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Menu Plan for Spring I: Week 1, Thursday
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Daily Recipes:
Chevre Stuffed Burgers
Sautéed Potatoes and Carrots
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A barbecue-like sauce gives us a hint of summer.... Easy. mid-week dinner.
Chevre Stuffed Burgers
Total time: 25 minutes
A bit of creamy goat cheese in the center keeps these burgers very moist and adds a lovely flavor.
Ingredients:
- 12oz (360gr) ground beef
- 2 slices goat cheese (or any cheese you like)
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1 tbs oil
- 2 tbs ketchup
- 2 tsp Worcestershire sauce
- 1 tsp Dijon-style mustard
Instructions:
- Make 4 patties of the beef.
- Trim cheese to fit, if needed, and place on 2 patties.
- Sprinkle basil, garlic powder on cheese.
- Place remaining 2 patties on top. Work edges to seal.
- Heat oil in nonstick skillet. Add patties and fry, 5 - 8 minutes per side, depending on thickness.
- In a small bowl mix ketchup, Worcestershire and mustard.
- Spread on top of the burgers after turning.
- When done, remove and serve.
Sautéed Potatoes and Carrots
Total time: 30 minutes
As carrots and potatoes cook in about the same amount of time, why not cook them together? I peel the carrots but only scrub the potatoes. We use butter and oil together - the oil keeps the butter from burning, the butter adds flavor to the dish.
Ingredients:
- 2 medium potatoes
- 3 medium carrots
- 1 tsp butter
- 2 tsp olive oil
Instructions:
- Slice the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly.
- Slice the carrots the same, if they are large, cut in half the long way first.
- Heat butter and oil in a large skillet.
- Add potatoes, carrots and sauté until they are browning in spots and are cooked through, stirring and flipping as needed, about 20 minutes.
- Salt & pepper if desired, and serve.
Cooking schedule: 30 minutes |
Top with 2 patties, seal |
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