Recipe Review from 8/17/20

The sunflowers are blooming!

It's difficult to capture just how awesome the sunflower patch is this year.  The grey posts are 6 high, so you can get a feel just how TALL these are!  There is one flower that is easily 12" across - most are smaller than that.  We're hoping they have time to develop seed as the plan is to keep the heads for the chickens for winter entertainment. 



The Meal Plan: Sat (L) Double Blue salad (S) leftover salmon
Sun (L) Zoodles with pesto (S) Gnocchi
Mon - leftover gnocchi
Tues - Fish bowls
Wed - Fish bowls
Thurs (yoga) - Ribs
Fri - leftover ribs


"Zoodles" with Pesto (From a Friend)
This was a recommendation from a friend that was easy, versatile, and very good. I did make my own pesto, but store bought would be just fine. You might note, there is no cooking with this - zucchini is served "raw". My friend noted that they tried nuking it briefly in the microwave and sauteing it on the stove, but said raw was best.   Do cut the noodles into smaller pieces after spiralizing - it makes for easier, less messy, eating

1 zucchini, medium-ish
pesto of choice
Optional toppings: pine nuts, feta cheese, kalmata olives, diced sun-dried tomatoes, Parmesan cheese...one, all, it's up to you!

Spirialize zucchini (I did "small" noodles). Cut into smaller lengths.
Add pesto to taste.
Add optional ingredients if desired.
Serve!


Summer Vegetable Salad with Gnocchi (Eating Well, June 2020) vegetarian
I made this almost as written, only subbing an extra zucchini for the yellow squash as I have those in the garden. While I love almost anything with gnocchi in it, this grilled vegetable salad wasn't my favorite. I can't put my finger on why, perhaps it was a tich putzy with the corn; perhaps it was a tich on the bland side, I just don't know. While I probably won't make this one again, I can see myself adding gnocchi to my favorite grilled veggie recipe in the future.

Recommended, with a few reservations.

Serves 4

photo from eatingwell.com

1 (16 ounce) package whole-wheat gnocchi
1 small eggplant, sliced lengthwise into 1/2-inch planks
1 medium zucchini, sliced lengthwise into 1/2-inch planks
1 medium yellow squash, sliced lengthwise into 1/2-inch planks
1 ear corn, husked
½ medium red onion, cut into 1/2-inch-thick rings
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 cloves garlic, grated
½ teaspoon ground pepper
¼ teaspoon salt
½ cup crumbled feta cheese

Preheat grill to medium-high

Boil gnocchi according to package directions. Drain.

Meanwhile, brush eggplant, zucchini, squash, corn and onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.

Whisk the remaining 2 tablespoons oil, vinegar, basil, garlic, pepper and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.


Crispy Fish Taco Bowls (Eating Well, Sept 2020
I adored this recipe. It was remarkably easy to make - noting I did make my rice well ahead of time in the instant pot - and the chipolte mayo brought all the flavors together without being overly spicy. I did use halibut instead of cod as that's what the meat market had handy. I did grill the fish (on a baking sheet) instead of baking because I didn't want to heat up the kitchen. Leftovers also worked well.

Recommended!

Serves 4

photo from eatingwell.com

1 pound white fish, such as cod, cut into 2-inch pieces (I used halibut)
½ cup mayonnaise, divided
¾ cup panko breadcrumbs
¼ cup sour cream
2 tablespoons sauce from a can of chipotle peppers in adobo
2 tablespoons lime juice
Pinch of salt plus 1/4 teaspoon, divided
¼ teaspoon ground pepper
2 cups cooked brown rice
2 cups shredded cabbage
1 cup thinly sliced radishes
Fresh cilantro for garnish


Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.

Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.

Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.

Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.

Recipe Review from 8/10/2020

This week was a lesson in "best laid plans" and being flexible with meal planning. It began with one tiny "oops" - I forgot to buy the gnocchi. From there it was a matter or shuffling the remaining meals around for the remainder of the week. On Wednesday, the Husband was delayed getting home so dinner was a fried egg sandwich on sourdough bread for myself. Sooo good! Easy quick, a combination comfort food and guilty pleasure.

