Yulia's Seed Sweets + A Cookbook Giveaway

I love cooking for so many reasons. Among them is the fact that so many dishes are steeped in tradition. Recipes often come with a story... a history. A past.

There are recipes I treasure that have been passed down from my Abuela that I will continue to make the way she did for years to come. In our family, this is especially important because a lot of our heirlooms and traditions were left behind in Cuba when my parents fled to this country many years ago. They may not have been able to take their fine China or jewelry to pass down to future generations -- but no one could make them leave behind the recipes that will forever remind them of special times with family and friends, breaking bread over laughter and joyful times.

I was recently contacted about a new cookbook that was written by a local called Cooking Up a Story: Empowering Women Through Cooking. In it, author Susan Shulman Pertnoy shares recipes from women of all different backgrounds who immigrated to Israel. Though their journeys all differed and their paths were unique, each of the women shared a common link in their stories: food.

Many of the women whose recipes are featured in this cookbook underwent difficult times in their lives -- family tragedies, famine, poverty, ailments and, of course, the difficult task of assimilating into a new and unknown culture. With the help of a program called the Cook and Host Group, these women were able to come together and find a group with whom they could connect, cook and ultimately heal.

Part of the Cook and Host Group's mission is to show individuals how to create healthier versions of traditional foods all while keeping costs low in order to be able to feed a family. Though the recipes in the book stem from age-old favorites passed down through these families, they have all been slightly adapted to be more healthful and nutritious. But their goals go beyond just nourishing the body; the practice of bringing these women together has also provided emotional support and bridged cultural gaps.

In one of the stories shared by Chani, a Georgian woman who moved to Nazareth Illit at the tender age of 6, she remembers a time when the children of exiled families from many nationalities would gather in the courtyard of her neighborhood while their families prepared dinner. Though the children didn't speak the same language, they began to learn about one another through the foods they brought out to share each evening.  "Food was our first language. It helped us form connections and make friends", she explains.

Among the recipes shared in this book are classics like Dorit's Latkes and Hannah's Borscht to recipes infused with the flavors of a specific region such as Shula's Ethopian Chicken Stew and Chana's Harira. The recipes are organized into four thematic sections like "Cooking Through Lack and Hardship" and "Finding My Place", and each recipe tells the story of its origin.

One hundred percent of the proceeds from Cooking Up a Story go to the S & P Foundation, which funds the American Jewish Joint Distribution Committee's {JDC} Nutrition Enrichment and Healthy Living Program. It is available for purchase {$36} through the Jewish Federation of Palm Beach County.

Today, I'm giving away a copy to one reader! Simply leave a comment below telling me: What is your favorite traditional family recipe, and what is its origin? {Who knows, I may even get a few new ideas and have to ask for details!} I'll be choosing a winner on Tuesday, July 1, so make sure to enter before then!

Reading this cookbook was a good reminder of the power of something as simple as a shared meal and of the emotional component of food in our lives. I often say, "Food is love." And I truly believe it!

I'll leave you with a recipe from the cookbook -- Yulia's Seed Sweets -- created by a Russian woman whose health issues as a child prompted her to create these sweet, nutritious treats which she now shares with her children.

Disclosure: I was given a complimentary copy of this cookbook for this giveaway.

Yulia's Seed Sweets
From Cooking Up a Story: Empowering Women Through Cooking

1 3/4 cups ground flaxseed
5 heaping tablespoons carob powder or unsweetened cocoa powder
1 cup unsweetened natural peanut butter {try to find one that isn't too runny}
1 cup ground almonds
3/4 cup honey
Shredded sesame seeds or unsweetened coconut flakes for coating

1. In a bowl, mix all the ingredients to form a single mixture.
2. Mold the mixture into small balls, a little over an inch big.
3. Roll the balls in the sesame seeds and/or coconut flakes to coat them.
4. Store them in an opaque container in the refrigerator.

Baby Prep: Things I've Learned So Far | Part 1

{Not interested in baby talk? Scroll to the bottom for the recipe!}

Well, I've officially reached the half way point of pregnancy: 20 weeks! Now that I'm closer to meeting our little guy {!!!}, I feel like I have gained some perspective about this whole thing. I'm far enough in to have minimal some hindsight, and have enough time left ahead of me to still know that feeling of uncertainty.

But as you'll find out soon {if you haven't already}, pregnancy is one of those things that people like to talk about like they have it all figured out... whether they have gone through it once, 12 times, or just have a friend who did. Everyone is an expert.

I can't claim to be anywhere near a guru, but I CAN tell you what I've learned so far in my own pregnancy:

1. Pregnancy may exacerbate hypochondria.
Are you a person who often blows little symptoms out of proportion? Do you find yourself WebMDing the heck out of every freckle, ache, sniffle, etc. you experience? Well, guess what? Now there are TWO of you to Google diagnose. That's right. And there are a multitude of NEW websites that will allow you to indulge your irrational {and sometimes rational} fears. 

Pregnancy comes with lots of fun new feelings and physical changes, some that you'd expect and some that you'll swear were caused by exposure to some sort of alien disease. I'm learning not to freak out over every little thing. Until the baby arrives. And then I'm sure we'll be back at square one again.

2. Cravings are for real.
In the very beginning, I didn't have very many symptoms {which is probably a good thing since, you know, hypochondria}. But one of the first things I experienced was that hankering for something. For me, the cravings have been savory, vinegary, sour and bitter. For example, it was not uncommon to find me standing over the sink eating my way through an entire jar of pepperoncini. Or sauerkraut. Or sauteing up entire bunches of broccoli rabe to eat in one sitting. 

