Sunday Lunch

Provencal Turkey Burgers with Caramelized Onions,
adapted from Rachael Ray

Ingredients

• 1 tbs. EVOO
• 2 large onions, very thinly sliced
• 1 tsp. kosher salt, divided
  
• 1/2 tsp. ground black pepper, divided
• 1 lb. ground turkey
• 1 tablespoon dried herbes de Provence
• 2 teaspoons lemon zest
• 2 cloves garlic, minced
• EVOO spray
  

Directions

• In large saute pan, heat EVOO over medium heat. Add onions, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook onions for 30 to 40 minutes, or until onions caramelize.
• Meanwhile, combine remaining ingredients. Form ground turkey mixture into 4 patties. Over medium-high heat, coat saute pan with EVOO spray and add patties. Cook each side 7 to 8 minutes (depending on thickness of patty). Top each patty with caramelized onions. Serves 4.

Roasted Green Beans and Cherry Tomatoes

Ingredients

• 1 tbs. EVOO
• 1 lb. fresh green beans, trimmed
• 1 pint cherry tomatoes
  
• kosher salt to taste

Directions

• Toss green beans and tomatoes in EVOO. Spread on sheet pan and sprinkle with salt. Roast in 450 degree oven for 20 minutes. Serves 4.
  

Roasted Butternut Squash with Dried Cranberries

Ingredients

• 1 butternut squash (1 1/2 lbs.), peeled and cubed
• 1 tbs. EVOO
• 1 tbs. honey
• kosher salt to taste
  
• 2 tbs. dried cranberries

Directions

• Toss butternut squash in EVOO and honey. Spread on sheet pan and sprinkle with salt. Roast for 20 minutes in 425 degree oven, flipping once. Toss roasted squash with dried cranberries and serve. Serves 4.
  

The complete meal...



Random Facts:

• I do not grill. Whenever I have attempted to grill food in the past, it always catches on fire and I end up serving "blackened whatever."
• I am currently reading Julie and Julia. I think I actually enjoyed the movie better than the book.
  

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