Basil Burgers

An easy variation on your basic home-grilled burger:

Season the hamburger (20% fat makes a juicy burger) with salt and pepper to taste.  Grill to desired done-ness.  Just before it's done, melt mozzarella cheese on top of your patty.  Layer on bun: burger with mozzarella, garden tomato slices, several whole leaves of basil.  Enjoy!  I liked mine with ketchup too.  So. . . delicious!

Tortellini with Fresh Tomato-Basil Sauce, Berry Patch Pie

Served for Staff Luncheon August 2011

Tortellini with Fresh Tomato-Basil Sauce
This is one of my favorite summer-time dishes.
With fresh garden tomatoes--it can't be beat! 

1 pkg 20 oz refrigerated cheese-filled tortellini (I prefer Buitoni)

8-10 medium tomatoes, seeded and coarsely chopped

3 Tablespoons snipped fresh basil leaves

1 teaspoon balsamic vinegar

1/2 tsp freshly ground black pepper (to taste)

1/2 tsp salt

2 Tablespoons olive oil

2 large garlic cloves, minced

3 cups fresh chopped spinach (pack it down to measure)

1/2 cup grated fresh Parmesan cheese

Cook tortellini according to package directions. Drain. Meanwhile combine tomatoes, basil, vinegar,salt and pepper in medium bowl and mix gently.

Heat olive oil over medium heat in a medium skillet. Add minced garlic and chopped spinach. Stir 1 minute or until garlic is lightly browned. Remove from heat and add to tortellini and tomato mixture. Toss gently. Sprinkle with parmesan cheese.

Served with French baguette slices and melon wedges.

Berry Patch Pie
This pie tastes like summer! Use fresh berries for best results. 

1 9-inch pie crust
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups cut strawberries, divided
2 cups raspberries, divided
1 cup blueberries
1 1/2 cup blackberries, divided
2 strawberries, sliced
1 TBSP lemon juice

Preheat oven to 450.  Place crust in pie plate and flute edges.  Press heavy foil into crust to help maintain shape.  Bake unpricked crust 8 minutes.  Remove foil and bake an additional 5 minutes, or until golden on edges.  Cool.

Combine in large saucepan: sugar, cornstarch, 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, and lemon juice.  Stir and cook over medium heat until thickened and just starting to boil.  Remove from heat.

Meanwhile, arrange remaining 1/2 cup strawberries and 1 cup raspberries in pie shell.  Pour hot berry mixture over fresh berries.  Garnish with remaining blackberries and strawberry slices around the edges. Cool completely.

Serve with sweetened whipped cream or whipped topping. 

Zucchini-Chocolate Chip Muffins

These are moist and delicious. 

1 1/2 cup flour
3/4 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, beaten
1/2 cup oil (I used a spoonful of applesauce plus enough oil to make 1/2 cup)
1/4 cup milk
1 TBSP lemon juice
1 tsp vanilla
1 cup finely shredded zucchini
1/4 cup miniature chocolate chips
1/4 cup chopped pecans

Preheat oven to 350.  Place liners in 12 muffin cups. 

Sift together first five ingredients.  In a separate bowl (or magic bullet) mix next five ingredients.  Stir wet ingredients into dry ones until moistened.  Fold in zucchini and chocolate chips evenly.  Fill muffin cups.  Top with chopped pecans if desired.  Bake 20 minutes, or until done.

Served with toast, eggs, oatmeal and fruit.