Korean-style Beef Bulgogi Burgers from Once Upon a Chef, Savory Bread Pudding with Sausage and Escarole from Sunset Magazine (online), and Stuffed Sweet Potatoes with Beans and Guacamole from Epicurious
A meal in the fridge or freezer during a long week can make all the difference. It’s that “I’ve got this!” feeling all in a foil-wrapped breakfast burrito or a container of beans ready to spoon over toast. We’ve a few more recipes for just that feeling. Keep a few burgers in the freezer, like the Korean-style Beef Bulgogi Burgers, and avoid the drive through. Or have breakfast ready for guests without getting up at the crack of dawn with a Sausage and Escarole Savory Bread Pudding. We also have a not-sad work lunch with Stuffed Sweet Potatoes with Black Beans and Guacamole. Any of these three recipes put you one step ahead of the game. Pretty nice.
Korean-style Beef Bulgogi Burgers from Once Upon a Chef
Burgers are a surprisingly versatile make ahead meal. A patty can go right from the freezer to a skillet or grill, eliminating any of that pesky thawing time. (We’re looking at you, pork chops.) Korean flavors of garlic, ginger, red pepper, and sesame work deliciously in burger form with the grill adding that extra smoky goodness.
Savory Bread Pudding with Sausage and Escarole from Sunset Magazine (online)
Growing up, the Dinner Sisters had their fair share of strata, a bread, egg, and cheese casserole most commonly found in Midwestern breakfast potlucks. The same old ham and cheese bake gets an upgrade with greens and sausage for a make-ahead brunch that’s savory, feeds a good sized group, and is easy to pop in the oven.
Stuffed Sweet Potatoes with Beans and Guacamole from Epicurious
Sometimes we come across a recipe where the sum of a few simple steps add up to make a standby dish great. Each step of this recipe adds a bit more flavor: like rubbing the sweet potatoes with cayenne and cumin before roasting or sauteing garlic and onions with the black beans. Sure, you can pop the top of a can of beans and microwave a sweet potato but we found even these little steps made a world of difference.
From the Smorgasbord:
We talked all about sun tea, a drink that means sunny days for us. To make it:
Replace your baking soda and baking powder this week.
Before you toss the baking soda, put it to good use: