Turkey Burger& Zucchini burgers with green onion and cumin

Ingredients:

for burger:
1 lb. ground turkey
1 large zucchini (Cuisinart)
3 green onions thinly sliced
1 large free-range egg
2 tbsp chopped mint
2 tbsp chopped cilantro
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
6 1/2 tbsp olive oil for searing
for sauce:
1/2 cup crème fraiche (replaces sour cream)
2/3 cup Greek yogurt
1 tsp grated lemon zest 
1 tbsp freshly squeezed lemon juice
1 small clove garlic, crushed
1 1/2 tbsp olive oil
1 tbsp suman
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions

1.) First make sauce by placing all the ingredients in a small bowl. Stir well and chill until needed.

2.) Preheat oven to 425˚. In a large bowl, combine all the ingredients for the burgers except the olive oil. Mix with hands and shape into burgers.

3.)  Pour olive oil into frying pan to form a layer and heat over medium until hot, then sear burgers on each side. Cook each batch for about 4 minutes or until golden brown.

4.) Carefully transfer seared burgers onto baking sheet, place in oven for 5-7 minutes. Serve with sauce spooned over or on the side. 


Kale and Brussels Sprout salad with honey balsamic dressing**

Kendra Vaculin

 

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Serves 2

Ingredients:

For the salad:
2 cups brussels sprout ribbons (about 6 Brussels sprouts)
2 cups kale, chopped
3 strips bacon, cooked and chopped
1/4 cup shredded Parmesan
Sprinkle of shelled sunflower seeds
S&P to taste
For the dressing:
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1/2 tsp soy sauce

Directions:

1.) Combine salad ingredients in bowl. Toss.
2.) Whisk dressing ingredients together. Toss with salad. 
 

**IF YOU DON'T WANT TO MAKE A SALAD, STEAM SOME BROCCOLI :)


Lemon Herb Quinoa with Hemp Seeds, Spring Peas and Basil

Gena Hamshaw

 

serves 4

Ingredients:

1 cup Quinoa, dry 
2 cups water
1 cup green peas
1/4 cup fresh basil, finely chopped
1/4 cup shelled hemp seeds
2 tbsp Olive oil
2 tbsp lemon juice
2 tsp Dijon mustard
1 tsp Maple syrup
1 dash pepper
1/4 tsp sea salt

Directions:

1.) Rinse and boil quinoa. 
2.) Boil peas
3.) Mix quinoa, peas, basil and hemp seeds. Whisk together the oil, lemon juice, maple syrup, dijon mustard, 1/4 tsp sea salt and pepper. Pour over quinoa salad. Serve warm or cold 

**Dish keeps excellently in the fridge!**