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I’ve been cooking for a very long time.  That having been said, I am always looking for a simple, easy, delicious recipe.  And I am always looking for a better recipe.

I have discovered this simply easy roast chicken recipe.  It’s easy.  It’s simple.  And it always produces a delicious whole roast chicken!

Ingredients:
whole thawed chicken.
salt and pepper to taste.

That’s all!

Directions:
1.  Preheat the oven to 425 degrees Fahrenheit.
2.  While the oven is preheating, DRY THE CHICKEN.  Using paper towels, dry the inside (stuff some paper towels in the cavity) and the outside thoroughly.  I let the bird rest on a pile of paper towels while preheating.
3.  Place the dried chicken in a roasting pan, breast side up.
4.  Tie the legs together.
5.  Sprinkle with salt and pepper to your taste.
6.  Place the pan with the chicken in the oven.
7.  After one hour, turn the oven off.  DO NOT OPEN THE OVEN.
8.  Leave chicken in the oven that has been turned off for one more hour.
9.  Take the bird out of the oven and let rest for 15 to 20 minutes.
10.  Serve with pan juices on the side.

And that’s it.  Perfectly crisp skin.  Perfectly juicy meat.  Delicious juices.

Easy…every time.

Christmas is about home and family and memories.  When I was a child I made cookies and treats with my mother.  When I was older I made those same things with my daughters.  Now I am preparing to share pieces of my childhood Christmas with my grandchildren.

 

One of my most vivid memories is of making fudge.  My mother would fill a bowl with softened cream cheese, some pre-melted baking chocolate from a packet (couldn’t find those in any supermarket now!), and powdered sugar and hand it to my brother and I with a spoon.  Our directions were simple and clear.  Keep stirring until it’s fudge.

Making fudge at Christmas was my least favorite task.  It was difficult.  My arms got tired.  And it took forever!

This year, while looking into my mother’s recipe box, I discovered that the fudge recipe wasn’t there.  How could that be?  My mother passed away over fifteen years ago, but the memory of making fudge remains. As do most of her recipes.  File cards.  Little clippings from newspapers.  Lucky for me there is this thing called the internet.

The recipe used Philadelphia brand cream cheese.  So…the search was easy.

It’s called Philly Fudge.

The ingredients are:

1 eight ounce package of Philadelphia Cream Cheese, softened (just leave it out on the counter for a while).
4 cups powdered sugar.
1 four ounce package of unsweetened chocolate, melted (found in the baking aisle).
1 teaspoon vanilla extract.

The directions are:
1.  Beat the cream cheese in a large bowl WITH A MIXER until creamy.  Then gradually beat in the sugar until blended.

2.  Add remaining ingredients, blend well.

3.  Spread onto the bottom of an 8 inch square pan sprayed lightly with cooking spray.

4.  Refrigerate several hours or until firm.

So in the official directions it says that the PREP TIME IS 15 MINUTES…and the total time, with the chilling time included is 2 hours and 15 minutes.

My fudge came out more of a chocolate brown, the choice/brand of chocolate.  Husband says it’s good.  That’s enough for me.

Use an electric mixer?!  For only 15 minutes?!  What was my mother thinking?

I made the fudge.  In fifteen minutes (plus chilling time).  It’s good.  It’s delicious.  It’s creamy.  And I did ten other useful things with my afternoon.

Mom!  What were you thinking?

 

 

I used to make cheese cake all the time.  Thanksgiving.  Christmas.  Random days of the week.  It’s not difficult.  The most arduous thing you have to do is go buy a springform pan.  Unless you already have one.

This recipe started life in a Dear Abby column.  Over the years I have altered a number of things so now I guess it’s mine.

Making the cheesecake is easy.  Waiting for it to chill enough to eat is hard.  But this cheesecake is worth the wait.

You will need an eight or nine inch spring form pan and an electric mixer.

