Recipes

 

Feta Sirloin Burger
Serves 4
This festival of Greek flavours features Harvest Meats Sirloin Beef Burger, feta cheese, tzatziki and a low-carb, whole-grain flatbread. For the Zorba in all of us!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 4 Harvest Meats Sirloin Beef Burgers
  2. 4 whole-grain flat breads
  3. 80 grams feta cheese, crumbled
  4. 2 red vine tomatoes
  5. 1/2 red onion, skinned and chopped
  6. 3 sprigs fresh dill, stems removed, chopped
  7. juice of 1/2 lemon
  8. 2 oz. extra virgin olive oil (for salsa)
  9. 4 oz. extra virgin olive oil (for beef burgers)
  10. 4 oz. tzatziki sauce
  11. salt and pepper to taste
Instructions
  1. BURGERS: For best results, thaw beef burgers in the refrigerator for one day in advance. Season beef burgers with salt and pepper. Place burgers on hot, oiled grill. Grill burgers for 5 minutes each side, until cooked through. About 2 minutes before beef burgers are done, brush on extra virgin olive oil to both sides to keep in moisture and reduce drying.
  2. SALSA: Remove seeds from tomatoes and discard. Chop remaining tomatoes into pieces (about 1/4" each) In a medium mixing bowl, combine chopped tomatoes, chopped red onions, chopped fresh dill, lemon juice, 2oz extra virgin olive oil, and salt and pepper to taste. Toss and set aside.
TZATZIKI: A store-bought tzatziki sauce of your preference will work for this recipe. Of course, fresh-made tzatziki will taste better. If not pressed for time, then combine the following
  1. 1 tbsp. vinegar
  2. 2 garlic cloves garlic, minced finely
  3. 1/2 tsp kosher salt
  4. 1/4 tsp ground white pepper
  5. 1 cup thick greek yogurt
  6. 1 cup sour cream
  7. 2 cucumbers, peel, remove seeds, and dice
  8. 1 sprig chopped fresh dill, stem removed
Notes
  1. Spread tzatziki sauce onto bottom portions of flatbreads.
  2. Add beef burgers.
  3. Spoon on red onion tomato dill salsa.
  4. Add crumbled feta cheese.
  5. Enjoy!
Harvest Meats http://www.harvestmeats.ca/
Curry Kale Crunch Salad
Serves 4
Healthy crisp kale accompanied by Harvest Meats Double-Smoked Farmer's Sausage. Flavours are magically combined with roasted sweet baby tomatoes, curry aioli and lemon zest.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 package - Harvest Meats Double-Smoked Farmer's Sausage
  2. 1 bunch organic green kale leaves, stems removed
  3. 1 bunch organic purple kale leaves, stems removed
  4. 1 pint baby tomatoes
  5. 1/4 loaf day-old focaccia bread, cut into bite-sized cubes
  6. 2 × 2 oz extra virgin olive oil
  7. curry aioli dressing (see below for alternatives)
  8. kosher salt
  9. fresh-cracked black peppercorn
Instructions
  1. CROUTONS: Preheat oven to 375°F. In a medium mixing bowl, add focaccia cubes and toss in 2 oz extra virgin olive oil. Season with kosher salt and fresh-cracked pepper to taste, and toss. Lay flat onto parchment paper-lined pan and bake at 350°F for 12 - 15 minutes, until golden brown. Half way into baking, give the croutons a stir once to bake evenly. Set aside to cool.
  2. BABY TOMATOES: In a small mixing bowl, add baby tomatoes and toss in 2 oz extra virgin olive oil. Season with a pinch of kosher salt and toss. Lay flat onto parchment paper-lined pan and bake at 350°F for 10 - 12 minutes, or until their skins have just broken. Half way into the baking, give the baby tomatoes a stir once to roast evenly. Set aside to cool.
  3. KALE: Rinse under cold water and drain. Tear each leaf into bite-sized pieces, but avoiding the stem. Discard stems.
  4. CURRY AIOLI DRESSING: For a quick curry aioli dressing, simply mix 1/2 cup store-bought mayonnaise and 1 tsp curry paste. Mix and use.
Or for fresh homemade dressing, use the following
  1. 3 egg yolks, preferably from large organic brown eggs
  2. 1 garlic clove, grated
  3. 1 lemon
  4. 1 cup extra virgin olive oil
  5. 1/2 tsp kosher salt
  6. 1/2 tsp fresh cracked black peppercorn
  7. 2 tsp curry paste (Patak's Original Madras curry paste)
  8. In a medium mixing bowl, combine grated garlic clove and 3 egg yolks. Slowly pour in 1 cup extra virgin olive oil in a steady stream while whisking. Support the mixing bowl with a rolled-up moist towel --- or --- place egg yolks and grated garlic in a food processor and slow pour in the extra virgin olive oil. Whisk or process until thickened. Do not over mix. Grate the outside of a lemon with a fine grater (only the yellow part). Add a pinch of lemon zest, juice of 1/2 lemon to the aioli, 1/2 tsp kosher salt, fresh-cracked peppercorn, and curry paste. Mix lightly.
  9. COOKING & PLATING: In a large salad bowl, toss in kale leaves and curry aioli dressing.Add juice of remaining half lemon, salt and pepper to taste, croutons, and roasted baby tomatoes. Toss lightly.
  10. Bring a medium fry pan to medium heat and add about a tbsp of oil. Cut double-smoked farmer's sausage into 2" thin strips. Add strips of farmer's sausage to the pan and fry while stirring periodically. Strips are done when they start to curl and turn golden. Blot strips on paper towel to drain excess oil.
  11. Portion salad into 4 bowls, add farmer's sausage strips, and top with remaining lemon zest.
Harvest Meats http://www.harvestmeats.ca/