Before I shared the news with my family, I had lunch with my mom and sister and proceeded to eat the pickles off everyone's plates. I'm apparently that pregnant girl. It could be worse. I could crave really bad for you things. Or things that are inedible altogether. So, I'll take my cravings without complaint!

However... I also feel like people use pregnancy "cravings" as an excuse to eat poorly. There's nothing wrong with indulging every once in a while, but giving yourself the go-ahead too often can definitely start some bad habits early on and create an avalanche of undesirable things. {i.e. Excessive weight gain, poor nutrition, extra symptoms, etc.}

I've found that I can stave off cravings by thinking about what I'm craving and figuring out why I want it so badly. Got an itch to eat ice cream? Fruit smoothies and slushies are cold and sweet, just like ice cream but minus the extra calories and fat. Dying for some potato chips? Get your crunch from veggies and healthy dip like hummus, or get a salty fix from a handful of olives. Can't stop thinking about french fries? There are lots of baked, healthier versions of those greasy goodies!

Eat smart -- you're eating for two! And that doesn't mean double the amount. ;)

3. The labor of love of motherhood begins with giving up coffee. {And wine.}
So, back before I was even pregnant, but knew I could potentially be soon, I decided to go ahead and wean myself from caffeine. And what I discovered was this: I can take or leave caffeine. But don't mess with my coffee.

That routine of fragrant, sweet, creamy {yes, I add half & half and sugar, sue me} coffee in a nice hot mug is precious to me. And though I stocked up with lots of delicious decaf teas, they weren't the same. So I've not given up my morning cup completely -- just switched to decaf. {Which, by the way, is not completely free of caffeine. I just keep it to one cup.} 

I'm not gonna lie, there were some drowsy mornings for the first few weeks. I think I was more tired from lack of caffeine than from early pregnancy symptoms. It wasn't fun, but it was worth doing before actually having to.

Some moms-to-be don't stress too much about the caffeine thing, and it's really a personal choice. In fact lots of doctors will tell you that you can enjoy a regular cup of coffee a day if you'd like and that it will most likely have no effect on the baby. I felt most comfortable keeping it very minimal or non-existent, especially in the first trimester. Do what works for you & stay strong if you decide to decaffeinate... it DOES get better!

4. Pregnancy tests do, indeed, have an expiration date. 

This may be TMI, but it is a tale that needs to be told. Years and years ago, I purchased a home pregnancy test kit as a precaution. It was one of those cheap 3 packs. I used one and had two more that sat untouched... for about 5 years.

Come February of 2014, I really did need to use them. Except, at this point, they were several years past their expiration date. But, of course, that didn't stop me. Because if I was going to toss them, shouldn't I just go ahead and pee on them anyway? {Like I said, TMI.}

Anyway, if you ever wondered what happens when you are, indeed, pregnant and you do decide to use an expired test, I am here to solve that mystery for you. This particular test had a window that would show "+" for a positive result and "-" for a negative result. To be 100% honest, I didn't even think I was pregnant, so I was expecting to see a clear "-". What I got was neither of the above. What I got was this: "|". 

A solid vertical line. Talk about confusion. 

Clearly, I made the time to stop by the store and buy a current pregnancy test with a very easy-to-read digital screen that simply states either "pregnant" or "not pregnant"... just in case there was any more doubt thrown into the mix. The new one worked {shocking, I know.}. It worked better than I even anticipated. With a big fat, "PREGNANT" splashed across the screen. I almost passed out. 

Which brings me to my next point...

5. Do not believe what people tell you about pregnancy.
"It's not going to happen on the first try," they said. "It'll probably take a while," they said. Well, maybe it does for some people. But sometimes it doesn't. {Like, "first try" doesn't.} So don't start trying unless you're really, really ready to get that + sign. {Or a vertical line, as the case may be...}

This is also true for any unsolicited advice you receive about: weight gain, morning sickness, eating habits, bodily changes, mood swings, stretch marks, etc. etc. etc. I would say that the majority of the things that I've been told would most definitely happen have not. I still have 20 more weeks to go, so I'm not completely doubting all those gems, but I'm also not proclaiming them Gospel truths.

Don't listen to people. Not because they don't know, but because every person is so very, very different that no pregnancy is "textbook." And people will try to be so sweet and helpful and brimming with information. Smile and nod and take it with a grain of salt. What they said may be true. But then again, it may not. And that's the only surefire piece of advice I will be offering you about the whole thing. 

{As a side note, everything else I've mentioned above has been my personal experience, not a guideline for you. Because you're not me. And clearly you wouldn't want to be now that you know how neurotic I am.}

6. Like weddings, babies are a business. 
First and foremost, babies are a blessing. But don't be fooled -- they are also a huge opportunity for companies to prey on doe-eyed first time parents and milk you {no pun intended} for all you're worth.

From the moment you find out you're expecting, you can also expect to be bombarded with things you NEED for baby. Things that parents CAN'T do without. Because, let's remember that cavemen totally had Boppies. {I'm not hatin' on Boppies. I'll probably get one. But I'm just saying...} I have been trying to remind myself that the most important thing I can give my baby is my attention, care and love. Because those are the things that really matter the most. And are conveniently portable, convertible, ever-available and longest lasting. 