 

Ingredients:
for the crust:
1/3 cup powdered sugar
1 1/2 cups graham cracker crumbs
1/4 pound of butter

Directions:  Mix the graham cracker crumbs and sugar in a bowl.  Melt the butter and add it to the crumb/sugar mixture.  Use a fork.  When all the crumb/sugar is combine with the melted butter, line the bottom of a SPRING FORM PAN with the mixture.  Pack it firmly and be sure to bring it up the side to cover the seam between the pan and the pan bottom.

(I had a difficult time finding graham crackers without high fructose corn syrup.  I found a graham cracker crumb crust in a local organic supermarket.  I simply dumped the crust into the spring form pan and spread it out with my fingers.  It is important, no matter what crust you use, to make sure the seam between the pan and the bottom is covered with the crust.)

Ingredients:
for the cake:
1 cup granulated sugar
3 eight ounce blocks of cream cheese (NOT whipped) (at room temperature)
1 teaspoon vanilla
4 eggs (at room temperature)
16 ounces sour cream (at room temperature)

Directions for the batter:
1. Use an electric mixer.
2. Preheat the oven to 350 degrees Fahrenheit
3. Put the sugar, vanilla, and eggs into the bowl of the mixer.  Mix on medium speed.

4.  Slowly add chunks of the room temperature cream cheese (about 1/4 of a block at a time) until all the ingredients are blended and smooth.  No lumps of cream cheese should be visible in the batter.

5.  Add the sour cream to the batter.  Blend slowly just until the sour cream is part of the batter.  Do not over mix.  About 30 seconds.

6.  Pour the batter into the springform pan over the graham cracker crust.
7.  Bake in a preheated oven at 350 Fahrenheit for 55 to 60 minutes.  The cake should be lightly browned around the edges.  It will wobble but it should not be liquid.
8.  Take the cake out of the oven and let it cool completely IN THE PAN.  When it is completely cooled, refrigerate at least 8 hours IN THE PAN.  
9.  The cake will crack on the top.
10 Open the spring form and remove it to serve.

Thumbs up!

Be careful…make it once and it will be the only cake you’ll be asked to bake.
Makes 12 servings.

 

 

Every one has their holiday meal traditions.  On Thanksgiving and Christmas my mother always roasted a turkey.  Stuffing and gravy  Sweet potatoes.  Green beans.  Cranberry sauce. Coleslaw.  My mother always made cole slaw with the holiday turkey and with a Sunday roast beef.  Always.  Not sure why she did, but I loved her cole slaw and it wouldn’t be a special dinner for me without it.

Here are three easy, make ahead recipes to include with your holiday dinner.

Cole Slaw

Ingredients:
a small head of cabbage (or half a large head)
water (that is on the leaves after you rinse and drain it)
1 teaspoon white wine vinegar
sprinkle of salt (about 1/2 teaspoon)
mayonnaise

Directions:
1.  Slice the cabbage into thin strips, then again crosswise.  Do not use the stem or core of the cabbage.  (You can use a food processor for this but be sure to use the attachment with the large holes).

2.  Rinse the sliced cabbage in a colander with water.  Allow to drain for a few minutes. You want wet cabbage but not too much water.
3.  Put the sliced and rinsed cabbage in a large bowl.  Put in the vinegar and salt.  Stir.
4.  Let the cabbage, vinegar, and salt sit for about 30 minutes.  Stir occasionally.
5.  After the cabbage, vinegar, and salt have marinated together for a while, add the mayonnaise.  Start with a 1/4 cup and mix well.  Add to your taste.  Be sure to taste as you go.  
6.  After you have added the mayonnaise to your liking, serve or chill.  Cole slaw will last 24 hours in a covered dish.

Cranberry Sauce (so easy the children can help!)

Ingredients:
1 pound of fresh cranberries (about 3-4 cups)
1/2 cup water
1/2 cup sugar

Directions:
1.  Rinse the cranberries and pick out any bad ones.
2.  Dump cranberries in a large pot.  Add 1/2 cup water.

