I created these mouthwatering masterpieces in honor of National Burger Month.
Time: 30 minutes Serves: 4
- 3 vine ripened tomatoes, cut into thick slices
- olive oil
- sea salt & black pepper, freshly ground – to taste
- 1 pound ground turkey
- 1 egg, beaten
- 1/2 cup bread crumbs (I made mine fresh with gluten-free bread)
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 slices yogurt cheese (from Trader Joe’s) or other mild white cheese
- hamburger buns (I use Udi’s gluten-free)
- 1/4 cup bacon jam
- 1 avocado, sliced
How to make it
- Preheat oven to 400F. Line a baking sheet with parchment. Place tomato slices on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes. Remove from oven and set aside.
- Preheat lightly oiled grill or cast iron grill pan over medium-high heat.
- Combine ground turkey, egg, bread crumbs, salt, pepper, garlic and onion powder. Mix just to incorporate. Divide into 4 patties. Pressing an indentation into the middle of each.
- Place patties on preheated grill and cook for about 4 minutes on each side, or until an instant read thermometer reads 165F. Add cheese for the last minute of cooking, and cover grill/pan.
- Spread bacon jam on bottom of each bun. Place burger on bun. Top with roasted tomatoes and sliced avocado.
Oh yes I did!!! I whipped this up to go with the turkey burgers (recipe to follow) but the possibilities are endless! It takes some time to cook, but not long to prepare, and it is well worth it. Here are some ideas of how to enjoy this sweet, savory, and smoky delight: spread on toasted baguettes or crackers for a savory appetizer, pour some on top of brie and bake, spread on biscuits, waffles, pancakes and various sandwiches like fried egg, make a grilled cheese with it or a bacon jam BLT!
Time: 20 min prep, 1 hour+ cook Yield: 2 cups
- 1 pound apple wood smoked bacon, roughly chopped
- 4 large red onions, chopped
- 4 garlic cloves, crushed
- 2 Bay leaves
- 2 tsp smoked paprika
- 1 tsp salt
- 1/3 cup Balsamic vinegar
- 1 cup brown sugar
- 1 cup apple juice
- 1 cup water
How to make it
- Preheat a large skillet over medium-high heat. Add bacon and cook until it begins to render fat crisp a bit.
- Add onions. Turn temperature up to high until they start caramelising slightly.
- Add the garlic and bay leaf and fry for another minute.
- Add the smoked paprika, salt and balsamic vinegar and stir to combine.
- Add the sugar, apple juice and water. Stir until the sugar has dissolved and bring to a boil.
- Cook for about 5 minutes, then reduce to a simmer and cook uncovered, until the liquid has reduced to about 1/4 and thickened to the consistency to be able to cover a spoon easily but not be too syrupy or thick.
- Skim excess fat off top if needed. Then transfer to a food processor fitted with an S-blade or use an immersion blender to blend the jam until there are no big chunks of onion/bacon left.
- Carefully transfer the jam into a sterilised jam jar and allow to cool before placing in the fridge. Best eaten at room temperature.
Tune in to see me compete on the two-hour season premiere of MASTERCHEF Wednesday, May 22 8/7c on FOX!
I look forward to the spring for so many reasons, and Michigan asparagus is one of them! It’s fresh, subtly sweet, and oh so delicious. The simplicity of this luscious soup lets it shine through and really be the star. May be served hot or chilled.
Time: 45 minutes Serves: 6
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 pounds asparagus, tough ends removed – cut into 2-inch pieces, tips reserved
- 2 cups peeled & cubed potatoes
- 5 cups vegetable broth
- sea salt and black pepper, freshly ground – to taste
- 1/2 cup heavy cream
How to make it
- Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
- Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
- Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
- Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
- Garnish with roasted asparagus tips.
I got inspiration for this dish from last month’s Food & Wine. This dish screams Spring with every bite! While the sausage and risotto pair perfectly together, feel free to mix and match these recipes in with others. The risotto would be great with a poached egg.
