Turkey Burger With Vegetable Slaw, Baked Eggplant Fries With Dipping Sauce, Cantaloupe Sorbet With Chocolate Sauce
Turkey Burger
1 lb ground turkey breast
½ T cumin
½ T garlic powder
½ T turmeric
2 T capers
2 T pesto
4 oz crumbled feta or goat cheese
s/p to taste (remember capers are salty so adjust)
Hot peppers or red pepper flakes to taste (optional)
Mix all ingredients together and form into 4 patties.
Let rest in refrigerator ½ hour prior to cooking.
Cook to a temperature of 160 degrees and let rest 5 min
before serving.
While the burgers are resting toast the buns.
Vegetable Slaw
6 radishes
1 small zucchini
1 pepper (can use any color)
½ onion
1 hot pepper (your choice - this is optional)
Cut all vegetables into match stick pieces or (you can
spiralize the radishes and zucchini).
Place in bowl and set aside.
Baked Eggplant Fries
1 medium eggplant cut into ½ inch sticks
3 large eggs
1 C all-purpose flour
1 t black pepper
2 T kosher salt
1 C panko bread crumbs
½ C fresh grated Parmesan
Set up breading station of 1. flour, 2. egg and 3.
panko bread crumbs with the Parmesan. Make sure to
season all 3 bowls with s/p
Lightly coat eggplant in flour mixture, then place in
egg mixture and then coat with panko and Parmesan
mixture.
Place a wire rack over a baking sheet. Place breaded
eggplant sticks in 425 degree F oven for approx. 10-15
min or until golden brown.
Dipping Sauce For Eggplant
½ C coconut yogurt
1/8 t cumin
1 T lime juice
1-2 cloves garlic (grated)
½-1 t adobo sauce
Mix all ingredients together in blender and season to
taste.
Cantaloupe Sorbet
1 cantaloupe
1 oz lemon juice
1 oz vodka
2 oz yogurt
½ C sugar
Cut cantaloupe in half and scoop out all the seeds.
Separate fruit from peel and freeze the fruit.
Once frozen, place all ingredients into blender and
blend until smooth.
Put sorbet back into freezer and stir from time to time
until creamy.
Keep frozen until service.
HINT: (You can cut peel into triangles and freeze and
use this as a serving platter for sorbet).
Chocolate Sauce
1 C water
½ C sugar
½ C agave nectar
¾ C cocoa powder
2 oz dark chocolate (finely chopped)
In medium saucepan whisk together water, sugar, agave
nectar and cocoa powder.
Warm mixture over medium heat, whisking frequently.
Once it just begins to boil remove from heat and stir
in dark chocolate until melted.
Refrigerate overnight to allow sauce to thicken.
Chris Copeland
• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.