Planning on a Memorial Day party this weekend?
In case you’re interested in serving a healthy alternative to hot dogs and hamburgers, make turkey pesto burgers and grilled Aidells chicken and apple all-natural sausages.
The mayonnaise-free potato salad is perfect for a picnic—less calories and no worries about spoilage. The tasty secret of the potato salad is roasting the potatoes in Kosher salt as opposed to boiling them. It’s an ancient salt roasting technique that keeps the potatoes moist and seasoned from the outside in, and then the salt is rubbed off before slicing.
An alternative strawberry tart with a crust made with coconut and rolled oats and the “custard cream” is yogurt from Nounos Creamery in Southampton. Their yogurt is found in the dairy section of grocery and specialty stores most everywhere.
Have a great weekend. Bon appétit!
Tasty Turkey Burgers(Makes 8 burgers)1 tablespoon avocado oil plus extra for sautéing
1 large onion, finely chopped
6 ounces shiitake mushrooms, stems removed, tops finely chopped
1/4 cup sun-dried tomatoes packed in oil, finely chopped
2 1/2 pounds fine quality ground turkey, preferably organic
2 cups panko bread crumbs
Sea salt and freshly ground black pepper, to taste
1/2 cup prepared basil pesto, or more to taste
4 tablespoons freshly grated Parmesan cheeseTo prepare:In a medium skillet over moderate heat, coat the bottom with oil, add onion and slowly sauté until soft and translucent, about six to eight minutes.
Add mushrooms, increase the heat, and sauté about four minutes.
Add sun-dried tomatoes and mix well.
Taste and adjust seasonings, transfer to a platter and cool to room temperature.
In a mixing bowl, add turkey, bread crumbs, cooled mushrooms, pesto, and Parmesan cheese. Working with your hands or spoon, mix until blended.
Remove a small amount of the mixture and shape into a small patty.
In a small skillet, fry the “trial” burger until brown on both sides and done in the middle.
Taste the burger, and adjust the seasonings in the raw mixture, if necessary.
Roll turkey into even-sized balls, flatten, and place on a parchment paper lined baking pan.
Cover with plastic wrap and refrigerate.
Just before serving, in a large skillet over moderate high heat, coat the bottom with oil, fry burgers until brown on both sides, about seven to eight minutes or until an instant read thermometer registers 180 degrees F when inserted into the center of the burger.
Transfer to warm toasted burger buns and serve at once with your favorite condiments.Roasted Red Potato Salad(Serves 6-8)3 pounds red potatoes scrubbed (all the same size for even cooking)
Approximately 2/3 to 1 cup coarse kosher salt (for roasting)For the salad:2 tablespoons dry vermouth
1 tablespoon sherry wine vinegar plus 2 tablespoons for dressing
2 tablespoons extra virgin olive oil
5 large shallots, trimmed and peeled, halved
About 2 tablespoons fresh tarragon leaves or more to taste
2 tablespoons Grey Poupon Dijon mustard
About 10 to 12 tablespoons good quality olive oil
Sea salt and freshly ground black pepper to taste
1/2 bunch scallions, chopped
1/2 bunch fresh parsley, choppedTo prepare:Preheat the oven to 400 degrees F.
In a baking pan that will accommodate the potatoes in one layer, arrange potatoes, and generously pour enough salt over to nearly cover them.
Roast until tender but firm to the point of a fork, about fifty minutes. Roasting time will depend on the size of the potatoes.
Remove potatoes and rub salt off each potato and transfer to a cutting board. Cut them into approximately one-quarter-inch-thick slices and transfer to a large mixing bowl.
Immediately drizzle vermouth, olive oil, and one-tablespoon vinegar on the slices, gently toss, and set aside.
Meanwhile, working in the food processor fitted with the stainless steel blade, add shallots and tarragon leaves, pulse until chopped.
Add the shallot/tarragon to the warm potatoes and gently toss and set aside.
Working in a mixing bowl, add mustard and whisk in remaining two tablespoons of vinegar until blended.
Whisk in oil until blended, season with salt and pepper.
Pour only enough dressing over the potatoes to coat them, toss and cover with plastic wrap and refrigerate overnight.
Can be made up to two days ahead.To serve:About one hour before serving, add scallions and parsley and toss gently.
Taste and adjust the seasonings.
Bring to room temperature, transfer to serving bowl, and garnish with parsley.Strawberry-Sunflower Tart With Coconut-Oat Crust(Serves 6-8)1 pound fresh strawberries, hulled and quartered
About 2 to 3 tablespoons pure maple syrup
1 cup rolled oats (old fashioned)
1/2 cup unsweetened shredded coconut
3 tablespoons unsalted butter
1/4 teaspoon salt
2, 6-ounce containers plain or coconut yogurt, strained
1 tablespoon roasted and salted sunflower seedsTo prepare:In a strainer lined with a damp linen napkin set over a bowl, add yogurt, cover with plastic wrap, and let drain overnight in the refrigerator. Reserve one cup for the tart.
In a bowl, toss strawberries with maple syrup to taste. Set aside and let stand, stirring occasionally.For the crust: Preheat the oven to 375 degrees F.
Coat an 8-inch removable bottom tart pan with cooking spray.
Working the food processor fitted with the stainless steel blade, add oats and coconut and finely chop.
Place butter, salt, and two tablespoons maple syrup in glass measuring cup, cover, and microwave until the butter melts, 10 to 15 seconds.
Pour butter into the coconut mixture and pulse until coarse crumbs form.
Press the crumbs into the bottom and up the sides of prepared tart pan.
Bake until golden brown and dry, about 12 to 15 minutes.
Let cool on a rack and remove the tart from the pan and place it on a serving plate.
Just before serving, spread yogurt in the bottom of the crust.
Using a slotted spoon, arrange strawberries on the yogurt.
Sprinkle with sunflower seeds.
Cut into portions and serve at once.
Pour accumulated strawberry juices into a small pitcher and pass at the table.
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