Heat on medium until the berries begin to pop.  You will hear them and see them pop!  (about 8 minutes).
3.  Once the berries have started popping, add the 1/2 cup of sugar.

Stir into the simmering berries until the sugar is absorbed.  That’s it!

4.  You can serve the sauce with the berries simply popped or you can mash the sauce with a potato masher or you can blend the sauce with an immersion blender.

5.  Serve hot or cold.  This can be made several days ahead and keeps about a week in the refrigerator.

 

 

Fried onions with thyme and balsamic vinegar

Ingredients:
6 to 10 onions (a panful)
3 tablespoons unsalted butter
3 tablespoons olive oil
1/2 teaspoon fresh thyme (1/2 teaspoon dried thyme)
1 tablespoon balsamic vinegar

Directions:
1. Clean and slice 6 to 10 large onions.  Enough to fill a very large frying pan.
2.  Melt butter and olive oil together in the frying pan on medium heat.

3.  Toss in the sliced onions.  Stir them around so the slices are separated.
4.  Allow the onions to slowly cook over medium heat.  Stir frequently.  The onions are going to slowly caramelize.  The key is low and slow.  The process of cooking the onions can take 20 to 30 minutes.

5.  When the onions are done (they should be limp and brownish…not burnt) add the thyme and balsamic vinegar. Stir.

6.  Serve these warm with turkey, chicken, or roast beef.
7.  The cooked onions can be stored for a week in a jar in the refrigerator.  (They make a wonderful and quick start to any fried vegetable dish and a fabulous addition to any hot sandwich.

Holidays are hectic no matter how much planning is done.  These three simple dishes are easy, delicious, and will help make a big dinner even more impressive.

Hint #1:
If you are storing your food in jars…wide mouth jars and wide mouth funnels are very helpful.  You can get them almost anywhere!

Hint #2:
To get rid of the onion smell on your hands (works with garlic too)…wash your hands with soap and touch stainless steel while washing.  Cutlery, pot, the faucet.  I have a little stainless steel “bar of soap”…works like a charm!

Thanksgiving turkeys can be ordered from Springdale Farm.

Cabbage – Savoie Organic Farm, Flaim Farm, Formisano Farm

Cranberries – Springdale Farm, Flaim Farm, Formisano Farm

Onions – Savoie Organic Farm, Flaim Farm, Formisano Farm

There are only three more weeks to the market.  Collingswood Farmers’ Market opens at the beginning of May and closes the Saturday before Thanksgiving.  During that time the market is my supermarket (except for milk and yogurt!).  The farmers offer the best of the season and they make me pay attention as the spring, summer, and fall go by.

Hillacres Pride sells cheese, grass fed and pasture raised beef, pork, lamb, and chicken.  And they sell eggs.  They also sell some interesting and delicious ready to use food.  And you can get their products all year!  They have a winter program.  If you’re not already signed up for it you can do so at the market.  You can get information on their website.

The way the Hillacres Pride winter program works is simple.  You sign up with them.  They send you an email to remind you to place your order and when the pickup is.  (The pickup is where the market is).  You place your order online.  You pick up your order on the pickup date.  Easy!

Hillacres Pride meat order pickup days for this winter are:  Saturday, 9 December 2017; Saturday, 13 January 2018; Saturday, 10 February 2018; Saturday, 10 March 2018; Saturday, 7 April 2018.

Now that school and activities are in full swing, ordering on line and making quick, simple, and nutritious meals is a boon.

We started by making a quick lunch which could easily be dinner with a bowl of soup.  I spread Hillacres Pride fresh cheese with bacon on a slice of Amber Grains sour dough bread, heated it up in the toaster over until the cheese melted.  Delicious!