I'm not gonna lie, some days I feel like these are a necessity. But then I ask myself, "Is this going to make my baby healthier, happier or more prepared for life in the long run?" And again, sometimes I want to answer with "Maybe." and immediately put them in the shopping cart. Nobody's perfect. My goal is not to be perfect, but to maintain some sense of perspective... which I hear can be lost very easily once that sweet little bundle of joy arrives in your life. 

Then again, you shouldn't believe everything you hear. ;)

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I'm pretty lucky that most of my cravings have been pretty healthy. Currently, I can't get enough fruit -- even fruit that I'm not usually fond of! But when those salty cravings hit, I want something full of flavor, but not full of bad stuff.

You know what packs a one-two punch? Sweet AND salty things. Like these sweet potatoes with spicy jerk seasoning and pineapple dipping sauce.  These are pretty addictive, especially if you like some spice in your snacks.

I slice my sweet potatoes into about 1/4 inch pieces and roast them after sprinkling them with homemade Jerk seasoning. Jerk seasoning is full of all kinds of spices that taste amazing together -- cinnamon, cloves, cumin, allspice and red pepper flakes. The brown sugar helps create a caramelized outside on these zippy bites.

Warning: If you're experiencing heartburn during your pregnancy, you may want to skip the copious amounts of red pepper flakes. They've definitely got some heat. I haven't had any issues, but I'd hate for you to feel like a fire-breather after eating these!

Pregnant friends: What kind of cravings have you had? Do you indulge them or find suitable substitutes?

Jerk-Seasoned Sweet Potatoes with Pineapple Dipping Sauce

1 medium to large sweet potato, scrubbed, sliced in half & then cut into 1/4 inch slices {or however you prefer}
Olive oil

For Seasoning:
Slightly adapted from Aaron McCargo on Food Network

1/4 cup light brown sugar
Scant tablespoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/4 teaspoon ground cloves
2 teaspoons salt
1 teaspoon black pepper
1/4 to 1 teaspoons red pepper flakes, depending on how spicy you'd like the seasoning

1. Preheat oven to 425 degrees. Prepare a large baking pan by lining with foil and drizzling with olive oil.
2. Place sweet potato slices on baking sheet, rubbing both sides with olive oil.
3. Sprinkle with desired amount of seasoning, then flip slices and sprinkle other sides.
4. Bake for about 30-35 minutes or until the slices are tender and browned. {Keep an eye on them as sugar has a tendency to scorch.}
5. Remove from oven and cool slightly {they'll be sort of floppy when they first come out, but will firm up a bit as they cool.} Transfer to a serving platter. Serve with Pineapple Dipping Sauce.

For Pineapple Dipping Sauce

About 1/2 cup fresh pineapple
1 tablespoon honey
1 tablespoon vinegar {I used coconut white balsamic, but you can use your preferred vinegar}
3 tablespoons water
2 tablespoons ketchup
Pinch of salt
1 teaspoon cornstarch

1. Blend ingredients together in a blender or food processor. Transfer to a small saucepan.
2. Bring to a bubble over medium-high heat, whisking until slightly thickened.

Pour into a serving dish and set aside to cool.

Cooking Tips from Chef Marcus Samuelsson

I watch a lot of Food Network -- both actively and passively. It's what's usually on in the background while I'm working at home and what I instinctively flip to when I need a moment of downtime. I get a lot of inspiration seeing how these big time chefs do what they do.

So when I was invited to come check out a cooking demo hosted by Macy's Culinary Council featuring Chef Marcus Samuelsson {of Top Chef Masters, Iron Chef, Chopped, etc. etc.}  live and in person, I jumped at the opportunity! It's not every day you get to see a celebrity chef cook and divulge his secrets to culinary success.

Chef Marcus, as it turns out, has a lot of similar cooking philosophies to my own. {Who knew?} He's all about sharing his passion for food whether on the airwaves or in his famous Harlem restaurant, Red Rooster.

During his demonstration, he not only prepared some delightfully flavorful recipes that anyone can recreate at home, but he also discussed some tips for making cooking something you'll look forward to and enjoy -- all between flashes of his mega-watt smile.

So today, I'm bringing these tips to you, because it would be awfully selfish of me to keep advice from the pros all to myself!

Make cooking a family affair.

One of the very first things Chef Marcus did when he began his presentation was to bring a little girl from the audience up to the kitchen to sit with him and help out while he cooked. Urging her to sniff the fresh salmon and feel the ingredients, he explained that participation in the kitchen gives way to interest and investment in being part of the process of cooking.

I totally agree with the chef on this and hope to bring my little guy into the kitchen with me as soon as he's old enough to pull up a step stool! {Maybe even before that if I can manage to find a spot to seat him safely while mama is in action.} Introducing kids to different foods while they're young is a great way to both educate them and expand their palates. Getting hands-on activates the brain and the senses! It's a great way to teach and connect, all at the same time. And you know what? It's never too late to start. Pull your family members into the kitchen every so often {yes, even those grumpy teens} and make a meal and a memory!

Use leftovers.

We are a leftover-eating family. I don't like things to go to waste and, quite frankly, I enjoy the meals I make enough to eat them again the next day! Chef Marcus was adamant about repurposing leftovers and ingredients, making the astounding point that 40% of the food supply in America is thrown out every year! And yet, there are still families who are struggling to put food on the table. It's a shame and definitely something that needs to be changed.

