SUMMER MENU-A-DAY FOR JULY ~ Tuscany Pesto Burgers

 

+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#2 - Tuscany Pesto Burger served with Mediterranean Potato Salad.

 

Tuscany Pesto Burger

1/2 cup Wildtree Basil Pesto

3 TBSP warm water

2 TBSP Wildtree Natural Grapeseed Oil

1 pound ground beef

1½ TBSP Wildtree Tuscany Bread Dipper Herb Blend

4 slices provolone cheese

4 buns, toasted

1 whole roasted red pepper, sliced

 

In a bowl hydrate the Basil Pesto with the warm water. Add the Grapeseed Oil, stir to combine, and set aside. In a separate bowl use your hands to combine the beef and Tuscany Bread Dipper. Shape into 4 patties. Heat grill or grill pan to medium and cook until burgers reach desired doneness. Top each burger with a slice of provolone cheese. Spread the prepared Basil Pesto on each bottom bun. Top with the cooked burger, then some of the roasted red pepper strips, and the top bun.

 

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Mediterranean Potato Salad

2 pounds potatoes
1 green bell pepper, minced

1 cucumber, sliced and quartered

1/2 cup sliced red onion

8 ounces crumbled feta cheese

1 lemon, juiced

1/2 cup (prepared as salad dressing) Wildtree Italian Salad Dressing Blend

salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

 

In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat.

 

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.