Wicked Good Turkey Burgers and Corn Salad

Dear Readers,

Please excuse Mignardise's absence for the past ten days. She has been extremely busy getting her daughter back to college, feeding the football player and enjoying the waning days of an excellent Maine summer. She promises to turn her attention to blogging now.

Since I've been AWOL for the past ten days, today I bring you a two-fer.
You know, two recipes in one post.
Both are wicked easy and good-for-you. Especially if you're trying to get back on track after months of ice cream, friend clams and onion rings.
Who? Me?

A Really Good Turkey Burger


1 lb. ground turkey breast

3 oz. fresh baby spinach

3 scallions

1 egg white

1 Tbsp. Dijon mustard

salt and pepper

Place turkey in a medium bowl. Mix in egg white and Dijon mustard with a fork.
Place spinach and scallions in the bowl of a food processor. Pulse several times until chopped finely. Mix into turkey, along with salt and pepper.
Divide mixture evenly into four patties. Grill until cooked through.
Serve on toasted buns.
I liked mine with a smear of Lemonaise. Or you could combine some light mayo (or lowfat yogurt) with lemon juice and parsley.

Fresh Corn Salad from The Barefoot Contessa


5 ears of corn, shucked

1/2 cup red onion, diced small

3 Tbsps. apple cider vinegar

3 Tbsps. extra-virgin olive oil

1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

1/2 cup fresh basil, chopped

In a large pot of boiling salted water, cook the corn for three minutes. Drain and immerse corn in ice water to stop the cooking and set the color. When the corn is cool enough to handle, cut the kernels off, cutting as close to the cob as possible.
Toss the kernels in a large bowl with the red onion, vinegar, oil, salt and pepper. Just before serving, mix in the basil. Taste for seasoning and serve cold or at room temperature.