Turning leftovers into new and creative dishes takes some creativity, but it isn't out of the question. Start small by converting that roasted chicken into chicken salad for lunch the next day, tossing cooked veggies into a round two quinoa dish, or repurposing leftover pasta into a simple spaghetti pie. You'll be surprised how good you get at turning leftovers from "whomp" to "wow!"

Experiment with flavor.

You know that one dish you love making so much? Or that one that you're kinda sick of eating? {i.e. Chicken breast.} Have you ever considered changing up the spices, condiments and cooking methods you use to give it a new spin?

Experimenting with flavor is so important in learning about what you like and making food exciting. Chef Marcus made the point that you don't have to be afraid to feed the masses {or, you know, your family} as long as you use common sense in creating flavor profiles that work for your "audience." For example, he might create a dish using mild peppers when hosting a group of youngsters for a birthday party at his restaurant, but amp up the flavor with some more intense, spicy peppers for more experienced palates.

I love keeping things interesting by using a variety of spices {or homemade spice blends}, oils, vinegars, herbs and even condiments to create different flavors for common foods. A few weeks ago I had a major craving for mac & cheese {Which I rarely ever make. Thanks, baby.}, so I whipped up a simple cheese sauce but added a dash of ground chipotle pepper for a smoky kick. It was fabulous and took no more effort than the traditional preparation.

........................................................................................

There was no doubt being in the presence of Chef Marcus that he loves what he does -- his enthusiasm is contagious, and any person who can get super excited about something as simple as cold noodles is ok by me! His new book, Yes, Chef details his amazing story and his rise to acclaimed kitchen glory, and I was lucky enough to get him a signed copy! I can't wait to dive in for some summer reading.

Of course, no cooking demo would be complete without the best part of cooking -- tasting. Chef Marcus created 3 dishes for the audience: Salmon Tacos, Cold Noodle Salad and Curry Chicken with Coconut Rice. They were all fantastic, and more importantly, easy to recreate at home.

I, who am not the hugest fan of salmon, really enjoyed these Garden Tacos with Salmon! They're a flavorful and family friendly dish that everyone will love. So, without further ado, here's Chef Marcus' recipe!

Disclosure: I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council and Marcus Samuelsson. However, all thoughts and opinions expressed herein are my own.

Garden Tacos with Salmon
Recipe courtesy of Chef Marcus Samuelsson 
Yields 4 serves

 2 medium white onions, chopped
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
5 tablespoons fresh lime juice
3 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano, preferably Mexican
1 pound salmon
salt & pepper
1 cup mayonnaise
corn tortillas
2 avocados, seeded, peeled & sliced
1/2 small head of green cabbage, cored & thinly sliced
Lime wedges for garnish

1. Combine 1 cup of onions, 1/2 cup of chopped cilantro, olive oil 3 tablespoons of lime juice, orange juice, garlic & oregano in a medium bowl to make a marinade.

2. Season the fish with salt & pepper. Spread half the onion marinade in a 7x11 inch glass baking dish. Set the fish on top and spoon remaining marinade over the fish. Cover & refrigerate for 1 hour.

3. Whisk mayonnaise, milk & remaining 2 tablespoons of lime juice in a small bowl  and refrigerate.

4. Preheat a gas grill to medium-high and brush the grates with foil.

5. Scrape the marinade off the fish and grill until it is just opaque in the center, 3-5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill. {Getting some grill marks is good.}

6. To serve, use two forks to break the fish into chunks. Spread some of the lime mayonnaise onto the tortillas, top with the fish, avocado, cabbage and remaining chopped onion & cilantro. Pass the lime wedges and Salsa Verde when served!

For Salsa Verde, you may use the following recipe or buy your favorite store bought salsa.

Salsa Verde

3 tablespoons olive oil
2 garlic cloves, chopped
2 jalapenos, chopped
2 poblano chiles, seeded & chopped
2 tomatillos, husked, rinsed & chopped
1 avocado, seeded, peeled & sliced
1 teaspoon capers
2 teaspoons fresh mint, chopped
2 teaspoonos fresh cilantro, chopped
2 teaspoons fresh parsley, chopped
Juice of 3 limes
2 teaspoons red wine vinegar

Put the olive oil, garlic and jalapenos into a skillet over medium heat and cook until the garlic starts to turn golden. Add the poblanos and tomatillos and cook until the chiles soften, about 5 minutes.

Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice, and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until ready to serve.

#BurgerWeek: Asian Slaw Turkey Burgers

You know why I love my friends over at NoshOn.It? Because they get as excited about food as I do. {Plus, they're pretty cool in general.} They get so excited, in fact, that they dedicate an entire week to recipes honoring one type of food, and share all kinds of new and exciting ways to enjoy something that might seem like it's been done otherwise. My kind of folks.

This week, NoshOn.It is hosting #BurgerWeek and asked if I could come up with an original burger recipe to share for the occasion. I, of course, was happy to oblige.

So many possibilities swirled around my head... but I finally settled on these Asian Slaw Turkey Burgers. And I'm glad I did!

I probably haven't had a "real" {i.e. beef} burger in over 10 years. I stopped eating red meat a while ago and never looked back. It was sort of a natural progression since I was never much of a fan anyway. But sometimes it's nice to sink your teeth into a yummy, grilled patty... though to be honest, I think I like burgers more for the toppings than the meat itself!

