You know those days where you come home and you are completely worn out? I mean, more than just the usual end-of-the-day tired. I’m talking exhausted, can barely keep your eyes open, WIPED OUT. That was me yesterday. My lovely 3-year-old isn’t much of a sharer, but last week she decided to share her strep throat with me.
You guys, I thought it was going to end me.
I had strep when I was in middle school. I remember it being an inconvenience. I remember going about my business of being 13 like it wasn’t that big of a deal. I remember going to the movies, for crying out loud. Nope, not this time. I guess as an adult, strep is a totally different ball game. It laid me out. I was sidelined for a week. I couldn’t do anything. I was *thisclose* to calling an attorney to get my affairs in order. And maybe a priest to read me my last rites. Bottom line: It was awful. So moms, if your child has strep throat, do yourself a favor and go get a hotel room to yourself until it clears up. I only address this to moms, because husbands are apparently made out of steel and seem to somehow resist the death disease.
Anyway, back to the food, which is why you’re actually here. My first day back to regular life went fine, but I was so worn out at the end of the day, I could just cry. And I was starving. But in that state, who has time for a recipe and all that measuring of ingredients nonsense? Not me, that’s who. Instead, I decided to raid my fridge and see what I could throw together. Hence why these are now called “Refrigerator Clean-Out” because that is literally what I did. So creative, I know.
Here’s the scoop:
Finely dice a half a red bell pepper, half a zucchini, and half a leek. Saute over medium heat with some olive oil and salt and pepper, until softened. Just before the mixture is done, add in some minced garlic and cook until done.
Let the veggie mixture cool slightly and add it to a pound of ground turkey. If you are impatient like me and add it right away, your turkey meat will be really sticky. It will still work, but you will just be making it more difficult for yourself.
Once the veggies are mixed into the turkey, form into patties. Add a little olive oil to a skillet and cook the patties over medium heat for about 7 minutes per side (depending on how big they are). When I flipped the patties, I added a slice of cheese and let it do its melty, gooey, magical cheese thing while the patties continued cooking.
I served these with some brown rice and roasted rainbow carrots. (Fun fact: Carrots used to always be “rainbow” carrots, leaning mostly toward purple. Back in the 17th century, the Dutch carrot farmers created orange carrots through selection and hybridization (the Dutch sure love their orange color!). Those carrots were spread throughout the world through immigration and became the carrots known more commonly. The “rainbow” carrots we see are actually the carrots going back to their original roots… pun intended).