Homegrown Goodness

Posted on June 27th, 2017

Now that we are starting to see and enjoy some nice weather, my family’s container gardens at our house are starting to take off.  My wife always requests that we have at least one big pot of herbs growing on our deck each summer and this year we have two.  My daughter, Nora, planted an herb bowl for Mother’s Day

at our Kids Klub event and Kirstin potted up a great assortment for us a few weeks ago.  My wife uses a lot of fresh herbs when she cooks and this time of year it is so convenient to walk right out on the deck and snip some herbs.  We all have our must haves but on our list is definitely: BBQ Rosemary, Genovese Basil, English Thyme, Flat leaf Parsley and Mojito Mint.  If you are looking for something fun and different, try Pesto Perpetua Basil. It is a variegated leaf, great grower, EXTREMELY pungent and flavorful as well as looks great in containers even amongst flowers.  A bonus for all you foodscaping enthusiast’s.  This past weekend she made one of my favorites, Turkey Meatloaf that she has adapted from The Barefoot Contessa, Ina Garten.  Give it a whirl, let me know how you like it!

Turkey Meatloaf with fresh Thyme:

Pre-heat oven to 325

Olive oil for sautéing
2 medium sweet onions chopped up
3 tablespoons fresh thyme (pull the little leaves off of the woody stems)
3-4 tablespoons Worcestershire sauce
4 tablespoons ketchup (we use Heinz Simply Ketchup)
2 LBs lean ground turkey meat
1/2 cup plain bread crumbs
1/4 cup fresh parmesan cheese
1 large egg beaten
Ketchup for topping.

Heat the olive oil on low/medium in a medium sauté/frying pan and add the chopped onions.  Sauté until slightly translucent. *Hint* In our house we always start the onions with a few tablespoons of olive oil but usually use a little water if they start sticking to the pan to cut down on the amount of oil we use.  After the onions have been sautéed for a few minutes, add the Worcestershire sauce, 4 tablespoons of ketchup and the fresh thyme leaves and cook for about 5 minutes.  Pull the pan off of the stove and let cool.

Line a large cookie sheet (with sides) or a Pyrex cooking dish with a sheet of tin foil for easy clean-up later.

In a large mixing bowl, combine the ground turkey, bread crumbs, parmesan cheese, egg and cooled onion mixture.  Make sure to take off any rings you have on because we are about to get messy! Using your hands, mix all ingredients together.  Once everything is mixed, form a “loaf” on the cookie sheet.  Grab your ketchup bottle and pour a generous amount of ketchup over the top of the “loaf”.  Using a spoon, spread the ketchup evenly across the top.

Slide your cooking sheet into the oven (middle shelf if you can) and let it bake for about an hour or until the internal temperature of the center of the meatloaf reaches 165.

Not only does this make a great dinner, but even better is leftovers on a sandwich for lunch the next day!

Dig in

 

Ryan Van Wilgen