I make turkey burgers all the time and love the versatility of turkey meat. It's a bit on the lighter side than beef {specifically if you buy lean, white meat turkey rather than the dark meat} and it agrees with me a lot more. Seasoned with Asian-inspired flavor in this recipe, the patties turn out anything but bland. Broccoli & carrot slaw tossed in ginger vinaigrette adds some crunch and zip to these flavorful burgers, and a runny egg adds delicious richness!

If you think you don't like turkey burgers, I suggest you give these a try first! You can certainly swap out the turkey meat for whichever type you prefer, but I promise these are worth making. And the best part is you can make them in a skillet, on a grill pan or -- the ultimate summertime method -- on the grill.

Do you want to become a grilling pro? Need a new grill? #BurgerWeek sponsor Broil King wants to give you the chance to win one of their high-performance gas grills (a $549+tax value) plus burger grilling accessories to use in your home!

Made entirely in North America, every one of Broil King’s gas grills are made of the highest-quality materials and engineering that allows you the versatility to sear the perfect burger or steak, roast chicken or vegetables, or even bake a dessert right on the grill. Their grills are already in more Canadian backyards than any other brand and they’re available in the U.S. at Lowe’s and many other retailers! To enter to win your own Broil King grill, just click on the banner below:

Need more burger inspiration? Head over to these blogs for more delectable ideas!

Jalapeno + Cheddar Burger with Charred Corn Mayo from Simply Scratch
Vegetarian Patty Melt from Naturally Ella
Pork Belly Pimento Cheese Burger from Climbing Grier Mountain
Chili Cheese Tot Burgers from A Zesty Bite

Turkey Reuben Burger from Mountain Mama Cooks

GF Vegetarian Tex-Mex Black Bean Burger from Beard and Bonnet
Peanut Butter Burger with Savory Strawberry Relish from Foodness Gracious
Al Pastor Burger from NoshOn.It

Asian Slaw Turkey Burgers
Makes 4 burgers 

1 lb ground turkey meat
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch of salt
1/2 teaspoon fresh grated ginger
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 - 2 teaspoons sriracha

1. Heat grill, grill pan or a large pan over medium-high heat.

2. In a medium bowl, mix all ingredients until well-combined. {Try not to overmix and toughen the meat.}

3. Divide into 4 equal portions and shape into patties. Cook over medium-high heat on a skill or grill pan, or grill for about 3-4 minutes on one side; flip and cook for another 2-3 minutes on the other side or until the meat is no longer pink in the middle.

4. Transfer to a plate and cover with foil until ready to assemble burgers.

For Slaw:
1/4 cup broccoli slaw
1/4 cup shredded carrots
3 tablespoons prepared ginger vinaigrette {I use this kind}
1 - 2 teaspoons mayonnaise

Stir all ingredients together in a bowl until slaw is well-coated. Set aside.

For Egg:
Fry or poach an egg to desired runniness. I like mine cooked for a couple of minutes on one side over high heat in a frying pan, then flipped and cooked for under a minute on the other side.

Assembly: 

Toast buns if desired. Place burgers on bun and top with a heaping serving of slaw, thinly sliced red onion, and an egg. Drizzle with extra sriracha if desired.

Gourmet Summer Grilling with Cobblestone Bread

Summer = Grilling. It's sort of an unwritten law.

But you may have some tunnel vision when it comes to grilling. Meaning that you might be stuck in the burger - hot dog - chicken - steak rut. Not that there's anything wrong with the classics. It's just that it's nice to reimagine what is into what could be.

These burgers are a great place to start. Turkey burgers, no less. {Since I don't do the cow thing around here.}

Lemon-rosemary turkey burgers with melty brie, raspberry jam and arugula... and a little schmear of walnut-honey butter. Say what???

Here's the thing: You can't have all that goodness on a mediocre bun, right? That's like Dom Perignon in a plastic cup. It just won't do.

If you're gonna go gourmet, you've gotta go all the way. My friends at Cobblestone Bread Co. have got this whole "gourmet bun" thing down pat and they helped me out by sending me some of their most popular breads to try. Generic grocery store buns just weren't going to fly here.

I chose their Cracked Wheat Kaiser Roll as the fluffy bed for this anything-but-ordinary burger.

Since turkey burgers can be kind of "blah", I jazzed them up with the bright flavor of lemon zest and herbaceous rosemary. And guess what else is in these patties? Almond flour! It helped the burger stay nice and juicy all while giving them an extra hint of flavor and texture. Because I love brie on just about everything, I smothered the burgers with a generous helping which I allowed to come to melty perfection right on the grill.

I figured it couldn't hurt to toast the buns, but wanted to make sure they got extra crisp, so I slathered them with a Walnut-Honey Butter that I whipped up in minutes. Once they were nice and toasty, a smear of raspberry jam finished them off. The sticky jam helped hold the arugula in place. Love a double-duty ingredient.

It's not your typical backyard burger... but then again, who wants one of those? Amp up your summer with gourmet grilling! For more amazing summer sandwich recipes, be sure to check out Kitchen Daily's slideshow featuring lots of tasty ideas!

Disclosure: Compensation for this post was provided by Cobblestone Bread Co. via AOL Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.

