Looking for a healthy alternative to burgers for this 4th of July?

Try ground Bison (otherwise known to some as buffalo)! This meat is leaner, more flavorful and juicier than ground beef.

My friends and I recently tried out a couple of different toppings on simple grilled (on a non-stick grill pan) burgers. To make them even healthier I went with a “slider” style mini burger. Making sure that the burgers where more portion control friendly.

The first was a play on the traditional burger~ Bison Burger Topped with Dill Pickle Slices, Ketchup, Dijon Mustard, Mayonnaise, Shredded Oxcan and Cheddar Cheese Blend, and Quick Pickled Grilled Red Onions.

The second burger with a healthy option~ Bison Burger Topped with Arugula, Avocado and Quick Pickled Grilled Red Onions.

The final burger was made to really showcase the meat and it’s full flavor~ Bison Burger Topped with BBQ Sauce.

To be honest we loved them all. There was no clear winner. The burgers where all a hit! So whatever you want to top your Bison burger with feel content in knowing that you are eating healthy.

Grilled Stone Fruit Sundae~ From Alchemy of the Hearth "Whats Local and Fresh Cooking Class

With all of the great stone fruits in season right now I though I would share with you a recipe from my recent cooking class (at Alchemy of the Hearth in San Marcos). This is a super simple way to make use of the summers bounties.

Grilled Stone Fruit Sunday

Serves 4

4 Stone fruits (peaches, plums, nectarines, etc.) cut in half and pit removed
3 tbsp Unsalted butter, melted
4 tbsp Vanilla sugar*
½ pint Vanilla ice cream
1/3 cup Toasted almonds

Pour melted butter over the cut side of the fruit.
Dip fruit into sugar.
Place fruits cut side down onto a non-stick grill pan or a non-stick pan. Cooking for 2 to 3 minute (or until golden brown grill marks develop), then turn fruit 90 degrees and cook an additional 2 o 3 minutes to create a perfect cross hatch pattern.
To serve place fruit onto a plate. Top with ice cream and toasted almonds.

*To make vanilla sugar- cut 1 vanilla bean in half and scrape out seeds. Place seeds and vanilla beans into an air tight container along with 2 cups sugar. Seal container and store for at least 2 days before using.
If you are unable to make vanilla sugar, place 1 tablespoons vanilla into melted butter.

The ingredient of the week ~~Cherries~~

The ingredient of the week is Cherries!! The tasty treat used in everything from pies to savory sauce for venison and steaks.

Cherries are said to have been around since the time of the Ancient Greeks.

There are two main groups of cherries; the sweet. Firm, heart-shaped sweet cherries can range in color from dark red to purplish black (as seen in the picture). They're delicious for eating out of hand and can also be cooked. One of example of this cherry is the “Bing”, it is my favorite cherry. With its sweet, slightly tart flavor (and when perfectly ripe) dripping with juice. Then there is the “Rainier” cherries, across between the “Bing” and “Van” cherries. “Rainiers” are sweet cherries with creamy-yellow flesh (the other cherry shown in the picture).I find that these cherries tend to look better than they taste, but can add a great mild cherry flavor to salads, salsas and sauces.

While the sour are smaller, softer and more globular than the sweet varieties. Most are too tart to eat raw, but make excellent pies, preserves. Although I prefer to blend both the sweet and the tart when I cook; finding that you end up with a better balance of sweet and tart flavor in your final product.

Another way to do this is to mix sweet cherries with tart strawberries, blueberries or black berries.

Most fresh cherries are available from May (June for sour cherries) through August. Choose brightly colored, shiny, plump fruit. Sweet cherries should be quite firm, but not hard; sour varieties should be medium-firm. Stemmed cherries are a better buy, but those with stems last longer.

Store unwashed cherries in a plastic bag, with a folded sheet of paper towel (to wick away excess moister), in the refrigerator.