I have another easy delicious recipe to share tonight, but want to first tell you how exciting it is to be back at our home in the country, west of Portland, Oregon. I am so happy to be back with friends and family (more on this tomorrow!) and I am so happy to be back to the Best Grocer in the Entire World, New Seasons Market. Walking up and down the aisles of this market makes me want to cook and cook and cook and eat and eat and eat so many delicious organic local foods! As much as I love leaving this dreary drippy moldy place in the winter, I will be forever grateful my parents met and fell in love in The Great State of Oregon and raised me in this Eden. It truly is a culinary paradise and there is the possibility I would not be as in-tune to the seasons and growth cycles if I were raised in - let's just say - Cleveland.
If you were raised in - let's just say - Cleveland, please take no offense to this extremely biased statement.
While outside our house this afternoon, a red-tailed hawk flew inches from my head. The raptor had just snagged a tasty vole/mouse/shrew/mole from our field and was off to feed her brood. The rodent was screeching. I love being witness to these things. I love noticing our neighbor has planted rye in his field this year instead of Timothy. I love knowing the sheep at the bottom of the hill have reproduced like mad this spring. We have been home two nights and I have yet to hear the Great Horned Owl that lives in the forest behind our house and this concerns me.
I love that this concerns me.
A freaking Junko has made a nest in the wreath next to the front door on our covered porch. I love that I hate that freaking Junko and want her and her little baby to go away and stop ruining my expensive dried floral wreaths every freaking Spring.
Green Acres is the Place to Be.
Enough of my bucolic ramblings...2008 Olympic Trials. Dinner has been served after the eight o'clock hour the past two evenings.
I decided to make Pesto Turkey Burgers this evening, but at the last moment, DT said he had eaten bread at breakfast and lunch, so instead of putting the burgers in a bun, I placed them on a bed of balsamic-vinaigrette-dressed greens with sliced avocado and tomatoes. Carb-friendly.
This burger recipe comes together easily and is very RV-friendly (if you have a mini chopper/blender/mortal & pestle). There is plenty of salt in the cheese, so I did not feel the need to add salt to this recipe. Obviously, these burgers would also be delicious with ground lamb or chicken.
2 Tablespoons pine nuts
3 stems fresh basil leaves
2-3 cloves garlic
Freshly ground black pepper, to taste
2 Tablespoons extra-virgin olive oil
One pound ground turkey
½ cup freshly grated parmesan cheese
Place the pine nuts, basil leaves, garlic, black pepper and olive oil in a blender, food processor, mini-chopper or mortal & pestle and process until fairly smooth. In a medium bowl, mix the ground turkey with the basil mixture and the grated parmesan cheese. Mix with a wooden spoon (or fingers) until well blended. Form into four patties and grill or fry until just cooked through.
The burgers are delicious between toasted burger buns with just lettuce and tomato with mayonnaise... or serve the burgers over greens for a carb-friendly meal. Makes four burgers.
Until my next update, I remain, your low-carb correspondent.