Rosemary-Lemon Turkey Burgers with Brie, Raspberry Jam & Arugula
Makes 4 Burgers

For turkey patties: 
1 pound ground turkey meat
1 egg, lightly beaten
1/4 cup almond flour {you could probably also use bread crumbs}
Zest of 1 lemon
1 teaspoon fresh rosemary, finely minced
1 teaspoon onion powder
Pinch of salt

Toppings:
8 slices of brie {2 per burger}
4 Cobblestone Bread Co. Cracked Wheat Kaiser Rolls
Walnut-Honey Butter {See below for recipe}
Raspberry Jam
Arugula

Walnut-Honey Butter
5 tablespoons softened butter
1/4 cup walnuts {toasted if desired}
1/2 teaspoon honey
Sprinke of salt

In a food processor, pulse ingredients together until smooth. Transfer to a container with an airtight lid and refrigerate. Great for use on these burgers or on sandwiches, rolls, biscuits, waffles...etc.

1. In a large bowl, combine all ingredients until mixture is uniform. {Try not to overmix.}

2. Divide the mixture into 4 equal sections. Lightly oil your hands and shape each section into a patty.

3. Grill patties on an outdoor grill or on a grill pan. Cook about 4-5 minutes on one side, flip and cook another 3-4 minutes on the other side until just about cooked through.

4. Meanwhile, butter the tops {and bottoms, if desired} of the buns with Walnut-Honey Butter. Place on the grill until toasty and golden, about 3-4 minutes.

5. Before the burgers are fully cooked through, top with 2 slices of brie. Close grill and allow heat to get the cheese nice and gooey.

Assemble burgers:

Place cooked burgers with cheese onto toasted bun bottoms.
Spread a generous layer of raspberry jam on the top half of each bun. Arrange arugula on top.
Carefully flip tops onto burger. Enjoy!

Blackberry-Sage Lemonade

Remember when I mentioned that I am a little paranoid in the kitchen when it comes to raw meat and potential hazards? Well, over the weekend I discovered that fondue-style cooking is not the ideal preparation of a meal for a gal like me.

My parents-in-law celebrated their 45th wedding anniversary {!} and made reservations for a family dinner at a popular fondue spot. {I'm sure you know the one.} Honestly, few things sound better to me than a vat of melted cheese with assorted dippers, followed by a cauldron of melted chocolate for dessert.

What I didn't think through, however, was the entree portion of the dining experience. I mean, don't get me wrong, the process is so much fun -- sitting around a table skewering bite-sized pieces of yummy food and cooking together over chatter and, in our case, family antics. But the moment the raw meat and seafood arrived at the table, the neurotic part of me was challenged to a battle between sense of adventure and utter repugnance.

Most people wouldn't give it a second thought: Stab the meat, plop it in the simmering pot, cook and enjoy.

But clearly, I'm not that simple. Suddenly I found myself obsessing over what my skewers had touched, whether or not they'd been sufficiently boiled in the hot liquid and paying close attention to the distance between my cooked foods and my non-cooked foods. {Which, by the way, you could probably seat me at a 10-foot-long table and they'd still never seem far enough away from one another.}

On my end of the table sat some of my favorite people on the face of this planet: Steve's 90-something grandma, great aunt and great uncle. {Yes, they are ALL in their 90's! Amazing genes.} We were tasked with sharing one pot of bubbling broth to cook our food. This would have been more than fine except for the fact that, when you are a nonagenarian, your reflexes and memory are not what they used to be at times. So harpooning small pieces of meat with a sharp skewer, putting your hand near an open heat source and remembering which piece you put in and how long you're supposed to cook it can easily become a three-ring circus. {In all fairness, they did a pretty good job considering except for a few times when I'm pretty sure Uncle Mike ate raw meat. No harm, no foul.}

The problem was not with them but more so with the fact that since I'm not a red meat eater, the majority of my meal was shrimp. And shrimp cooks much faster than the hunks of filet the rest of my fondue cohorts were eating. Plus, it has way less bacterial juiciness happening than a fresh cut of beef, let's say. So, as I would nearly be done cooking my shrimp to temperature, they would all be adding RAW meat to the tub.

I'm sorry, but how is this considered sanitary?! Haha... I have to laugh at myself.

The point is, I spent more time worrying about things like salmonella and food poisoning than anything else. Except for when dessert came around -- then all bets were off. ;) I have a feeling my father-in-law was having the same thoughts on the other end of the table as he and I are similar when it comes to our finicky nature with food safety.

On the plus side, we had a wonderful time in every other way. AND I came away from dinner with inspiration for a new beverage: Blackberry-Sage Lemonade.

Since I haven't been able to enjoy any cocktails for the past {almost} 5 months, I've been super creative with fun things to drink, as is evident by all the mocktails I've been sharing lately. Isn't it great that it's going hand in hand with the rise in summertime temps?

I mean, tell me you don't want to sip on this on a sunny day.

Blend this up in a wink and enjoy a cool glass -- no neuroses necessary. ;)

Blackberry-Sage Lemonade
Inspired by The Melting Pot Restaurant
1/4 cup water
1/4 cup sugar
3-4 lemons, juiced {about 1/2 cup fresh lemon juice}
6 oz. container of blackberries {save some for garnish if desired}
2-3 cups water
Fresh sage leaves

1. Make simple syrup: Combine water and sugar in a saucepan. Bring to a boil over high heat; allow to simmer for about 1 minute or until the sugar has dissolved completely. Remove from heat and allow to cool.

2. Add lemon juice, blackberries and cooled simple syrup to a blender. Process until smooth.

3. Pour through a fine mesh strainer into a pitcher or glass container. Add about 2-3 cups of water depending on how diluted you'd like your beverage.