No crafty projects to show and tell this week. I have some more masks for the kiddos in progress and I have two scarves on the needles (one will be done this weekend). In the meantime, a picture of past gardens!

Daylily - My Sweet Rose (I think...)

The Meal Plan
Sat (L) leftover zucchini (S) grilled chicken
Sun (L) veggies and gnocchi chicken (S) blueberry salad
Mon - sheet tray salmon leftover chicken
Tues(vet) gnocchi blueberry salad
Wed - chicken fried egg sandwich for me
Thurs (Yoga)- leftovers sheet tray salmon
Fri - blueberry salads chicken

Lunches - chopped Greek salads, fruit



Double Blue Salad (modified from Whole Foods Co-op/Garbanzo Gazette Summer 2020) vegetarian

Years ago I had found a blueberry and blue cheese salad with a maple syrup vinagarette and spiced nuts that was absolutely devine. A tasty combination of sweet and tangy, a little bit of spice from the nuts, all brought together with the maple syrup dressing. A combination of flavors that complimented spinach, kale and or Swiss Chard. Then I misplaced the recipe and every Fall I miss it greatly.

This recipe came close to that original and I'm am very happy again!

I did have the recipe as I didn't need to serve 10. As written below, this makes about 4-6 servings depending if it's a main or a side. I served as a main. Recommended!

Salad
1/2 lb greens of choice (I used lacinato kale and Swiss Chard)
1/2 pint blueberries
8 oz blue cheese crumbles

Spicy Pecans
2 cups pecan pieces
1/2 tsp ground cinnamon
1/2 teaspoon ground white pepper
1/4 tsp salt
1 tsp granulated sugar
1/8 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp cayenne pepper
1 tbsp butter
 
For the Spicy Pecans:
Roast pecans on a cookie sheet at 350* for 15 minutes. Stir every 5 minutes to prevent burning. When the start to smell like toasted nuts, remove from oven and set aside.

As nuts are roasting, melt butter in a small bowl. Mix seasonings in a larger bowl. When nuts are toasted (and still warm), toss in the bowl with the seasonings and add the butter. Spread mixture on a cookies sheet and let dry for about and hour. Can be stored for up to a week in an air tight container. Dressing
My note - this isn't halved.
1/3 cup apple cider vinegar
1/4 onion, peeled and minced
2/3 cup maple syrup
1 cup canola oil
1 tbsp dijon mustard (or mustard of choice)


For the Salad base: Arrange greens, cheese and blueberries on a large platter or in individual bowls. Add pecans and serve with the maple dressing.



Rosemary Roasted Salmon with [Green Beans] (Eating Well, July/Aug 2020)
I'm enjoying this current "sheet pan" trend in the food world. Little bit of prep - and usually the prep is pretty simple - while everything is baking, I can clean up. We typically get two meals out of one dinner, so bonus! Minimal work for dinner for two nights.

The Husband pulled this one together and he used the grill to cook it so we wouldn't heat up the house. Grill time was a bit longer than the listed oven time, which makes me wonder if oven would need to be longer too? I supspect so.

A couple of modifications - swapped out the asparagus and used some fresh green beans, he used a dried Italian herb mix instead of fresh rosemary, and some dried garlic instead of fresh. For the balsamic glaze, I just reduced some balsamic vinegar till it seemed thick enough. So this is a flexible and versitle kind of dish. Recommended!

Serves 4

3 tablespoons extra-virgin olive oil

photo from eatingwell.com

1 tablespoon chopped fresh rosemary
2 teaspoons minced garlic 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 pound asparagus, trimmed
4 (5 ounce) skinless salmon fillets, preferably wild
1 medium lemon
2 tablespoons balsamic glaze
½ teaspoon whole-grain mustard

Preheat oven to 425 degrees F.

Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan.

Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center.

Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges.

Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges.


Chopped Greek Salad (modified from Two Peas and Their Pod blog)  vegetarian
This is a very versatile recipe that you can tweak to suit your individual needs and tastes. Also a great way to take advantage of the summer garden produce! I used kale, Swiss chard, zucchini and cherry tomatoes from my garden. Yum!

Instead of chickpeas, I used some leftover kale in my salad, and leftover chicken breast in the husbands. see? Versatile salad! As this was for lunches, I assembled everything the night before and kept the dressing in a separate container. It was a grab-n-go meal in the morning.

