Chapli Burgers

Yield: 4-6 servings

1 lb ground beef

1/2 small yellow onion, minced

1 roma tomato, finely chopped and drained of juice

2 tbsp pomegranate seeds

1 clove garlic, finely grated

1 tbsp ginger, finely grated

1/2 jalapeño, seeded and minced

1/2 tsp red pepper flakes

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1/4 cup cilantro, finely chopped

1 egg

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all the ingredients. Using your hands, knead mixture gently until combined.

3. Divide mixture into 6 balls, and flatten into patties. Place onto prepared baking sheet.

4. Bake for 20 minutes, or until cooked through.

5. Serve immediately on toasted buns with herbed yogurt.

https://cooking.nytimes.com/recipes/1019435-chapli-burgers

Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale

1 tbsp olive oil

1 tbsp lemon juice

1/2 tsp salt
1 small fennel bulb, very thinly sliced

1 cup green cabbage, shredded 

1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded

1/2 cup pomegranate arils

Dressing:

1/2 shallot, finely minced
zest and juice of 1 lemon

2 tbsp olive oil

1 tbsp apple cider vinegar
1 tbsp honey

salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.

3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.

5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

http://withfoodandlove.com/winter-chopped-kale-salad/