Spicy Spinach Burgers w/Lemon Rosemary Potato Straws

Burgers
1 bag of thawed and well drained chopped spinach
2 egg whites
1 whole egg
¼ c diced onion
½ c shredded cheese
½ c bread crumbs
1 tsp red pepper flakes
1 tsp salt
½ tsp garlic powder
4 ciabatta rolls, toasted and sliced

Potato Straws
1 lemon, zested
4 tbsp sea salt
2 lb Yukon Gold potatoes, peeled and julienned
sunflower oil (I used a mix of canola and vegetable oil)
2-3 rosemary sprigs


Mix all ingredients for the burgers in a medium bowl until thoroughly combined.

Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray or olive oil for 4 to 6 minutes until golden brown and firm.  Serve atop cia
batta rolls

While the burgers are cooking make the lemon salt using a mortar and pestle, crushing together the lemon zest and salt until salt is flavored, colored, and very fine. Place in a dish.

Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature 350°F+

Pat the julienne potato dry with paper towels to remove any excess starch.  Cook potatoes in batches in the hot oil. Add the rosemary for the last 30 seconds.  Remove the potatoes and rosemary to the paper towels to soak up any excess oil; dust with lemon salt. Serve immediately.

Feta & Kalamata Olive Tortellini Pasta Salad

20oz tortellini
1/4 c olive oil
1 tbsp red wine vinegar
salt & pepper
3/4 c feta cheese, crumbled
1/2 c sun-dried tomates, sliced thin
1 pint grape tomatoes, rinsed and dried
1/2 c Kalamata olives
1 tsp crushed red pepper
5-6 basil leaves, chopped

Heat a pot of salted water and bring to a boil. Cook the pasta according to instructions on the package. Drain and remove from pasta pot. Allow the pasta to cool.

In a medium bowl, whisk together olive oil and red wine vinegar. Add salt and pepper to taste.

In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, olives and red pepper. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil leaves. Season with salt and pepper to taste.

Refrigerate pasta salad for at least 2 hours before serving.

Slow Cooker Ham & Beans

• 1lb dried northern beans
• 1lb ham steak, diced
• 2 tsp onion powder
• 6 c water
• Salt & pepper to taste
• Scallions, chopped

Rinse and sort the beans.  Add the the rinsed beans, onion powder, salt, pepper, and ham to the a crock pot.  Add water and stir.  Cover and cook on low about 8 hours, until beans are tender. 

Serve topped with scallions and with buttery cornbread.

Baked Polenta Fries

• 2 tubes plain prepared polenta
• 3 tbsp olive oil
• Coarse salt and freshly ground pepper
• 1 tsp dried Italian seasoning

Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.

Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.

Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Chicken Enchilada Wraps

• 1 tbsp olive oil
• 2 skinless, boneless chicken breast, chopped into bite-size pieces
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 clove garlic, minced
• Pinch cayenne pepper
• 3 oz cream cheese, softened
• ½ c shredded sharp cheddar cheese 
• ¼ c sour cream 
• 10 oz can diced tomatoes w/green chiles, drained
• 1/4 c thinly sliced green onions
• 2 tbsp minced fresh cilantro
• 6 8-inch flour tortillas
• Green leaf lettuce
• Avocado and/or tomato slices

Heat oil in a large skillet over medium heat. Add the chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic and cayenne and continue cooking for 1 more minute, or until the chicken is cooked through. Cool slightly.

Combine the cream cheese, cheddar cheese and sour cream in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken, tomatoes, green onions and cilantro. If desired, cover and chill.

Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.

Roasted Red Pepper Chickpea Burgers w/Smoked Paprika Mayo

• 5 tbsp mayonnaise
• 1 tsp smoked paprika
• 2 tsp  fresh lemon juice
• Salt, to taste 

• 1 small red potato
• Salt, to taste, plus 1/2 tsp.
• 1 tbsp olive oil, plus more for frying
• 1 garlic clove, minced
• 1 tsp seeded and minced jalapeño chili
• 1 tsp ground cumin
• 1/4 tsp chili powder
• 15 oz.can chickpeas, drained and rinsed
• 1/4 c roasted red bell pepper, chopped
• 2 eggs, lightly beaten
• 5 tbsp panko
• 2 tbsp fresh flat-leaf parsley, minced 
• 1/4 tsp freshly ground pepper
• Lettuce leaves
• 4 brioche buns, split

To make the paprika mayonnaise, in a small bowl, stir together the mayonnaise, paprika and lemon juice. Season with salt. Set aside.

Put the potato in a small saucepan. Add water to cover by 1 inch and a generous pinch of salt. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potato is fork-tender, about 15 minutes. Drain the potato and let cool, then cut into small dice.

In a small fry pan over medium heat, warm the 1 Tbs. olive oil. Add the garlic, jalapeño, cumin and chili powder and cook, stirring, just until the garlic begins to soften and the spices are fragrant, about 1 minute. Set aside.

In a food processor, pulse the chickpeas until finely chopped; do not puree. Transfer them to a large bowl and add the bell pepper, eggs, panko, parsley, potato and garlic mixture. Add the 1/2 tsp. salt and 1/4 tsp. pepper. Using your hands, mix until well combined and then form into 4 patties.

Pour enough olive oil into a large fry pan to coat the bottom and heat over medium-high heat. Add the patties and cook, turning once, until golden brown and heated through, about 3 minutes per side. Place a lettuce leaf on the bottom half of each bun and top with a burger and a generous dollop of the mayonnaise. Serve immediately. 

Red Beans & Rice

• 1 lb dried red beans
• 1 lb andouille sausage, sliced
• 5 c water
• 1 c tomato sauce
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp cajun seasoning
• 1/2 c finely chopped onion
• 1/2 c finely chopped green pepper

Combine all ingredients in slow cooker and cook on low 8-10 hours. Serve over hot white rice.