Food recipes
Broccoli Yellow Vegetables
Broccoli Yellow Vegetables
Ingredients:
1 head broccoli
1 small yellow onion
4 small carrots, peeled (if bigger than ½ inch in diameter, halve them
Directions:
lengthwise)
2 tablespoons extra virgin olive oil
Leaves from 1 sprig of fresh sage, roughly torn
Leaves from 1 sprig of fresh rosemary
Fine sea salt and freshly ground black pepper
1 For the meatloaf: Let the meat come to room temperature about 20 minutes before
cooking. Preheat the oven to 350°F. Line a 12 × 18-inch baking sheet with foil. In a bowl,
combine the ground flaxseeds and milk and set aside.
2 In a food processor, combine the red onion, carrot, celery, garlic, herbs, and lemon peel
and pulse just until everything is minced (not too long or you’ll get a pureed, watery
mixture).
3 In a 10-inch skillet, heat the olive oil over high heat. When you see wisps of smoke
coming off the pan, add the minced vegetable mixture and cook for 3 minutes to soften
them and bring out more flavor. Set the skillet aside to let the mixture cool.
4 In a large bowl, combine the beef, Parmesan, flaxseed-milk mixture, salt, a good dose of
pepper (about 25 grinds), and the eggs. Add the cooled vegetable mixture. Using your
hands, mix just long enough to incorporate everything together (do not overwork the
meat).
5 Moisten your hands a little so the meat won’t stick to them. On a 12 × 18-inch baking
sheet, form the meat into a loaf shape about 12 inches long × 5 inches wide × 2 inches tall.
6 For the vegetables: Trim the broccoli and cut it lengthwise into spears so the stalk and
florets stay intact as little trees. Halve the yellow onion from root to tip, then cut each half
lengthwise into 5 wedges. In a large bowl, combine the broccoli, onion, carrots, olive oil,
and herbs. Add salt and pepper to taste, then toss to combine. Scatter the vegetables in a
single layer around the meatloaf (it’s okay if they’re crowded).
7 Bake the meatloaf for 45 minutes. Flip the vegetables and bake until the meatloaf is
browned and an instant-read thermometer inserted in the center reads 150°F, about another
30 minutes. Remove from the oven and let the meatloaf rest for 15 minutes before slicing.
GINGER-SCALLION TURKEY BURGERS
MAKES 6 PATTIES
Despite their fast-food association, there’s nothing inherently “bad” about burgers.
It’s the lackluster quality of meat, processed white flour buns, and mountains of
cheese and sugary ketchup that muck things up. I’ve always been a beef hamburger
kind of guy, but I’ve recently come to appreciate turkey burgers in their own right.
Despite those crumbly, dried-out hockey-puck versions you may have tried, turkey
burgers CAN be juicy! The key to maximum juiciness is to use ground turkey thigh
meat, not just white meat. The thigh’s dark meat and higher fat content give it a
Ingredients:
1 head broccoli
1 small yellow onion
4 small carrots, peeled (if bigger than ½ inch in diameter, halve them
Directions:
lengthwise)
2 tablespoons extra virgin olive oil
Leaves from 1 sprig of fresh sage, roughly torn
Leaves from 1 sprig of fresh rosemary
Fine sea salt and freshly ground black pepper
1 For the meatloaf: Let the meat come to room temperature about 20 minutes before
cooking. Preheat the oven to 350°F. Line a 12 × 18-inch baking sheet with foil. In a bowl,
combine the ground flaxseeds and milk and set aside.
2 In a food processor, combine the red onion, carrot, celery, garlic, herbs, and lemon peel
and pulse just until everything is minced (not too long or you’ll get a pureed, watery
mixture).
3 In a 10-inch skillet, heat the olive oil over high heat. When you see wisps of smoke
coming off the pan, add the minced vegetable mixture and cook for 3 minutes to soften
them and bring out more flavor. Set the skillet aside to let the mixture cool.
4 In a large bowl, combine the beef, Parmesan, flaxseed-milk mixture, salt, a good dose of
pepper (about 25 grinds), and the eggs. Add the cooled vegetable mixture. Using your
hands, mix just long enough to incorporate everything together (do not overwork the
meat).
5 Moisten your hands a little so the meat won’t stick to them. On a 12 × 18-inch baking
sheet, form the meat into a loaf shape about 12 inches long × 5 inches wide × 2 inches tall.
6 For the vegetables: Trim the broccoli and cut it lengthwise into spears so the stalk and
florets stay intact as little trees. Halve the yellow onion from root to tip, then cut each half
lengthwise into 5 wedges. In a large bowl, combine the broccoli, onion, carrots, olive oil,
and herbs. Add salt and pepper to taste, then toss to combine. Scatter the vegetables in a
single layer around the meatloaf (it’s okay if they’re crowded).
7 Bake the meatloaf for 45 minutes. Flip the vegetables and bake until the meatloaf is
browned and an instant-read thermometer inserted in the center reads 150°F, about another
30 minutes. Remove from the oven and let the meatloaf rest for 15 minutes before slicing.
GINGER-SCALLION TURKEY BURGERS
MAKES 6 PATTIES
Despite their fast-food association, there’s nothing inherently “bad” about burgers.
It’s the lackluster quality of meat, processed white flour buns, and mountains of
cheese and sugary ketchup that muck things up. I’ve always been a beef hamburger
kind of guy, but I’ve recently come to appreciate turkey burgers in their own right.
Despite those crumbly, dried-out hockey-puck versions you may have tried, turkey
burgers CAN be juicy! The key to maximum juiciness is to use ground turkey thigh
meat, not just white meat. The thigh’s dark meat and higher fat content give it a
Printed from https://recipe.bluelayer.org/recipe/72605/broccoli-yellow-vegetables