Lemon Garlic is our hero—it's a delicious dressing and a perfect combo with the turbot and juicy oranges. Even better, this meal makes #happyhearts because it's so clean and healthy. For all of February, look out for recipes full of Tesse love that are good for your hearts!
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Are you a late planner? There is still time to shop and cook before the game! Check out our post from earlier this week Game Day Grub for full details. And while you still have time... PICK YOUR TEAM!
You guys. This chili is fantastic. Sadly though, I can't take any credit for it. Nope, not a bit. Because the secret ingredient is what makes it: Matty's BBQ Sauce. I'll never make chili without it again.
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Introducing our game day recipe remake #2: The Potato Skin. Swap white for sweet, skip the cheese and add Zesty Ranch. True story: we offered these up to a construction crew working next door. The feedback? "Don't change a thing."
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1 pound ground dark meat turkey
4 scallions, finely chopped
1/3 cup Tessemae’s Honey Mustard
coarse salt and freshly ground pepper
½ cucumber, thinly sliced
1 avocado, halved and sliced
12 leaves bibb lettuce, or whole grain slider rolls
12 toothpicks
Heat your broiler to high and line a large rimmed baking sheet with foil. In a large bowl, combine the turkey, scallions, 2 tablespoons Honey Mustard, ½ teaspoon salt and ¼ teaspoon pepper. Mix just until combined and try not to over mix.
Form the turkey into 12 patties and line them up on the baking sheet. Broil until browned on top, about 8 minutes. Flip over and broil until a thermometer inserted in the center registers 165, about 4 minutes more.
Serve the sliders topped with cucumber, avocado and plenty more Honey Mustard. Wrap in lettuce or slider buns using toothpicks to secure.