4. Place 4 or 5 fresh sage leaves in each glass and muddle slightly to release some of the fragrance. Top with ice and fill with lemonade. Garnish with a few blackberries if desired.

*I tend to like my lemonade more on the tart side than than the sweet side. You can make and add more simple syrup if you'd like it sweeter.

The "Instant Vacation" Cocktail/Mocktail

Florida, you owe me a vacation.

Why? Well, because it's already hot. Really hot. And June just started.

What happens when it's really hot out? You start thinking of pools and bikinis and umbrella drinks. And where do you find those things? On vacation. {Or really, just down the road around here... but you know what I mean.}

So, that's my reasoning right there. I wouldn't have even thought of vacation had it not been for all the sweat and humidity and whatnot. And our last real vacation was almost a year ago. So I'm thinking another one is in order soon.

Who's with me?

Speaking of vacation and umbrella drinks, I've got just the thing to hold you over before you sail away or head out to some exotic location on a jet plane. And luckily, you don't need a boarding pass or a passport to enjoy it.

Does this drink look familiar? Some call it a "Lava Flow", some the "Miami Vice." You'll see it all over cruise ships and touristy hot spots on the beach and I'm pretty sure each spot has its own name for the concoction. Call it what you want; I just call it getaway in a glass.

It's basically a Strawberry Daiquiri topped with a Pina Colada. The only bad thing about that is that most of the time these drinks are made with crazy artificial mixes that contain anything but real strawberry and real pineapple, so you end up with a gut-full of food coloring and artificial flavors. Yum. I don't know about you, but when I'm on vacation I'd rather spend my cheat calories on local goodies like conch fritters and key lime pie.

On the plus side, it's very easy to recreate this cocktail at home using real ingredients that are actually good for you! My rendition includes frozen strawberries and pineapple, tart lemon juice and creamy coconut milk. Blended with a little ice, it becomes the best frosty sipper for cooling down from the blazing heat {and you'll get some fruit in your diet at the same time}! This version is alcohol-free, but you can most definitely add a shot of boozy goodness to each layer if you want the full effect.

You're not off the hook, Florida. I still want some R&R...but this will keep me cool until you pay up. ;)

The "Instant Vacation" Cocktail/Mocktail
*This recipe is an approximation. You can blend yours to suit your own taste.

Strawberry Layer: 
1/4 cup frozen strawberries
Juice of 1/2 a lemon
3-4 tablespoons water or juice of choice {orange juice would be good here}
A handful of ice cubes
{Optional} Simple syrup or superfine sugar for sweetening - I didn't use any and it was on the tart side.

Blend ingredients in a high speed blender until smooth and frosty. Pour into a glass and keep glass in freezer until ready to add the second layer.

Pineapple Layer:
1/4 cup frozen pineapple chunks
1/4 cup coconut milk {the canned kind, not the coconut milk beverage kind}
2-3 tablespoons water or pineapple juice
Handful of ice
{Optional} Simple syrup or superfine sugar for sweetening

Blend ingredients in a high speed blender until smooth and frosty. {Add more liquid if too thick.} Carefully pour over the strawberry layer.

Serve with a straw, preferably in an island paradise. :)

**A shot of light rum or dark rum would be a great addition for an adult version!

Baby Prep: Eating for Pregnant People | Part 2

I'm here to give you some very good news: You don't have to sacrifice EVERYTHING you love to eat just because you have a bun in the oven.

It always bothered me that Moms-to-be get a list as long as their arm as soon as they conceive, all filled with "don'ts" and "cannots". That just puts a damper on something that's super exciting, and we all know that preggos are already somewhat fragile when it comes to their mood during the course of their pregnancy.

As all food-loving folks probably would, I felt punished by all these restrictions. I knew they were all for the health of the baby, and was totally on board with that, but I thought, "Certainly, there have to be ways to make pregnant eating more fun."

And there are! I've found "hacks" to most of the restrictions and so far haven't felt like I'm missing out all that much.

So here are the things that you'll be told to avoid, and ways to feel like you're still eating like you used to:

Alcoholic beverages

Sorry to tell you this, sister, but there's really no way around this one. You will not be able to continue your wine habit as you did before baby happened... BUT, you have options. Some doctors will tell you that a glass of wine here or there is most likely safe and will not hurt the baby. I've chosen to abstain completely because it's only 9 months, and truthfully, I'd rather consume my "splurge calories" in ice cream form these days.

But if you're craving something to sip on while everyone else is clinking glasses, there are so many fun "mocktail" options you can try that you won't even miss the buzz. {And you definitely won't miss the hangover.} I've been loving homemade flavored lemonades mixed with sparkling water.

Caffeinated beverages {i.e. COFFEE... GASP!}

This was probably one of the hardest things for me because I have a little love affair with my morning cup of coffee, so before I even thought about getting pregnant, I started to wean myself from caffeine so it wouldn't be as rough when it was time to go cold turkey. Decaf and caffeine-free coffees and teas can help ease you into the thought of a hot beverage sans the jolt.

Again, some doctors and books will tell you that a minimal amount of caffeine is still ok throughout pregnancy. I simply switched to decaf {which, by the way, has trace amounts of caffeine, so be aware}, and all has been well with the world. Some women immediately develop an aversion to the taste and smell of coffee at the start of pregnancy, so you may not even want your morning cup. {Hard to imagine, I know!}

All the good cheese {brie, stinky cheeses, etc.}

If you are accustomed to buying your cheese at a fancy cheese store, then you may have to make some changes to your cheese consumption. The problem with these cheeses is the fact that they are often made with unpasteurized milk. However, in the U.S. you have to look pretty hard in most grocery stores for any cheese that is unpasteurized. Most cheeses will be just fine -- just be sure to read labels.

