As your troops assemble for the Fourth of July, consider these ingredients for a celebratory summer meal.
Mushroom Burger Wrap
The Mushroom Council thinks it has a fresh twist for hamburgers on the grill.
It suggests stretching your ground beef (or ground turkey) by chopping up mushrooms to match the consistency of the ground meat, mixing it all together, molding patties and slapping them on the grill.
“The result is a leaner, juicy burger with less calories and fat,” according to a press release. “Plus, the mushrooms deliver important nutrients like potassium, vitamin D, B vitamins and antioxidants like selenium and ergothioneine that help maintain a healthy immune system.”
6 ounces white button mushrooms
6 ounces cremini mushrooms
2 teaspoons plus 2 tablespoons canola oil
1/2 cup low-fat ricotta cheese
8 ounces 93 percent lean ground beef
1 large egg, lightly beaten
1/2 cup seasoned breadcrumbs
2 teaspoons dried basil or 1/4 cup chopped fresh basil
Four 2-ounce whole-wheat tortillas
Freshly ground black pepper
Chop mushrooms into 1/4-inch pieces. Heat a medium skillet over medium-high heat. Add 2 teaspoons canola oil. Place mushrooms in pan and sauté for 3 to 5 minutes. Drain. Return mushrooms to pan and season with freshly ground black pepper.
In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs and basil. Form mixture into 4 burgers.
Grill burgers. Or, heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. Serve in tortilla. Serves 4.
These are delicious with caramelized onions, fresh tomato and cheddar cheese.
Nutrition per 5-ounce patty in 1 tortilla: 393 calories, 20 grams total fat, 5 grams saturated fat, 98 milligrams cholesterol, 681 milligrams sodium, 31 grams carbohydrates, 11 grams dietary fiber, 30 grams protein.
— The Mushroom Council
Red, White and Blue Potato Salad
Looking for some inspiration for your Fourth of July get-together? Look no further than time-tested and always versatile potato salad.
There are many variations of this classic side, from mayonnaise-based dressings to zesty vinaigrettes.
This recipe features black olives. Here’s something you might not know: 95 percent of the nation’s black and green ripe olives are grown on family farms in California, making them an all-American ingredient.
Here’s an easy recipe for your next gathering. For more recipe ideas, visit www.calolive.org.
1/2 pound red potatoes, diced
1/2 pound Yukon Gold potatoes, diced
1/4 pound purple potatoes, diced
2/3 cup ripe olives, halved
1/3 cup green onions, chopped
1/3 cup celery, diced
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons capers, drained
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 pinch freshly ground black pepper
2 tablespoons flat-leaf parsley, chopped
In large pot, boil potatoes in water. Cook until tender, drain and cool to room temperature. Combine potatoes, olives, green onions and celery in a large mixing bowl and set aside. In medium bowl, whisk together red wine vinegar, mustard and capers. Gradually whisk in olive oil, then season with salt, pepper and parsley. Pour dressing over potato mixture and toss until evenly coated. Serves 4.
— California Olive Committee
Tropical Berry Breeze
5 pounds fresh strawberries, sliced
6-ounce package fresh blueberries, scored
16 ounces pineapple chunks, partially thawed
1 orange, thinly sliced
1 cup chopped fresh mint
1 gallon bottled water
Layer strawberries, blueberries, pineapple, oranges and mint in large beverage dispenser. Pour water over fruit mixture; let stand for at least 30 minutes. Serve over ice.
— Dole