This made 9 lunches when assembled in individual portions each night. I still had some leftover dressing at the end of the week, but not much. Recommended!

photo from twopeasandtheirpod.com

Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons lemon juice
½ teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
Kosher salt and black pepper, to taste

Salad:
6 cups chopped Romaine lettuce (I used kale and Swiss chard)
1 seedless cucumber, chopped (I used zucchini in mine)
1 pint grape tomatoes, halved
1 red bell pepper, chopped
14 oz artichoke hearts, chopped
½ red onion, chopped (skipped - don't want to offened co-workers)
1/2 cup pitted and halved Kalamata olives
14 oz chickpeas, rinsed and drained (I used quinoa in mine, chicken in the husbands)
6 oz feta cheese, cubed or crumbled

First, make the Greek salad dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper. Set aside.

In a large bowl, combine the romaine lettuce, cucumber, tomatoes, red pepper, artichokes, red onion, kalamata olives, chickpeas, and feta cheese. If you are using the homemade pita chips, break them up into the salad or you can use store bought pita chips. Drizzle the salad with the Greek dressing and toss until all of the ingredients are well coated. Serve immediately.

Dark Deeds by Mike Brooks (Keiko #3)

Dark Deeds by Mike Brooks
My rating: 4 of 5 stars


Jacket Blurb: In the third book of the “entertaining” (Kirkus Reveiws) Keiko series, Captain Ichabod Drift and his crew find themselves in another mess as a ship-wide vacation leads to their second-in-command taken hostage by the planet’s criminal mastermind.

After the riotous civil war in Dark Sky, the crew of the Keiko decides to go on vacation at an illegal gambling port for a little fun. What they don’t realize is that the casinos are run by an ex-client who didn’t get his shipment due to the war. The mob boss decides to take Tamara Rouke, the Keiko’s second-in-command, and hold her hostage until the crew raises enough money to pay him back for the lost shipment. If they don’t pay up in time, Rouke will be killed.

Captain Ichabod Drift and his crew agree. But as they find a way to get the funds, one will betray everyone and one will die…

Read for June book group - except for me because I got June and July books mixed up.

Book three in the Keiko series, where the crew of the Keiko find themselves back at the mercy of the gangster? Mob boss? Orlov, that they inadvertently pissed off in a previous book. Orlov takes Tamara Rourke hostage and demands Drift comes up with the money Orlov lost in their previous dealings. Drift hatches a crazy plan and everything goes wrong.

Folks compare this to just about any other popular series with a ruggedly good-looking captain and a ethnically diverse crew, but where this deviates from other popular series is this was darker and a tich more violent than the previous two books. It lacked the light-heartedness typically found in this particular sub-genre. Dark Deeds had it's moments of quirky replies and off the cuff remarks, but when taken as a whole, it was on the darker side of things.

Was it still entertaining? Absolutely. Was the ending what I expected? Not remotely. And that's what I enjoyed about this one. I like to be surprised.

Recommended if you like space opera. Definitely start with book number one - Dark Run.

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Recipe Review from 8/3/20

This weekends fun

I've been on a a bit of a sewing binge the last couple of weekends making masks. With MN enacting a Mask-Up policy, I found myself in need of a few more masks, and if I need some, the Husbands needs a few and well, my sister and her family could use some more if the kiddos end up back in school... Fabric was purchased (on sale!), and away we went!

The previous weekends fun

 

 

 

 

The Meal Plan
Sat (L) leftover (S) Lemony Zucchini and shrimp
Sun (L) leftover shrimp (S) Folks Place
Mon - Burgers and onions
Tue - leftovers
Wed - burgers
Thurs - zucchini larb
Fri - take n bake pizza

Lunches - sandwiches, fruit, nuts

Sorry - there was a distinct lack of pictures for the first two recipes. !

Beef Burgers with Caramelized Onions (Eating Well July/Aug 2013 and 2020)
This was a bit of a departure for me - I actually used beef.  It was organic, grass feed, locally pasture raised beef which has a distinctly different flavor than conventionally raised beef. Probably closer to buffalo in flavor. It's also leaner and it showed in this recipe. I should have added an egg.

