- Prep Time 0:25
- Cook Time 0:10
- Estimated Cost $17.50
- 38 Comments
This meal was inspired by a lamb burger I had at one of my all-time favorite restaurants in San Francisco, The Monk’s Kettle. These little burgers are so good I doubt you’ll be able to eat just one, which is lucky because they’re little. They’re also delicious minus the pita and sauce, over a bed of lightly-dressed spinach.
Ingredients
- 1/2 lb lean ground lamb $5
- 1/2 red onion, finely diced $0.50
- 1 small bunch flat-leaf parsley, chopped $1
- 2 oz. crumbled feta cheese $4 for 6 oz.
- 3 tsp olive oil, divided, plus more for pan Pantry
- 3 cloves garlic, finely chopped, divided Pantry
- 1/4 cup Greek yogurt (any % fat) $2 for 6 oz
- juice and zest of 1/2 lemon $0.50
- 1/4 tsp dried dill $1.50 for 1 oz.
- salt and pepper to taste Pantry
- 4 small pita rounds, halved $2 for 10
- 1 cup fresh spinach leaves $1
Directions
- Combine lamb, onion, parsley, feta, 2 tsp olive oil, 2 cloves garlic and 1/2 tsp each of salt and pepper in a mixing bowl. Very gently use clean hands to combine all ingredients, being careful not to break the feta down. Form into 8 patties, about 2 1/2" wide. Set patties on a clean plate.
- Lightly brush a grill pan, regular pan or grill with enough olive oil to lightly grease it. Cook burgers to desired done-ness (I like medium rare: 2-3 minutes on each side). Remove from heat.
- Whisk together the yogurt with remaining minced clove of garlic, 1 tsp olive oil, lemon juice, dill and salt and pepper to taste.
- To serve the burgers, place a small handful of spinach into each pita pocket. Place a burger in with the spinach and drizzle with the yogurt sauce. Serve immediately.
Makes 8 mini-burgers.
I’m going to my friend Brett’s house for chili tonight, so I did what any good friend would do—I made corn muffins. But I have to tell you, these aren’t just any corn muffins—these are super-moist, spicy-sweet pumpkin corn muffins with luscious homemade honey butter. I am a really, really good friend.
Ingredients
- 1 cup all-purpose flour Pantry
- 1 cup cornmeal $2 for 16 oz.
- 1 tsp baking soda Pantry
- 1 tsp baking powder Pantry
- 1/2 tsp salt Pantry
- 1 tbsp brown sugar Pantry
- 2 tbsp olive oil, plus more for greasing muffin pan Pantry
- 2/3 cup milk (any % is fine) $1.50 for a pint
- 1 egg $1.50 for 6
- 1 cup canned pumpkin puree $1.50 for 15 oz.
- 1 Poblano pepper, seeded and diced $0.50
- freshly ground pepper Pantry
- 1 stick unsalted butter, at room temperature $1
- 2 tbsp honey (or more to taste) Pantry
Directions
- Preheat oven to 375 degrees F. Lightly grease a 12-cup muffin pan, two 6-cup muffin pans, or 2 8" round or square cake pans. If using muffin pans, muffin liners can also be used (regular size).
- In a mixing bowl, combine flour, cornmeal, baking soda, baking powder, salt and brown sugar. Whisk in olive oil, milk, egg and pumpkin puree until a smooth batter is achieved. Stir in Poblano pepper and a pinch of ground pepper.
- Pour into prepared muffin cups (they should be nearly full) or pans and top each muffin with a tiny pinch of black pepper. Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins bake, combine the butter and honey in a mixing bowl. Whisk aggressively until fluffy and well-incorporated.
- Serve the muffins or cornbread with the butter.
Makes 12 muffins or 2 8" pans of cornbread and about 1/4 cup honey butter.
- Prep Time 0:25
- Cook Time 0:45
- Estimated Cost $8.00
- 3 Comments
OK, obviously pizza isn’t exactly French, but this pie’s fresh flavors, creamy brie and tangy balsamic reduction make me think of that famous French countryside. Cooking the ingredients separately before adding them to the pizza allows for a unique layering of flavors, a technique made famous by the American queen of French cooking, Julia Child. Serve it in thin wedges with glasses of chilled Champagne or with a crisp green salad for a light supper.
Ingredients
- 1/2 recipe pizza dough $1.50
- flour for dusting and rolling pantry
- 1 red onion, sliced thinly $0.50
- 3 oz. creamy brie $4 for 8 oz.
- 6-8 fresh sage leaves, torn $1
- 6 fingerling potatoes, sliced thinly lengthwise $1
- 3 tbsp olive oil, divided Pantry
- 1/4 cup balsamic vinegar Pantry
- salt and pepper to taste Pantry
Recipe Serves 2-4
Directions
- Preheat oven to 425 degrees F. Lightly flour a baking sheet or pizza pan. Set aside.
- Heat 1 tbsp olive oil in a medium frying pan over medium heat. Add sliced onions and cook slowly, allowing to caramelize. This should take 8-10 minutes. Stir occasionally.
- While onions caramelize, heat another tbsp of olive oil in a medium frying pan over medium-high heat. Add potato slices and cook for 3-4 minutes on each side, or until golden brown.
- Pour balsamic vinegar into a small pot and cook over medium heat for 12-15 minutes, stirring frequently, allowing to reduce into a thick syrup. Remove from heat.
- To assemble pizza, roll dough out onto a floured surface into a 12" circle. Transfer to floured pan. Brush dough with remaining tbsp olive oil. Arrange onions, brie, potatoes, sage, salt and pepper evenly over dough and bake for 15-18 minutes or until cheese melts and crust is golden brown.
- Dip a spoon in the balsamic reduction and carefully drizzle reduction over the pizza. You may not need all of the reduced vinegar.
- Cut into wedges and serve.