Time: 1 hour Serves: 4
- 1/2 cup cherry, grape, or mini heirloom tomatoes – halved
- 1 large carrot, peeled then shaved into ribbons with veggie peeler
- 1 parsnip, peeled then shaved into ribbons with veggie peeler
- olive oil
- sea salt & black pepper, to taste
- 1 bunch asparagus tops (reserve rest for another use)
- 1 cup cubed yellow summer squash
- 1/4 pound baby bella mushrooms, quartered
- 2 cloves garlic, minced
- 3 small leeks, cleaned well cut in half and sliced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups chicken stock
- red pepper flakes
- 1 tbsp lemon zest
- 1 cup fresh peas
- 1 small bunch green onions, bottom white and light green parts only – chopped
- 1 cup packed pea shoots
- 1/4 cup assorted herbs, such as basil, chervil, chives, mint, parsley, and tarragon – chopped
- grated Parmigiano Reggiano
- toasted pine nuts – for garnish
- chive blossoms – for garnish
- 1 fennel bulb, minced – reserve fronds for garnish
- 6 cloves garlic, minced
- olive oil
- 2 tbsp chopped rosemary
- 1 tsp crushed red pepper (more or less to taste)
- 1 tsp sea salt
- 1 tsp black pepper
- 2 slices bread, cubed (I used Udi’s Gluten Free Sandwich Bread)
- 3 tbsp milk
- 1 pound ground lamb
How to make it
- Preheat oven to 400F. Toss tomatoes in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 25 minutes.
- Rub parsnip and carrot ribbons with olive oil and season with salt and pepper. Place on a wire rack and bake in oven for 6-8 minutes until dry & crisp but not too brown.
- Toss asparagus in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 10 minutes until charred and tender.
- Place 1 tbsp olive oil each into 2 large skillets over medium-high heat. Add mushrooms and zucchini to one, and leeks to the other. Season each with salt. Cook stirring for about 6-8 minutes.
- Add garlic to mushrooms and zucchini. Cook an additional 2 minutes, then remove from heat.
- Add risotto to leeks once tender, about 4 minutes. Cook until all risotto is coated with oil and is lightly toasted 1-3 minutes.
- Add white wine and cook, stirring, until no liquid remains, about 2-3 minutes. Begin adding broth 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more. This process takes about 20 minutes in total. Rice should be creamy (not mushy) and slightly firm in the center.
- Add red pepper flakes, lemon zest, cheese, peas, and green onions.
- Add roasted tomatoes, roasted asparagus, squash, mushrooms, garlic, and pea shoots.
- Top with cooked crispy lamb sausage and garnish with parsnip and carrot chips, fennel fronds, chive blossoms, and toasted pine nuts.
- Coat the bottom of a large skillet over medium-high heat. Add fennel and cook, stirring occasionally, for about 8 minutes. Add garlic and cook an additional 2 minutes. Set aside to cool
- Combine bread cubes and milk. Allow to absorb as fennel cooks.
- Combine cooked fennel and garlic, soaked bread cubes, seasonings, and lamb. Form into four 1″ logs.
- Heat a cast iron grill pan rubbed with olive oil over medium-high heat. Cook lamb until browned on all sides, turning every 2 minutes – about 8 in total. Let rest for a few minutes before slicing.
I was going to prepare the okra I got from the farmers market as Sambal Bendi with chili paste and dried shrimp but then I thought… I’ve been posting a lot of Asian inspired recipes lately, and while there’s nothing wrong with that b/c I love to cook and eat Asian cuisine, I wanted to give you all some variety. Now let’s bring it back to the bottom of the map. Somewhere I stumbled at, somewhere they eat gumbo at. Yes, I am paraphrasing Lil Wayne. Most people who know me know that I get amped up on hip hop to start my day. Plus my momma is from New Orleans so this recipes has me really excited!
Time: 45 minutes Serves: 12 pieces
- 1 pint fresh okra, rinsed & patted dry – try to avoid large pods as they tend to be tougher
- 1/2 cup stone ground cornmeal
- 2 tsp Creole seasoning
- 1 tbsp flour (I used brown rice flour for a wheat-free option)
- vegetable oil for frying
- sea salt, to taste
How to make it
- Preheat oil to 375F in a deep fryer or wok.
- Cut tops and ends off okra pods, then cut into about 1″ discs.
- Combine cornmeal, flour, and Creole seasoning in a large, shallow dish. Add okra slices, in batches, and toss to coat.
- Working in batches, drop okra into hot oil. Cook, stirring occasionally, for about 4 minutes until golden brown and crispy.
- Remove and transfer to a paper towel lined. Sprinkle with sea salt.
A quick, easy preparation that yields delicious results.
Time: 10 minutes Serves: 2
- 2-3 heads baby Bok Choy, quartered
- 1/2 tsp sriracha, or to taste
- 1 tbsp tamari/soy sauce
- 1 tsp honey
- 1 tbsp vegetable oil
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
How to make it
- Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
- Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
- Remove from heat and sprinkle sesame seeds over top.