There are many weekends this summer with family and friends grilling. I’m always trying to figure out what I’m going to eat and then what am I going to make for my family as well. Eating healthy and enjoying it can be a chore when you have Sjögren’s Syndrome, Lupus or any auto-immune disease. We really need to pay attention to what we eat and I’d like to share healthy meals that the family can enjoy.
In my previous blogs, I have shared a number of tips and ideas of how to cook for both you and the whole family. This blog is all about our upcoming July 4th holiday with many recipes catered to grilling, summer, heading to someone else’s bbq, etc. I’ll be sharing some great recipes for the summer and obviously here in Hawaii, just about year round. Some take a bit of time, others are much faster. You can plan and shop ahead for these recipes too.
All the recipes that I will be sharing over the next week are gluten free. I, myself eat this way out of necessity. Please consider buying local and organic when you can. Costco has so many of both these days. As does your local farmer’s market. Always ask the farmer about their produce. You will find that some are organic, but perhaps not certified organic. (There is a bit about this in a former post.) Buying local will taste so much better; it has much more flavor. Organic is so much healthier for you. You can make the Baked Beans, Turkey Burgers and Wild Salmon Cakes way ahead of time and freeze them. Just sear the turkey burgers first and freeze the burgers and the cakes separately with parchment or wax paper in-between them so they do not stick. Defrost the day before in the fridge. (I make extra of both and keep in the freezer and when I know I’m going to have a long day I take one out of the freezer, put it in the fridge in the morning and cook it later that night. Yum. Bake the cake the day before and wrap well once it has completely cooled. You can also do the salad dressing a week or more ahead. It’s a great one. I always have it in my fridge.
Lastly, get the family involved. If you are a mom reading this, not just the kids, but dad too. Tell them you need help shucking the corn. Pouring the beer into the beans (it will cook off, don’t worry,) measuring for the cake and teaching them how to break the eggs and separate the yokes from the whites. I was really young when my mom taught me. If your family shares in the preparation, they will be much more interested in the meal. Maybe take them to the farmer’s market? Hmmm.
Enjoy the recipes and Happy Summer!
Chef Kathi Saks
Note: These freeze well. Yield: 6 – 8 burgers.
- Pure Olive Oil as needed
- 1 medium onion, small dice
- Kosher salt as needed
- Black pepper, fine grind as needed
- 1 large carrot, small dice
- 3 cloves garlic, minced
- 3 ribs celery, small dice
- 1 large fennel bulb, top removed, small dice
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons fennel seed
- 1 large organic egg
- 2 1/2 tablespoons organic vegan worcesteshire sauce
- 1 1/2 tablespoons dijon mustard
- 1 pound organic ground turkey (preferably dark meat)
- 1/3 cup parmesan, grated
- 1/2 + cup whole wheat bread crumbs or toasted quinoa (gluten free)
- In a medium size frying pan, heat 2 -3 tablespoons of the olive oil over low – medium heat, add the onion and turn down to low right away. Add a good pinch of salt and pepper, cover and sweat the onions for 10 minutes. Add the carrots and garlic and continue to sweat for another 5 minutes.
- Add the celery and fennel and continue sweating the vegetables for another 10 minutes. Be patient, this will pay off in flavor. Remove to a large bowl.
- Preheat the oven to 400 degrees F.
- Add all the rest of the ingredients and only 1/2 cup of the bread crumbs. See if the mixture holds together well. If it does, no need to add more breadcrumbs, if not add more slowly. Form burgers.
- In a clean frying pan on high heat, cover the pan in the olive oil and sear the burgers on each side, letting the burgers sit at least 2 -3 minutes on each side before moving them. If you try moving them before and they feel like they are sticking, you need to give it another minute. Move burgers to a sheet pan or ovenproof dish and finish them off in the oven till the internal temperature is 150 degrees F, about 15 – 20 minutes. For BBQ:sear as above and finish cooking on the bbq over non-direct heat (not over the hot flame) until done – 20 minutes depending on heat.
Serve with Whole Wheat or Gluten free buns with no preservatives.. yummm..