Cranberry and Walnut Stuffed Lamb Patties

Tonight was family game night at our house, and my darling little sister adores lamb, so I decided to treat her and my brother to some delectable lamb patties.  I mixed celery, dried cranberries, diced scallion and walnuts into the ground meat to make the patties have a little extra pizzazz.  

The Meat

- 1 1/2 pounds of ground lamb

- 1 scallion, diced

- 2 stalks of celery, diced

- 1/4 cup of dried cranberries

- 1/4 cup of chopped walnuts

- 2 stalks of green onions, diced

- 4 slices of Port Salut cheese

- salt, pepper, dill, marjoram, savory, cinnamon, paprika to taste

The Veggies

- 1 head of cauliflower, chopped

- 1 large sweet potato, chopped

- 2 turnips, chopped

- 1 zucchini, cut into large pieces

- 1 summer squash, cut into large pieces

- 2 tablespoons olive oil

- salt, pepper, dill, marjoram to taste

- 1 cup water

Preheat the oven to 380 degrees.

Put the chopped veggies into a glass baking dish.  Brush the tops with olive oil and season everything.  Pop the pan in the oven and cook the veggies for 45 minutes.

In a metal mixing bowl, prepare the ground lamb with the goodies listed above.  Form the patties with your hands (remember to take off your rings!) and place them on your griddle pan to cook.  Cook them on high heat, turning occasionally, until the inside is just pink in the center if you cut one open.  The lamb will continue to cook a few minutes after taken off of the heat, so you don't want them to dry out.  

Layer the Port Salut cheese on top of the patties and let it melt for a minute before serving.  Sprinkle green onion on top of everything and enjoy the meal!

Turkey Patties with Dill Yogurt Sauce

This is a light dinner, it tastes amazing and the ground turkey tastes soooo good with the Greek yogurt sauce.  We have been enjoying fresh cucumber in all sorts of ways this summer, and putting the diced cucumber into the Greek yogurt is a great way to lighten up your dinner and add some zesty crunch!

The Meat

- 1 pound ground turkey, divided into 4 patties
- curry spice, salt, pepper, dill, crushed red pepper to taste

The Veggies

- 1 head of broccoli, chopped

- 1 small head purple cauliflower, chopped
-lemon juice to taste

2 summer squashes, sliced

- 1/2 cup red grapes, sliced in halves

- 1 large slicing tomato, chopped

- 1 tablespoon dried cranberries
- salt, pepper to taste
- 1/4 cup water
- 1 teaspoon olive oil

The Sauce

- 1/2 cup Greek yogurt

- 6 slices cucumber, diced

- 1 teaspoon lemon juice

- salt, dill, pepper to taste

- 1/2 green onion, sliced


Preheat the oven to 380 degrees.


Slice the squash and tomatoes and put them into your small baking dish.  Then add the water, seasoning, cranberries, and oil.  Pop it all in the oven and bake it for around 35 minutes.





Put the broccoli and cauliflower into your steamer and steam for 15 minutes.  Splash them with the lemon juice when they are all done.  I like to keep them a little firm, I feel like the vegetables taste better when they aren't too mushy.  The lemon is a nice way to give them a tangy kick without relying on too much seasoning.





The patties I cooked on my griddle pan at high heat, flipping them after 4 minutes.  While they cooked I whipped up my sauce, folding in all the ingredients and spooning it together until it is creamy and consistent.