I have mixed thoughts on this one overall. As I noted, a bit on the dry side so I had to be careful when grilling. Bulger was perhaps a tich to prominent and that was with a full 16 oz of beef, not the 12 called for. Plus, I'm really not a fan of beef but the husband is so keep experimenting. Recommended with reservations

1/3 cup bulgur
½ cup warm water
2 teaspoons extra-virgin olive oil
4 cups sliced onions, (4 medium)
2 teaspoons sugar
¼ cup water
2 teaspoons balsamic vinegar
12 ounces lean ground beef
2 tablespoons tomato paste
¼ cup chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 hamburger buns, split and toasted
Lettuce, for garnish


Combine bulgur with 1/2 cup warm water in a small bowl; let stand until the water is absorbed and the bulgur is tender, about 30 minutes.

Meanwhile, heat oil in a large nonstick skillet over low heat. Add onions and sugar; saute until the onions are very tender and golden, about 15 minutes. Stir in 1/4 cup water and vinegar. Season with salt and keep warm.

Preheat grill or broiler.

Combine the plumped bulgur, beef, tomato paste, parsley, salt and pepper in a medium bowl; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties on buns, top with the caramelized onions and garnish with lettuce.


Lemony Shrimp and Zucchini (modified from Lidia Bastianich)
You are going to be seeing a lot of zucchini dishes. I have a lot of zucchini. I saw this on a recent episode of Lidia on PBS and while it's easy enough to make san's recipe, this was available on-line. Yay! I had a couple of modifications - I spiralized my zucchini simply because I could. I also halved the recipe since there's only two of us.  I did up the seasoning on the zoodles - I flavored the oil with crushed garlic cloves then removed, and added more red pepper flakes and oregano.

Halved - serves 4; As written - 6-8.

Zucchi ni
3 tablespoons extra-virgin olive oil
4 medium zucchini (about 20 ounces), cut into 1 1/2-inch-by-1/4-inch-thick matchsticks
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano, preferably Sicilian on the branch

Shrimp
3 tablespoons extra-virgin olive oil
2 pounds extra-large shrimp, peeled and deveined
1 teaspoon kosher salt
6 cloves garlic, finely chopped
3 tablespoons unsalted butter, cut into bits
1 cup dry white wine
Grated zest and juice of 1 lemon
3 tablespoons chopped fresh Italian parsley
2 to 3 tablespoons bread crumbs

For the zucchini, add the olive oil to a large skillet over medium-high heat. When the oil is hot, scatter in the zucchini. Season with the salt and red pepper flakes. Cook until the zucchini begins to wilt but still has a little bite, about 4 minutes. Sprinkle with the dried oregano, remove from the heat, and keep warm.

For the shrimp, add the olive oil to another large skillet over medium-high heat. When the oil is hot, add half of the shrimp and season with half of the salt. Sear quickly on both sides, about 1 minute, and remove to a plate. Repeat with the remaining shrimp and salt.

When all of the shrimp is out of the skillet, add the garlic and butter to the oil remaining in the pan, and cook until sizzling, 2 minutes. Add the white wine, lemon zest, and lemon juice, and bring to a boil. Add the shrimp back to the sauce, sprinkle with the parsley, and toss. Sprinkle with the bread crumbs and return to a boil to thicken the sauce. Serve the shrimp over the zucchini.


Thai Zucchini Salad (Zucchini Larb) (Eating Well, June 2020)
This was very good, but, I had some grave concerns making it It was...stinky.  Very stinky.  I think my fish sauce was not the best quality and past it's prime. The Husband was most kind in phrasing his concern about how fragrant it was. But! Once on the plate - this was quite good. As in, I would make this again if I could get my hands on some decent fish sauce. Plus it used up a couple of zucchini. Leftovers were also quite tasty. 

