Summer Grilling: Turkey Burgers

Ok so this is my very first post from an iPhone. Long story short, I have been trying to organize a very hectic last week in Boston (I leave for Mexico early on Friday). Since this week also happens to be finals week, I am cramming all the studying I failed to do using June into a couple of days. Anyways, I thought I could start writing while I'm waiting for class to start and that way I can put up a post or two this week.

And let me tell you, I'm not hating typing on my phone; I thought it would be excruciating, but it's not--we'll see how many typos I have to correct later though.

So a bit about my summer so far. Now that classes are coming to an end I really can't wait to finally be on vacation. Sure, I love Boston in the summer and two classes are not bad, but I'm ready to go home. I'm also ready to start reading the pile of books (or bytes of ebooks) that I have accumulated over the year. Oh, and there is also a considerable amount of recipes that have been just decorating my Pinterest boards an bedroom shelves. I'd like to change that soon.

**Turns out my great idea to try to blog during summer finals was actually very stupid. But here is the end of my post and a recipe for delicious turkey burgers. This recipes is easy peasy, but it tastes so gourmet that you would never tell. Oh and the chutney-mustard dip on the side is delicious for dipping in fries too. Enjoy!

Turkey Burgers (adapted from Martha Stewart)
Makes 4.
Active time: 10 minutes. Total time: 20 minutes.

• 2 slices whole wheat bread, tore into small pieces
• 1 lb. lean ground turkey
• 1/2 cup ricotta cheese
• 4 tablespoons store-bought (or home made) mango chutney
• 2 tablespoons dijon mustard
• 1 tablespoon chili powder
• Coarse salt
• 1 tomato, sliced
• 1 cup mixed greens

1. In a medium bowl combine bread, turkey, ricotta, 3 tablespoons chutney, 1 tablespoon mustard, chili powder and 1 teaspoon coarse salt until fully incorporated. Shape into 4 firmly-packed patties. (Patties can be frozen wrapped in plastic and placed in a Ziploc bag; they will keep for about 2 months)
2. Preheat grill. In a small plate combine remaining chutney and mustard. Set aside.
3. Cook burgers until well done, about 4 minutes on each side. Serve burgers topped with chutney-mustard sauce, tomato and mixed greens. (I also added some cilantro)

Fresh New Cookbook and a Salad

So I bought a new cookbook online. Not a surprise; two of my obsessions (cookbooks and online shopping) combined into one.

But in my defense, I plan on using this cookbook a lot. I know I say that--at least to myself--about every new cookbook, but I mean it this time. When I was flipping through it, I kept licking my lips wishing each of the dishes would magically appear on my dinner table. Ha ha. 

Anyways, I'm starting the recipes with a carrot and parsnip salad. Roasted vegetables, crisp arugula, fresh mixed greens and spicy cumin, all in one dish--yum. Enjoy!

Roasted Carrot & Parsnip Salad (adapted from Skinny Bitch)

Active time: 20 minutes. Total time: 35 minutes. 

Makes 4 servings.

• 180 gr. carrots, peeled and cut into 2-inch strips
• 200 gr. parsnips, peeled and cut into 2-inch strips
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
•  1/3 cup white balsamic vinegar
• 1 small shallot, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon miso paste
• 2 cups arugula
• 2 cups mixed greens

1. Preheat oven to 375F. 
2. Toss carrots and parsnips in large mixing bowl with 1 tablespoon olive oil. Season with salt and pepper. Arrange on a rimmed baking sheet and cook until soft, about 20 minutes. 
3. Meanwhile, in a small bowl combine remaining oil, cumin, vinegar, shallot, mustard and miso paste; stir until incorporated. 
4. Remove vegetables from the oven and place in large mixing bowl. Add vinaigrette and toss until coated. Add arugula and mixed greens and toss more. Season with salt and pepper and serve.