Red Wine Marinated Burgers

red wine marinated burgers

Ah! These are the fancy burgers that I remember my mom making for a very large family party at our house when I was a kid. We used to serve these with French  bread as the bun and with optional onions which is also delicious. However, these can be so yummy served "bun-less" on their own alongside some oven fries and some vegetable or pasta salad. YUM!! 

Take your family barbecue to the next level with these tasty burgers! You will not regret it!! 

Marinated Red Wine Burgers: 

Adapted from: The Sunset Book of Entertaining

Note: This recipe makes 12 burgers. You may reduce it to make fewer burgers if you wish. 

4 pounds grass fed beef (80% lean and 20% fat) 

1/2 cup (heaping) of chopped green onions

1.5 tablespoons sea salt

1/4 teaspoon  freshly ground black pepper

1/2 a bottle of red wine of your choice

Optional: Crumbled blue cheese for the top

1. Mix the beef, onions, salt and pepper together in a bowl. Don't over mix. 

2. Form 12 patties and put a "dimple" with your thumb in the center of each one. 

3. Place the patties in a large rectangular glass dish. 

4. Pour the wine over the burgers. 

5. Cover the dish with foil and place the dish in the fridge. Marinate the burgers 2-4 hours. 4 hours is best. 

6. Heat your grill to medium heat. Grill the burgers, flipping only once. Make sure the internal temperature reaches 145F. Then, take the burgers off the grill and top with optional blue cheese. YUM!! 

 

Enjoy!! 

 

Trista's Spinach Pesto

Trista's spinach pesto

This summer I was looking to create an amazing vegetarian dish that would round out my menu for  my Josephine meals clients. I remembered that my husband told me about the barbecue he had when he first moved in to the house we live in now, much before I met him. He said that he decided to have grilled polenta with pesto for vegetarian guests. That sounded amazing to me & so I decided to create my own version. 

This is the pesto recipe that I made based on an appetizer recipe that I found. It is fabulous and so great to top many dishes! I hope that you enjoy it this summer as it is bright, flavorful and amazingly delicious! 

Trista's Spinach Pesto: 

Adapted from the book: Portland's Palate

Makes 2 cups pesto

 

2 large garlic cloves

1 cup pine nuts

2 cups fresh baby spinach

1/2 cup fresh basil

1 cup olive oil

1 1/2 cups freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

Note: You can add extra basil or spinach if you want your pesto to be thicker.

 

1. In the bowl of a large food processor, process the garlic until finely minced. 

2. Add the pine nuts and puree the mixture. 

3. Add in the spinach and basil, process until they are finely chopped. 

4. Add in the olive oil and process. 

5. Finally, add in the grated cheese, salt and pepper. Process until smooth. At this point you can add more basil or spinach to reach your desired consistency. Taste for seasonings and add more salt and pepper to taste. 

Enjoy! 

This is wonderful on top of a creamy, grilled polenta wedge! YUM!! 

 

Plum and Ginger Crumbles

Plum and Ginger Crumbles

Harvest season! There is nothing like it! I am so fortunate that my parents have such a bounteous and beautiful fruit orchard that they have grown and nurtured for so many years. This time of year there are apples, plums, prunes and pears to be had. I managed to get a few very precious plums that are such a gorgeous color as well. 

I imagined that these amazing plums would pair really well with ginger, and boy was I right! I really love the concentrated flavor of crystallized ginger and I was able to find some at a bulk section at a local grocery store.  

I decided to keep the fruit part simple, just the ginger and a small bit of coconut sugar to let the tartness of the plums shine. Then, a sweetened & spiced oat topping to give the crumbles a bit of crunch. Perfect! 

I hope that you will join me in making this amazingly yummy dessert soon! Let me know how it turns out in the comments below! 

Plum or Berry and Ginger Crumbles: 

Makes 4 individual plum ginger crumbles

Fruit: 

3 cups plums (or berries of choice like blackberries or blueberries) 

3 tablespoons coconut sugar

2 1/2 tablespoons crystallized ginger, finely chopped

Mix together the fruit mixture in a medium bowl. Divide the mixture between 4 ramekins. 

 

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

3 tablespoons coconut oil, melted

Mix together this mixture in a bowl. Store in the refrigerator until needed for topping the crumbles. 

 

Assemble the Crumbles: 

1. Heat the oven to 375F. 

2. Top the plum mixtures in the ramekins with the crumble topping. 

3. Place all of the ramekins on a rimmed baking sheets. 

4. Bake the crumbles for 20 minutes or until crumbles are bubbling and the topping is golden brown. 

 

Lemon Balm Scones for Strawberry Shortcake

Lemon Balm Scones for Strawberry Shortcake

Right after I picked 22 pounds of strawberries at a local Oregon farm a couple of weeks ago, I knew right there I had to have strawberry shortcake! I remember when I was a little girl- maybe 4-5 years old and my grandparents took me to a strawberry festival. I was so excited! The festival basically involved lots of strawberry shortcake. YUM! There was a building and ladies by a table ladling servings of sweet strawberries over shortcake and then putting ice cream on top. I must have eaten 2-3 servings of it all by myself. I was in heaven! I'm not sure I could eat quite as much today but I enjoy it just as much. I hope that you enjoy this shortcake recipe & remember when you were a kid and relished every bite! 

Lemon Balm Scones + Strawberry Shortcake: 

Makes 6-8 servings

1/2 cup coconut milk

1 teaspoon apple cider vinegar

2 cups gluten free flour mix (without xanthan gum) 

2 tablespoons organic sugar + extra for dusting the tops of the shortcakes

1 tablespoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

5 tablespoons vegan margarine or butter

2 eggs

2 tablespoons lemon balm leaves, minced

1. Preheat your oven to 425F. Make sure there is a rack in the center of the oven. Place a sheet of parchment paper on a baking sheet. 

2. Mix together the coconut milk and apple cider vinegar in a glass measuring cup. Let the mixture sit for 10 minutes before proceeding with the recipe. 

3. Mix together the flour mix, sugar, baking powder, xanthan gum and salt in a large bowl. With a pastry cutter, cut the margarine or butter into the flour mixture. Make sure the margarine or butter is well incorporated and it resembles a coarse meal. 

4. Beat the eggs well in an electric mixer with a whisk attachment or until they are frothy. Add the milk mixture and flour mixture. Mix at medium low speed for 1 minute. 

5. Pat the mixture into a large round on a floured board. Make sure it is about 1 inch thick. Cut rounds out of the mixture with a cookie cutter. It will make about 6-8 large rounds that you can split in half and fill with berries for the strawberry shortcake. 

6. Place the dough rounds on the baking sheet. Brush the tops with coconut milk and sprinkle with sugar.  Place the sheet on the center rack of the oven. Lower the oven temperature to 375F. Bake the scones for 20-25 minutes or until golden.  

Strawberry Mixture: 

4 cups sliced strawberries

3 tablespoons maple syrup

Place in a bowl and mix. Let the mixture macerate for about 10-15 minutes to soak up the flavors.