Corn, Zucchini, and Feta Salad by Heather

I have so much zucchini and corn this week, I'm going to be serving them in everything this week!  This salad is super easy to put together and it makes a great side dish for the Mediterranean turkey burgers. This recipe is adapted from Bon Appetit- their recipe calls for basil and zucchini blossoms, which I couldn't find at the grocery store this week, but they'd make a lovely addition to this salad if you can find them!

Ingredients:
2 ears corn, shucked, kernels removed
2 zucchini, sliced into very thin medalions
1/4 block feta
1/2 cup roughly chopped parsley
2 tbs. chopped chives
1/4 cup white wine vinegar
1/3 cup olive oil
2 dashes red pepper flakes
salt and pepper to taste

Saute the zucchini, working in batches on a grill pan with a drizzle of olive oil, cooking for just two minutes on medium low heat.  No need to flip them, you just want them to become a little softer.

Combine the white wine vinegar, olive oil, red pepper flakes, and salt and pepper into a small bowl, whisking to combine.

Add the corn, zucchini, feta, parsley, and chives into a medium bowl, then add in the dressing, a little at a time.  Toss to combine.

Mediterranean Burgers with Tzatziki by Heather

I wanted to take advantage of all the great produce that's in season this month- especially zucchini and corn.  These burgers are so light and satisfying, especially topped with this tzatziki sauce.

Makes 4 burgers

Ingredients for the burger:
1 lb. ground turkey (light and dark meat)
3 shallots, minced
2 garlic cloves, minced
2 green onions, chopped (light and dark green parts)
2 tsp. oregano (preferably fresh)
1/3 cup chopped fresh parsley
juice of half a lemon
salt and pepper to taste

Ingredients for Tzatziki sauce:
1 cup Greek yogurt
1/4 large cucumber, grated and squeezed of excess liquid
2 scallions, white and light green parts only
2 tbs. chopped fresh parsley
1 Tbs. chopped fresh chives
2 tbs. chopped fresh mint
zest of 1 lemon
juice of half lemon
1/2 tsp. sea salt

Garnish suggestions:
Grilled bread (I used a sourdough rosemary loaf from Whole Foods, but grilled pita would be good, too)
heirloom tomato, sliced
microgreens

Combine all ingredients for the burger in a large bowl and combine with your hands until just combined.  Form into 4 patties and set aside on a plate.

Combine all ingredients for tzatziki in small bowl and set aside.



If using grilled bread, grill the bread before the turkey burgers.  Drizzle olive oil on both sides of the bread and grill on medium high heat, about 4 minutes per side, or until you see golden grill marks form.



Heat 1 tbs. olive oil in a grill pan, and on medium high heat, cook the burgers for about 6 minutes on the first side, or until almost half of the burger looks cooked.  Take care to make sure the heat on the stove isn't too high so you aren't blackening the burgers.  Flip and cook for about 4.5 minutes longer, turning down the heat a little if necessary.

Serve with Garnishes and enjoy!

Special Ingredient: Marinated Lamb with Mint Pesto and Pea and Feta Salad by Heather

To celebrate the coming of spring, peas are the secret ingredient for March!  This dish is light enough to really bring out the flavors of the peas and mint, and I think these ingredients really complement the lamb.

Ingredients:

For the pea and feta salad:
8 oz. fresh English peas
1 cup parsley, chopped
about 5 oz. feta, diced
juice of half lemon
zest of 1 lemon

For the mint pesto:
1/2 cup fresh mint, leaves removed from stalks
1/2 cup fresh parsley
1/3 cup olive oil- add this in increments until the pesto is runny
2 tbs. water or more depending on thickness
juice of 1 lemon

For the lamb + marinade:
1 lb. lamb, cubed (you could use lamb chops if you wanted)
2 tbs. cumin
2 garlic cloves, minced
1 tbs. red wine vinegar
2 tbs. olive oil
2 tbs. parsley, chopped
2 tbs. fresh oregano, chopped

Linguine with Shrimp and Lemon Oil by Heather

This is a recipe I turn to when I want something quick and fresh.  The lemon and arugula in this recipe really lighten and brighten the flavors.  This is a recipe adapted from Giada de Laurentiis.

Ingredients:

Lemon Oil:

1/2 cup extra virgin olive oil

zest of 1 lemon

For the Pasta:

1 lb. linguine

2 tbs. olive oil

2 shallots, minced

2 garlic cloves, minced

zest of 1 lemon

1/4 cup lemon juice (from about 2 lemons)

1 lb. shrimp, deveined, and tails removed

1/4 cup white wine

3 heaping cups arugula

1/4 cup chopped fresh flat leaf parsley

sprinkle red pepper flakes

salt and pepper to taste

grated parmesan to sprinkle on top