Monday Dinner : Lamb Burgers, Kale, Tomato Mozzarella Salad

Tonight we had lamb burgers - minced lamb (from New Zealand!) combined with diced yellow onion, crushed garlic, rosemary, mint, hot pepper flakes, sweet Mexican chili and a dash of olive oil, formed into patties and grilled outside. The buns were toasted, and while Dylan grilled, I made a little garlic mayo to spread on the buns. Then I sauteed the kale and made a cherry tomato/mozzarella salad in the white leaf dishes that Chelsea gave Dylan for his birthday. The leaf dishes are great - we also used them recently to serve ice cream when we had people over.

This dinner was fantastic! The lamb reminds us both of our trip and is delicious with kale. I have to mention some important things about the tomato salad. These tomatoes are possibly the best baby tomatoes I have ever tasted. They come from Valdvia Farm in San Marcos, and we pick them up at the weekly La Jolla Farmers Market, where we get all of our great produce. I bought one container of these tomatoes last week, and after experiencing the sweet, juicy, flavor explosion of the six unique varieties (reddish purple, bright red, orange, yellow-orange, green, pale yellow) bundled together last week, I stocked up with three containers this week. They are incredible!