Today’s delicious recipe is perfect for the changing seasons when you feel like it’s time to get back outside on the grill! It’s healthy and such a simple recipe that anyone can do it!
Here’s what you’ll need:
- 1 lb ground turkey (preferably dark meat such as thighs)
- 1 apple (peeled)
- 1 small fennel bulb
- 1 small white onion
- 1 pinch fennel pollen (optional)
- 1 tsp salt (to taste)
- 1 tsp mild curry powder
- 1 tsp turmeric
- 1 tbsp maple syrup
Peel apple (I like to use a crisp apple like a pink lady.) Use a food processor to finely chop the apple, onion and fennel. You can also grate the apple, onion and fennel if you do not have a food processor. 
Add apple, onion and fennel to the ground turkey. Add salt, curry, turmeric, maple syrup and fennel pollen (if using). Mix together. Be mindful not to overwork the mixture to keep your patties juicy. Form into patties and grill or cook in a skillet. Makes 6-8 burgers.
I serve these with a nice green salad topped with chopped fennel fronds, sliced apple and toasted walnuts dressed with a homemade apple cider vinaigrette to mirror some of the flavours of the burgers. As an indulgence, sometimes we have Madeline’s favourite (gluten free) pumpkin mac ‘n cheese on the side.
Madeline has been (unknowingly) eating vegetables in her mac and cheese since she was introduced to what has become one of her favourite foods. I make this homemade recipe, or in a pinch I use the organic boxed kind with one cup of canned pumpkin puree added to the sauce.
For the mac’n cheese, here is what you’ll need:
- 5 cups elbow macaroni (can substitute brown rice pasta)
- 1 tbsp. olive oil
- 1 tbsp. butter
- 4 tbsp. all-purpose flour (can substitute brown rice flour)
- 1 ½ cup 1% milk
- 1 to 1 ½ cups pumpkin puree or roasted butternut squash puree (to your taste)
- 3 cups shredded cheddar cheese
- 1/3 cup cream cheese
- 1 tsp salt
- ½ tsp paprika or ½ tsp fresh grated nutmeg (optional)
- Dash freshly ground pepper
Bring a large pot of salted water to a boil and cook until al dente. Drain.
While the macaroni is cooking, heat the oil and butter. Add the flour and cook until the mixture resembles a thick paste but has not browned.
Whisk in the milk and cook, stirring every now and then to remove lumps, until the mixture begins to boil. Add the vegetable puree, cheeses and seasoning. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add more milk. Stir in the macaroni.
You can serve warm at this point or you can top with panko mixed with melted butter and bake until topping is golden brown.
I freeze small portions for Madeline’s lunches. If the mac ‘n cheese appears dry when I thaw in the microwave, I add a small amount of milk to make creamy.
Enjoy! Jacqui xo
nomnomnom