Jul 23, 2012
Our Fresh Picks Recipe Specials this week are fun and easy to make and can have endless variations. Making a meal from scratch is an interactive way to get the whole family in the kitchen. Or invite friends and neighbors to lend a hand and enjoy the fruits of your labor together. First up we have Fresh Turkey Burgers seasoned with rosemary and sage, dressed in a tomato relish and served with a corn salad with scallions and fresh lime. Our vegetarian dish transforms traditional meatballs with ground seitan and cottage cheese. They’re seasoned with parsley, basil, and garlic, topped with a homemade tomato marinara and served with sauteed greens. Feel free to adapt the recipes as you get inspired in the kitchen!
Serving size 4
1 lb fresh ground turkey
1/4 cup sage, chopped
1/4 cup rosemary, chopped
1 red onion, finely diced
3 cloves garlic, minced
3 ears of local corn
1/4 cup scallions, white and light green parts chopped
1 lime, juiced
You will also need
Salt and pepper to taste
1 tablespoon olive oil
Pinch of cayenne pepper (optional)
Preheat your grill or prepare a saute pan for the burgers. While you prepare the burgers, toss the corn, husks and all, on a hot grill, or broil in the oven for about 30 minutes or until the kernels are soft. Place your ground turkey in a mixing bowl. Add the herbs, onion, and minced garlic to the bowl. Using clean hands, gently mix the ingredients together just until they are combined- don’t over mix. Divide the mixture in four and begin to form into patties. Make a depression in the center of each patty with your thumb. Season each patty with salt and pepper and lay on a baking sheet. Brush your grill with the olive oil or pour it into your saute pan if you are working stove top. Add the patties to the heat source and cookto your liking, an average of about 4 minutes on each side over a medium-high flame. Add 2 minutes for well done burgers, but the more cooking time you add, the drier your burgers will be.
Remove your corn from the grill and use a sharp knife to remove the kernels from the ears. Stand your corn up vertically on a cutting surface and carefully run your knife down the sides. Collect the kernels in a mixing bowl, add chopped scallions, and toss in fresh lime juice. Add a pinch of salt and a pinch of cayenne pepper for heat and stir together.
Place your turkey burger on your bun, top with a dollop of tomato relish and serve with a helping of corn salad.
This is a great plan-ahead meal that can work with a number of different sides. Use your meatballs over pasta, with rice, or as a filling with phyllo dough. Most importantly, have fun making them and follow your creativity!
Serving size 2 (this meal is intended for 2 with leftover meatballs)
1 package seitan
1/3 cup cottage cheese
1 onion, finely diced
4 garlic cloves, minced
2 carrots, diced
1/4 cup parsley, chopped
1/4 cup basil, chopped, plus 2 tablespoons for the sauce
1 lemon, zested and juiced
1 jar diced tomatoes
1 bunch chard, chopped
You will also need:
1 egg, lightly beaten
Salt and pepper to taste
2 tablespoons olive oil, plus a drizzle for the greens
1 tablespoon butter
Saute half of your onions in 1 tablespoon of olive oil in a saute pan over medium heat. After cooking them for 3-4 minutes, add in half of the garlic and stir together. Toss in the carrots and saute for 3-4 minutes. Add in the jar of diced tomatoes and bring to a simmer. Season with salt and pepper and half of the basil. Cover and cook over low flame for at least 45 minutes for all the flavors to blend.
In a mixing bowl, combine the seitan, cottage cheese, the rest of the onion, and garlic. Add the parsley and half of your basil. Add the egg and lemon juice and gently combine together. Spoon the mixture in your hand and form balls by shaping the mixture and rolling it between your palms. Lay them on a baking sheet and set aside.You may saute your meatballs in its own pan with the rest of the olive oil and then stir into the sauce, or add the meatballs to the already hot sauce, cover again, and continue to cook for another 15-20 minutes.
Drizzle a pan with olive oil and saute your greens. Season them with salt and pepper. Saute over low heat until they are just wilted. Season with lemon zest. Add the tablespoon of butter towards the end, toss the greens together, and serve once melted.