Hillacres Pride makes a frozen macaroni and cheese from their own cheese.  They make plain and spicy varieties.  The pasta and sauce is packaged in a foil tin with a paper lid.  Completely frozen.  I simply put the frozen pan on a sheet pan and covered it with foil.  The directions are clear and on the lid of the pan.  The macaroni and cheese was creamy and delicious…and I didn’t have tons of pans to wash!  This would be great with a salad for dinner or with burgers or hot dogs (also available from Hillacres Pride).  My husband and I ate it once and had leftovers for twice.

Next up were meatballs.  Again.  Delicious!  These are frozen pork meatballs.  Cook them with some jarred sauce (I used sauce I purchased from Villa Barone’s stand at the market) You can put them on rolls for sandwiches or add to your favorite pasta.  I had dinner on the table in less than twenty minutes!

Hillacres Pride sells a one pound package of the best tasting chipped beef you will ever eat. This is a very fast fix. (Just remember to thaw it!). For this meal I made potato chips and mushroom cheese steaks.  I don’t always like a roll…gets too messy.  So I often fry some bread, in this instance Challah rolls from Wild Flour, and serve the cheese steaks on top.

Ingredients for potato chips:
starchy potatoes
olive oil
coarse Kosher salt

Directions for potato chips:
1.  Preheat the olive oil in the pan to medium high.  Preheat the oven to 375 degrees F.

2.  Peel the potato
3.  Slice the potato in thin disks
4.  Dry the potato slices with a paper towel (very important…do not skip this step)

5.  Place the slices in the pan in a single layer and fry until just starting to turn golden.  About ten minutes, depending on how hot the oil is.
6.  Take the potato slices out of the pan and place on a paper towel to absorb some, but not all, of the oil.

7.  Place the potato slices on a sheet pan in a single layer.  Sprinkle with Kosher coarse salt.  Place the sheet pan in a 375 degree oven for about 15 minutes.
8.  Serve.

 

Finally….if the week has been way too crazy….there is nothing wrong with and nothing better than a quick dinner of peanut butter and jelly or a scrambled egg followed by a huge bowl of freshly popped popcorn (from DanLynn Organic Farm) and a great movie!  In PJs, of course!

 

Hillacres Pride – macaroni & cheese, fresh cheese with bacon, chipped steak, meatballs (available all year!)
Savoie Organic – Kennebec potatoes
DanLynn Organic – popping corn
Villa Barone – tomato and Vodka sauce, olive oil
Amber Grains – sourdough bread
Wild Flour – Challah rolls
Mushrooms – Davidson’s

 

Last Saturday morning Springdale Farm offered yellow beans, green beans, and green flat beans.  I love green and yellow beans, my husband, not so much.  But he does like flat beans cooked with tomatoes and onions.   I can’t tell any difference in their flavor, but he can, so that was my choice this week.

Springdale Farm also had loads of tomatoes, from low acid to heritage varieties.  The variety of tomato doesn’t matter for this dish.  I used a few different kinds.

The dish is simple and doesn’t really have any exact measurements.

Ingredients:

3 or 4 tomatoes, chopped
a pint box of flat beans, with the ends cut off and broken in half
a small to medium onion, chopped
2 to 3 tablespoons olive oil

 

Directions:

1.  In a skillet that has a fitted lid, start warming the olive oil on medium heat.
2. Peel and roughly chop the onion and place in the pan.
3. Roughly chop the tomatoes and place them in the pan with the onion.  Allow the onion and tomatoes to cook until softened…about 5 minutes.
4. Meanwhile, clean the flat beans.  Rinse them.  Cut or break off the stem end.  Break in half.  Place in the skillet with the tomatoes and onions.  Stir gently to mix.
5. Place the lid on  and cook for about 15 minutes.  Lift the lid every few minutes to strand to make sure nothing is burning.
6. As they cook the beans will change from bright green to a duller green.  Put the lid on the skillet and take the pan off the heat.  Let it sit up to ten minutes.
7. Open the lid.  Sprinkle with some coarse Kosher salt.  Pour into a bowl and serve.
8. Delicious hot…and delicious cold as a salad .

