Turkey Burger& Zucchini burgers with green onion and cumin


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


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



Serves 2


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


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


Lemon Herb Quinoa with Hemp Seeds, Spring Peas and Basil

Gena Hamshaw


serves 4


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


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!**