Lamb and turkey stand in for ground beef in these five burger recipes.
I’ve been thinking about burgers lately. Big, juicy, beefy burgers. So imagine my surprise when I dug through the Blue Kitchen archives and didn’t find a single beef hamburger. But I did find these lamb and turkey burgers, and I remember every one of them fondly. Continue reading “Five burgers, no beef”
Lamb meatballs, peas, carrots and potato wedges, all flavored with fresh thyme, satisfy in winter, taste like spring. Recipe below.
Last week’s recipe was inspired by boredom. This week’s was born of disaster. I spent much of Sunday afternoon in the kitchen, filling it—and the entire apartment, in fact—with heavenly smells, if I say so myself. The taste of the finished dish delivered on the aroma, and the dish was acceptably photogenic. Sadly, it was also irreparably dry and chewy.
At moments like this, I sometimes question what I’m doing here in the food blogosphere. On occasion, as on Sunday night when I lay in bed wondering what I was going to do now for a post, the question takes a succinct and, well, non-question form: “I suck.” Continue reading “A hearty winter meal with a hint of spring: Lamb Thyme Meatballs with Vegetables”