|Owlbert plate by Rachel Kozlowski
Makes about 1/2 cup
*Overflowing handful of chopped kale leaves, ribs removed
*1/4 packed cup of baby spinach
*1 garlic clove
*2 tablespoons raw pepitas
*1/2 tablespoon grated Parmesan cheese
*1/3 cup extra virgin olive oil (or enough to thin out to desired constancy)
*A squeeze of fresh lemon juice
Parboil kale for about 6-7 minutes, shock with cold water, drain, and then squeeze kale dry of any liquid. Whiz kale, spinach, S&P, pepitas and garlic in a mini food processor and add olive oil in a steady stream until you've reached desired consistency and taste. Add Parmesan cheese and pulse until combined, and then mix in a squeeze of lemon juice.
Herbed Turkey Burgers
Makes 4 patties
*1 lb ground turkey (the best ground turkey I've found locally is from Lindenhof Farm, who frequently sends envoys to the West Chester Growers Market).
*A couple teaspoons finely minced or grated shallot
*2 pressed or finely minced garlic cloves
*Heaping teaspoons a'piece of minced rosemary, parsley and thyme
*Slices of good Swiss cheese
*Hamburger buns of your choice
In a bowl, gently squelch together the turkey meat, shallot, garlic, herbs, salt, and pepper. Try not to overwork the meat, though. Shape into 4 patties and crack some more pepper + a sprinkle of kosher salt over them as they sit. Heat a cast iron pan to between medium and medium-high and add a good slick of high smoke point oil. Once the oil is hot, lay the burgers in and cook undisturbed approximately 5 minutes per side or until just cooked through. With one minute left, add the cheese slices on top to melt and then toast your buns lightly.