Turkey Burgers
prepared by Suzanne
My excitement of only needing 3 or 4 ingredients ( my kind of cooking ) was quickly dashed when I opened to the first recipe and saw “g” you know for grams , in the ingredient list… dang. Ah but like a good pilot I did not panic. I kept my cool and looked right (nothing political ) and there was the familiar “lb”, phew. 
These burger were excellent. Not dry which can so easily happen with this sort of burger.I did not have the lime infused olive oil requested nor did I have a lime so I just squeezed some lemon into the OO and it was perfect. 
Got some organic ground turkey and great gluten free rolls at Annye’s ( just to switch the wheat thing up ) beautiful organic greens at Bartlett’s and thyme from the garden. 
I have to say I did use a little more red onion than they asked for but I really like onions. Dinner done. Prep time short and sweet. Enjoy.
Red Onion and Olive Pissaladiere
prepared by Dani (and friends)
I made this after a fun night out with some buddies and a few glasses of wine. It’s fantastic to only have to deal with a handful of ingredients and the prep takes two shakes. Or it would have if one of aforementioned buddies wasn’t a suex chef and did a number on those onions. They were chalked full of heavenly perfection.
We piled our ambrosial onions onto frozen pizza crust with the olives and a sprinkle of goat cheese and popped that baby in the oven. 
And did we ever make short work of it… we burned the crust a bit but it didn’t slow us down a lick. So simple and so flippin’ good. I really dig this cookbook!
Don’t know what I’d do without that pizza dough always ready in the fridge. Our huge garden provides toppings and the mozzarella’s in the freezer. I make pizza for the youth group every Wednesday and am down to 10 minutes prep time. Pizza’s the best!