Knowing we had spinach in the fridge, I thought about making a Mediterranean style burger with the spinach, tomato and feta. I picked up the ingredients along with some foccacia style buns and marinated olives then headed home to get cooking.
Sticking with the Mediterranean theme, I made a quick cucumber salad with some leftover mint (from the fresh rolls), minced red onion, and a little olive oil and vinegar.
I like at least three components with dinner, so I needed one more dish on the side. I found some red lentils in my pantry while digging around and put those on the stove while making the burgers. I completely overcooked the lentils and they came out extra mushy. I mixed in some balsamic vinegar and the hubby really like them. Next time I'll try this recipe and watch the pot a little better!
For the burgers, I put a little of the topping in the burger and then topped them with the same ingredients. Turkey burgers are quick cookers - so don't forget to watch the pan while you cook. Read down past the recipe to see what I did with the leftover spinach and tomatoes.
Makes 2 Burgers
1/2 pound ground turkey breast (white meat turkey)
1 teaspoon Greek seasoning (I have a blend - salt, garlic, oregano, thyme, onion)
1 tablespoon crumbled Feta cheese
1/4 cup spinach and tomato (see recipe below)
Heat a little oil in a medium non-stick skillet over medium heat
Mix all ingredients together in a small bowl
Divide into two patties
Cook the patties for about 2-3 minutes per side, until cooked through
Inspired by a post on Playing House
1 small plastic container of cherry tomatoes
3-4 handfuls of fresh spinach, chopped
Heat a small amount of olive oil in a small-medium skillet over medium heat
Add spinach and a little salt to the pan and cook until just wilted, set aside
Add the tomatoes and a little salt to the pan and cook over medium heat for about 10 minutes (until they squish when you press on them)
Remove from the heat and set aside
Serve as a topping or side dish to the burgers.
Serve the burger on your favorite roll with the sides!
Summary for burgers and spinach/tomatoes
Prep time: 10 minutes
Cook time: Spinach/tomato: 15 minutes; Burgers: 10 minutes
Skillets, knives, cutting board, bowl, utensils
Meal 2: Ravioli with Fresh Spinach, Tomato, Basil Sauce
We had plenty of spinach and tomato left over after dinner. I turned it into a quick fresh sauce for some ravioli. We picked up the grilled asparagus and artichoke ravioli at our local winter farmer's market. I bought some local basil at our warehouse club store (they do carry local products!). I threw it all in the food processor, brought to a quick boil, then simmer.
Added to the ravioli and we had a fresh tasty meal! Remember - you can always turn your leftovers into something tasty (well, most of the time).
Prep time: 5 minutes
Cook time: 5-10 minutes
Food processor, sauce pan, pasta pot, serving utensils