Serves 4

1 ½ cups water
¾ cup quinoa
3 tablespoons short-grain brown rice (I used regular brown rice, seemed to work fine)
¼ cup lime juice

1 ½ tablespoons fish sauce
1 Thai bird's-eye chile, minced, or 1/2 teaspoon crushed red pepper
1 teaspoon light brown sugar
2 tablespoons canola oil
1 ¾ cups finely chopped summer squash (about 1 medium)
1 ½ cups finely chopped zucchini (about 1 medium)
8 leaves green-leaf lettuce
Fresh basil & mint for serving


Combine water and quinoa in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Remove from heat, fluff with a fork and cover to keep warm.

Meanwhile, heat rice in a large skillet over medium-low heat. Cook, stirring frequently, until golden brown and some starts to pop like popcorn, 4 to 7 minutes. Let cool slightly, then blend into a fine powder in a spice grinder. Wipe the skillet clean.

Whisk lime juice, fish sauce, chile (or crushed red pepper) and sugar in a small bowl. Add oil, squash and zucchini to the skillet. Cook over medium-high heat, stirring, until just tendercrisp, about 2 minutes. Stir in the ground rice and all but 4 teaspoons of the sauce.

Serve the quinoa and the zucchini mixture in lettuce leaves. Top with the reserved sauce and basil and mint, if desired.

Walk the Wire by David Baldacci (Amos Decker #6, Will Robie #5.5 )

Walk the Wire by David Baldacci
My rating: 3 of 5 stars

Jacket Blurb - Amos Decker -- the FBI consultant with a perfect memory -- returns to solve a gruesome murder in a booming North Dakota oil town in the newest thriller in David Baldacci's #1 New York Times bestselling Memory Man series.

When Amos Decker and his FBI colleague Alex Jamison are called to London, North Dakota, they instantly sense that the thriving fracking town is ripe for trouble. The promise of a second gold rush has attracted an onslaught of newcomers all hoping for a windfall, and the community is growing faster than houses can be built. The sudden boom has also brought a slew of problems with it, including drugs, property crimes, prostitution -- and now murder.

Decker and Jamison are ordered to investigate the death of a young woman named Irene Cramer, whose body was expertly autopsied and then dumped in the open -- which is only the beginning of the oddities surrounding the case. As Decker and Jamison dig into Irene's life, they are shocked to discover that the woman who walked the streets by night as a prostitute was a teacher for a local religious sect by day -- a sect operating on land once owned by a mysterious government facility that looms over the entire community.

London is a town replete with ruthless business owners, shady government officials, and religious outsiders, all determined to keep their secrets from coming out. When other murders occur, Decker will need all of his extraordinary memory and detective skills, and the assistance of a surprising ally, to root out a killer and the forces behind Cramer's death. . . before the boom town explodes.

Read as an audio book - Amos Decker #6 and Will Robie 5.5. Book is about Amos, Robie's a supporting character.

I'm actually not quite sure what to say about this latest installment. I enjoyed it, the pacing was about perfect, and I was engaged on my daily commute. That being noted, the plot(s) bordered on unbelievable, the conspiracy theories a bit over the top (but yet, not), and all the killings just didn't make sense in the grand scheme of things.

So how to review such mixed commentary?

Characters - I was quite surprised to see a "guest appearance" by Will Robie and it was a nice change of pace from bringing in Melvin from previous books. The three high school classmates that now "ran" the town of London were interesting, and Jamison is a complimentary foil to Decker. Characters worked for me.

Setting - London, North Dakota. Which, really, could be Williston, North Dakota for all practical matters. Not to many stories are set in the middle of the plains in an oil town. Made more interesting because I've been through North Dakota in the last two years, so having that visual helps with the setting.

Plot - if you are into conspiracy theories, this may be a book (and series) for you. While I could loosely accept the whole "ticking time bomb" being hidden at this second, closed, North Dakota Air Force base, the rest of it didn't work for me. And I've never understood the mind-set of "let's murder everyone" to try and cover up a conspiracy. For myself, I was more interested in Decker figuring everything out than I was of the plot itself.

Ultimately, I enjoyed this latest installment. I did have the added benefit that I want to go and pick up the next Will Robie book. I've read #1, but not the rest. Stay tuned!

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Recipe review from 7/10/20 (and the rest of July)

Well, July got away from me and then I forgot to hit "publish", so this is getting posted a bit later than I would have liked.

