Lamb Burgers

 

Lamb Burgers

Lamb burgers are such a delicious, great alternative to traditional beef patties! Mix with fresh herbs, garlic, and seasonings for an incredibly flavorful burger.
Ingredients
1 pound ground lamb
1 clove garlic, minced or grated
2 tablespoons chopped fresh mint
1 teaspoon dried mint
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon extra virgin olive oil

Toppings:

4 leaves lettuce
1 large tomato, thinly sliced
1 medium sweet onion, thinly sliced
1/4 cup garlic sauce, or other favorite sauce
1 tablespoon chopped fresh mint
1 teaspoon dried mint
4 hamburger buns

Directions:
In a medium bowl, combine the ground lamb, garlic, chopped mint, dried mint, salt and pepper. Do not overwork the mixture; it's okay if the meat has a just-ground look to it rather than a smooth look, to keep the burgers from becoming too dense.

Divide the mixture into four meatballs (about 4 oz. each), again without overworking the meat (these should not be smooth). Gently flatten each ball to about an inch thick, and collect back to the patties any meat that may be falling away from the patties. If making ahead, cover and chill these for up to 2 days (bring to room temp before cooking).

Coat the cooking surface with the oil before heating. Heat a skillet, griddle, or grill to medium high. Cook the patties until they are cooked through to 160°F, flipping them over halfway through cooking (6-8 minutes total, depending on the thickness of the patties). Cook the burgers couple or even one at a time if needed, depending on the size of your cooking surface.

Layer the bottom half of each bun with lettuce, onion, and tomato. Place a patty on each. Top each patty with a dusting of dried and fresh mint. Top with sauce and serve immediately.

Vegan BLT

                                            

Vegan BLT

Tomatoes in summer. Nothing else needs to be said. As a chef, I relish these hot summer months when gardens are abundant and produce is aplenty. It’s early August here, and tomatoes are at their peak, bursting with flavor and vibrant color. The warmth of the sun has turned them into juicy gems, ready to be harvested and celebrated.

Ingredients:

Tempeh bacon: To make tempeh bacon, you’ll need tempeh, olive oil for searing, salt and pepper for seasoning, and soy sauce and maple syrup for the glaze. If needed, use gluten-free liquid aminos instead. 
Lettuce: I used romaine, but any crisp, fresh lettuce, like iceberg lettuce or little gems, work well. You can use butter lettuce or green leaf lettuce, but they are a bit softer.
Tomato: Use large slicing tomatoes, finding the best ones you can! Extra-juicy late summer tomatoes, like an heirloom variety, are excellent.
Sourdough: This is a great opportunity to dabble in making your own! Here is our beginner’s guide to making sourdough bread. Sourdough gives the sandwich a boost of tangy complexity.
Mayo: Use regular mayonnaise, homemade mayo, or sub vegan 

mayo.
Whole grain mustard: Gives the sandwich a lovely bite. 
Optional additions: Finish with avocado (for a BLAT), microgreens or sprouts, and basil or other herbs. For a brunch-y variation, try topping with a fried egg  for a BLET
Tips:
Use ripe, juicy summer tomatoes. Use homegrown tomatoes or visit your local farmers market!
Salt the tomatoes. This draws out some of the moisture and intensifies the tomato flavor.
Use good bread. Sourdough bread is incredible here- it adds so much flavor- make sure to toast it!
Crisp the bacon. Whatever bacon you decide to go with, make it extra-crispy bacon.
Use a mix of mayo and whole grain mustard for a little kick of flavor.

Valley Kitchen Cobb

      

Valley Kitchen Cobb

The best versions honor the classic formula while introducing subtle innovations. 6 servings

Ingredients:

3 hard-boiled eggs
6 slices thick-cut lardon
3 heads organic baby mixed green lettuce
3 cups free range chicken breast, chopped
1 cup cherry tomatoes
¾ cup Point Reyes blue cheese, crumbled
3 green onions, chopped
1 fresh avocado, peeled, pitted and diced
8 ounces creamy blue cheese dressing
1 cup cucumber, sliced

Directions:

Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat.

