Posting this week’s list a little late in the day – you’d think there would be more time on a three day weekend, not less, but somehow little things keep popping up to do. Incidentally, yesterday was my first Canada Day as a Canadian permanent resident. The nearby town had a whole day of events planned; sadly, many of them (including the fireworks) got rained out. But we went to the (indoor) strawberry social, and it was charming. Strawberry socials are a big thing out here; there are at least ten of them happening at various churches and community halls within the next two weeks. I don’t know if it’s just a local phenomenon or if it happens across Atlantic Canada or what, but it’s adorable. Ladies in their most festive red-and-white outfits served us tea and strawberry shortcake. How is this not a thing everywhere.
In any case, here’s this week’s list. I’m doing a full week of recipes from Macheesmo, which is one of my favorite sources for hearty, flavor-packed dinner ideas. He’s got a ton of amazing winter comfort food recipes (I first encountered the blog when I noticed his cheeseburger pasta on Pinterest), but there’s great summer fare as well.
Two of these recipes require bread or buns, so if you’re feeling ambitious, you might want to try making them from scratch. I used this burger bun recipe from King Arthur Flour:
Mine looked a little different because I forgot the egg wash and sesame seeds, and also came out a little dense, for reasons I don’t quite know. But they’re still very tasty, and perfect for substantial sandwiches like these: a light & satisfying turkey burger, and unique peach & gruyere grilled cheese. Definitely worth the effort if you’ve got the time.
(all from Macheesmo: )
8 oz. cremini mushrooms
1 inch fresh ginger
1 bunch scallions (split between mushroom oatmeal, polenta bowls, and egg salad)
1/4 red onion
1 serrano pepper
Favorite sandwich greens – arugula, spinach, or whatever you prefer
2 red fresno chilis (or other red chilis, or jalapeños)
1 large bunch chard
2 ripe peaches
Steel cut oats
Ciabatta rolls (or homemade) *
Coarse polenta corn grits **
Refrigerated / Frozen
12 oz. ground turkey
Heavy cream (1 cup)
4-6 oz. Gruyere cheese
(Items you might have on hand, which don’t go bad quickly once opened)
Red pepper flakes
Burger fixings (ketchup, mustard, etc.)
Salt & pepper
* If you’ll make your own rolls instead of purchasing, you’ll need flour, butter, sugar, salt, instant yeast, and 1 large egg.
** I couldn’t find coarse polenta grits in my grocery store, so I came home with regular corn meal, and it worked okay.
*** I left out the bacon in my version of the polenta bowls; while you can do this, I don’t recommend it, so I’m including bacon in the shopping list here.