Thursday, July 22, 2010

Claremont Salad (light coleslaw), Bengali Style Eggplant

Tuesday Menu – Teriyaki Turkey Burgers, Claremont Salad, Bengali Style Eggplant
Farm Share Produce – Carrot, Cucumber, Eggplant
Other Local Produce – Cabbage, Eggplant, Garlic, Hot Pepper, Onion, Scallions

Teriyaki Turkey Burgers
From Cooking Light June 2000

1 pound ground turkey (original recipe calls for ground round)
¼ cup low sodium soy sauce
¼ cup chopped scallions
1 t grated fresh ginger
¼ t black pepper
1 garlic clove, minced

Combine ingredients and divide into 4 equal portions. Grill 4 minutes each side.

NOTE: My kids gobble these up if I leave the scallions out of their portion. I love that they are getting introduced to flavors like ginger this way. These are really good with a spicy mustard.

Claremont Salad – a light version of coleslaw

NOTE: I followed this recipe pretty closely. I did not use a bell pepper, but substituted in a seeded hot pepper. The recipe calls for a Bermuda onion, I didn’t know what that was. It’s a bulb shaped purple colored onion. I used an onion I got from the farmer’s market.

Bengali Style Eggplant

NOTE: I did not have Japanese style eggplants, but a big fat eggplant and another from my CSA. I just cut the eggplants in quarters and sliced them so the slices were about the same size as a Japanese eggplant would have been and then followed the recipe. I LOVE eggplant!!! It was yummy!

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