted by Heather Milne (courtesy of Bon Appetit)
- Japanese Soba, submitted by Matty Yeh (courtesy of Jen Ryu)
- Paneer Bhurji, submitted by Shaunak Patel

Salt Rub Turkey
Submitted by Heather Milne (courtesy of Bon Appetit)

Brining is good, but we've got something even better: salting. This simple, fuss-free technique turns out a perfectly browned, perfectly seasoned bird every time.

Preparation:
It's simple, really. Salt the turkey, cover it, then stick it in the fridge. Overnight the salt draws moisture from the interior of the bird to the surface, where it combines with the salt and other seasonings. Eventually, that flavorful salted liquid is reabsorbed by the meat, seasoning it throughout.

Japanese Soba
Submitted by Matty Yeh (courtesy of Jen Ryu)

Ingredients:
- Soba noodles
- Soba noodle soup base (see Preparation)
- Hot (spicy) sesame oil
- Dried wakame flakes (wakame is the silky seaweed you might find in good miso soup)
- Sesame seeds (black or regular)

Preparation:
1. Boil soba noodles in water (like ramen preparation style). Drain and rinse with cold water to stop cooking and avoid filminess.
2. For soba noodle soup base, use pre-made bottles, or prepare on your own by combining to taste: soy sauce, water, sugar, sweet rice vinegar, salt and sometimes dried bonito for some fishy saltiness. Place soup base in a separate cup or bowl or drizzle on top of soba noodles to create a puddle, but not so much that it makes a soup!
3. Drizzle hot sesame oil to your heart’s content.
4. Soak dried wakame flakes in a separate bowl of hot water while the noodles cook. You don’t need too much – they expand like crazy.
5. Sprinkle sesame seeds on top.

Paneer Bhurji
Submitted by Shaunak Patel

Paneer Bhurji (scrambled Indian cottage cheese) goes great with any type of bread, Indian or otherwise. It also makes a great crostini-type appetizer over French bread.

Ingredients:
- Paneer – 1 lb. (can also substitute eggs)
- Onions – 2 (chopped fine)
- Tomatoes – 2 (diced)
- Dried red chilies – 2-4 (depending on how spicy you want it)
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Cumin seeds – 2 tsp
- Turmeric powder – 1/2 tsp
- Garam masala – 1 tsp (a basic blend of ground Indian spices, this is available at any Indian grocery store)
- Salt
- Oil – 2 tbsp
- Cilantro (optional)

Preparation:
1. Heat the oil, add the cumin seeds and chilies.
2. Add onions and fry till golden-brown.
3. Add ginger paste, garlic paste and turmeric. Add tomatoes and cook for a couple minutes till slightly soft.
4. Crumble the paneer and add to pan. Cook for a couple minutes. Then add salt and garam masala.
5. Garnish with chopped cilantro and serve.

Have a great recipe you’d like to share? Send it to Steph Chien at schien2010@kellogg.northwestern.edu.