Out-of-the-Ordinary Turkey Burgers

I've had the burger blahs--I wasn't really feeling the turkey burger I had planned for dinner tonight. Seemed to me that it needed something fresh and out-of-the-ordinary. So, this is what happened...

Turkey Burgers with Zucchini and Fresh Spinach

1.25 lbs. extra lean ground turkey
Minced garlic
Grated onion
1 1/2 tablespoons panko
Kosher salt and black pepper
Olive oil
Fresh zucchini
Fresh spinach leaves
Pesto
Mayonnaise
Sun dried tomatoes
Toasted whole grain/wheat hamburger buns

Add minced garlic, grated onion, salt and pepper (all to taste--I used 2 cloves of garlic, and about 1 teaspoon salt) and panko to ground turkey. Mix lightly. Form into four patties. Grill about 4-5 minutes on each side (or until juice is almost clear). Add thinly sliced zucchini, drizzled with olive oil, salt and pepper to grill at the same time as burgers. Remove when slightly softened.

Allow burgers to rest about five minutes. Mix 1/4 cup mayo, 2 tablespoons pesto, and about 1/4 cup chopped sun dried tomatoes. Top burgers with grilled zucchini, fresh spinach and a little pesto, sun dried tomato mayo.

Bye-bye, blah...hello, better burger!

Good Cheese, If You Please!

I know exactly what you’re thinking… “How can I spend good money on deli cheese when I can buy cheaper cheese from the dairy section?” I used to say the same thing. A while back though, I had a party and decided to serve a cheese tray. I bought about ¼ pound each of three complementary cheeses from a specialty store, following recommendations for good pairings from the store owner. I believe she recommended smoked Gouda, blue cheese and Gruyere. After that party, I fell in love with good cheese and decided it was worth the price to spend a little extra money.

You may say, “I can’t spend $9 per pound for cheese!" Well, try this. Buy a small package each of two different cheeses—a couple of my current favorites are chipotle Cheddar and garlic dill Cheddar. Another good choice is Porter cheese, made with dark ale, which gives the cheese a unique brown marbling. These cheeses are so flavorful and rich, you may be surprised how far they will go. Keep in mind, you really get what you pay for—the process to make really good cheese is not a cheap one. Good cheeses are also natural, aged to perfection, and superior in flavor. Pair with some good crackers and fruit, and you have a treat perfect enough for the end of the week--or good enough for a get-together with your favorite friends. Oh, don’t forget the wine!

So, indulge yourself. Better yet, reward yourself. Try some great cheese. Expose your friends to something new. You may soon realize that a little good cheese really is worth the money.

Note: Serve your cheese at room temperature for truer, better flavor.

Zucchini and Italian Sausage Flatbread Pizza

Pizza Friday continues—my husband loves it and misses any end of the week without some kind of pie. We’ve recently fallen in love with Lavash flatbread we purchase from our local farmer’s market. Tonight’s creation was born of simplicity and indulgence—a few ingredients, along with fresh toppings, paired with rich, bold flavors. Here’s my formula for fantastic, flatbread fare: First, sauté one large thinly sliced zucchini in a bit of olive oil until slightly softened; season lightly with kosher salt and set aside. Next, brown about a half-pound of ground mild Italian sausage. Drain, and blot well.

Spread flatbread with a thin layer of sun dried tomato pesto. Add zucchini, sausage, minced garlic, fresh chopped basil and shredded mozzarella. Bake in 400 degree oven until cheese is melted, about 8 minutes.

Pizza Friday--what a great way to start the weekend!