celebrate cinco de mayo: tex mex turkey burgers and fruit salsa

Will be reposting a few ideas from the homesteading and recipes sections over the next couple of days in prep for Cinco de Mayo.  Muy delicioso!

Even as a committed locavore, I do get a hankerin’ for summer tropical fruits now and again.  A Spring Break trip to DC also introduced me to a new turkey burger recipe so dinner tonight took all those favorite things and voila–a delicious dinner with filled with the taste of summer!

Turkey Burgers and Mango Pineapple Salsa

Ingredients:

Burgers–organic ground turkey (1 lb), diced anaheim pepper (or spicier one if desired), diced avocado, sea salt and pepper

Salsa–one mango, fresh pineapple, chopped cilantro, diced red onion, diced anaheim pepper, juice of 1/2 lime, sea salt, pepper

Preparation:salsa

Burgers–In a bowl, combine turkey meat, peppers, avocado, salt and pepper–do not mix too long or the meat will become tough.

I wanted to make several small burgers at once so I used my oven.  I preheated to 400 degrees and placed the burgers on a cookie sheet lined with aluminum foil.  I cooked them until they were cooked all the way through but not well done.

Salsa–While the burgers were cooking, I chopped up the mango and pineapple.  In a bowl, I combined all the ingredients and stirred gently so the mangoes wouldn’t get mushy.  I let sit while the burgers were cooking.  In the future, I will probably make the day before so it sits and takes on the flavor.

When the burgers were done, I removed from the oven and topped with the salsa.  Because I’m gluten free, I did not use a bun.  What a great preview of what summer will bring~enjoy!

a little bit of summer–tex mex turkey burgers and fruit salsa

Even as a committed locavore, I do get a hankerin’ for summer tropical fruits now and again.  A Spring Break trip to DC also introduced me to a new turkey burger recipe so dinner tonight took all those favorite things and voila–a delicious dinner with filled with the taste of summer!

Turkey Burgers and Mango Pineapple Salsa

Ingredients:

Burgers–organic ground turkey (1 lb), diced anaheim pepper (or spicier one if desired), diced avocado, sea salt and pepper

Salsa–one mango, fresh pineapple, chopped cilantro, diced red onion, diced anaheim pepper, juice of 1/2 lime, sea salt, salsapepper

Preparation:

Burgers–In a bowl, combine turkey meat, peppers, avocado, salt and pepper–do not mix too long or the meat will become tough.

I wanted to make several small burgers at once so I used my oven.  I preheated to 400 degrees and placed the burgers on a cookie sheet lined with aluminum foil.  I cooked them until they were cooked all the way through but not well done.

Salsa–While the burgers were cooking, I chopped up the mango and pineapple.  In a bowl, I combined all the ingredients and stirred gently so the mangoes wouldn’t get mushy.  I let sit while the burgers were cooking.  In the future, I will probably make the day before so it sits and takes on the flavor.

When the burgers were done, I removed from the oven and topped with the salsa.  Because I’m gluten free, I did not use a bun.  What a great preview of what summer will bring~enjoy!

recipes: winter weather, summer salad

While I love winter, I am completely over cold rainy weather.  If this is going to be another winter without snow, then so be it.  Bring on Spring and fill my kitchen with Summer!

After a long week (and it was only Wednesday), I decided I’d had enough of local winter veggies and needed the taste of warm summer sun.  I came home with pink grapefruit, avocado, limes, and tangerines, and my daughter got to work.

Growing Grace Farm’s Longing-for-Summer Saladsalad

Ingredients (serves 2):

1 avocado

1 pink grapefruit

1 head of romaine lettuce or mixed greens

sliced almonds

Marinade:  juice of 1 tangerine, juice of 1 lime, honey, white wine vinegar, water, salt, pepper

1.  Begin by slicing avocado in bite size pieces and put in a bowl.

2.  Peel grapefruit then take each slice and gently peel off the pith until you get down to the pulp.  Remove the pulp in bite size pieces and place in bowl too.

3.  Make marinade:

  • 1 part tangerine juice
  • 1 part lime juice
  • 1 part white wine vinegar
  • 1 part water
  • 1 part honey
  • 2-3 parts olive oil
  • salt and pepper to taste

4.  Pour marinade over avocado and grapefruit.

5.  Chop lettuce/greens and place in bowls.  Scoop a large spoonful of grapefruit and avocado and nest inside the lettuce.

6.  Sprinkle sliced almonds on top.

7.  Use extra marinade as dressing if needed.