Let eggs sit for 10-12 minutes, then cool, peel and chop.

While the eggs are cooking, place lardon in a sheet pan. Cook over medium-high heat until evenly brown, 10-12 minutes. Drain, chop and set aside.

Divide the organic lettuce among individual plates. Top with rows of lardon, eggs, free range chicken, cherry tomatoes, blue cheese, English cucumber and avocado.

Drizzle with the creamy blue cheese dressing.

Mango Salad with Peanut Dressing

Mango Salad With Peanut Butter Dressing

Now that the temperatures are heating up, I find myself craving more light, fresh and green meals. Enter this salad with Thai flavors, which satisfies all three at once. I can’t say I tasted a salad exactly like this
on my trip to Thailand, but it would certainly pair well with Thai cuisine.

This refreshing salad features butter lettuce, sweet diced mango, red bell pepper, and jalapeño (optional). I tossed it all in a zingy and creamy peanut dressing. 

The result is an irresistible combination of sweet and spicy flavors, crisp and creamy textures, and vibrant colors. It’s a lovely green salad for summertime.

Ingredients:
One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces 

1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces
3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup roughly chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice)

Peanut Dressing
¼ cup creamy peanut butter
1 tablespoon tamari or soy sauce
1 tablespoon + 1 teaspoon maple syrup or honey
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)
¼ cup lime juice (about 2 to 3 limes)

Directions
To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.

To prepare the dressing, combine the peanut butter, tamari, maple syrup, garlic and optional red pepper flakes (everything but the lime juice) in a liquid measuring cup or small bowl. Use a small whisk or fork to stir until blended.

Whisk in about half of the lime juice until creamy, then whisk in the rest. Continue whisking until the mixture is fully blended and nicely creamy. Taste, and if it tastes too tart, add another teaspoon or so of maple syrup.

When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately. Leftovers will keep well in the refrigerator, dressing stored separately, for up to 4 days.

The 3 X 2 Smash Burger

                                    The 3 X 2 Smash Burger
 The best burger? Everyone has thoughts. Thick, thin, rare, well-done, lots of toppings, barely any. What can’t be argued? That said, the smash burger is here to stay. As dangerously close (in the best way) to a salty meat pudding as any sandwich ought to be, a smash burger owes its ultra-beefy flavour to ground meat cooked over high heat in its own fat. Inspired by the Four Guys Burger at Gold Standard in Toronto and the Animal Style burger at California’s In-N-Out Burger, this three-patty, two-cheese babe is as local as your own kitchen. Marmite, an MSG-laden (again, in the best way!) yeast extract, is available at most large grocers. See TIP below for customizing your burgers.  Serves 2 

Ingredients:
Burger Sauce
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) sweet pickle relish
1/2 tsp (2 mL) Marmite Pinch cayenne

2 tbsp (30 mL) neutral-flavoured oil
2 medium-size onions, halved and thinly sliced
Salt
12 oz (340 g) medium ground beef
Freshly ground black pepper
2 very soft, small potato or brioche burger buns
1 cup (250 mL) loosely packed shredded iceberg lettuce
Yellow mustard, about 3 tbsp (45 mL), divided
4 thin processed cheese slices
1 medium-size dill pickle, preferably Vlasic, sliced into
1/4‑inch (5-mm) thick coins
2 slices cooked bacon, halved lengthwise (option

Directions
For the Burger Sauce, place all ingredients in a small bowl and stir to combine—the Marmite will take some coaxing to dissolve.  Cover and refrigerate for up to a week.

To caramelize the onions, add oil to a 10- or 12-inch (25- or 30-cm) cast-iron skillet set over medium heat. Once shimmering, add onions and 1/2 tsp (2 mL) salt. Spread out into an even layer and cook until light golden, about 3 minutes. Stir and repeat process twice more. Reduce heat to low and continue to cook, stirring from time to time, 30 to 35 minutes longer or until deeply caramelized.

Meanwhile, divide cold ground beef into six equal portions. Working on a parchment-lined baking sheet, pat each out into a large flat patty 4 inches (10 cm) in diameter. Season generously with salt and pepper.

