Tuesday, June 22, 2010
The perfect grilling weather means it's a perfect day for burgers! We had friends over and enjoyed the burgers with our veggie fries, a watermelon & blueberry salad and some other pasta/potato salads provided by our friends. It was a fantastic summer meal!
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
* Recipe from my husband :)
Sweet Potato Fries Recipe
3 large sweet potatoes
Extra virgin olive oil, to coat
1 tsp. salt
½ tsp. cinnamon (may substitute nutmeg)
½ tsp. garlic powder
Preheat oven to 450 degrees Farenheit. Wash and scrub sweet potatoes well; peel off any blemishes. Cut the sweet potatoes “cactus-style” (wedges) and place on a cookie sheet with edges, or a shallow bowl. Drizzle or brush with olive oil. Sprinkle with cinnamon and garlic powder, tossing to coat. Transfer to baking sheet and bake in a single layer for 10 minutes. Flip fries over and bake an additional 10 minutes. Allow to cool and serve with Chipotle Mayonnaise.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
Turnip Fries Recipe
a few small turnips (~We had hakuri and early turnips, but they were still tasty little treats!)
Extra virgin olive oil (1-2 Tbsp.)
½-1 tsp. chili powder
1 tsp. salt
Preheat the oven to 450 degrees Farenheit. Wash the turnip and peel well to remove the waxy coating (No waxy coating on ours fresh off the farm). Carefully, slice turnip into French fry-shaped sticks. Turnips are difficult to slice – be watchful of your fingers Place sliced turnips into a medium bowl or onto an oiled cookie sheet. Drizzle or brush with olive oil. Sprinkle with chili powder and salt, tossing well to coat. Transfer to baking sheet, if required, and bake in a single layer for 12-15 minutes. Flip fries and bake an additional 12-15 minutes. Serve as-is or sprinkled with lime juice.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
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