- 1 lb ground turkey
- 1/3 cup minced parsley
- 2 tablespoons minced red onion
- 1 egg, scrambled
- 1/3 cup bread crumbs (Panko)
- 1/2 cup tomato sauce
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
Combine all ingredients in a mixing bowl. Form into 6 fairly flat burgers. Refrigerate until ready to cook. Heat a small amount of olive oil in a large pan. Cook burgers until 165 F– be careful to keep heat low enough to cook burgers through without burning the outside. Keep a lid on the pan to help with this.
Serve with avocado, cheese, and red onion on ciabatta bread.
Paul made this last night to eat alongside his home made bread! (Post coming soon for that!) It was incredible!
Adapted from Maggie O’Neill’s recipe (our version followed commenters’ advice to add more spices) :
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground pepper, plus more to taste
- Pinch of cayenne pepper
- 1 teaspoon salt, plus more to taste
- ¼ cup plus 2 tablespoons all-purpose flour
- 1 pound lamb stewing meat, trimmed and cut into 1-inch cubes
- 5 teaspoons vegetable oil
- 1 small onion, peeled and thinly sliced
- 2 large cloves garlic, peeled and minced
- 3 cups chicken broth, homemade or low-sodium canned
- 1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
- 1 19-ounce can chickpeas, drained and rinsed
- Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don’t overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
- Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
- Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls and serve.
- 2 tablespoons Dijon mustard
- 5 basil leaves
- 3 sprigs basil, (pulled off of the tough center parts)
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 2 tablespoons olive oil
- 1/4 cup white wine (or red wine, or vinegar in a pinch)
- To prepare marinate, put all ingredients in a food processor or blender and pulse until liquid. If you don’t have a food processor/ blender, cut up everything as small as possible and mix it all together.
- Cut up about 1 pound of chicken into tender-size pieces. Throw into a large ziplock bag.
- Add marinade to bag. Put back in fridge and let sit at least an hour, or up to 24 hours.
- Heat grill (or oven) to about 400F.
- Cook chicken until inside temperature reaches 160F. (I first set a timer for when it reached 100F, so that I could flip them then!)
We served this with: 1) salad greens mix tossed with chopped carrots, chopped red onions, sliced tomatoes, and a splash of balsamic vinegar. 2) quinoa cooked with carrot, 3) Purple potatoes and sweet potatoes, 4) avocado. It was AMAZING.
Adapted from Smitten Kitchen
Makes about 3/4 cup of glaze– enough for over 2 pounds of chicken
1/4 cup whole grain mustard
4 cloves garlic
3 tablespoons dry white wine or white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a food processor and blend until smooth. If you don’t have a food processor, chop everything up as small as possible and then just whisk it together.
- 2 pounds chicken, cut into approximately 1.5 inch cubes
- Marinade recipe from above
- Wooden or metal skewers
- Place chicken and marinade in a non-porous bowl and mix together. Cover with plastic wrap and let sit in the fridge for at least 2 hours, or up to 2 days.
- Skewer chicken
- Grill until done, flipping over halfway through cooking.
- Optional: serve with grilled veggies!
Recipe adapted from Barefoot Contessa
- 2 tablespoons good olive oil, plus extra to cook the pasta
- 1 pound lean ground sirloin
- 4 ounces pancetta, diced
- 1 white onion, diced small
- 1/4 cup diced carrot
- 4 teaspoons minced garlic (4 cloves)
- 1 tablespoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups dry red wine, divided
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- 3/4 pound dried pasta, such as orecchiette or small shells
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped fresh basil leaves, lightly packed
- 1/4 cup almond milk (original recipe called for heavy cream)
Add pancetta to a large pan and turn heat to medium-high. Add onion and carrots, and stir for about 5 minutes until pancetta releases fat and starts to cook the carrots and onions. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, almond milk, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl.
Recipe from Ina Garten
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere (Still delicious without cheese! Next time I might add avocado instead)
12 small Brioche buns
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup + basil + barbecue sauce, for serving
Build a charcoal fire or heat a gas grill. (Optional– I just used a pan on a stove top and it was still delicious)
Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
Slice the buns in half crosswise and toast the halves cut side down on the grill.
Divide the basil among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.