Skip the reservations for brunch this weekend and whip up your own leisurely meal instead. We’ve got great brunch recipes for you to choose from, so not only will you enjoy dining, you’ll enjoy cooking too! (Mimosa’s prepared separately!)
Everyone loves burgers, and the best part about the timeless sandwich is that it’s really a blank canvas to whatever flavors you happen to be in the mood for. If the sound of Greek flavors like fresh dill, tangy yogurt, creamy feta, spicy red onion, sauteed spinach and tender artichokes make your mouth water, you must try this meal, Fun with Greek Flavors. Look how light and charming this meal looks. Perfectly spring-like and delicious!
Per usual, I pulled up the meal on my iPad and gathered all my ingredients. The smell of dill alone put me in the mood immediately!
This meal has quite a bit of chopping, so I got started on all that prep work first. Good thing because once I started cooking the couscous, the artichokes and the burgers, my hands were pretty tied. No time for last minute chopping in this meal!
Some of the fresh ingredients go into the deliciously zesty Lemon-Dill Yogurt sauce.
The rest gets added to the ground turkey for juicy and flavorful turkey burgers. YUMS!
Once Cook Mode begins, I start by simmering the Pearl couscous (tiny little bubbles of pasta – your kids will LOVE them!), and sauteing the artichokes and spinach with garlic and onions.
Before cooking the burgers, I made sure to press little dents into the center of each patty. This helps prevent them from seizing into balls when they cook.
The thing about turkey burgers is that they need to be cooked all the way through, unlike a beef burger where you might be able to serve that less than well-done. Keep the temperature at medium heat and cook for about 5-7 minutes per side until cooked through and nicely golden brown. If the outside seems to be browning too quickly, lower your heat.
For final plating, Cooking Planit reminds me to combine my artichokes and spinach with the pearl couscous, stir in the feta and season with salt and pepper to taste. Then, I spread some of the lovely lemon-dill yogurt sauce on the “bun” (I opted to use mini pita rounds instead) and finish with some sliced tomato. Ready to dig in!
Give this meal a try for yourself. I can’t wait to see how delicious your version looks. Remember, I love pictures, so post in the comments, email me at email@example.com, or share with us on Facebook.
I love eggs. Scrambled, poached, sunny-side up, in an omelette, in a quiche, on a sandwich or a pizza, layered in a breadcrumb crust, as a binder in juicy meatballs, tempered in a creamy custard, whipped to make sweet meringue or folded into an airy mousse. Eggs are undoubtedly one of the most versatile and useful ingredients you can find in your kitchen. Hungry yet? Try one of our awesomely delicious egg recipes today!
“With this partnership, we hope to make it easy and fun to cook with your children and start the week of right – with some family time” says Emily. “By adding a digital component to the cooking experience and some simple guidance from parents, kids can learn about wholesome ingredients and how to prepare delicious tasting food, starting them down a healthier path in life.”
Registered Dietitian for the Kids Can Cook Monday Campaign, Diana Rice has put together suggested meals within our website and app to get you started, which are available directly on our homepage under “The Kids Can Cook Monday” tab!
“The Kids Cook Monday is a social movement that encourages parents and kids to start their weeks off on a healthy note by cooking and eating together on Monday nights,” says Diana Rice. “I love how Cooking Planit helps parents simplify the weeknight cooking process by providing all the tools and culinary expertise parents could possibly need to sustain this healthy habit in one convenient website and app.”
If you would like to see additional recipes, have questions for Chef Emily, Diana Rice, RD, or would like to share your culinary experiences with your kids, please reach out to us either by posting a comment here or by messaging us on our facebook page.
About Kids Can Cook Monday:
The Kids Cook Monday initiative encourages families to set aside the first night of every week for cooking and eating together as a family. The Kids Cook Monday provides examples of family-friendly recipes and video demonstrations along with a free starter family dinner toolkit, making it easy for families to cook and eat together every Monday. When kids pitch in making meals, they’re empowered to consider the portions, the vitamins and the nutrients of what they’re eating. And, as a little tip for those with picky eaters…if they help cook it, they will eat it because it’s “theirs.”
About Diana K. Rice, RD
Diana is a registered dietitian who comes to the Monday Campaigns with a background in publishing, social media and nutrition education. She holds a Bachelor of Arts in Journalism from New York University, a Bachelor of Science in Dietetics from the University of Northern Colorado, and completed her dietetic internship with Cedar Crest College.
