no repeats please

The other morning, my husband was thoughtfully giving me supper suggestions. Sometimes I can use a bit of inspiration. His ideas were good, but they spurned me on to find a new take on ground turkey burgers. My go to sources for meals is New York Times Cooking or Epicurious. For the turkey burgers, I found a good recipe on Epicurious for turkey burgers with tomato jam, olives and feta. I will say, the only change I made to the recipe was to swap the feta for ricotta salata has I would use any leftover more so than the feta.

The recipe calls for 1 pound of ground turkey, chopped red onion, feta/ricotta salata cheese, Kalamata olives, fresh rosemary, tomato jam and pantry staples.  I got my jam at a farm stand in North Carolina.
The turkey is mixed with the onion, grated cheese, olives, some olive oil, chopped rosemary and seasoned with slat and pepper. While the burgers can be cooked on a grill, I usedcast iron pan due to the weather outside. The burgers were cooked approximately 5 per side. Once done, I spread some tomato jam on a bun, placed the burger on and topped with additional grated cheese. The flavor was different and delicious. The olives, which are preserved in red wine vinegar, gave the burgers a slight fruity flavor and red onions lent a mild flavor. Overall, we were quite pleased with the burger and will make them again.

Last week Whole Foods had Atlantic cod on special. Cod is favorite of ours so I couldn’t resist purchasing. This time, my recipe came from New York Times Cooking and Mark Bittman. Mr. Bittman had a 30 minute recipe for roasted winter squash with seared cod. The recipe calls for a winter squash, such as butternut, you could use a sweet potato. I chose to use Delicata squash that I had on hand. Besides the fish you’ll also need either balsamic or sherry vinegar. Although I had traditional balsamic on hand, I decided to go with a white balsamic.

The squash is roasted in the oven, while the fish is sautéed on top of the stove. When the squash and fish are done cooking, the squash is placed on a platter topped with the fish. In the fish pan, you create a butter sauce made with either the balsamic or sherry vinegar. The sauce is then drizzled over the dish.
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This was a wonderful dish! It was quick and easy to prepare. The flavors were delightful. The Delicata squash had a nice sweetness from roasting, and the sauce gave the fish very light tang from the vinegar. Another keeper!