What a week it’s been!
This past weekend, I moved — again — after being served notice that the place I had just moved into in March had been sold. The complicating factor to this move, though, is my garden, a paradise of fruitful vegetables that are just starting to produce. So what did I do? I decided to take it with me.
Sunday morning, a group of dedicated friends and family gathered at my old house and we began to gently but furiously dig out each and every plant, plop it in a pot, load it into the back of a truck, drive to the new house (only a couple miles away), and plant the precious bounty into its new home. We were quite the sight, parading down a very trendy Portland street with 7 foot tall stalks of corn, bushy tomatoes, and zucchini plants as wide as my kitchen table streaming from the back of the trucks and cars.
But we did it. So now I water and trim back the dead leaves and hope that all of that work will bear some fruit. For this is nothing better than a home-grown tomato, fresh from the garden.
Recipes of the Week
Buffalo Style Turkey Burgers
- 1 lb. lean ground turkey
- 2 stalks celery, minced
- 2 carrots, shredded
- 1/4 cup Frank’s Red Hot Buffalo Sauce
- 2 tbsp panko bread crumbs
Combine all ingredients in a medium mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the mixture to firm up. Form into 6 patties of equal size. Grill on a propane grill on low for 3-4 minutes on each side or until cooked through. Serve on a low-calorie bun with arugula and 1 tbsp of reduced-fat blue cheese dressing (not included in the nutritional breakdown).
Pay close attention to the nutritional labels on hamburger buns as some brands have more than 300 calories in just one bun. Generally, the bigger bun, the higher the calorie count. For a really low-cal alternative, try using a sandwich thin or, my favorite for this recipe, a whole wheat sourdough roll.
Serving Size: Makes 6 burger patties
Nutritional Information: Calories 124.4, Total Fat 5.4g, Cholesterol 66.6mg, Sodium 361.5mg, Total Carbs 4.0g, Dietary Fiber 0.8g, Protein 16.4g
Southwestern Roasted Potato Salad
- 1 lb. baby red potatoes, diced
- 1 poblano pepper
- 2 red chile peppers
- 1 whole ear fresh corn, husked
- 1 cup cherry tomatoes, halved
- 1/3 cup chopped fresh cilantro
- 3 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tsp dijon mustard
- 1 tsp honey
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp celery seed
Preheat oven to 425. Toss the potatoes with 1 tbsp of the olive oil. Spread in a single layer on a baking sheet lightly sprayed with non-stick olive oil cooking spray. In the space remaining on the sheet, lay out the peppers and ear of corn. Bake for 30 minutes, turning the potatoes, peppers and ear of corn half way through.
Remove from the oven and immediately plunge the peppers into an ice bath to cool. Once cooled, peel off the skin, gently slice open, and remove the seeds and stems from the peppers. Dice and add to a mixing bowl. Cut the corn from the ear and add to the bowl then mix in the cooled potatoes, tomatoes and cilantro.
In a small bowl, whisk together the remaining 2 tbsp of olive oil, vinegar, mustard, honey, cumin, coriander and celery seed. Toss with the potato mixture then refrigerate for 20-30 minutes before serving.
Serving Size: Makes 4 servings about 3/4 cup each
Nutritional Information: Calories 223.6, Total Fat 11.1g, Cholesterol 0.0mg, Sodium 69.5, Total Carbs 29.3g, Dietary Fiber 2.9g, Protein 3.8g