Summertime Classics

BLT Burgers

Ingredients

Directions

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Mini Ranch Turkey Burgers

Ingredients

• 1 1/4 pound(s) (ground) turkey
• 1 medium carrot, shredded, about .5 cups
• 1 green onion, chopped
• 1/4 cup(s) ranch salad dressing, plus extra for topping
• 1/4 cup(s) ranch salad dressing, plus extra for topping
• teaspoon(s) pepper
• 12 (mini ) potato rolls or other small buns, split
• lettuce, tomato and/or red onion, for garnish, optional

Directions

• Preheat grill. Combine ground turkey in a bowl with shredded carrot, green onion and dressing until blended, but don’t overmix.
• Shape turkey mixture into twelve 1/2-inch-thick mini burgers; sprinkle on both sides with pepper. Mist both sides of burgers with nonstick cooking spray.
• Place burgers on hot grill rack over medium heat; cook for 6 to 7 minutes, or until they reach desired doneness, turning once. If you like, toast rolls on grill during the last 2 minutes of cooking. Serve burgers on buns. Top with more ranch dressing, lettuce, tomato and/or red onion, if you like.

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Lemonade

Ingredients

• 1 cup(s) sugar
• 6 large lemons, seeded and juiced

Directions

• Bring the sugar and 1 cup of water to a boil in a small saucepan. Stir occasionally until sugar dissolves completely. Cool.
• Stir the syrup, unstrained lemon juice, and 4 cups of cold water together in a large pitcher.
• Chill. Serve over ice.

Tips & Techniques

 As its name suggests, superfine sugar is ground ultra fine, which allows it to dissolve almost instantly, making it a good choice for sweetening beverages. If your drink recipe calls for granulated sugar, know that 1 cup of superfine equals the same amount of granulated sugar.

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Country Potato Salad

Ingredients

• 2 pound(s) small potatoes, preferably heirloom
• 1 cup(s) chopped celery
• 2 ounce(s) smoked ham, sliced into strips
• 1/4 cup(s) chopped fresh parsley
• 2 tablespoon(s) chopped fresh chives, or scallions
• 2 tablespoon(s) chopped fresh mint, or dill
• 3/4 cup(s) nonfat buttermilk
• 1 tablespoon(s) lemon juice
• 1 tablespoon(s) peanut or canola oil
• 1/2 teaspoon(s) salt
• Freshly ground pepper, to taste
• 2 large hard-boiled eggs (see Tips & Techniques), peeled and coarsely chopped

Directions

• Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes.
• When the potatoes are cool enough to handle, taste a bit of potato skin-if it's bitter or tough, peel the potatoes. Otherwise, leave the skins on. Cut the potatoes into bite-size pieces and put them in a large salad bowl.
• Add celery, ham, parsley, chives (or scallions) and mint (or dill) to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled.

Tips & Techniques

To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

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