Buckle up, this post is a long one!
This dinner is basically a combination of all my favorite food items, morphed and categorized into 3 recipes. ***The formatting of the blog won’t let me create 3 printable recipes in one post – sorry about that!
I don’t know about you, but coleslaw has only ever reminded me of a drippy, mayonnaise-laden, tub of confetti that you get in a container from the grocery store deli. Substituting a vinegar-based dressing full of flavor and tang is so much more yummy, in my not-so-humble opinion. Add in some grated carrot and sweet apples? Yup. I’m a goner. (I’ve made this coleslaw at least 6 times in the past 3 weeks and usually manage to finish it off single-handedly in about 2 days….)
Cider Dijon Coleslaw
1/2 head green cabbage, sliced into thin strips, large ribs removed
2 large carrots, grated
1 Granny Smith apple, cut into matchsticks
1/4 vidalia onion, sliced very thin
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup olive oil
2 Tbsp Dijon mustard
salt and pepper, to taste
Combine all ingredients. Ta-da!
I love creating different turkey burger recipes, as it’s nearly impossible to come up with a combo that won’t taste good. Grated zucchini gives the burgers some extra moisture, while the walnuts add a nice crunch. And don’t forget the onions and garlic…..never forget the onions and garlic.
Turkey Burgers with Zucchini and Walnuts
1 lb. ground turkey
1 zucchini, grated
1/2 onion, diced small
2-3 cloves garlic, minced
1/4 cup walnuts, chopped
Salt and pepper to taste
Heat some olive oil in a pan over medium-high heat. Add onion and garlic, season with salt and pepper, and cook until soft and fragrant. Set aside.
Using a cheesecloth or a clean dish towel, ring out as much liquid as you can from the grated zucchini.
In a medium-sized bowl, add the turkey and zucchini, along with cooled onion and garlic. Add in the chopped walnuts and season with salt and pepper. Combine well, and form into 4 patties.
In the same pan as the onion, heat a small amount of olive oil (or use cooking spray) over medium heat. Add the patties and cook for about 3-4 minutes on each side, until well browned and cooked through.
If I’m being honest, I probably make sweet potato fries 3 times per week. And that’s being conservative. After years of making them and trying different methods, I finally came up with my “perfect” recipe, and I’m happy to share it with you – it won’t disappoint!
Perfect Sweet Potato Fries
2-3 sweet potatoes
Sprinkle of paprika
Sprinkle of chili powder
Salt and pepper, to taste
Preheat oven to 390.
Pierce potatoes a few times with a fork or sharp knife, then microwave for 2-3 minutes, to soften them before baking.
Cut potatoes into your preferred fry shape (skinny, steak fries, zig-zag…?), and place on baking sheet. Drizzle with olive oil, and add seasonings. Using your hands or a spatula, flip the potatoes to coat well. Bake for 15-20 minutes, flipping halfway through, until fries are browned to your liking. Good luck not eating the whole pan.