Scrape onions out into a heatproof bowl; set aside. Return pan to heat, place buns cut side down in pan and toast until golden at edges, 30 seconds or so.

Divide Burger Sauce between top and bottom buns. Divide lettuce between bottoms.

Clean pan; set over high heat. Turn kitchen fan to high. Once pan is smoking, add 3 patties. Press each lightly with a large offset spatula to make contact with pan. Cook 1 minute.

Meanwhile, squirt a heaping teaspoon of mustard onto uncooked side of each patty and spread to edges. Flip and immediately top two patties with a slice of cheese and one quarter of the onions. Cook 45 seconds total then stack the patties with the undressed one on top.

Set onto bottom bun, top stack with half the pickle slices, half the bacon, if using, and the top bun.

Serve right away and repeat process to make a second burger.  Serves 2

TIP You can make and stack as many patties as you like, even change the ratio of meat to cheese (for instance, a double burger with 2 cheese slices) or leave the cheese out altogether. Each patty requires 2 oz (55 g) ground beef; if you don’t have a scale, visit a meat counter where you can ask for a very specific weight of beef, then divide by eye at home.

Navajo Tacos

Navajo Tacos

There’s always room for more when it comes to tacos. Mix to infuse taco meat with an authentic blend of peppers and signature spices before serving in warm tortillas. Top with favorite taco garnishes and hot sauce. 

Ingredients:

1 Tbsp olive oil
3/4 cup yellow onion, diced
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an      8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, to taste

For serving
Romaine or Iceberg lettuce, chopped
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, diced
Sour cream
Sliced black olives and chopped cilantro (optional)
Navajo Fry Bread

2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Vegetable oil, for frying
Directions:
Navajo Taco Filling
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.

Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.

Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.

Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).

Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).

Cover dough with plastic wrap and allow to rest 5 – 10 minutes.
Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top.

Divide rested dough into 8 equal pieces.

Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.

Remove from oil and drain onto a plate or baking sheet lined with paper towels.   Enjoy !!

Cheesy Taco Casserole

Taco Casserole   

The one change made that most distinguishes these from typical tacos is our use of biscuit mix instead of tacos or tortillas. Had we used tortilla chips or actual taco shells, they would have grown soggy once all of our yummy bonus ingredients were piled on top. We found that biscuit dough was a delicious compromise, since it settles into the beef a bit, plus its sturdiness means you can pile whatever other toppings on top that you like! No need to rein it in here, go crazy and make this the taco casserole of your dreamings.

Ingredients;

2 pounds ground beef
1 packet Taco Seasoning
4 eggs
3/4 cup whole milk
1 3/4 cup Biscuit mix OR Bisquick
1/2 cup sour cream
2 cups chopped lettuce
2 cups sharp cheddar cheese, grated
Black Olives, optional
Kosher salt and pepper to taste

Directions:

Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with non-stick spray.

In a large bowl, beat eggs and milk together until combined, then stir in biscuit mix, and salt and pepper, if using. Set aside.

Season beef with salt and pepper, then cook until browned. Drain fat, then stir in taco seasoning.

Place beef in an even layer in greased baking dish, then spread biscuit mix in an even layer on top of beef.

Transfer baking dish to oven and bake until biscuit layer is golden brown, 22-25 minutes.

Remove from oven and let cool 10 minutes, then spread sour cream on top of biscuits.

Top with chopped lettuce, tomatoes and olives, if using, then sprinkle cheddar cheese on top.       Serve hot and enjoy!   Serves 8

Thai Larb Salad

Thai Larb Salad

A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!  Served 3/20/22.  Excellent Flavor!

