Found a recipe for Mediterranean Turkey Sliders that gave me inspiration. It was pretty straight forward and typical with spinach, scallions and cumin. Then fry them and serve on slider rolls.
I head to the kitchen and here’s what I did: to the ground turkey I added chopped spring onion, chopped fresh spinach, minced garlic, crumbled feta cheese, cumin, salt and black pepper. Placed the mixture into a medium size Pyrex dish that I had sprayed with Pam and baked in the oven @400º for 30 minutes, let rest for 10 minutes and sliced into squares to fit on the Martin’s Dinner Rolls that I had grilled and spread with hummus and chipotle mayo.
The salads on the plate are:
Grilled Zucchini, Mozzarella, Fregola, Mint, with Garlic Lemon Dressing and leftover Cucumber/Radish Salad.
A great Sunday night summer meal, other than having to use the oven, it was pretty easy meal to prep.
Monday, I tried a new method, during my cooking for clients hiatus, I cooked early in the day so that I wasn’t heating the kitchen at dinner time and collapsing in a dripping mess at the table after creating a meal at the last minute.
I made individual crustless quiches in the extra-sized muffin tins. Cooled them and stored in the fridge. Zapped in the microwave and served with Roasted Red Pepper Aioli. The quiches had sauteed mushrooms, red pepper, shallots, wilted spinach and chopped Prosciutto. Paired on the plate with the leftover Fregola Salad from the previous night.