Tuesday, May 31, 2016

Turkey and Zucchini Burgers with Green Onion and Cumin

Amy sent me this recipe a couple of weeks ago and I made them last night- they were seriously the TASTIEST burgers I have ever eaten.  I could have eaten them all day long b/c they tasted so unique and refreshing.  They are a bit labor intensive, but I promise they're worth every single second. You have to make the sauce too- its incredible.  Sumac is a common spice used in Middle Eastern cooking.   I actually doubled the burgers, but not the sauce and still had lots of leftover sauce- it made 12 big burgers. Amazing!!

Turkey and Zucchini Burgers with Green Onion and Cumin
Yotam Ottolenghi

  • 1/2 cup sour cream
  • 2/3 cup non-fat Greek yogurt
  • 1 tsp lemon zest 
  • Fresh lemon juice (about 1 tablespoon) of half a lemon
  • 1 clove garlic, minced
  • 1 1/2 Tbs. olive oil
  • 1 Tablespoon sumac (found in spice aisle or on amazon) 
  • 1/2 tsp salt 
  • 1/4 tsp. freshly ground black pepper


1 lb. ground turkey
1-2 large zucchinis, coarsely grated (scant 2 cups)
3 green onions, thinly sliced
1 large egg
2 Tbs. chopped fresh mint
2 Tbs. chopped cilantro
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
Sunflower oil for searing

First make the sour cream sauce by mixing all ingredients together in a small bowl.  Stir well and set aside or refrigerate until needed (can be made a day ahead of time).
Preheat oven to 425F.  In a large bowl, combine all of the ingredients for the burgers, except the sunflower oil.  Combine meat mixture with your hands and shape into burgers.  Pour enough oil into a large non-stick frying pan.  Heat over medium heat until hot, then sear the burgers in batches on all sides.  Cook each batch for about 4 minutes, adding oil as needed, until golden brown.  Carefully transfer burgers onto a baking sheet lined with wax paper and place in oven for 5-7 minutes, or until just cooked through.  Serve warm, or at room temp with the sauce spooned over, or on the side for dipping.  Enjoy!

Friday, May 20, 2016

Asparagus Frittata

This was one of those "whatever you have in the fridge meals", in the which I happened to have asparagus and eggs....BUT, it turned out to be the yummiest surprise!  We all seriously loved it.  And, its super easy to make (like seriously 2 minutes of work) and it will make you feel all kinds of fancy- which is just what you need when your husband is working late on a Friday night and you're home with your kids ;)  
Asparagus Frittata

  • 6 large free-range eggs
  • 1 tablespoon extra virgin olive oil
  • 1 knob of unsalted butter
  • 1 bunch of small asparagus

  • Heat oven to 350 degrees.

    Beat the eggs with a little sea salt and black pepper. 

    Heat the oil and butter in a 19 cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. 

    Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy. 

    Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like (we ate it without either and it was so good).  

    Friday, May 13, 2016

    Tex Mex Salad

    Tex Mex Salad

    1 head of romaine lettuce
    1 pint of cherry tomatoes
    1 can black beans drain and rinsed
    1 can shop peg corn
    1 1/2 cup grated cheddar cheese

    2 tablespoons fresh cilantro chopped
    1 tablespoon red wine vinegar
    1 teaspoon lime zest
    1/4 cup fresh lime juice
    1/2 cup sour cream
    1 clove garlic
    1 tablespoon honey
    1/2 cup extra virgin olive oil
    Salt and fresh ground pepper
    Use blender to mix dressing

    Asian Noodle Salad

    This salad was served at our stake RS activity a few weeks ago, and while I haven't made it, I tasted of it's deliciousness and finally got the recipe.  I can't wait to make it!

    Asian Noodle Salad (served cold)

    8 oz thin spaghetti
    1 1/2 cup julienne carrot
    1 cup thinly sliced peppers
    3 English cucumbers, seeded, and sliced
    3 green onions sliced 
    1 bunch fresh cilantro 
    1/2 head of Nappa cabbage thinly sliced
    1/2 head of red cabbage thinly sliced
    Chopped romaine lettuce
    Chopped peanuts

    1/2 cup olive oil
    1/4 cup oyster sauce 
    1/4 cup rice wine vinegar
    1/4 cup brown sugar or honey
    3 tablespoon diced fresh ginger
    2 tablespoon sesame oil
    2 cloves of diced fresh garlic