Bring the garden to the table with these cheesy, herb infused burgers featuring Cabot’s Tomato Basil Cheddar.
Disclosure: I am a member of the Cabot Cheese Board and I received free Cabot cheese as mentioned in this post. By posting this recipe I am entering the #CabotGardeners recipe contest and I am eligible to win prizes associated with the contest. Opinions are my own.
Sunday was Mother’s Day, and I reflected on being a Mom and Motherhood in the general sense…. nurturing gets a bad rap. However, it’s always been part of my life map. I see my family as my BIGGEST accomplishment. My kids, no matter what their age, (or mine) will always be..well..my kids. So, the truth of the matter is, I will never stop trying to influence and provide guidance. Yes, there ‘s a down side, results aren’t measurable by any analytic program, and there’s no guarantee that things will turn out the way I hope, hello #brokenheartclub. For me, it’s just about doing what feels right, and what was instilled by my own Mother, #thankyouMom.
With both of my kids out of the house, my daily nurturing instincts manifest themselves by caring for my labrador retrievers..which are actually my children’s dogs left for moi to raise…#gofigure! And watching what I’ve planted grow, like herbs in a window box, and vegetables in my raised bed … I’m patting myself on the back for getting the garden started 6 weeks earlier than last year! However, fresh herbs are still the only thing making it from the garden to the table in May. With grilling season underway, I’m pulling out the stops with what I call a garden burger. This burger is made with a technique chefs have used for years and one I’m a HUGE fan of, extending meats with mushrooms. Mushrooms have a savory flavor and meaty texture, making them a perfect complement to a burger. They not only extend your portions saving you money, they save you calories and boost the nutritional value . I’ve given this patty a gourmet taste with fresh herbs (thyme, parsley and oregano) and Cabot’s Tomato Basil Cheddar! The recipe is below, and it’s made for two, cause that’s how I roll nowadays, #emptynester.
- 1 cup baby bella mushrooms, chopped
- 1 teaspooon olive oil
- 1/2 pound ground round
- 1/4 cup bread crumbs
- 1 egg
- 1 tablespoon fresh chopped herbs (parsley, thyme, oregano, basil)
- 2 ounces Cabot Tomato Basil Cheddar, sliced
1. Preheat grill.
2. In a medium skillet, saute chopped mushrooms in olive oil until tender.
3. In a large bowl, add cooked mushrooms, bread crumbs, egg and fresh herbs to ground meat. Mix thoroughly.
4. Shape beef mixture into 2 patties.
5. Add burgers to the grate of a hot grill. Grill to desired doneness, about 10 minutes per side.
6. Add cheddar slices to tops of burgers during last couple of minutes of grilling to allow cheese to melt.
Posted in cooking for two, Fitness, Health and Wellness, Inspiration, Lifestyle, Recipe Redux
Tagged burgers, Cabot Cheddar, cheddar, cooking for two, cooking with herbs, garden, grilling, herbs, mushrooms
Radishes aren’t just for salads, they make tasty sides and the greens are edible!
Disclosure: I received a Produce Box, mentioned in this post, free of charge. I was not compensated financially for writing this post. Opinions are my own.
Local produce, reducing food waste, farm love..this post is about all of the above. You see, the Produce Box was started by a stay at home Mom, Courtney Tellefsen, in an effort to make it easy for health conscience NC families to eat local, sustainable food. They also serve the wider community. Read about TPB history here and if you haven’t already joined, please sign up here to enjoy boxes like this beauty…
I love the conveninece of having the farmer’s market brought to my doorstep and I #feelgood about supporting local farmers; the Produce Box has a Farm Fund and has donated more than $20,000 to farmers to make capital improvements. I also enjoy the variety of produce, trying new things (like this cool cuke), and getting inspiration to prepare vegetables in new ways. Today’s recipe (adapted from the recipe included in my box) is a new way of using radishes. They generally go into my salads, but today I ‘m preparing them in a cast iron skillet. The interesting thing about this dish, it reduces food waste by using the entire vegetable, including the part you usually toss! Go ahead, eat the whole thing!
Adapted from Bon Appetite.com
- 1 bunch medium organic red radishes
- 2 teaspoons olive oil + more for brushing skillet
- Himalayan pink salt, ground
- 1 tablespoon unsalted butter
- 1/2 teaspoon fresh lemon juice
1. Preheat oven to 450 degrees F. Brush an 8 inch cast iron skillet with olive oil.
2. Wash radishes and cut off all but 1/2 inch of the green radish tops; reserve trimmed tops and rinse well; coarsley chop and set aside.
3. Cut radishes in half lengthwise and place in a medium bowl. Add olive oil and toss thoroughly to coat. Place radishes, cut side down, in prepared cast iron skillet. Sprinkle with coarse Himalayan pink salt.
4. Roast unitl radishes are crisp tender, stirring occasionally, (about 18 minutes). Remove from oven and season to taste with additional salt, as desired.
5. In 6 inch cast iron skillet, melt butter over medium high heat. Add pinch of Himalayan pink salt and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes.
6. Remove skillet from heat and stir in lemon juice.
7. Drizzle brown butter over roasted radishes. Sprinkle with chopped radish tops and serve.
Posted in Fitness, Health and Wellness, Inspiration, product review, Recipes
Tagged cast iron skillet, cooking for two, farm love, Farm to Doorstep, farm to table, local, radishes, seasonal, sustainable food, The Produce Box, vegetable love