Give Me Some Lasagna

You know when you're about to check out at the store and all of a sudden you see a "buy 2 get 1 free" sale? Or when you're browsing the aisles and you come across a BOGO sale?

Next thing you know your cart, or basket or whatever, has one to many free items (and a few extra non-free ones). You finally reach the register (or online checkout page) and all of a sudden you're spending more than your budget. That quick <$20 trip turned into a $50 afternoon.

I recently talked about this with a friend. He left a department store with a new waffle maker; he didn't know he was buying a waffle maker that day. That's when I realized this sort of thing happens to me all the time. I go into a store--more likely land on a website--with an idea of what I'm going to buy. However, my checkout cart always--and I mean always--includes random and unplanned items.

What can I say, I can't help. And I'm sure many of you can't either.

Tofu Spaghetti Squash Lasagna (adapted from Minimalist Baker)
Makes 6 servings.
Active time: 35 minutes; total time: 90 minutes.

• 2 spaghetti squashes
• Coconut oil spray
• 2 lemons, juiced
• 1/2 cup packed fresh basil leaves, roughly chopped
• 3 tablespoons olive oil
• 14 oz. extra firm tofu
• 1/2 cup vegan parmesan cheese
• 25 oz. marinara sauce
• 2 tablespoons dried basil 

1. Halve spaghetti squash using a sharp knife (if you've never done this before, I suggest checking out this video). Use a large spoon or ice cream scoop to scrape out the seeds and surrounding strings so that it looks clean. 
2. Spray the interior of the squash with coconut oil (or other) oil. Sprinkle with salt and pepper. Cover each half with plastic wrap and pierce several times with knife. Place 2 halves in the microwave and cook for about 15 minutes, or until skin is very soft. Set squash aside and let cool. Repeat with remaining squash. 
3. Preheat oven to 375F. Place lemon juice, basil, olive oil, tofu, and 1/2 cup parmesan cheese in a food processor and season with salt and pepper; pulse to combine and break up so that you end up with a semi-pureed mixture. 
4. Using a large spoon, scoop out the squash into a bowl. Set aside. 
5. Grease a 9x13-inch baking dish with coconut oil. Spread 1/3 of the squash along the bottom of the baking dish; top with 1/2 of the ricotta and then 1/2 of the marinara sauce. Repeat the squash, ricotta, and sauce layers once more; top with remaining squash. Sprinkle with 1/4 cup vegan parmesan. 
6. Cover dish with foil and bake for 20 minutes; remove foil and bake for another 15 minutes, or until the top is golden and the sauce is bubbling. If the squash seems to be browning too quickly, cover with foil. 
7. Remove lasagna from oven and let cool. Serve and top with more parmesan and dried basil.

Quick Sunday Brunch

November is upon us. And with it come late nights, longer study days, and inevitable anxiety resulting from the thought of not being able to finish outlining.

November is upon us. And with it comes no fun.

What a sad way to start a blog post. I'm feeling the law nerd humor, however, so it seemed appropriate. Nonetheless, November also brings cold chilly relatively cooler weather that makes for more enjoyable runs and bike rides. Also, it welcomes tea-fueled study sessions from the comfort of my apartment followed by enjoyable Netflix study-breaks--the longing for daylong marathons makes the shorter breaks that much more exciting. But actually, November is not so bad. It ultimately provides me with a legitimate and unquestionable excuse to retreat from social events and spend time alone, which as you may know, is a crucial factor of my well-being.

Before moving onto the food, just a quick note about the holidays (namely Dia de los Muertos). This year for Halloween, I proudly incorporated culture into my costume. As it turns out, the makeup was a hit!

For a brief background and explanation of the festivities read this or this. And definitely check out this awesome video. Otherwise, for a quick and contemporary info session, go see the Snapchat story!

Grilled Breakfast Sammie (adapted from With Peanut Butter On Top)
Makes 1 sandwich.
Active time: 10 minutes; total time 15 minutes.

