Ever want to have a great burger, but can’t decide which protein to use? Why not make sliders and have three different kinds! That’s what we did.
Our dinner combination is a turkey burger, beef burger and a goat burger.
The turkey burger starts with ground white meat turket from the Turkey Lady. We added some chopped fresh peppers, onions and parsley (courtesy of Market Street Produce), and some salt and pepper. The cheese we selected for this burger comes from Green Circle Organics – Monterey Jack Habenaro Goat Cheese.
The middle burger is a beef burger using ground beef from Country Meadows simply topped with lettuce and tomatoes from Barr’s Produce. We kept this one pure beef – not even any cheese.
The final burger we made used ground goat meat from Linden Dale Farm. We added a bit of lemon zest and chopped mint to this one – sort of treated it like we would lamb. Lemon and mint from Meck’s Produce. And to top this burger we used another product from Linden Dale Farms – their Feta Cheese.
The rolls are both wheat and white dinner rolls from Ric’s Breads – hard to decide which I like better! The side plate carries some horseradish pickles from Long’s Horseradish – you have to ask for them – Mike keeps them in the refrigerator. And I finally learned the trick to baking french fries. After cutting the fries let them soak in water for about 15 minutes, rinse them and pat them dry. Toss the dry fries in olive oil and salt and pepper. Spread them out on a cookie sheet, bake at 400 degrees. Flip them once and cook till they reach your desired “doneness”.
This is a great meal to do for a group – the sliders are small enough that you can eat two or three and your guests and family can choose their favorites.
This breakfast has become part of my Sunday morning ritual – along with the newspaper and the morning news shows. It starts with a multi-grain English muffin from Ric’s Bread. Split it and get it going in the toaster. Get your bacon out – this Sunday I used the thick cut from Riverbound: A Heritage Deli, but sometimes I’ll use turkey bacon from The Turkey Lady. Cooking the bacon in the oven saves some of the stove splattering and it’s easier to capture the fat (for future cooking). I like my eggs over easy – egg is from Thomas’ Produce and butter from Maplehofe.
Put it all together and you’ve got a great breakfast sandwich. I have a glass of orange/pineapple/grapefruit juice from Lancaster Juice and decaf cold brew coffee from Market House Coffee and Snacks with skim milk from Maplehofe. If you’ve never made cold brew coffee before, you really ought to try it. I find the flavor to be much improved with no bitterness.
A roasted tomato on the side would be great with this!
Every once in a while, the perfect dog comes along and mine is Doris Day. She is from Lancaster’s Humane League and she has lived with me since she was about 4 months old. So for her 9th birthday we wanted to do something grand – a great cake from Lancaster Pet Bakery.
This cake is made of all kinds of wonderful things – frosting is yogurt and cream cheese – cake has carrots, turkey bacon and other ingredients that your dog will love and could be eaten by you. But let your dog enjoy!
In addition, Doris had a “candle”. Actually it was a biscuit shaped like a cupcake with a candle on top. After a rousing rendition of “Happy Birthday”, Doris ate her candle. We saved the cake for later – too much of a good thing can be a bad thing!
So, all in all, I think Doris had a pretty great 9th birthday – what will we do to top it for her 10th birthday?
Doris before cake Doris after cake
So, even our friends are into this “buy everything from Market and make a great meal” thing. Very dear friends of ours invited us to dinner and to my delight everything used to make our fabulous meal was purchased at Central Market.
The first course was a delicious Lemon Caesar Salad. It was so good that I inhaled it before I remembered to take a photo! But the dressing was made with garlic, lemon juice and zest (courtesy of Meck’s Produce), coarsely ground black pepper from the Herb Shop and some anchovies, red wine vinegar, Dijon mustard and olive oil. The salad was a combination of romaine hearts (Barr’s Produce), fresh grated Parmesian cheese (from S. Clyde Weaver) and croutons from Ric’s Bread.
The Shepard’s Pie had a wonderful base of cubed beef chuck roast (Country Meadows Grass Fed Meats), with onions and carrots (Barr’s), celery (Sweethearts Celery), garlic, Swiss chard (Green Circle Organics), bay leaves and thyme (Herb Shop) and diced tomatoes, tomato paste, chicken and beef broth.
The top layer was a delectable mash of potatoes and parsnips (Barr’s), squash (Meck’s), and butter (Maplehofe).
And dessert – Lemon Pudding Cake – to heaven!!
Butter and milk from Maplehofe’s, eggs from Thomas’ Produce, more lemons from Meck’s and berries from Barr’s for garnish. Oh, my word – the recipe was from a Cook’s Illustrated Magazine.
Thank B & S for a fantastic Market meal!