Turkey burgers tonight, but this time topped with green onions and red bell peppers that had been browned in a sauté pan with jalapeños — they really picked up the spice, and were actually a little too hot for Lisa. Found a recipe for “Hot Tomato!” in The New Basics cookbook — tomatoes are hollowed out and then stuffed with a mixture of corn, peppers, onions, cilantro, basil, and monterrey jack cheese, then topped with a little cornmeal and baked for about 25 minutes.

This recipe is from The New Basics Cookbook – Yukon Gold potatoes, shallots, and butter fanned over salmon that’s first cooked on the stove, and then baked in the oven until the fish is cooked through and the potatoes are golden brown. This one smelled fantastic while cooking, and the shallots added a lot of flavor. We added some steamed green beans and cornbread on the side.