• 3 large egg whites
• 1 tablespoon salsa 
• 1/2 cup baby spinach
• 2 slices Ezekiel (or other) bread 
• 1/2 tablespoon mustard
• 1/4 avocado
• 3–4 tomato slices
• 1/4 cup shredded cheddar cheese (I used Daiya shreds)
• More salsa! (optional)

1. Heat a non-stick skillet or pan over medium heat; spray with cooking oil. Add egg whites and salsa and cook until resembling an thin omelette, about 5 minutes. Remove egg from pan and set aside. 
2. In the same pan, cook spinach, stirring occasionally, until wilted, about 5 minutes. 
3. Assemble the sandwich by spreading the avocado on one slice of bread; spread the mustard on the other slice. Lawyer one slice of bread with the spinach, tomato, cooked egg whites, and finally the cheese. To with the other slice of bread. 
4. Place the sandwich on the pan and cook uncovered for 3–5 minutes, or until sides are toasted. Cover and cook for 1 more minute. 

Que Viva Mexico!

For those of you who don't personally know me, who are visiting my blog for the first time, or who haven't really paid attention to my ever-so-apparent love for Mexico, here's a post to clarify.

I love Mexico; Adoro mi pais. 

Yes. Despite my looks, which often lead people to believe I simply moved to Mexico for a bit and thus call it the "place where I'm from"; despite my lengthy time spent abroad for studies or travels, which can be misunderstood as a flee-tactic; despite my writing in English--including journal entries, thoughts, blog posts and book chapters--which can mislead people into thinking that I purposefully avoid the Spanish language (see note below); I absolutely love my country. And I'll continue to express my love as long as I can.

I won't apologize for instances of crazy excitement following an encounter with fellow Mexicans abroad; I won't apologize for breaking out dance moves whenever the rhythm kicks in; and I won't apologize for making my nationality evident.

In fact, as long as I continue to live abroad--and judging by the career path I've chosen, that is likely to be the case--I'll continue to profess my Mexicanness in any and every way possible. For instance, suggesting that you (my non-Mexican and Mexican-abroad readers) YouTube El Grito de la Independencia (or tune in live tonight at 10:45 central time).

Phew. Enough said? I think so.

And now for food...

I realize this dish is mostly not-Mexican, but it's more about what it represents than the cuisine under which it falls. Quiches are French, wilted spinach is probably multi-national (I couldn't find origins in my quick research), and the diced tomatoes have both a Mexican-lime and an Italian-oregano flair. Still, the mini quiches proved to be a perfect meal for me. They're healthy and filling. And most importantly, one recipe was enough for more than a weeks worth of leftovers!

One thing I'll advise is the use of cupcake liners. I didn't use them--per the recipe I used for this post-- and greatly regretted it when I found myself scrubbing my pans. Cooking spray will only go so far. Enjoy!

Crustless Spinach and Mushroom Mini Quiches (adapted from Will Cook For Friends)
Makes about 16 cupcake-sized.
Active time: 30 mins; total time: 60 mins.

• 1 teaspoon coconut oil
• 1 cup red onion, finely diced
• 10 eggs
• 1/2 cup 2% Greek yogurt
• 1/4 cup milk
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped spinach
• 1 1/2 cups chopped mushrooms
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 375F and line cupcake pan (I greased but not so convenient) with cupcake liners. *You will have to reuse the pan or use another one for the remaining 4 quiches (if using a regular 12-cupcake pan)
2. In a medium saucepan, heat coconut oil over medium-high heat. Add diced onion and sauté until slightly tender, about 5 minutes.
3. In a large bowl, whisk together eggs, yogurt, milk, parsley, basil, salt and pepper. Add chopped veggies and stir to combine.
4. Pour mixture into cupcake tins, filling up to about 1/4-inch from the top. Add a teaspoon of cheese to each mini quiche, slightly pressing to submerge it. 
5. Bake quiches for 20-25 minutes, or until egg is set and top is shiny. Remove from oven and let cool for 10 minutes. *If not using cupcake liners, use a bread knife to carefully remove from pan. Serve warm.

**So why don't I write in Spanish rather than English? I've taken more classes/courses on writing in English, so it comes more naturally to me. Also, within the past six years (during which my blog started), I've lived in an English-speaking country for the majority of the time.

Tuna Guac?

Ten days.

That's how long I have to wait until I get to step back on Mexican soil. It's also the day I'll receive my LSAT score (provided the release date is kept). So to say that I'm anxious/excited/thrilled/nervous is an understatement. I'm trying my hardest not to think too much about the LSAT--I already spent four months obsessing over it--but it's proving to be difficult.

