Recipe Ideas from Our Family to Yours…
Scroll to the bottom for a listing by category from Appetizers to Desserts! Bon Appetit!
America’s Best… Burgers!
Everyone from one to one hundred knows just how they like their hamburgers. Some like ground sirloin, some round and some chuck; some add cream, others eggs. Hamburgers can be sauteed in an iron skillet sprinkled with a little salt, or broiled, or grilled. They can be prepared thick, thin, small, grand. Some mix in onion; others add herbs, grated cheese, lemon or lime juice. Some stretch the meat with bread crumbs, bulgur, vegetables, nuts or cereals.
Once the burger is made, it’s a question of what you like on top: grilled or raw onions, sliced tomatoes, melted Cheddar, bacon or ham, lettuce, mustard, ketchup, chili sauce, relish, herb butter, or just plain natural. The list goes on and on. One thing is sure – no matter who has the latest twist on the burger, you must have it your way!
Acclaimed chef Bobby Flay has three burger joints, a burger cookbook and — lucky for us — all the secrets to building a perfect burger. The Miami Burger… A traditional Cuban sandwich is the inspiration for this burger. Turning this Cuban specialty into an American one isn’t hard… just replace the roasted pork with a good old hamburger.
“At the base level, a burger is a piece of meat and a bun with something on it. It’s simple but it seems to make a lot of people happy.”
~ Danny Meyer
Basil!
The round, often pointed leaves of the basil plant looks a lot like peppermint to which it is related. Its highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts, olive oil and parmesan cheese.
Basil now grows in many regions throughout the world, but it was first native to India, Asia and Africa. It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian.
Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids.
The name “basil” is derived from the old Greek word basilikohn, which means “royal,” reflecting that ancient culture’s attitudes towards an herb that they held to be very noble and sacred. The tradition of reverence of basil has continued in other cultures. In India, basil was cherished as an icon of hospitality, while in Italy, it was a symbol of love.
With roasted tomatoes, zucchini, and corn, this Summer Pasta Primavera is an ode to summer!
“A man taking basil from a woman will love her always.”
~ Sir Thomas Moore
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