Summer Dinner

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

salt/pepper

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.

Potatoes...

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.