Saturday, August 24, 2019

Sunday Dinner August 25, 2019

On the Menu

Collard Green Burger Wrap
4 Servings
8 large collard greens leaves, ribs removed
1 English cucumber, halved lengthwise, ¼” thick
2 tablespoons white wine vinegar
1 ½ teaspoons sea salt - Divided
Freshly ground black pepper
1 avocado
2 teaspoons adobo sauce from chipotle peppers in adobo sauce
1 ½ pounds ground beef
2 teaspoons granulated garlic
2 teaspoons granulated onion
½ teaspoon oregano
1 tablespoon vegetable oil
4 deli slices pepper jack cheese
¼ red onion, sliced thin
1 cup alfalfa sprouts
½ cup pepperoncini peppers, sliced

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the collards in the boiling water until pliable but not falling apart, 30 – 40 seconds. Using tongs, transfer collards to the ice water. Let them cool for about 1 minute, drain and pat them dry with a paper towel.
In a medium bowl, toss the cucumber with the vinegar, ½ teaspoon sea salt and freshly ground pepper.
Mash the avocado with the adobo sauce and ¼ teaspoon sea salt in a small bowl.
In a medium size bowl place the ground beef,1 teaspoon sea salt, granulated garlic, granulated onion and oregano; mix thoroughly then form into 4 patties.  
Heat the vegetable oil in a large skillet over medium high heat, add the burgers and cook until browned 3 minutes per side. Top each with a slice of cheese during the last minute of cooking and cover to melt.
Top each burger with the avocado mixture, red onion and sprouts. Place 2 collard greens leaves on a board with the narrow ends overlapping, then place a burger on one narrow end and roll up the burger, tucking the collards around it to fully enclose. Repeat with remaining collards and burgers. Cut the burgers in half.
Toss the pepperoncini with the cucumber salad and season with salt and pepper.
Serve with the burgers.

6 - 8 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 celery stalk, diced
1 small carrot, grated
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Peel and cut potatoes into 1” cubes. Place diced potatoes in a pot and pour in room temperature water that covers the potatoes by at least 2 inches. Bring the uncovered pot up to a boil and let potatoes boil rapidly for 3 minutes.  Reduce heat to medium, put a lid on the pot and let potatoes continue to cook covered and undisturbed for 5 minutes or until they are tender ( usually take 8 - 10 minutes).
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.

Melon Salad
8 – 12 Servings
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

Minty Watermelon Water
Yields ½ gallon
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three time or when flavor fades before discarding ingredients.

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