 

 

 

Tomatoes:  Springdale Farm, Hymer Farm, DanLynn Organic Farm, Savoie Organic Farm, Flaim Farm, Formisano Farm

Flat green beans: Springdale Farm

Onions: Hymer Farm

Olive oil: Villa Barone

Apples have arrived.  And this year they are particularly juicy, crisp, and delicious.  

Each year I get excited to make this simple apple crisp for dessert.  It is cozy, comforting, and delicious.  And it is easy to do.  This is a recipe that children can help with.

There are two stands where a shopper at the Collingswood Farmers’ Market can get luscious apples.  Fruitwood Farm has a wide variety of vegetables, fruit, and honey.  They are known for their honey and all natural cider.  Their fruit and vegetables are of the highest quality too.  Wm. Schoeber and Sons sells peaches and apples and by-products like peach cider, BBQ sauces, and fruit butters.  The best apples can be purchased at both farm stands.

For this recipe I used apples from both Fruitwood Farm and Wm. Schoeber and Sons.  Even though the recipe calls for only four or five apples, I mixed them up by using two or three apples from each farm.  From Fruitwood I used Stayman Winesap apples and from Schoeber’s I used Honey Crisp apples.  I think a mix of apple varieties produces a more flavorful dish.  Use your favorite apples.  I will caution to not use all Delicious (with a capital D) apples as they cook down to applesauce. There should be visible apple pieces in the crisp.

The rest of the ingredients are common and most will have all of them in their pantry.  If not, they are easy to find in any supermarket.

 

Ingredients:
4 or 5 medium apples, peeled and sliced.

1 tablespoon cinnamon (or more or less to taste)
pinch of salt
1/2 cup packed brown sugar
1/2 cup old fashioned oatmeal flakes
2 tablespoons all purpose flour

4 tablespoons unsalted butter (HINT:  Grate the 4 tablespoons of cold butter into the bowl using the large holes of a cheese grater. The butter will then easily blend into the crumbly topping.  Do NOT melt the butter.)

 

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly coat an 8×8 inch baking dish with butter.
3. Put the peeled and sliced apples in the bottom of the dish.
   

   
4. Mix together the cinnamon, salt, brown sugar, oatmeal flakes, and flour.
5. Blend the butter into the oatmeal mixture with a fork…until it is crumbled into small clumps.  Do NOT make a paste.
6. Spoon the topping evenly over the apples.
   

   
7. Bake until the streusel topping is crispy and the apples are tender enough to be pierced easily with a fork. About 45 minutes.
8. Bake 45 to 60 minutes.  Let cool about 30 minutes (while eating dinner!) before serving with ice cream!

Simply delicious!

 

These hot dogs are famous.  Not the brand of dog, the preparation.  Generally known in New Jersey as Italian Hot Dogs.  Specific cities and towns have their own names that extend from the restaurants where they were prepared.  I know them as Tony Go’s.

As a college student I worked one summer for the Information Office of the NJ Department of Transportation.  I was interviewed by a local radio station about the newly issued New Jersey maps.  And then I packed those free maps as requests poured in.  I was quick.  I was efficient.  Maps were being mailed out daily.  I was too efficient.  So, as too speedy summer help, it became my job to go out and pick up lunch… since all map orders were filled until the afternoon mail came in!  That summer we consumed bags and bags of Tony Go’s hot dogs.

 

The ingredients are simple:
your favorite hot dog
(did you know you can get hot dogs from both Hillacres Pride and Buck Wild Bison at the Collingswood Farmers’ Market?)
onions
peppers
potatoes (yes, potatoes)
a crusty Italian roll (or large piece of baguette…you can get the appropriate “bread” from Amber Grains, Wildflour Bakery, Dulce, and Villa Barone)

Directions:
1.  Clean and slice the onions, peppers, and potatoes.

