But now it's over. To celebrate my last Sunday where I don't feel the dread of starting the work week, we had my husband's family over for a cookout. It kind of amazes me that I get the "Sunday Dread" each week because I love my job so much. I truly love being a teacher. I wonder what the "Sunday Dread" would be like if I hated my job!
Anyway. I wanted to make very simple things that could be prepared ahead of time so that I could spend most of the time lounging with everyone. The meal turned out lovely.
I made my delicious Apricot Turkey Burgers. I have the recipe in this post, but I'll re-post it below anyway.
- 3/4 cup drained canned chickpeas (garbanzo beans)
- 1/2 cup dried apricots, chopped
- 1/3 cup minced shallots
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/8 tsp ground red pepper
- 1 1/2 lbs ground turkey
- cooking spray
- 6 multi-grain hamburger buns
- Tzatziki sauce (I got mine from Trader Joe's...although, you can make it yourself)
- Prepare the grill or grill pan.
- Place chickpeas in a food processor, pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients.
- Divide mixture into 6 equal portions (I actually had enough to make 7), shaping each into a 1/2 inch thick patty.
- Place patties on a grill rack coated with cooking spray. Grill 6 minutes on each side or until a thermometer registers 165 degrees. Remove from grill and let stand for 5 minutes.
- Serve burgers on hamburger buns topped with Tzatziki sauce and tomatoes (if desired).
I don't know why I find that strange...I just picture someone asking me:
"Ali, this pasta salad is delicious. Who's recipe did you use?"
"Oh, thank you! It's actually an old family recipe from Joe Biden."
Maybe I'm just strange.
Soooo, why don't I just give you the recipe now.
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 shallow, minced
- 1 small garlic clove, minced
- Kosher salt and freshly ground black pepper
- 1 tsp sugar (it says optional, but I threw it in there)
- 2 lbs mixed heirloom tomatoes, cored, seeded and cut into 1/2 inch pieces (getting real heirloom tomatoes is a must for this recipe)
- 1 lb pasta (I almost always use whole wheat pasta, but I used regular campanelle for this)
- 12 oz. fresh mozzarella cheese, cut into 1/2 inch pieces
- 1/2 cup chopped fresh basil
- 1/2 tsp grated lemon zest (I used at least twice that because I love me some lemon zest)
- Whisk the olive oil, lemon juice, shallow and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes).
- Add the tomatoes to the bowl and gently toss. Marinate at room temperature , about 15 minutes.
- Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
- Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
My mother in law brought hummus and pita chips, my sister in law brought drinks, and my other sister in law brought delicious brownies for dessert. It was a truly relaxing and enjoyable way to spend my last few hours of summer vacation!