Here's the problem. I want those ten days to go by as fast as possible since I want to go home, see my friends and attend my cousin's wedding (which is the main reason why I'm making the trip). But on the other hand, I can't predict my score, so I might want this LSAT limbo to last longer. If I don't know my score, I can't get upset about it right? I'll take the middle ground then: average-speed ten days + score-unknown bliss.

Ten days. Of limbo. That I vow to enjoy to the fullest.

Here's a delicious recipe for a modified guar/avocado salad. I paired it with some Wasa crackers for a light lunch, but I'm sure it tastes great atop a bed of greens or wrapped in a whole wheat lavash. Enjoy!

Chunky Tuna Avocado Salad (adapted from Kalyn's Kitchen)
Active time: 10 minutes. Total time: 20 minutes.
Makes 2-3 servings.

• 1 5oz. can Albacore tuna in water, drained 
• 1 medium tomato, diced
• 1 cucumber, sliced into rounds and diced
• 1/3 cup chopped cilantro leaves
• 1/4 cup thinly sliced green onions
• Juice of half a lime
• 2 teaspoons red wine vinegar
• 2 teaspoons olive oil 
• 1 avocado

1. Place tuna in a medium sized bowl and mash with a fork. Add tomato, cucumber, cilantro and green onions and mix well. Add lime juice, vinegar and oil and stir to combine; season with salt and pepper.
2. Carefully fold in avocado pieces and mix well, but making sure you don't crush them--unless you like your salad less chunky. Chill for 10 minutes in refrigerator and serve.

And That's A Wrap Folks

Every book, blog, article or story I've read on marathon training has an overarching rule: listen to your body. This means do NOT over train; do NOT go out for a run if you feel injured; do NOT push yourself past your limits.

Well leave it to me to try to do exactly that.

June 23rd I ran my second half marathon. I pushed my hardest and completed 13+ miles at race pace even though my training only specified 10 miles at an easy pace. The following week I stuck to my regular training--meaning that I gave my legs no rest. Then June 30th I ran 14.5 miles at a not-so-easy pace. Come Monday I was beat and injured.

I don't regret either of those runs--more to come about the latter one in my next post--but I do wish I would've adjusted for them in my weekly training. Since I didn't, now I'm facing 2+ weeks of no running and a possible cancellation of my August marathon.

At the moment I'm trying to deal with the physical and mental effects of no running for what seems like ages. After nine weeks of running six days a week, 13 days of no running have left me feeling lifeless and without energy; the thought of having to cancel my first marathon keeps me awake at night.

On the bright side, like stated above, I don't regret the first half of my training. Plus, nothing is decided yet. And as everyone keeps telling me, there will always be another 26.2 miles for me to run.

One thing from my training that for the most part is still active is my diet. I'm obviously not consuming as much food as I was before, but I'm trying to stick to healthy meals. Here's a quick tuna salad that makes for an easy lunch on a hot summer day--of which we've had many lately; I added it to a wrap with a kale and avocado slaw (from Whole Foods).

Greek Yogurt Tuna Salad
Makes 2 servings.
Active & total time: 10 minutes.

• 1 jar no-salt added albacore tuna in water
• 1 tablespoon low-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 lime, juiced
• 1 teaspoon olive oil
• 1 large tomato, chopped
• 1/3 cup cilantro leaves

1. In a small plate, empty can of tuna and mash with a fork. Add yogurt and mustard and mix well; stir in lime juice and olive oil until combined. Mix in tomato and cilantro leaves. Season with salt and pepper.

*This salad goes great in wraps, sandwiches, veggie salads, or simply as a dip.

**I clearly couldn't stop myself from taking a bite of the tortilla before wrapping...

Run Through the Pain

Run through the pain.

That's what runners do.

Or at least that's what I'm trying to do. If it's unbearable, then I stop and walk--or rest--but before I let it get to that, I'll do everything I can to stick to the plan. So today, after my morning run, I stopped at the convenience store to buy several things. Tylenol Extra Strength, Icy Hot gel, Bandaids and a couple bags of ice. The cashier (who knows me since I have frequented this store ever since I moved to Boston) looked at me and asked what was wrong. I said, it's the running; she frowned and shook her head as she rung up my purchases.

