As you know, dinnerlicious! is closed for a couple of weeks!

We’ll be back delivering yummy food on the 26th, but in the meantime here are a couple of tasty recipes for you to enjoy!

Summer Burger with Peach & Tomato Salad

2013 summer recipe giveaway burger

Summer Burger with Peach & Tomato Salad Recipe (4-6 people):

From the store/market:
600 g ground beef/turkey
2 sweet potatoes (or regular)
6 burger buns
6 sundried tomatoes
1 bunch basil
1 red onion
3-4 ripe peaches
2 vine or field tomatoes
1 pint grape or cherry tomatoes
2 handfuls mixed lettuce/spinach
1 piece + ¼ cup crumbled feta
 
From the pantry:
1 tsp ground cumin
Salt
Pepper
5 Tbsp olive oil
1 Tbsp sherry (or red or white) vinegar
1 tsp honey/sugar
  1. Preheat oven to 450°F.
  2. Fries: Cut potatoes into wedges. Place on a baking tray and drizzle with 2 Tbsp olive oil, and ½ tsp each salt and pepper. Cook in the oven 15-20 min (20-25 min if using regular potatoes instead of sweet). Place the burgers buns in the oven during the last couple of minutes.
  1. Burgers: Grate or finely chop ½ red onion and chop the leaves of 1 bunch basil (set 2 Tbsp aside for the salad), chop 6 sundried tomatoes.
  2. Place 600 g ground beef (or turkey or chicken), onion, basil and sundried tomatoes in a bowl. Add 1 Tbsp olive oil, 1 tsp ground cumin, ½ tsp salt and ¼-½ tsp pepper. Mix well. Shape into 6 large burgers. Indent middle slightly with your thumb.
  3. Heat a large pan over medium-high heat. Add 1 tsp oil and the burgers (you may need to work in batches). Fry 5-6 min, turn and fry 4-5 min more, until browned and cooked through. (There shouldn’t be any pink inside). You can also BBQ or cook the burgers in the oven – see below.
  4. Slice 1 vine tomato for the burgers. Slice 1 piece feta cheese.
  5. Salad: In a salad bowl combine 1 Tbsp sherry vinegar (or white, red or cider vinegar), 1 tsp honey, 1 ½ Tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Whisk to combine.
  6. Thinly slice remaining ½ red onion. Pit and cut peaches into wedges. Cut vine tomato into wedges. Halve grape tomatoes. Add to the bowl along with crumbled feta and remaining basil. Toss to combine.
  7. Serve the burgers on the buns sliced tomatoes, feta and lettuce, peach & tomato salad and sweet potato fries!
 
Switch it up: You can make regular potato fries instead of sweet potato, or leave them out all together and replace them with burger buns, it’s up to you!
To BBQ burgers: Preheat BBQ to medium-high. Lightly oil the grill racks and add the burgers. Reduce heat to medium and cook burgers 5 min, turn over and cook 3-4 min more. Check that burgers are done; they should not be pink inside.
To cook in oven: Preheat broiler to medium-high. Place the burgers on an oven grill rack (or covered baking sheet, but it is nice to be able to let them drain some fat while cooking if possible). Place the burgers in the oven and cook for 10-12, until the burgers are cooked -through. (Check to make sure there is no pink inside).
 

Balsamic Roasted Vegetables with Halloumi Cheese & Pasta (4-6 people)

Balsamic Roasted Vegetables with Halloumi Cheese & Pasta

Balsamic Roasted Vegetables with Halloumi Cheese & Pasta Recipe (4-6 people):

From the store/market:
1 pkt pasta
1 pkt halloumi cheese
3 garlic cloves
1 red onion
3 bell peppers
1 eggplant
2 zucchini
 
From the pantry:
Salt
Pepper
Balsamic vinegar Dijon mustard Olive oil Dried thyme
Dried basil
  1. Preheat oven to 450°F.
  2. Dressing: Add 2 Tbsp balsamic vinegar and 1 tsp Dijon mustard to a medium bowl. Whisk and gradually add ¼ Cup olive oil. Finely chop 3 garlic cloves and add to the bowl, along with 1 tsp thyme, ½ tsp basil, ½ tsp salt and ½ tsp pepper (you may need more salt, but better to add it once you taste the vegetables).
  3. Vegetables: Peel, halve and finely slice 1 ½ red onion. Place in a large bowl. Deseed and slice 1 yellow pepper, 1 red pepper and 1 orange pepper into 1/2 –inch wide strips. Add to bowl. Quarter 1 eggplant length-wise and slice into ½-inch thick slices. Halve 2 zucchinis and slice into 1/3-inch thick slices. Add to bowl. Sprinkle with 1 tsp salt and ½ tsp pepper. Add dressing and toss to coat. Divide vegetables between 2 large rimmed baking sheets. Slice 1 pkt halloumi cheese thinly and place on top of the vegetables. Roast until vegetables are tender and slightly brown around edges, about 15 min.
  4. Pasta: Bring a large pot of water to a boil. Add 1 pkt pasta and cook according to package instructions.
  5. Serve the pasta topped with the vegetables and halloumi! Enjoy!