We did a 4th of July dinner with my Folks, a trip to Madeline Island, and then I was in the Twin Cities for five days for a yoga training.  We had made reservations for Madeline Island back in February, and since we were renting a cabin with a full kitchen, we kept the reservation. The yoga training was originally scheduled for end of May, but YogaFit and the hotel came to an agreement for an alternate date and, while greatly modified, the training happened.

Madeline Island 2020 (c) scifiwithpaprika

Which means, not a heck of a lot of new recipes for July.  Seriously.  I think I made seven in all and they were all back around the beginning of the month. 


Korean Turkey Burgers with Kimchi (Eating Well, July/Aug 2020)

This recipe was originally published in Eating Well in July/August 2013)
These were remarkably easy to assemble, were the perfect size for a burger, and I had a "why haven't I tried kimchi on burgers before?!? moment. Only two substitutions - I used pork instead of turkey as I had it in the freezer and I subbed radishes for the cucumbers as I don't like cucumbers. We enjoyed these immensely and I would make them again in a heartbeat. Recommended!

Serves 4

1 pound 93%-lean ground turkey (I used ground pork)
3 scallions, sliced
8 teaspoons Korean chile paste (see Tips), divided
1 teaspoon toasted sesame oil
2 tablespoons low-fat mayonnaise4 small whole-wheat hamburger buns, toasted
12 slices English cucumber (I used radishes)
1 cup kimchi


Preheat grill to medium-high.

Combine turkey, scallions, 5 teaspoons chile paste and sesame oil in a medium bowl; gently knead together. Do not overmix. Form into 4 burgers, about 4 inches wide.

Oil the grill rack (see Tips). Grill the burgers until an instant-read thermometer inserted in the center registers 165 degrees F, 3 to 4 minutes per side. Let rest for 5 minutes.

Meanwhile, combine mayonnaise and the remaining 3 teaspoons chile paste in a small bowl. Assemble the burgers on toasted buns with 2 teaspoons of the mayonnaise mixture, 3 slices cucumber and 1/4 cup kimchi each.

Turkey Picnic Sandwiches (modified from Cooks Country)
I made this for our trip to Madeline Island, keeping the ingredients separate until it was time to assemble and pack for the day's picnic outing. One major modification - I completely skipped making my own "focaccia" out of pizza dough.I bought some ciabatta buns from the co-op and used those, thus saving me several hours of putzing. While I love the ATK franchise, whoo, sometimes they do love to make things more complicated and time consuming than your average cook needs or wants.

We both greatly enjoyed these. The flavors are on the sharp side between the pungent sun-dried tomatoes and the tangy parsley, and they are nicely balanced with the gouda and roasted red pepper. I would absolutely make these again and I would have NO hesitation is using the ciabatta buns.  Definitely assemble ahead of time and wrap tightly in plastic wrap to give time for all the flavors to do their dance.   Highly recommended.


4 pre-made ciabatta buns or one larger loaf

photo from cookscountry.com

Toppings
4 ounces sliced Muenster cheese
8 ounces thinly sliced deli turkey
½ cup fresh parsley leaves
1 ¼ cups jarred roasted red peppers, drained and patted dry

Spread
¾ cup oil-packed sun-dried tomatoes, drained and patted dry
¼ cup sliced almonds, toasted
¼ cup capers, rinsed
1 teaspoon lemon juice
1 small garlic clove, minced
¼ teaspoon table salt
¼ teaspoon red pepper flakes
6 tablespoons extra-virgin olive oil

For the spread: Meanwhile, process tomatoes, almonds, capers, lemon juice, garlic, salt, and pepper flakes in food processor until finely chopped, about 20 seconds, scraping down sides of bowl as needed. Transfer to bowl and stir in oil.

Slice bread in half horizontally. Spread tomato mixture on cut sides of bread, about ½ cup per piece (use all of it). Layer Muenster, turkey, parsley, and red peppers on bread bottom. Cap with bread top and wrap sandwich tightly in double layer of plastic.

Place Dutch oven on top of sandwich and let sit at room temperature for 1 hour. (Pressed sandwich can be refrigerated for up to 24 hours. Let come to room temperature before serving.) Unwrap sandwich, cut into quarters, and serve. (Sandwich can be kept un-refrigerated for up to 2 hours.)