I'm at the end of week seven,  so I'm scared to think about the following 10 weeks of my life. But just like I mentioned on a previous post about running pain being bearable, this fear is also bearable. More than that, it's exciting. I'm pushing my body to new levels and hopefully, come the end of the summer I'll have pushed enough to conquer the 26.2 miles.

Phew, felt like I was writing a personal essay. This whole overhaul on my body might be getting to my mind.

I'll move on to more happy things. FOOD.

Summer calls for something fresh, and my schedule calls for something quick a wholesome. So why not combine the two? Whip up some salsa and add it to your favorite grilled fish.

Mango Avocado Salsa
Makes about 4 servings.
Active and total time: 15 minutes.

• 1/4 cup finely chopped red onion
• 1 teaspoon finely chopped jalapeño or other chile
• 1 mango, peeled and chopped
• 1 avocado, peeled and chopped 
• Juice of 1 lime
• 1 tablespoon olive oil 

1. Combine the first four ingredients in a medium size bowl and mix well. Add lime juice and olive oil and stir. Season with salt and pepper. Enjoy!!

Spicy Dining

It turns out next week is Spring Break. And I can't wait! I'm almost counting down the hours like a teenager does the week before her first Justin Beiber concert. But really though.

Imagine this, a five-star hotel--no, I won't disclose the name--with multiple pools and a beachfront, 90+ degree weather and all you can eat for four days. Enough said. Oh and then there's the fact that I'm going with a group of five fun friends. 

Yes, I plan on having a great time. 

But for now, I have about four days left of real life. 100+ hours--yes, I told you I was counting--of regular old college/working life. Which also means I have the opportunity to blog at least once or twice.  I can't promise anything, but here's tonight's dinner.

So what did I have for dinner? A sizzling dish of spicy black bean enchiladas served with a side of chipotle cilantro sauce. Quite yummy and quite healthy. Enjoy!

Spicy Black Bean Enchiladas (adapted from Skinny Bitch: Ultimate Everyday Cookbook)

Active time: 20 minutes. Total time: 1 hour.

Makes about 4 servings.

• 2 tablespoons olive oil
• 1/2 red onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon chili flakes
• 2  15oz cans black beans, rinsed and drained
• 1/4 cup chipotle sauce
• 1 cup diced tomatoes
• 12 corn tortillas
• 1/2 cup shredded vegan (or regular) cheese
• Salsa, for serving

1. Preheat oven to 350F.
2. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add the onion and saute for about 5 minutes. Add bell pepper and continue to cook for 6 more minutes. Add chili powder, cumin and flakes and stir; then add black beans and mix well. 
3. Pour a little less than half of the bean sauce into the blender. Add diced tomato and chipotles and blend well. Season with salt and pepper. 
4. Pour enough bean sauce to cover the bottom of a 13 x 9-inch baking dish. Set aside.
5. In a separate pan, heat the remaining oil over medium-low heat. Place 1 tortilla at a time in the pan and flip to warm both sides. Fill each tortilla with about 2 tablespoons of the remaining bean and pepper mixture and roll up; fold the seam under and place the tortilla seam-side down. Once all the tortillas are filled and rolled, pour the remainder of the bean sauce over them and sprinkle with cheese. 
6. Bake enchiladas for about 40 minutes, or until bubbling. Serve with salsa.

90 days

Aaaaand we have more snow. It feels like just yesterday, I was rolling around in Nemo snow, but apparently it’s been a week. Time flies huh?

Can you believe I’ve been a working gal for more than a month now? Because I certainly can’t. It’s still mind boggling to think that graduation is 90 days away. This is it. This is really the last stretch—said every college student nearing graduation.

As my college life is coming to an end, my life is in a state of chaos—yet again someone everyone say, but I mean it. I’ve blogged about my confusion as to how I plan to continue my life, and I’ve complained about the plethora of opportunities and the lack of decisions (on my part). What I haven’t mentioned is that my social life is also undergoing a huge transition.

Lately I find myself conflicted about weekend plans and outings. What used to be an easy “Oh I’ll just go to this place with these people,” has flipped over into “what am I supposed to do now?” Unfortunately there are certain places that I would rather stop frequenting—ahem Tavern; and others that although entertaining, don’t measure up to my idea of going out. So often I find myself caught between the appeal of staying at home and the terrorizing fomo.

That said, if anyone is going through anything similar (or has gone through) and has a suggestions for me, please share your wisdom. But for now, I’ll share my recipes.

