For a fresh twist on the traditional burger, try this simple recipe!
2 pounds ground grassfed beef
3 tablespoons Worcestershire sauce
2 tablespoons fresh basil, chopped
1 tablespoon fresh onion, chopped
1/2 teaspoon garlic salt or look for green garlic at the market and chop
1/2 teaspoon ground black pepper
Preheat an outdoor grill for high heat. In a bowl, mix the ground beef and ingredients. Form into 6 burger patties. Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.
A simple, delicious dish!
1 bunch beets with greens
2 tablespoons olive oil, divided
1 small onion, halved and thinly sliced
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Trim beets, leaving 1 inch of stems attached, greens washed and reserved.
Coat beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. Remove and allow to cool on the baking sheet until able to handle, then remove and discard the skin, and cut the beets into wedges or slices.
Cut the beet greens into 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
Maple Glazed Pork Chops
1 tbsp. vegetable oil
6 lean pork chops, fat trimmed1/4 c. chopped onions
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. maple syrup1/4 c. water
Preheat oven to 400 degrees. In large skillet, heat oil and brown pork chops. Place pork chops in 9x13 inch pan.
In medium saucepan on low heat, combine onion, vinegar, Worcestershire sauce, salt, pepper, maple syrup and water. Simmer 4 to 5 minutes. Pour mixture over pork chops. Bake covered for 45 minutes basting occasionally. Uncover and bake for 15 minutes more.
When we get nice, sunny days in Northeast Ohio, this is a delicious dish made on the grill.
1/2 cup of olive oil
1/4 cup of balsamic vinegar
Juice of half a lime
1 teaspoon of Cajun seasoning
1/2 teaspoon of black pepper
1 lb of Mixed Mushrooms .
Wooden skewers, soaked in water for one hour
In large, non-reactive bowl, combine the olive oil, balsamic Combine vinegar, lime juice, Cajun seasoning and black pepper in a glass bowl.
Toss the mushrooms with the vinaigrette, then thread on skewers.
Prepare your grill and preheat to medium-high.
Grill the mushrooms, turning occasionally for 3 to 4 minutes or until the juices are beginning to be released and mushrooms are slightly charred.
Or
Place on top rack of oven on cookie sheet and broil on high for 3-4 minutes, turning occassionally to prevent burning.
Meaty wings from local farms, hot sauce from local food artisans...delicious!
12 whole chicken wings
1/2 cup unsalted butter
1 small clove garlic, minced
1/4-1/2 cup hot sauce
1/2 teaspoon kosher salt
Place a saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Combine with hot sauce and salt in a bowl large enough to hold all of the wings.
Remove the wings from the oven and toss with the sauce. Serve warm.
