Sun-Dried Tomato Burgers
1-1/2 pounds ground beef
2/3 cup sun-dried tomatoes packed in oil, drained and chopped plus 1 tablespoon oil from tomatoes
1/4 cup finely chopped onion
4 teaspoons dried basil
1 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
To Serve:
Sliced brick cheese, arugula and hamburger buns
Combine the burger ingredients in a large bowl (mix well with your hands, but be sure not to over mix or work the mixture). Gently form the mixture into four patties.
Grill burgers over medium-hot heat for 4-6 minutes on each side or until desired doneness. Top each with a slice of cheese and grill 1 minute longer or until melted. Serve on buns with arugula and your choice of condiments. Serves: 4
Fresh Mozzarella & Tomato Pasta Salad
4 cups uncooked orecchiette pasta
1 pound grape tomatoes, halved
1 container fresh mozzarella pearls, drained
1/3 cup minced fresh basil
1/3 cup olive oil
3 tablespoons red wine vinegar
Salt and pepper
Cook pasta according to package directions. Drain and rinse with cold water. Add the tomatoes, cheese and basil. Drizzle with oil and vinegar and toss to coat. Season with salt and pepper and refrigerate until chilled. Serves: 8
Just some salad chat - this has became my favorite salad recipe this summer as it's super simple and to the point. One tip, if like me at one point or another you're making it on short notice, combine all the ingredients while the pasta is cooking and get them chilling. Then after the pasta is cooked and rinsed in cold water, the rest of the salad has had a chance to chill and do the flavor melding dance.
Also on this day the grocery store that I had attended did not have orecchiette so I grabbed a 7 ounce box of dried tortellini pasta and used that. I love when recipes are versatile!
Sounds delish! Now, about that tortellini salad...
ReplyDeleteFor you, anything! : )
ReplyDeleteHi Tina,
ReplyDeleteYour mom told me about grilling your beets while they were there for a visit. Would you share the details. Thanks Ladybug.
Allison
That looks sooo good! I think I should hurry and make a return trip!
ReplyDeleteAllison, I will do a post soon about the roasted beet salad that we had! I hear you have a garden full, I wish you lived closer..! : )
ReplyDeleteI, too, am interested in the grilled beets.
ReplyDeleteWe have been eating lots of Yellow Hungarian sweet peppers - we have 5 bushes and with a healthy drink of water each a.m.,this heat has really been perfect for production!
There's very little time involved for preparation: just cut the tops off, slice them down the center, clean out the seeds and pat them dry. While heating a heavy skillet to medium add the butter so it can melt; sprinkle each pepper with a little season salt. Now saute' them in the butter and a little olive oil until they are lightly browned. Turn as needed. They are delicious,have a mild flavor and make a nice side dish with nearly everything. Try them on burgers!
Mmm that sounds delish! I'm thinking I would have mine along side a steak or in a grilled cheese sandwich with provolone.. Now I'm getting hungry! : )
ReplyDeleteThe sweet peppers sound great! I planted two pepper plants before I left for vacation. When I came home there was only one. Who would steal a pepper plant?
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ReplyDelete