COOKING
I am by no means a professional chef (although I think that would be a wonderful job!), but I have been told that I do pretty well. I like to try many different recipes and can be adventurous with food. I will try most anything at least once! If you have any great recipies you would like to share, please feel free to e-mail me!
Most of the recipes featured today are from the Martha Stewart Living magazine. I do like the features they put into the publication- they tend to be on the healthy side and the recipes are not too difficult to make for everyday meals.
HERBED TURKEY BURGERS
2 Tablespoons olive oil
2 shallots, minced
1 pound ground turkey
1/4 cup loosely packed fresh mint leaves, finely chopped
1/4 cup loosely packed fresh parsley leaves, finely chopped
2 teaspoons Dijon mustard, plus more for serving
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 rustic rolls, for serving
Lettuce, for serving
SERVES 4
1. Heat one Tablespoon oil in a medium saute pan over medium heat. Add shallots; cook, stirring, until they are soft and translucent, about 2 minutes. Remove from heat, and set aside.

2. In a large bowl, mix together turkey, mint, parsley, and 2 teaspoons mustard. Season with the salt and pepper. Divide meat into four equal parts, and form into patties.

3.  Heat remaining Tablespoons oil in a large saute pan over medium heat. Add patties, and cook until underside is brown, about 3 1/2 minutes. Turn, and continue cooking until other side is brown and center is no longer pink, about 4 minutes. Transfer to plates; serve immediately with rolls, lettuce, mustard, and salad.
CREAMED FRESH CORN
SERVES 4
2 Tablespoons olive oil
1 jalapeno pepper, seeded and diced
8 ears fresh corn, husks and silk removed, kernels cut from the cob
1/4 cup heavy cream
1 1/4 cups milk
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1. Heat oil in a large saute pan over medium heat. Add jalapeno, and cook 1 minute. Add corn; cook, stirring, until kernels are tender but not browned, about 5 minutes. Remove from heat.

2. Transfer 1 1/2 cups cooked corn to the bowl of a food processor fitted with the meatl blade, and add cream and milk. Process until mixture is very smooth, about 3 minutes. Pass mixture through a fine sieve into a medium bowl, pressing down on the solids to extract as much liquid as possible.

3. Return strained liquid to saute pan, and stir to combine with remaining corn mixture. Cook over medium heat until liquid just comes to a simmer. Remove from heat, and season with salt and pepper. Serve hot.
CHOPPED TOMATO SALAD WITH TOASTED GARLIC
SERVES 4
We used a colorful combination of beefsteak and red, yellow, and orange cherry tomatoes, but any ripe tomatoes would work. Serve the salad as a sandwich condiment or a side dish for grilled fish or chicken.
1/2 pound ripe beefsteak tomatoes
1/2 pound ripe cherry tomatoes
2 Tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
3 sprigs oregano, leaves picked from stems
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 Tablespoon balsamic vinegar
1/2 cup black olives, pitted and cut into small pieces
1.  Core beefsteak tomatoes, and cut into small bite-size chunks. Slice cherry tomatoes in half. Transfer tomatoes to a serving dish, and set aside.

2.  Heat oil in a small skillet over medium heat. Add garlic, and cook just until it is golden brown. Remove from heat; let cool slightly, and add oregano.

3.  Season tomatoes with the salt and pepper. Pour warm garlic mixture, including olive oil, over the top. Add vinegar and olives; toss well to combine. Serve.
CANTALOUPE GRANITA
SERVES 4
Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to two weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.
1 cantaloupe (about 3 pounds)
1/4 cup sugar
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons water
1. Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon, and discard. Slice off and discard skin and pale-green flesh. Cut melon into large chunks.

2.  Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless steel bowl, and set aside.

3. Combine sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until mixture had thickened slightly. Remove from heat; let cool completely.

4. Stir sugar syrup into melon puree; place in freezer, uncovered, until mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among four shallow bowls.
We serve these burgers with rustic rolls and mustard and lettuce on the side for easy assembly.