Summer Dinner

July 8, 2010

Summer grilling doesn’t always have to involve beef and pork. These turkey burgers deliver the satisfaction of a burger but the lightness of summer fare. To accompany your burgers, the summer succotash recipe includes most all summer veggies and serves a crowd. The succotash is hearty enough to stand alone for a lunch or light supper. I hope you will enjoy these recipes as much as your summer!

Turkey Burgers
(serves 10)
You will need:
1 pound ground white-meat turkey
1 pound ground dark-meat turkey
1 cup ricotta (maybe less)
1/2 cup parsley
1/2 cup sauteed spinach (cooked and drained)
A bit of basil
2 garlic cloves
olive oil
Mix together all ingredients (except olive oil) and form into patties.
* Keep the patties smaller than larger- 3 1/2 inch diameter, 1/2 inch thick
Transfer patties to parchment paper.
Refrigerate for an hour.
Heat grill (or green egg) to medium-high.
Brush tops of burgers with oil.
Flip, oil side down, onto grill.
Grill for 4 minutes on each side (remembering to brush with olive oil).
Top with cheese if you desire.
Serve on your favorite grilled bun.

Succotash with Basil

You will need:
2 cups fresh (shelled) butter beans*
coarse salt and pepper
1/2 pound small Yukon gold potatoes, halved
2 tablespoons canola oil
2 tablespoons unsalted butter
1 Vidalia onion
4 ears of sweet corn, kernels scraped off (about 2 cups)**
1 small yellow squash, chopped
1 small zucchini, chopped
1 cup grape or cherry tomatoes, halved
1/4 cup chopped fresh basil
*You can always use frozen if you have to or substitute or edamame or black eyed peas.
** Set the cob on its side and slice the kernels on all four “sides” Be sure to keep the milky goodness into the bowl too!
Now, cooking all the veggies-
Butter Beans…
Place the fresh butter beans in a pot and cover with cold water.
Boil over high heat and season with salt and pepper
Decrease to low and simmer until tender- about 30 minutes for fresh, less for frozen.
Drain well and set aside.
Place in a separate saucepan and cover with 1- inch of water.
Season with S&P.
Bring to a boil and then decrease heat to low.
Simmer until potatoes are tender- about 20 minutes. Don’t let them get too mushy.
Drain and set aside.
Heat 1 tablespoon of oil and 1 tablespoon of butter over high heat in a heavy skillet.
Cook on high until foam settles down.
Add drained potatoes and season with S&P.
Cook potatoes, stirring infrequently, until crusted- 8 minutes-ish.
Transfer to serving bowl.
Onion, corn, squash and zucchini…
In the same skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat.
Add onion, corn, squash and zucchini and cook until crisp and tender- 5 minutes.
Stir in reserved butter beans and cook until heated through.
Add to the potatoes.
Add tomatoes and basil.
Taste for S&P needs.
Serve warm, hot or cold.

{ 2 comments… read them below or add one }

In for Din! July 13, 2010 at 8:28 AM

MacK – these burk-ghers look delish and that succotash is making my mouth water, as does the blue cheese and tomato pasta below…I miss wino cake.



Lauren July 13, 2010 at 9:51 PM

My, what a splendid Summer Fare indeed!
the succotash looks bomb.


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