It is HOT this week! With every day in the 90’s, summer doesn’t seem to be going anywhere, unfortunately. This girl is ready for fall!
One of my favorite things about summer, however, is grilling out and one of our very favorite things to make is turkey burgers. This recipe is simple and super healthy. Pair it with sweet potato fries (baked, not fried, of course) and basil pesto corn on the cob (pesto recipe coming soon) and you’ve got a healthy summer supper fit for guests.
1 lb. ground turkey
1/2 medium onion (finely chopped)
1/4 cup finely chopped parsley
2 minced garlic cloves
1 Tbs. whole grain mustard
1/4 cup bread crumbs
salt and pepper
Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with onion, parsley, garlic, mustard and bread crumbs season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.
Oven Roasted Corn-on-the-Cob
4 fresh ears of corn
Preheat oven to 350 degrees. Peel back husk but make sure to keep it attached. Remove the silks and replace the husk. Soak corn in cold water for at least one hour. Tie unattached end of husk with butcher’s twine. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating. Spread butter on corn and sprinkle with salt OR spread with homemade (or store bought) pesto when hot.
Baked Sweet Potato Fries
2 medium sweet potatoes, peeled
2 -3 tablespoons olive oil
1 Tbs. light brown sugar
1 Tbs. corn starch
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. fresh ground black pepper
Preheat oven to 425 degrees. Cut sweet potatoes in wedges or like french fries (just so they are all close to the same size). Place wedges in Ziploc bag and pour in olive oil. Close bag and toss to mix. Sprinkle brown sugar, corn starch, salt, and black pepper into bag. Shake to coat wedges. Place wedges on large baking pan or cookie sheet. Spread out in a single layer. Place pan in oven and bake for 15 minutes, then take out and turn wedges over. Place back in oven and bake another 15-20 minutes, or until golden brown and crispy on the outside. Sprinkle with extra kosher salt to taste.
I picked up a great wine pairing for this meal at one of my favorite wine shops, The Bottle Shop in Franklin. This Avinyo Vi d’Agulla Petillant is a lightly sparkling white wine from Catalonia, Spain. With notes of lemons and apples, it is light and refreshing … perfect for a summer meal.