I have always loved Farmer’s Market. It is “The place” for me as Chanel store for some. I am telling you, the level of excitement when I go to Farmer’s Market is the same as when I visited Chanel store in Las Vegas awhile back. The differences are I can afford things at Farmer’s Market, and all vendors at Farmer’s Market are so friendly & attentive. (I still love Chanel products, though it’s more admiring from afar than purchasing.)
At Ferry Building Farmer’s Market, I got to taste many cheeses, and I am hooked with this Cowgirl Creamery cheese (Wagon Wheel). (I have to let you know that I am NOT receiving any compensation by mentioning Cowgirl Creamery product; I truly love the cheese and want you to know about it.). This cheese inspired me to make spinach pesto, and it happened to be the best pesto I have ever made. (see below for recipe).
Anyway, I could go on and on about Farmer’s Market, but I am not going to bore with my blah blah blah right now. I hope you give this recipe a try. If you make enough beef patties on the weekend, they could very well be your weekday lunch/dinner for the whole week. Serve this with salad on the side, and you will have a light and quite healthy meal very quickly.
- 3/4 cup store-bought tzatziki
- 1/3 cup dill sprigs, finely chopped
- 500g. beef mince
- 1 egg
- 200g. cheddar cheese, grated
- sea salt and black pepper
- store-bought sun-dried tomato
- extra virgin olive oil, for brushing
- flatbreads, to serve
Place the beef, dill, egg, cheese, salt and pepper in the bowl and mix to combine. Shape into 12 patties.
Heat a large non-stick frying pan over high heat. Brush the patties with oil and cook for 3 minutes each side.
Divide the flatbreads between plates, top with sun-dried tomato, spinach pesto and patties. Serve with tzatziki.
Reference: This recipe is adapted from Donna Hay Magazine (dhm) Dec-Jan 2014.
- 1-2 cloves garlic, rough chopped
- 100g. Cowgirl Creamery cheese (Wagon Wheel) OR any type of cheddar, cut in small pieces
- 70g. Parmesan cheese, grated
- fresh squeezed lemon juice from 1 juicy lemon
- 1 bunch (200g.) fresh spinach
- 50g. pistachio (without shell), roasted & unsalted
- 1 + 1/4 cup olive oil
- salt & pepper to taste
In a food processor, combine pistachio, garlic, spinach, both cheeses, garlic, lemon juice and salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings if needed.