Cooking June 7-

Kale is in season so I decided to make a dish with it.  The Vegetables can be eaten as a side dish or used as a topping for the meatloaf burgers.  The recipes for the remaining dishes on the plate will be in the next post.  Enjoy!

Meatloaf Cheese Burgers with Kale and Kohlrabi topping

1.5 lb. ground beef

1 egg

1 chopped onion

½ cup regular oat meal

Parsley

Oregano

Sage

¼ c red wine

½ teaspoon Sabrosa Cumin Cinnamon Seasoned salt

Mix all ingredients together and roll into small patties about 2 -3 inches. 
Sprinkle additional salt over the top and bottoms of the burgers.  Cook until brown then add the red wine to deglaze the pan. Serve on French bread rolls with a slice of Cajun cheddar and Kale and Kohlrabi vegetables.

Kale and Kohlrabi with apricot mustard sauce topping

One large bag of Kale

1 large Kohlrabi

12 dried apricots

2 leeks sliced into rings

8 pieces fresh ginger

Olive oil

½ cup Stonewall Kitchens Apricot Mustard Glaze

1/3 cup chopped pecans

1T sugar

Peel fibrous outer layer from the Kohlrabi and slice in Julienne style.  De-stemthe kale and remove the large veins from the leaves.  Place into a pan with olive oil and sugar. Add the leeks and fresh ginger and cook until the vegetables are semi-soft.  Add the mustard gaze and pecans and chopped apricots.  Serve as side vegetable or on top of the burger with a slice of Cajun Cheddar cheese. For a vegetarian burger use a shitake mushroom instead of meat.