Before joining the Monday Campaigns, she worked for several consumer magazines, managed the social media and online fundraising efforts for children’s nutrition education non-profit Spoons Across America and implemented child and family cooking classes at organizations including the YMCA, HealthBarn USA, Allergic to Salad, and Manhattan Youth. Diana is passionate about home cooking, sustainable agriculture and children’s nutrition education and often spends her spare time gardening and developing new recipes.
Hi all! I’m Kristy Bernardo, food blogger over at The Wicked Noodle. I’ve been working with Cooking Planit for a few years now and I’m thrilled that they’ve asked me to stop by and share a recipe with you!
I started my blog way back in 2009 and it’s become my beloved full-time job. I absolutely love creating recipes, chatting with my readers, answering their questions and doing my best to improve my food photography (an ongoing battle for me)! I create easy, fun recipes that almost anyone can make. I love spicy food so you’ll find a fair amount of it on my site but I also share any other type of food that happens to strike my fancy – desserts, healthy dishes, recipes for kids – you name it, it’s there! I’ve also recently added “travel writer” to my resume, most recently having traveled to Morocco to do a story on the food scene there. And, of course, I love the work I’ve been fortunate enough to partner up on with Cooking Planit!
Since it’s National Pecan Day, I thought I’d share my easy and fun recipe for Dulce de Leche Ice Cream Sandwiches. These are a great summer treat and really couldn’t be easier to throw together. I’m including the recipe for my Salted Caramel Sauce, too, so be sure to make that ahead of time since they go great together!
Ice Cream Sandwiches:
Whip up a batch of your favorite cookies (I used chocolate chip & pecan). Then, using a very sharp knife, slice a pint-sized carton of ice cream (crosswise right through the carton)! Using a cookie cutter approximately the same size as your cookies, cut out a circle from the ice cream and place between two cookies. Eat your sandwich immediately or pop into a freezer bag to save for later. I found that one pint made four large sized sandwiches, but you could easily do five or six if you sliced the ice cream into thinner slices. Just be certain your ice cream is very frozen when you slice into it and it’ll work like a charm (if you have any trouble just run your knife under hot water before slicing).
I highly suggest putting your sandwich in a dish and drizzling the salted caramel sauce over it. It takes it from a fun treat to something pretty amazing!
Salted Caramel Sauce
2 cups sugar
3/4 c unsalted butter
1 c heavy cream
1 T fleur de sel (yes, this a fancy pants recipe…okay, you can use sea or kosher salt if you must ;)
Heat a large pot – much larger than you think you’ll need – over medium high heat. Add the sugar.
Leave the sugar alone. Seriously. It’s going to melt and it doesn’t need your help. Watch it carefully, both so it doesn’t burn and also because it’s pretty cool to see sugar melt (yes, it’s the geek side of me showing). You can – and should – swirl the pan around but don’t stir it or it could sieze up on you.
When it’s completely melted and turns a dark amber color (or, even better, use a candy thermometer to 350 degrees), pull it from the heat immediately. It can go very quickly from perfect to burned, so be careful here.
Add all of your butter and stir until it’s melted. BE CAREFUL – this is why you used a larger-than-you-thought-you-needed pan. It’s going to bubble up and you don’t want to get burned.
Add your cream. Whisk until it’s nice and smooth and creamy. Wonder what it might be like to bathe in a bath of hot caramel.
Don’t actually try to bathe in a bath of hot caramel.
Add your fancy pants fleur de sel, or sea salt, or kosher salt, or your good old fashioned Morton’s if that’s all you’ve got.
Wait for it to cool, then put in a glass container and keep it in the fridge. Warm it up before serving. A spoonful cold from the fridge is probably good, but I will neither confirm nor deny anything.
Serve in and on everything. Even in a martini glass for cocktail hour.
- Be happy. Cheers :-)
Be sure to show Kristy over at The Wicked Noodle some love on her social channels:
I don’t know anyone who doesn’t love brunch. Maybe it’s the simple fact that it takes two mealtimes and combines them into one leisurely dining experience, making it downright unnecessary to have to make any tough decisions. Whatever your mood at that particular moment, you can satisfy it with something sweet or savory; with a breakfast dish or a lunchy favorite. How could anyone disagree about the awesome-ness of brunch?
Whether you enjoy eggs for dinner or you just want to whip up a leisurely meal this weekend, we’ve got the perfect Meatless Monday meal-plan that will satisfy your brunch craving any time of the week. Best of Brunch takes Asparagus and Gruyere Quiche and pairs it with a light mixed green salad, offset by the rich and savory Red Skin Potato Salad with Tarragon dressing. Oh my. I’m hungry just typing about it!