Ingredients:
1/2 cup hot water

2 tablespoons vinegar- white or rice wine
1 red onion (divided, see instructions)
——-
3 garlic cloves, rough chopped
4 tablespoons lemongrass, finely minced
1 teaspoon chili flakes, more to taste
16 ounces ground chicken, turkey, beef, lamb,
1/2 teaspoon salt
1/2 teaspoon pepper
—–
2 cups cucumber, sliced or diced
2–3 radishes, sliced (or watermelon radish)
3 scallions, thinly sliced
1 tablespoon fresh chili, finely minced (optional, or sub jalapeno, Thai red chili)
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil (Thai basil elevates)
2 tablespoons fish sauce
4–5 tablespoons lime juice
1 teaspoon brown sugar, maple, or honey
finely chopped fresh chili- optional!
Serve with lettuce wraps or jasmine rice or both!
  
Directions:
Dice half the onion (you’ll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.

Cook the meat: Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. 

Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.

While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. 

Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar.  Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.

Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

Note: Larb will keep up to 3 days in the fridge.

Perfect Egg Salad Sandwich

 

Perfect Egg Salad Sandwich

Ingredients:

6 large eggs
2 tablespoons Greek yogurt (or mayo)
1 tablespoon whole-grain mustard
Salt and pepper
1 stalk celery, washed and chopped
1/4 cup minced yellow onion
A tiny squeeze of lemon juice
2 small handfuls of lettuce
8 slices of whole grain or sourdough bread, toasted
2 cloves of garlic, peeled

Directions: 

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly eight minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl.

Add the yogurt or mayonnaise, the mustard, a couple generous pinches of salt and pepper, celery, onion, and lemon juice. Mash with a fork. Don't completely overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time. Taste, and adjust the seasoning - adding more salt and pepper if needed.

To assemble each egg salad sandwich: rub the toasts with garlic, place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Repeat with remaining slices.   Yield:  4 Sandwiches

New Lettuce, Beet And Granola Salad

New Lettuce, Beet & Granola Salad

Growers are always finding new ways to entice us to eat our greens. Two relatively recent additions to the produce aisle, soil-planted living lettuce and packages of whole heads of assorted mini lettuces, stay fresher longer than tubs of mixed greens. And like tubs of mixed greens, the lettuces are complementary to each other, often containing both sweet and slightly bitter leaves. In both cases, the lettuces aren’t the same-old, same-old. Look for tubs containing four small heads of lettuce from California or, better yet, living lettuces in biodegradable pots from Ontario.

3 medium-size beets, about  12 oz (340 g) total weight
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper

SAVOURY GRANOLA
1/2 cup (125 mL) roughly chopped shelled raw pistachios
1/4 cup (60 mL) roughly chopped skinned hazelnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) za’atar
1 cup (250 mL) old-fashioned rolled oats
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 1/4 tsp (6 mL) salt
1 egg white
1 large red grapefruit, including 2 tbsp (30 mL) of its juice
1 tsp (5 mL) agave syrup or honey
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) red wine vinegar
1/3 cup (80 mL) extra virgin olive oil
Freshly ground black pepper to taste
8 cups (2 L) torn soil-planted living lettuces (about 2) or mixed mini lettuces
2 oz (55 g) crumbled, unripened goat cheese

Directions:

1 Preheat oven to 425°F (220°C).

2 Place beets on a piece of foil large enough to enclose; drizzle with olive oil and season with salt and pepper. Wrap snugly and roast in preheated oven for 60 minutes or until tender. When cool enough to handle, peel beets and cut each into 8 wedges; set aside.

3 Reduce oven to 350°F (180°C).

4 Combine all granola ingredients in a large bowl; stir to thoroughly coat dry ingredients with the wet. Turn out onto a large parchment-lined baking sheet and cook in preheated oven for 30 to 35 minutes or until darkly toasted. Let cool.

5 Using a sharp knife, peel grapefruit and cut into segments, leaving the membranes behind. Cut each segment into 3 pieces and set aside in a small bowl. Squeeze remains of grapefruit over a small bowl and measure out 2 tbsp (30 mL) juice; discard membranes and any excess juice.

6 Whisk in agave, salt, red wine vinegar, then extra virgin olive oil. Season to taste with pepper.

7 Add greens to a large bowl; dress with half the dressing. Toss beets with remaining dressing and top greens with beets, grapefruit segments, then cheese. Sprinkle with about half the granola (save the rest for another use) and serve immediately.

Serves 4 to 6