Monthly Archives: June 2015

Grilled Striploin served with Garlic Basil Mashed Sweet Potatoes and Greens with Basil-Walnut Dressing

Garlic Basil Mashed Sweet Potatoes

With Fresh Herbs starting to take over your garden – a perfect meal to use fresh basil. I used a spicy rub for the steak which added to the complexity of the plate: Spicy, Sweet and Savoury. A difficult meal to pair perfectly but would work with a Pinot Gris or a Baco Noir.

Garlic Basil Mashed Sweet Potatoes

1.5 lbs Sweet Potatoes
1.5 tbsp basil chopped
2 cloves garlic
2 tbsp butter
Salt and pepper to taste

Place sweet potatoes in pot of water and boil for about 20 minutes or until tender enough to poke a fork through them.

Take the sweet potatoes out and allow to cool enough so you can peel the skin off without burning your fingers (lesson learned the hard way).

Mash sweet potatoes in a bowl and add basil, garlic, butter, salt, and pepper. If you feel it needs more butter, feel free to add some but I felt that 2 tbsp was perfect.

Basil-Walnut Salad Dressing

3/4 cup olive oil
3 tablespoons toasted walnuts
3 tablespoons lemon juice
1 cup fresh basil
1 garlic clove
1 teaspoon kosher salt

Blend all ingredients in a blender. Toss with Mixed greens.

Turkey Burgers with Avocado Relish

Turkey Burgers with Avocado Relish

Don’t have a BBQ or the weather not conducive to grilling? This is a healthy indoor alternative that has a spring feel to it.  Pair it with a light crisp white wine like a Gewürztraminer or a Reisling.


  • 1 ripe but firm avocado
  • ½ tsp freshly squeezed lime juice
  • ¼ tsp salt
  • 1 plum tomato, seeded and finely diced
  • 1 green onion, thinly sliced
  • 2 to 3 tsp seeded and minced jalapeño pepper
  • 2 tbsp chopped fresh coriander (optional)


  • 1 lb ground turkey or chicken
  • 1 egg, beaten
  • 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp cayenne
  • ¾ cup fresh bread crumbs
  • 2 green onions, thinly sliced
  • 1 to 2 tbsp canola oil
  • 4 buns, preferably Italian
  • 4 lettuce leaves

Slice avocado in half lengthwise; remove pit. Using a rounded-tip knife, score avocado into ¼-inch (5-mm) dice. Use a spoon to scoop dice from leathery shell into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add diced tomato, sliced green onions, minced jalapeño and chopped coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.

Place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ½-inch (1-cm) thick, laying on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.

Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165°F/73°C on instant-read thermometer).

 Open up buns; on bottom half, layer lettuce leaves, tearing and layering to fit. Top with burger and a large dollop of relish. I served it with greens and a quinoa salad.

Makes 4 burgers