Yesterday as I was halfway out the door to check out the Fort Greene Park Farmer's Market I was called upon to whip up dinner for two for that night. Well - I admit I was tempted to recreate the dinner I had made for my mini dinner party earlier this month (which I completely forgot to take pictures for, unfortunately. Sorry! Ha) but then I thought of a couple features I'd seen on the Food Network a couple nights ago that had given me a little inspiration.
So I picked up some fresh roots and veggies at the farmer's market, made a quick stop at Pathmark, and came up with two flavorful and healthy dishes:
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Lemon-Dill Potato Salad
Serves: 4
Ingredients:
4-5 small potatoes (I used yellow and red)
8-10 small radishes
1 cup haricot vert
2 sprigs baby dill
1 tbsp olive oil
2 tbsp lemon juice
salt and pepper to taste
Have a bowl of ice water ready (to soak roots and veggies). Set potatoes to boil. Shock haricot vert in boiling water until bright green, cut in thirds and throw into ice water. Snip ends off radishes, cut each in half and add to ice water. When potatoes are done (10-15 minutes), cut into medium-sized chunks and add to ice water. (You may have to refresh the ice water because of the heat from the potatoes.) Chill for 15-20 minutes.
Once chilled, drain off water, then tear dill into mixture and add olive oil and lemon juice. Toss to coat, then add salt and pepper to desired taste.
Yum!
And then:
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Ginger-Mushroom Chicken* Burgers
Serves: 6
Ingredients:
for burgers
1 lb ground chicken*
1/2 cup shredded carrot
1/2 cup diced shiitake mushroom
1/2 cup edamame, shelled
1/4 cup chopped chives
1 tbsp ground ginger (or fresh grated ginger)
1/3 cup soy sauce
1 tbsp vegetable oil
1 tsp sesame oil
1/2 tbsp each salt, pepper, minced roasted garlic
for fixings
whole grain bread
red lettuce leaves
1 medium tomato
3 tbsp brown mustard
1/2 tbsp soy sauce
1/2 tbsp ground ginger
Chop edamame in food processor (this is optional, but makes for a smoother burger). In large bowl, mix carrots, mushrooms, edamame, and chives. Add chicken and mix thoroughly. Add soy sauce, vegetable and sesame oils, ginger, salt, pepper, and garlic. Mix well and form into 6 patties.
In small bowl, mix together mustard, soy sauce, and ginger until well blended.
Grill patties until cooked through, turning throughout, about 10-12 minutes. (If you don't have a grill/grill pan, just cook on non-stick saute pan.)
Toast bread, spread on mustard, slap on the burgers, lettuce and tomato - delicious!
*for vegetarian version, use 1 14-oz block of firm to extra-firm tofu, mashed
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Oh and in case you were wondering, it was delicious and well-received. :)
