Ingredients

• 1/2 cup of plain bread crumbs
• 1/4 cup of milk
• 700 grams or so of ground beef
• 1/3 cup of pesto (homemade or store bought)
• 1/4 cup of chopped flat leaf parsley
• salt and pepper
• sliced tomato
• torn basil leaves
• sliced fresh mozzarella or shredded mozzarella
• slider buns
• butter

Instructions

1. Add breadcrumbs to a large bowl. Cover with milk and let sit a couple of minutes until soaked into breadcrumbs. Add meat, pesto and parsley to breadcrumb mixture and season with salt and pepper. Combine well until smooth. Use 1/4 cup measure to shape slider sized patties (about the size of a small palm)
2. Heat BBQ to about 400F. Grill patties on each side for 2 minutes or so (keep an eye on the flames) until crispy on the outside and moist on the inside. Add cheese towards the end of cooking so it has time to melt slightly.
3. Serve on buttered slider buns with a slice of tomato on a torn basil leaf.

Ingredients

• 1 medium bunch kale, thick stems removed
• 3 cloves garlic
• 1/2 cup lightly toasted walnuts
• 1/4 cup of pine nuts
• handful fresh basil leaves
• 1/2 cup fresh grated Parmesan
• pinch of red pepper flakes
• juice of one lemon
• sea salt and pepper
• 1/3 cup extra virgin olive oil or more for smoother texture

Instructions

1. Bring a large pot of salted water to a boil. Cut the tough stems from the kale and roughly chop the leaves. Blanch the kale leaves for about 30 seconds, transfer to a strainer and run cold water over them to stop the cooking. Once the kale is cool, squeeze out the excess water.
2. In a food processor, combine the garlic, walnuts and pine nuts and pulse to chop. Add the kale, basil, Parmesan, red pepper flakes, lemon juice. Season with salt and pepper and pulse to combine. Turn the processor on and drizzle in the olive oil until you get the consistency you like. Taste and adjust as needed.

Notes

Ingredients

• 1 bunch of thin green asparagus
• Olive oil
• 1 egg
• 2 slices of prosciutto
• Pesto of your choice
• Salt and pepper
• vinegar to poach egg

Instructions

1. Heat olive oil in skillet. Add trimmed asparagus spears and saute until slightly browned. Season with salt and pepper. Make sure to keep moving the stalks in the pan. Once slightly browned, add lid to skillet and let asparagus steam for 3-5 minutes. Remove from heat.
2. In a small sauce pan bring water to a boil, add a splash of vinegar. Add egg and poach. Remove egg and put to side.
3. Once asparagus are ready, take a few spears and wrap them in thin slices of prosciutto. Top with poached egg. Season with salt and pepper and add a couple of teaspoons of pesto.

Notes