Double-Decker Caprese Burger

Double-Decker Caprese Burger

Double-Decker Caprese Burger

This recipe, Double-Decker Caprese Burger, came from a recipe book that Stop & Shop supermarket handed out.  With two (2) patties, lots of melted cheese and crusty bakery rolls, these are definitely not your father’s burgers.


Double-Decker Caprese Burger Recipe


Double-Decker Caprese Burger

8 oz. ground pork

8 oz. 90% lean ground beef

1 medium egg

2 Tbsp. fresh breadcrumbs

4-6 Campari tomatoes

4 Italian-style bread buns

½ lb. mozzarella

2 Tbsp. extra virgin olive oil

2 ½ oz. ¾ oz. arugula

¾ oz. fresh basil


Light the grill.  Place the ground pork, beef, egg and breadcrumbs in a bowl.  Season with salt, pepper and combine with your hands.  Divide the mixture equally into 8 and roll into balls.  Form patties by pressing the mixture between 2 layers of plastic wrap.  Set aside.

Slice the tomatoes and grill them for 2 minutes, turning once.

Halve the bread buns and grill the cut sides for 2 minutes, or until nicely browned.

Remove and discard the plastic wrap from the burgers and grill for 6 minutes, or until thoroughly cooked, turning once.

Cut the mozzarella into 16 slices.  Sprinkle the grilled side of the buns with the olive oil.  Place the arugula onto the bottom half of the buns, followed by a burger, 2 slices of tomato, 2 slices of mozzarella and a few basil leaves.  Repeat the process to create a second layer.  Cover with the top half of the buns.  If necessary use a wooden skewer to secure the tops.

4 servings



(Recipe for Double-Decker Caprese Burger, Stop & Shop recipe book, 2015)


Turkey Sausage and Arugula Pasta

Turkey Sausage and Arugula

Turkey Sausage and Arugula


This recipe, Turkey Sausage and Arugula Pasta is from Diabetic Connect.  The cheese in this dish is the key to the balance of flavors.  For the biggest impact, make sure to use imported Italian cheese.

Turkey Sausage and Arugula Pasta Recipe


Turkey Sausage and Arugula Pasta

12 oz. whole-wheat short pasta, such as shells or twists

8 oz. hot Italian turkey sausage links, removed from casings

3 cloves garlic, chopped

8 cups arugula or baby spinach

2 cups halved cherry tomatoes

½ cup finely shredded Pecorino Romano or Parmesan cheese, plus more to taste

1 tsp. freshly ground pepper

¼ tsp. salt

1 Tbsp. extra-virgin olive oil


Bring a large pot of water to a boil.  Cook pasta until just tender, 9 to 11 minutes, or according to package directions.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes.  Stir in garlic, arugula (or spinach) and tomatoes.  Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes.  Remove from heat; cover and keep warm.

Combine ½ cup cheese, pepper and salt in a large bowl.  Measure out ½ cup of cooking liquid; drain the pasta.  Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine.  Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.


(Recipe for Turkey Sausage and Arugula Pasta came from Diabetic Connect, 2014)


Grilled Steak Pitas

Grilled Steak Pitas

Grilled Steak Pitas

Daryl MacKinnan shares this recipe from her sister-in-law Jen.   The pitas are quick, delicious and portable.


Grilled Steak Pitas Recipe

Grilled Steak Pitas

Yogurt Sauce:   2 cups plain Greek yogurt

1-2 Tbsp. DILL WEED, (to taste)

½ cucumber, peeled, seeded and minced

¼- ½ tsp. salt (optional, to taste)

1 ½ Lbs. skirt steak (or sandwich steak or round steak pieces pounded a bit flatter)

½ cup fresh lemon juice (juice from 2-3 lemons)




4 pitas, regular or whole wheat, halved

2 cups arugula, or soft lettuce, washed and dried

½ cup crumbled feta cheese (about 2 oz.)

1 tomato, sliced


Make the yogurt sauce first.  Put the yogurt in a bowl.  Rub the DILL WEED between your hands, over the bowl, so that the dill is broken up and releases its flavor.  Add cucumber and mix well.  Add salt and mix.  Taste and add more DILL and salt as directed.  Refrigerate until to use.

Combine the steak, lemon juice, OREGANO, PEPPER and GARLIC in a zip-top bag or other closed container.  Marinate for 10-30 minutes.  Pre-heat grill while steak is marinating.  Remove the steak from the bag and discard the marinade.  Grill the steak to desired degree of doneness; 3-4 minutes per side over high heat is a rough estimate for medium-rare.  Remove from the grill and let stand for 5-10 minutes before slicing.

While the steak is standing, fill each pita half with a few heaping spoonfuls of yogurt sauce, feta cheese, a bunch of arugula and tomato slices.  Slice the steak diagonally across the grain into thin slices.  Add steak to the pitas and serve.         Serves 4

(Recipe for Grilled Steak Pitas was in Penzeys Spices catalog)