The mini burger idea was inspired by the 12 pack of dinner rolls my husband had picked up the previous evening to have with steak. I kept the burgers simple--2 oz patties seasoned with chopped onion, minced garlic, worcestershire, salt/pepper--and let the toppings shine: Homemade dill pickles, tomatoes from our garden, red onion from our CSA, and a thick slice of cheddar cheese. Perfectly cooked over med-high heat on the grill.
I had been wanting to try my hand at a batch of sweet potato fries again ever since I found this crispy {baked} sweet potato fries recipe from Caroline at Chocolate & Carrots. I was conservative on the corn starch to make sure I didn't overdo it, but I think I could use a bit more next time to make them just a little crispier... overall, major success though. Especially dipped in spicy ketchup (Simply Heinz ketchup mixed with Cholula hot sauce).
The roasted root veggies were an experiment to use the daikon radish, beets, and onions I had received in the CSA. I simply sliced up the veggies, placed on a baking sheet, drizzled with olive oil, sprinkled with course salt, pepper, and dried thyme. They turned out ok--I think I would really enjoy having beets more, but the daikon radish wasn't my favorite.
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