Thursday I was getting ready to make a recipe I found in a magazine, but then I realized it involved a slow-cooker. Yep, I completely forgot to read the instructions and missed the point. Well before I could start freaking out about dinner, my roommate Baroqueness Monster randomly suggested I make burritos. Coincidentally, I had just bought tortillas and burritos, for once, sounded appetizing to me.

So I threw a quick turkey and tomato picadillo (hash) and wrapped with a wheat tortilla. Boom! I had a delicious Mexican-inspired meal. The recipe is really easy and I would recommend playing around with it—add some mushrooms, different peppers, chicken, etc. If all else fails, just pop a cheese-filled tortilla into the microwave for 30 seconds and enjoy a quesadilla!

Turkey Tomato Burritos
Active time: 20 minutes. Total time: 35 minutes.
Makes 4-6 servings

·         1 tablespoon + 1 teaspoon olive oil

·         ½ red onion, finely chopped

·         1 can diced tomatoes

·         1 can tomato sauce

·         1 lb. lean ground turkey

·         3 bell peppers, sliced (I used red, but other colors would make the burritos more colorful!)

·         1 tablespoon Sriracha sauce

·         10 whole wheat flour tortillas (regular size)

·         ½ cup cilantro leaves

·         Shredded cheese (optional)

1.       Heat oil in a large saucepan over medium heat. Add onions and cook until tender, about 4 minutes. Add diced tomatoes and tomato sauce and bring mixture to a boil over high heat. Season with salt and pepper.

2.       Add ground turkey to tomato mixture and lower heat to medium again. Cook until almost all liquid is consumed and turkey is fully cooked, about 10 minutes.

3.       In a separate pan, heat the remaining teaspoon oil over medium-high heat. Add peppers and cook until slightly browned and tender, 5-7 minutes. Season with salt and pepper.

4.       Remove peppers from pan and return to heat. Bring heat down to low and warm up tortillas, one at a time, placing in pan for 1 minute. Keep tortillas warm by wrapping them in a kitchen towel.

5.       To assemble burritos, place a tortilla flat on a plate and add the turkey. Top with peppers and a small bunch of cilantro leaves. Add cheese if desired.

The Day After The SuperBowl

So let's talk about last week. Monday was miserable and Tuesday was too; Wednesday was not too bad; Thursday was hot and Friday was cold. What do they all have in common? I was sick on every one of them.

Then there's Sunday and Monday. Both cold, both tiring, but most importantly both disappointing sports-wise.

This year I decided to start following football. Even though it was late in the season--and the only reason I became interested was the fact that the Pats were still playing--I was excited to be a part of the All-American craze. I even bought a six pack of hard cider so I would have a beer-like bottle to hold while I sat on my couch yelling at the TV (for those of you who are laughing, I actually love hard cider). Anyways, yesterday was the first time I was watching the SuperBowl because of the game and not just for the ads and the halftime show--which by the way were both disappointing; it was also the first time I genuinely cared about the winner/loser. So yeah, I was irritated when the 49ers missed that last touchdown.

Then tonight, I turn on the TV just in time to see the last period of the BU-Northeastern Beanpot game. And guess what? BU lost. Ugh, there goes my Boston sports pride.

I'm kidding. I'll remain an avid Pats and Terriers fan. I even promise to follow the next football season wholly.

But in other news, here's what I had for dinner.

This dish is simple and relatively quick. According to Martha Stewart, it's also healthy; and according to my taste buds, it's delicious. So next time you want a non-traditional tomato pasta dinner, give this recipe a try.

Spinach Pasta with Spicy Tomato Salmon Sauce (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes
Makes about 4 servings.

• 8 oz. spinach fettuccine
• 2 tablespoons + 1 tablespoon olive oil
• 1 cup finely diced red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1  8 oz. salmon fillet
• 1 lb. roma tomatoes, chopped
• 1/4 cup dry white wine
• Grated parmesan cheese

1. Cook pasta according to box instructions and drain. Add 1 tablespoon olive oil and keep warm.
2. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add oregano, red pepper flakes and salmon. Using a spatula or wooden spoon, break up salmon as it cooks. 
3. Stir in tomatoes and white wine; bring to a boil, then lower heat and simmer for about 10 minutes. Season with salt and pepper.
4. Arrange a bed of pasta on each plate and serve topped with sauce. Sprinkle parmesan cheese before eating.