 

2.  Heat olive oil in a frying pan.
3.  Start frying the sliced peppers on medium heat.
4. Add the onions.
5. When the onions are transparent and the peppers are starting to soften (be careful not to burn), toss in the potatoes.  Stir frequently for about ten minutes.  Put a lid on the pan.  Check frequently for another ten minutes or so.
6.  When the potatoes are starting to brown (again, be careful not to burn the peppers or onions) and are fork tender add the hot dogs and put the lid on again.  Continue to cook until the hot dogs are heated through.

 

7.  Fill a sliced roll (or piece of baguette) with the onion, peppers, and potatoes.  Top with a hot dog.  Add mustard.
8.  Enjoy!

Not only are these delicious, but for me, they always bring back happy memories of youthful summer days!

 

Ingredients from the Collingswood Farmers’ Market:

hot dogs – Hillacres Pride or Buck Wild Bison
peppers – Hymer Farm, Formisano Farms, Springdale Farms
potatoes – Savoie Organic Farm, Hymer Farm, Formisano Farm
onions – Savoie Organic, DanLynn Organic, Formisano Farm
rolls – Amber Grains, Wildflour, Dulce, Villa Barone

I spend a lot of time looking and asking questions when I go to Collingswood Farmers’ Market each Saturday morning.  It is where I buy my food for the week.  I talk with the farmers and vendors and I make friends.  This year I made a new friend in Randy Lee of Buck Wild Bison.

Randy and I talk recipes and cooking.  Randy is a friendly food guy.  And he likes my use of bison.

After my bison meatloaf recipe posted Randy told me about his mother’s meatloaf (his favorite birthday dinner!) and her sauce and meatballs.  Randy loves his mom and he loves her cooking.  Since I give out my recipes on this blog, I asked Randy if I could have his mom’s recipe for sauce and meatballs and I promised to incorporate bison into it. Randy’s mom has yet to embrace bison.  I also promised to write about making it.

A few weeks went by and the recipe appeared mysteriously from the inside of a wallet of a friend.  I was told that this recipe was handed down from Randy’s grandmother (his father’s mother) to his mother before her wedding day.  This is no ordinary sauce and these are no ordinary meatballs.  This is no ordinary recipe.

Here it is:

For the sauce:
4 (large) cans tomato sauce (I also rinsed the excess sauce out of the cans with 1/2 can   water and poured the water into the sauce pot
1 can tomato paste
1 heaping tablespoon garlic powder
4 heaping tablespoons sweet basil (I used dried)
1 tablespoon sugar
salt
pepper

 

 

For the meatballs:
3 pounds ground beef
1.5 pounds ground pork
(I used one pound of ground beef and one pound of ground pork from Hillacres Pride and one pound of ground bison from Buck Wild Bison…and had a pot FULL of meatballs)
1 full cup of Italian bread crumbs
2 (large) eggs
garlic powder
salt
pepper
grated Asiago cheese (I used a cup)

The meatballs are cooked in the slowly simmering sauce.

 

This recipe makes a lot of sauce and a lot of meatballs.  (Did I say that already?  I think I did!)

 

I followed the recipe as written.  Some measurements I had to guess using my years of cooking experience.  The cans of sauce are the big ones.  I substituted one pound of bison, one pound of beef, and one pound of pork for the beef and pork in the recipe.

This is a good and generous recipe.  It fed three families the night I made it.  And even my three year old grandson liked it!

The weather is supposed to be getting cooler here in the Mid-Atlantic.  A pot of sauce filled with meatballs is about the perfect thing to make for a traditional Sunday family dinner!

Thanks for sharing Randy’s mom!

 

 

There is a new vendor at the Collingswood Farmers’ Market.  Indogrow Farms.

Patrick Gigliotti and Louis Monte grow nutrient-dense micro greens in a vertical farm in their Cherry Hill NJ home.  Yes.  They grown tasty and extremely nutritious food in their home for local restaurants and local markets.

