Today’s tip: kids will love to grow their own avocado trees from the pits (seeds) saved from avocados used in the kitchen.  Make sure you don’t score the pit when cutting the avocado, and wash and save the seed.  After dinner, insert the pointy end of three toothpicks that have been cut in half into the wider end of the pit, equal distance apart, to form a tripod.  Put the seed into a wide but short glass and fill glass with fresh water until it reaches halfway up the pit.  Place in a somewhat sunny spot and change water every day.  Transplant into a small pot containing well-draining potting mix once roots form and a sprout has emerged, covering the seed completely with potting soil and water regularly, transplanting into the next size container when the roots begin to emerge from the drainage hole.  In Phoenix, this plant can be kept on a shady patio if watered every day in summer and will eventually turn into a small tree.  In northern climates - enjoy your new houseplant!

 

Burgers:

1 10 ounce package mushrooms (white button or crimini), sliced thinly

1 teaspoon extra-virgin olive oil

2 bison burgers, thawed (I like the premade patties from Costco’s frozen section)

Salt-free grill seasoning

Onion powder

Garlic powder

Coarse ground sea or kosher salt

Freshly ground black pepper

Cooking spray for high heat (canola or high-heat oil)

2 slices smoked Gouda

1 avocado, peeled, seeded and thinly sliced

Cherry tomatoes (straight from the garden, if possible)

Baby spinach, stemmed, washed and dried

Dill pickles, very thinly sliced

Whole-wheat, sesame-seed buns, toasted

 

Corn:

4 ears fresh sweet corn, husked and desilked

1/4 tsp salt

1/8 tsp ground chili powder

1 lime, quartered lengthwise (or use lime juice from plastic lime found in produce department)

 

Preheat grill to medium-high.

Sauté mushrooms in olive oil over medium heat, seasoning with salt & pepper to taste once they have released their liquid.

Season burgers with salt-free grill seasoning, salt and pepper, onion and garlic powder, spray with cooking spray and place on hot grill.  Grill burgers on medium heat to desired doneness, about four minutes per side, flipping halfway through.  Make sure you don't overcook them, because the lean bison meat dries out fairly easily.

Lightly brush corn with olive oil and grill two minutes per each four sides.  Put corn on grill after flipping burgers.

Add cheese to burgers a minute or two before removing from grill.  Let burgers rest in a warm place, covered with aluminum foil, for five minutes after removing from grill.

While burgers and corn are cooking, slice avocado, finely dice tomatoes for relish, slice pickles very thinly and toast buns.

Remove corn from grill and squeeze lime juice on them immediately.  Sprinkle with salt and chili powder to taste.

Once the burgers have rested, place on top part of toasted bun and top with sautéed mushrooms, avocado, dill pickle slices, baby spinach and tomato relish.  Serve open-face with bun bottom, if desired, or freeze bottom bun and use later for breadcrumbs.  Add an icy-cold glass of homemade lemonade (recipe coming soon) and chow down!