Sometimes writing a new recipe is easy, but coming up with the name is the hard part. I wasn’t sure if I should call these turkey burgers, turkey burgers with roasted red peppers and cilantro, or what. But then I thought…does it matter? A good recipe is all you, the reader, is looking for, and that’s exactly what this is.
Turkey Burger with Roasted Red Peppers and Cilantro
1 lb ground turkey
7 oz roasted red peppers
1/4 c cilantro, chopped
focaccia for 4 burgers
honey mustard, for serving
mayonnaise, for serving
butter lettuce, for serving
tomatoes, for serving
Preheat olive oil in a large skillet over medium high heat. In a large bowl, mix ground turkey, roasted red peppers, cilantro, salt and pepper. Form ground turkey mixture into four patties. Place burgers in skillet and cook for 5-6 minutes per side. Toast focaccia in toaster then spread honey mustard on the top and mayonnaise on the bottom, then place burger in between and top with butter lettuce and tomatoes. If gluten free serve in butter lettuce leaves.
Every once in a while pizza just doesn’t cut it and you need a calzone. Seemingly many Italian dishes are not the same when prepared dairy free, but I promise you won’t be missing it here. You have the savory sausage paired with the sweet peppers and depth of flavor when it combines with pesto and you dip in marinara. If you’re looking to compromise on flavor you’ll have to look elsewhere.
Calzone with Sausage, Roasted Red Peppers and Pesto
1 c ground sweet italian sausage
2 shallots, chopped
3 portobello mushrooms, chopped
1/2 c prepared pesto
7 oz jar of roasted red peppers, drained and chopped
1 (13 to 16-ounce) ball store bought pizza dough
1 ball of fresh mozzarella cheese,chopped (optional)
1 egg, beaten with 1 tsp water
1 c marinara sauce
Preheat oven to 400 degrees. Heat olive oil over medium high heat in a large saute pan. Add sweet italian sausage, shallots, and mushrooms cook until sausage is cooked through. Remove from heat and let cool for 5 minutes,then stir in pesto and roasted red peppers. Place the pizza dough on a floured surface and roll out into a 12-inch circle then place onto a parchment lined baking sheet. Lay the sausage mixture over one half of the dough then sprinkle with fresh mozzarella if using. Brush the egg wash around the edge of the dough, then fold the other side of the dough over the filling, pinching to seal the edge. Bake for 20 – 25 minutes. Slice calzone into 4 pieces and serve with marinara sauce.
Sunday breakfasts are great, mostly because they are lazy and I’m still in my pajamas, but the food is pretty amazing too. The great thing about frittatas is that you can add just about anything to them. You could choose bacon, sausage, steak or chorizo, and with veggies you can always use leftovers still in the fridge. You can also make them for a group of 4, like this recipe, or you can scale them down and make individual servings. You just have to alter the pan size and cooking times slightly, perfect for a cozy breakfast for two or a brunch party.
Roasted Pepper and Scallion Frittata
1 orange bell pepper
4 slices bacon, chopped
4 scallions, chopped
8 eggs, scrambled
1/2 c milk or water
1/2 c crumbled feta cheese (if desired)
If using a gas stove turn a burner to medium or use the boiler on high and place bell pepper directly over flame or under broiler, turning every few minutes until fully charred. Place in bowl and cover with plastic wrap, set aside for 5 minutes then peel off skin and chop pepper.
Heat olive oil in a large non-stick 12-inch skillet over medium high heat. Add bacon and cook until crisp, draining off most of the fat leaving just 1 tbs. In a large bowl mix roasted bell pepper, scallions, eggs, milk or water, and feta cheese if using. Cook until bottom is just set, about 1 minute, then transfer to oven to finish cooking. Cook in oven for 10 -12 minutes until eggs have set completely but before eggs have browned too much on top.
Slide frittata onto cutting board and slice into wedges for serving.