A short and cold post.

I would say I can't remember the last time my hair froze into icicles, but it was today. About five hours ago to be more specific. When I lived in Aspen, my first encounter with the frozen-hair phenomenon left me worried about the inevitable damage that my auburn locks would suffer. And I never really thought it would happen again, but it has and now I'm blogging about it.

Before I move onto food, I'm going to state the obvious and just get it out of the way: TODAY WAS REALLY COLD.

There, I feel like that is all that is needed to acknowledge today's weather. And since I'm not very inspired to write today, I'm going to keep this post short.

I made pan-grilled cod with colorful salsa for dinner. It was delicious. The artichokes complemented the tomatoes in the most subtle way; and the addition of slivered almonds added an unexpected crunch to the tangy salsa. I would pair this salsa with any grilled chicken or fish and just call it a day (or a night). Enjoy!

Fish with Tomato Artichoke Salsa (adapted from Food & Wine Best of the Best)
Active time: 20 minutes. Total time: 25 minutes
Makes 4 servings.

• 4 vine-ripened tomatoes
• 5 ounces marinated artichokes, drained
• 1/2 cup pitted kalamata olives
• 1 handful fresh parsley, chopped
• 2 tablespoons slivered almonds
• 2/3 cup + 1 teaspoon extra virgin olive oil 
• 1 tablespoon balsamic vinegar
• Juice one lime
• 4  6-ounce pieces of fish (I used Alaskan cod)

1. Cut the tomatoes into quarters and remove seeds; finely dice the tomato skins and transfer to a bowl. Dice the artichoke hearts and add to the tomatoes. Add olives, almonds and parsley. Toss gently. Add 2/3 cup olive oil and balsamic and mix. Season with salt and pepper.
2. In a medium pan, heat 1 teaspoon olive oil over medium heat. Season fish fillets with salt and pepper. Cook fish until slightly golden on the edges, about 3 minutes on each side. Serve fish topped with salsa.

Summer Grilling: Turkey Burgers

Ok so this is my very first post from an iPhone. Long story short, I have been trying to organize a very hectic last week in Boston (I leave for Mexico early on Friday). Since this week also happens to be finals week, I am cramming all the studying I failed to do using June into a couple of days. Anyways, I thought I could start writing while I'm waiting for class to start and that way I can put up a post or two this week.

And let me tell you, I'm not hating typing on my phone; I thought it would be excruciating, but it's not--we'll see how many typos I have to correct later though.

So a bit about my summer so far. Now that classes are coming to an end I really can't wait to finally be on vacation. Sure, I love Boston in the summer and two classes are not bad, but I'm ready to go home. I'm also ready to start reading the pile of books (or bytes of ebooks) that I have accumulated over the year. Oh, and there is also a considerable amount of recipes that have been just decorating my Pinterest boards an bedroom shelves. I'd like to change that soon.

**Turns out my great idea to try to blog during summer finals was actually very stupid. But here is the end of my post and a recipe for delicious turkey burgers. This recipes is easy peasy, but it tastes so gourmet that you would never tell. Oh and the chutney-mustard dip on the side is delicious for dipping in fries too. Enjoy!

Turkey Burgers (adapted from Martha Stewart)
Makes 4.
Active time: 10 minutes. Total time: 20 minutes.

• 2 slices whole wheat bread, tore into small pieces
• 1 lb. lean ground turkey
• 1/2 cup ricotta cheese
• 4 tablespoons store-bought (or home made) mango chutney
• 2 tablespoons dijon mustard
• 1 tablespoon chili powder
• Coarse salt
• 1 tomato, sliced
• 1 cup mixed greens

1. In a medium bowl combine bread, turkey, ricotta, 3 tablespoons chutney, 1 tablespoon mustard, chili powder and 1 teaspoon coarse salt until fully incorporated. Shape into 4 firmly-packed patties. (Patties can be frozen wrapped in plastic and placed in a Ziploc bag; they will keep for about 2 months)
2. Preheat grill. In a small plate combine remaining chutney and mustard. Set aside.
3. Cook burgers until well done, about 4 minutes on each side. Serve burgers topped with chutney-mustard sauce, tomato and mixed greens. (I also added some cilantro)