Memorial Day Recipes

Avocado Turkey Burgers
Avocado Turkey Burgers

Difficulty Level: Beginner
Prep Time: 20 min
Serves 4


Ingredients:
  • 1½ pounds ground turkey meat
  • 1 firm avocado
  • 1 cup finely chopped, toasted pecans
  • 1½ teaspoons coarse salt
  • Freshly ground black pepper
  • Tabasco Chipotle sauce
  • Mayonnaise
  • Mustard
  • Sliced Tomatoes
  • Sliced sweet onions
  • Hamburger Buns

Instructions:

Preheat grill to medium high. Place ground turkey in a mixing bowl. Break up with a fork. Peel and slice the avocado and cut into ¼-inch pieces. Add avocado pieces, pecans, salt, pepper, and Tabasco sauce to the meat. Mix well. Lightly form into four patties being careful not to compact mixture too tightly.

Grill burgers until they reach an internal temperature of 160 degrees as measured on an instant read thermometer. While the burgers are grilling, split and toast buns on the outside edge of the grill.

Remove burgers from grill, place on buns, and top with condiments as desired.

By Dan & Kathleen Taggart


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Grilled Nectarine and Arugula Salad
Grilled Nectarine and Arugula Salad

Difficulty Level: Beginner
Prep Time: 20 min
Serves 4

Ingredients:
  • 1 large, firm nectarine
  • 4 fresh figs (optional)
  • 4 cups lightly packed arugula
  • 2 tablespoons pine nuts
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Coarse salt
  • Freshly ground black pepper

Instructions:

Heat two rails of grill to high. Slice the nectarine into ½-inch slices. When grill is hot place nectarine slices on it. Grill for approximately 2 minutes on each side until slices are nicely marked and softened. Remove from grill and set aside. If using the figs, grill them at the same time.

Wash and dry arugula and place in large salad bowl. Toast the pine nuts by placing them in a dry pan and turning heat to medium-high. Watch the nuts carefully so that they brown, but do not burn. Toss the pan frequently.

Blend the oil, vinegar, salt and pepper in a small measuring cup. Taste for balance. Cut the nectarine slices into 4 pieces each and divide the figs in half. Toss the toasted pine nuts into the salad bowl. Add a bit more salt and pepper to the bowl. Pour dressing over, toss well and serve.

By Dan & Kathleen Taggart


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rilled Corn with Spicy Lime Butter
Grilled Corn with Spicy Lime Butter

Difficulty Level: Beginner
Prep Time: 20 min
Serves 6

Ingredients:
  • 4 tablespoon unsalted butter, at room temperature
  • Finely grated zest from one small lime
  • ¼ teaspoon Tabasco Chipotle Sauce
  • Pinch coarse kosher salt
  • Freshly ground black pepper
  • 6 ears fresh corn

Instructions:

Blend the butter, zest, and Tabasco sauce together in a small bowl with a kitchen fork. Add salt and pepper. Taste. Adjust seasoning if necessary. Place seasoned butter in the refrigerator.

Set grill on medium-heat. Shuck ears of corn and place them directly on the grill. Grill them on all four sides, turning after 2 to 3 minutes each time for a total cooking time of 8 to 12 minutes.

Remove from grill an serve immediately with seasoned butter and additional salt and pepper, if desired.

By Dan & Kathleen Taggart


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