Recipes

From: The Boston Globe
Makes: 4 servings

Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 fresh jalapenos, seeded and sliced thinly
5 ounces baby spinach
1 package (10 to 12 inches) flour tortillas
8 ounces Jack and cheddar blend

Directions
1. In a large skillet over medium heat, heat the oil. When it is hot, add the garlic and jalapenos. Cook, stirring often, for 5 minutes.
2. Add the spinach. Cook, stirring constantly, for 2 minutes or until the spinach wilts. Transfer the mixture to a plate. Wipe out the skillet.

3. In the skillet, heat the tortillas one by one. Arrange them on a cutting board. Divide the cheese among the tortillas. Add some of the spinach to each one so it covers only half the tortillas. Fold the tortillas in half.

4. Heat 2 folded tortillas in the skillet for 2 minutes on a side or until they are crisp and the cheese starts to melt at the edges. Remove from the heat and cut each into 4 wedges. Heat the remaining tortillas in the same way. Adapted from Loco Coco’s Tacos.

From: Recipe4Living

Sage Pesto Ingredients
1/4 C. plus 2 Tbs. lightly packed fresh sage leaves, washed and patted dry
2 Tbs. lightly packed fresh Italian flat-leaf parsley leaves, washed and patted dry
1 clove garlic, peeled
1/4 C. plus 2 Tbs. pine nuts
1/4 C. plus 2 Tbs. olive oil
3 Tbs. freshly grated Parmesan or pecorino Romano cheese
Coarse salt (kosher or sea salt) to taste

Burgers Ingredients
1-1/2 lbs. ground chicken
1/3 C. dried bread crumbs
1/3 C. milk
1/2 tsp. coarse salt (kosher or sea salt)
2 Tbs. Garlic-flavored olive oil or other olive oil
4 onion rolls or hamburger buns, split
2 Tbs. mayonnaise

Directions
1. To prepare the pesto: In a food processor fitted with the metal blade, chop the sage, parsley, garlic and pine nuts. With the machine running, drizzle the olive oil in a thin, steady stream through the feed tube. Add the cheese and salt to taste, and process briefly to combine. The mixture should be nearly a smooth consistency. Let sit at room temperature before serving. Preheat or prepare a grill for medium heat. While the grill heats, prepare the burgers. In a large bowl, combine the chicken, bread crumbs, milk and salt. Gently form the mixture into 4 patties about 1/2- to 3/4-inch thick. The patties should hold together firmly, but don’t compact them or handle them any more than necessary. Rub each side of the patties lightly with the garlic oil. Grill the burgers uncovered for 12 to 14 minutes total. Grill each side twice, rotating the burgers to get crisscross grill marks. When ready, the burgers will be medium brown, crisp and fully cooked inside. While the burgers cook, toast the rolls at the edges of the grill, if you wish. To serve, spread the mayonnaise on the bottoms of the rolls, and place a burger on each one. Spoon the pesto on generously and top with the roll tops.