Their beautiful display was certainly inviting but I will be honest, when I saw the trays of greens I thought I was going to have to take the plants home and either tend to them or throw them away as I know I would ignore them to death.  When I spoke to the farmers they explained that they grew the greens,  harvested them, and made delicious mixes of the little guys in several carefully chosen combinations…that were in plastic bags.  Ready to take home.  Ready to eat.  Yay!

There were four varieties on offer.

THE ITALIAN.  A mix of buckwheat, endive, radicchio, red Russian kale, and Italian basil micro greens.

THE FUSION.  A mix of fenugreek, purple kohlrabi, wasabi, Thai lemon basil, and sweet pea shoots.

THE ROBUST.  A mix of Sunflower shoots, buckwheat, and sweet pea shoots.

THE ZESTY.  A mix of arugula, spicy brown mustard, wasabi, and sunflower shoots.

 

My daughters and I tried all four and used them in a variety of ways.

The first “recipe” I tried was to put them on a turkey sandwich.  Sourdough bread, turkey, mayonnaise, and a nice pinch of micro greens.  Absolutely delicious.  And much more nutritious than lettuce.  Did I mention delicious?  Very.

Next my husband and I grilled some bison rib eye steaks and had a big salad topped with a large handful of micro greens.  We even ate some on top of the steaks.  Delicious again. Crisp.  Fresh.  Easy!  (You don’t have to make a salad with anything more than the  micro greens dressed with a mild vinaigrette and enjoy).

 

Daughter One braised an Osso Buco cut of bison and served her greens over a side of grits.

Daughter Two made turkey wraps for lunch and turkey burgers for dinner.  All incorporating the micro greens.  Along side the turkey burgers she served sliced tomatoes and turnip oven fries.  (her fancy turkey burgers recipe is a the end of this post).

Microgreens on top of any burger…with a Jersey tomato would be nothing short of marvelous!

For breakfast the next day I made a simple scrambled country fresh egg topped with micro greens with a bread knot on the side.

You can even just open the bag and eat a handful!

And, if you have any leftover, you can take them to work for your packed lunch on top of leftover spaghetti!

Whenever my father wanted us kids to eat something good for us…or try a new food…he would do a little dance and he would sing a little rhyme….”Nutritious. Delicious.  Makes you feel ambitious”.  He would definitely be right about Indogrow Farms Micro Greens.

 

Fancy Turkey Burgers –
1 pound of ground turkey (white meat, dark meat, or mixed)
1 tbsp of Julie’s Herb Blend (from Our Yards Farm)
1 tsp of Julie’s Basil Salt (from Our Yards Farm)
1 egg (from Danlynn Organic Farm)
1/4 cup panko bread crumbs
1 teaspoon dried onions
1/2 teaspoon dried garlic

4 rolls (from Amber Grains Bakery), optional
1 tomato (from A. T. Buzby)
1 ball of Villa Barone fresh mozzarella
1 bag of microgreens (from Indogrow Farms)

Directions:
Mix the first 7 ingredients.

Form into 4 wide, thin patties and bake on a foil-liked cookie sheet in the oven at 350 for about 15 minutes (or desired doneness), flipping once.

While they’re cooking, slice the tomato and the mozzarella.

Take the patties out of the oven.

Place once slice of mozzarella on each, and put back in until the cheese is melted to your liking (I sometimes use the broiler for this).

Take the burgers out again, top with tomato and a big handful of microgreens, and eat either on a plate or a roll.

Eggs – Danlynn Organic
Rolls, bread – Amber Grains Bakery
Spices – Our Yards Farm
Micro greens – Indogrow Farms
Tomatoes – everywhere!  Our Yards Farm, Springdale Farms, Flaim Farm, Hymer Farm, Viereck Farm, Formisano Farm,  Savoie Organic Farm, DanLynn Organic Farm, Fruitwood Farm
Mozzarella Cheese – Villa Barone, Springdale Farm
Bison – Buck Wild Bison