Southwest Salsa Burgers
1/4 c finely chopped shallots
3/8 t salt
1/4 t ground chipotle chile pepper
1/8 t black pepper
1lb lean ground round
1/4 c refrigerated fresh salsa, divided
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
8 (1/8-inch thick)tomato slices
1. Combine first 5 ingredients and 2 T salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.
3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 t salsa, and 1 bun top. Yield 4 servings.
Massaged Kale Salad
(Aarti Sequeira 2010)
1 bunch kale
1 lemon juiced
1/4 c extra virgin olive oil, plus extra for drizzling
Kosher salt
2t honey
Freshly ground black pepper
1 Mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In a large serving bowl, add the kale, half of the lemon juice, a drizzle of oil and a little kosher salt.
Massage until the kale starts to soften and wilt, 2-3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
1/4 c finely chopped shallots
3/8 t salt
1/4 t ground chipotle chile pepper
1/8 t black pepper
1lb lean ground round
1/4 c refrigerated fresh salsa, divided
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
8 (1/8-inch thick)tomato slices
1. Combine first 5 ingredients and 2 T salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
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2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.
3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 t salsa, and 1 bun top. Yield 4 servings.
Massaged Kale Salad
(Aarti Sequeira 2010)
1 bunch kale
1 lemon juiced
1/4 c extra virgin olive oil, plus extra for drizzling
Kosher salt
2t honey
Freshly ground black pepper
1 Mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In a large serving bowl, add the kale, half of the lemon juice, a drizzle of oil and a little kosher salt.
Massage until the kale starts to soften and wilt, 2-3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