If you can't spend 9 whole months with out imported brie, then know that as long as the cheese is heated until melted and bubbly, the bacteria that it could harbor should be dead and you're welcome to enjoy it.

Cold cuts

Lunch meat can be questionable preggo-fare for several reasons: 1. It can be contaminated with a harmful bacteria called Listeria that can hurt the baby, and 2. It often contains nitrates which aren't good for either of you. But sometimes, you just want a sub or a ham and cheese, so what's a girl to do?

Heat it up. Just like the cheese I mentioned above, the bacteria in deli meats are killed when they're heated until steaming. So make it a pressed sandwich or a hot sub just to be on the safe side. Also, look for nitrate-free brands such Applegate Organic & Natural Meats to ensure that you and the baby aren't getting any chemical preservatives with your lunch.

Raw Shellfish, Raw Fish {Sushi}, Raw or Undercooked Meat

So maybe you can't have oysters on the half shell for a little while, but it doesn't mean you can't enjoy cooked versions of the ocean's treasures. Well-cooked seafood is actually very good for you and filled with nutritious things -- especially those Omega-3-rich fish like salmon. For meats, just make sure that they are cooked all the way through to be safe. {I'm a stickler for this sort of thing anyway. Major meat paranoia.}

 Don't miss out on sushi dates with your hubby or the girls, just change up your order -- California rolls, "Tempura" Rolls, and other cooked versions of sushi are still ok. No sake to wash it down, though. ;)

Raw or undercooked eggs {No more "put an egg on it"?!?}

Well, you've known for a long time that you shouldn't be eating that cookie dough containing raw egg, but you did it anyway and you've most likely survived to tell the tale. Now that you're looking out for 2 of you, it's time to be a little more cautious about what you're consuming.

However, here's a little hack that might make your day: "Pasteurized" eggs such as Safest Choice Eggs do not contain the risk of salmonella! That means you can make yourself a delicious, runny egg and not have to worry about contamination, which is music to my ears. Just make sure that the brand you purchase is, indeed, pasteurized and safe for pregnant folk.

Unwashed fruits and veggies

My thoughts on this are very simple: EW. You should always thoroughly rinse your fruits and veggies! Even organic produce can contain bacteria and other yuckies that cause illness, so just use common sense and enjoy your salads, smoothies and big bowls of fresh fruit and veggies as usual. 

See, ladies? It's really not so bad! I never wanted to be one of those picky, "Oh, I'm pregnant, I can't eat that." kind of people, and I really haven't had too many situations where I've had to be so far. {Except for one time when I was dis-invited from a pairing party that included wine tasting because of my delicate state.. haha.. couldn't believe it, but it happened!}

My mother-in-law always tells me that she never enjoyed food more than when she was pregnant, and I can see why! Some things just taste so much more delightful, and being "choosy" is actually a great opportunity to try some things you've never thought to eat before! So, enjoy every bite of these 9 months and know that soon enough, you'll be back to ahi tuna and triple shot lattes. :)

Here are some other things you can add to your "yes" list during pregnancy!

DISCLAIMER: I am not a doctor and don't have a medical background. This is simply advice that helped me personally feel better in the beginning of pregnancy. If you have any questions or doubts, seek guidance from your doctor, of course.

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Now that you know that you can still meet with your girls over coffee, you'll need a little snack to go with your cuppa joe! These "Coffee House Bars" remind me of something you'd find in the bakery case at Starbucks --  minus the guilt.

Made with ground almonds {i.e. almond flour. I just like to make my own.}, these tasty bars are packed with healthy fat, folate and all kinds of good stuff for you and baby! {Or just you if there's no baby to feed. They're delicious for everyone!} They have a hint of coffee flavor from the coffee extract and are just sweet enough from the honey and coconut sugar combo. The semi-sweet chocolate chips melt and create sweet, gooey pockets that make them seem like a bakery treat. {If you're trying to keep things dairy-free, you can buy Enjoy Life non-dairy chocolate chips.}

I promise these will take the focus off of the things you're missing from your "can't eat" list, and they'll top the list of things you can!

Healthy "Coffee House" Squares
Inspired by these bars at Tasty Yummies
Makes 9 squares

2 1/2 cups almond flour {I just grind my own almonds}
1 teaspoon baking soda
A good pinch of salt
2 tablespoons coconut sugar
3 tablespoons honey
1/4 cup melted butter or coconut oil {they will taste more coconutty if you use coconut oil}
2 eggs
1 tablespoon almond milk {or your preference milk}
1 1/2 teaspoons coffee extract
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips {non-dairy are great if you're trying to keep it dairy free}

1. Preheat oven to 350 degrees. Line an 8x8 inch baking ban with foil and lightly grease.

2. In a medium bowl, stir together almond flour, baking soda, salt and coconut sugar. Add honey, melted butter or oil, eggs, almond milk and extracts. Stir together until well combined.

3. Add chocolate chips to batter and stir well. Pour into greased baking pan and bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center doesn't come out gooey.

Remove from oven and cool for about 10-15  minutes for easier cutting.