Rainbow Turkey Burgers

By Libbie Summers
Assisted by Candace Brower
Photography by Cedric Smith

Mexican spiced turkey burgers wearing showy tomato rainbow sombreros!

Rainbow Tomato Topping from Libbie Summers (photo by Cedric Smith)
Rainbow Turkey Burgers
(green chili spiced turkey, queso fresco, a rainbow of tomatoes)
Serves 6

Ingredients:
Rainbow Tomato Topping
¼ cup chopped red tomatoes
¼ cup chopped yellow tomatoes
¼ cup chopped green tomatoes
¼ cup chopped orange tomatoes
2 garlic cloves, minced
2 tablespoons olive oil
1 lime, juiced
1 teaspoon flake sea salt
½ teaspoon pepper

Burgers
1 ½ pound ground turkey, chilled
4 scallions, thinly sliced
2 (4 ounce) cans diced green chiles
¼ cup chopped cilantro
½ cup crumbled queso fresco
1 teaspoon cumin
1 teaspoon flake sea salt
½ teaspoon pepper
1 tablespoon canola oil
6 burger buns, split and lightly toasted

Directions:
1. Make the Topping: In 4 small bowls place each of the 4 colors of tomatoes. Divide garlic, olive oil, lime juice, salt and pepper between the 4 bowls. Stir each and set aside.
2. Mix Burgers: Add all the ingredients (except the canola oil) in a large mixing bowl and mix together with your hands (mixture will be wet). Form into 6 patties and refrigerate for 15 minutes.
3. Cook Burgers: Add the oil to a large ovenproof skillet over medium heat. Place patties in the skillet and cook until browned on the bottom. Turn over and cook until internal temperature registers 165º and no longer pink (about 5-6 minutes per side).

To Serve: Place a burger on each bun and top each with a color of the Rainbow Tomato Topping.
Turkey Burgers with Rainbow Tomato Toppings from Libbie Summers (photo by Cedric Smith)

Grilled Corn Salad with Mason Jar Mint Dressing

By Libbie Summers
Photography by Chia Chong

A perfect corn salad for the perfect season…sweet corn season! 

Grilled Corn Salad (Brenda Anderson, Libbie Summers and Chia Chong for Salted and Styled)

Grilled Corn Salad
serves 6

What you need:
6 ears of corn
4 leeks, grill and thinly slice
1 pint grape tomatoes, grilled
1 jalapeno pepper, grilled and thinly chopped
1 head romaine lettuce, torn
Mason Jar Mint Dressing (recipe to follow)

What to do:
Soak corn (in husks) in water for 15 minutes and drain. Trim tops of leeks prior to grilling. Grill corn and leeks for 15 minutes. Place tomatoes and jalapeno in a grill basket and grill the last 5 minutes. Cut romaine lettuce in half (lengthwise), brush with olive oil. Grill oiled side down for 3 minutes or just until marks begin to form.  Shuck corn and cut off the cob, dice the jalapeno and chop grilled romaine lettuce.  In a large bowl, toss together all the salad ingredients and pour just enough Mason Jar Mint Dressing over the salad ingredients to coat.
Mason Jar Mint Dressing (Brenda Anderson, Chia Chong and Libbie Summers for Salted and Styled)

Mason Jar Mint Dressing
(makes 3/4 cup)

Ingredients:
½ cup rice vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons honey
10 mint leaves, torn

Grilled Corn Salad (Brenda Anderson, Libbie Summers and Chia Chong for Salted and Styled)

Host a corn inspired luncheon and make a memory. Click HERE to see the magic.

Cornfield Luncheon (Libbie Summers and Chia Chong for Salted and Styled)

 

Strawberry Bread

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Originally posted on Salted and Styled

When the strawberries are a day too old for just popping in your mouth, try this wonderful bread. The balsamic butter? That’s just an added bonus!

Fresh Picked Strawberry Bread
(balsamic strawberry butter)
yields 2 loaves

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 1/2 cups quartered fresh strawberries, divided
  • 1 teaspoon vanilla
  • zest from one Meyer lemon (may substitute any fresh lemon zest)
  • Balsamic Strawberry Butter (recipe to follow)

Directions:
Preheat oven to 350ºF. Prepare 2 loaf pans with non-stick cooking spray and line with parchment paper (allowing the long sides to over hang by 3-inches on each side). Set aside.

In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon. In a separate large mixing bowl, whisk together the eggs, sugar and oil until fully combined. Puree 1 cup of the quartered strawberries in a blender until not quite smooth (you may need to add a couple of tablespoons of the egg/oil mixture into the blender if the strawberries are too dry). Stir the pureed strawberries and vanilla into the egg mixture. Gradually stir the flour mixture into the egg mixture until combined. Fold in the remaining strawberries and lemon zest. Bake until golden brown and set in the center (approximately 60 minutes). Slice and serve warm or room temperature with Balsamic Strawberry Butter.

Balsamic Strawberry Butter
yields approximately ¾ cup

Ingredients:

  • ½ cup Irish butter, room temperature
  • 6 fresh strawberries, washed, stemmed, chopped and mashed
  • 1 teaspoon balsamic glaze

Directions:
In a small mixing bowl, stir together all the ingredients until well combined

Libbie’s Food Styling Props: First of all, thank you to my intern of the past 6 weeks, Anna Heritage, for baking this recipe for us to shoot. Anna has been a joy among the chaos. Image 1: Vintage apron picked up for me by my friends Joel and Erika Snayd of Rethink Design Studio at a vintage store in Charleston, SC. The linen napkin is Libeco and the loaf pan is from my intern’s mother, Kay HeritageImage 2: Shot on an old stool borrowed from Amy Zurcher at shopSCAD, butter holder is an old tin measuring cup from Habersham Antiques Market, the cloth is the same vintage apron from the other shot (used here for continuity), knife is a French picnic knife from Laguiole (pronounced lie-ule), strawberry bread is sitting on natural waxed paper.

Pickled Loquats

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Originally posted on Salted and Styled

Just the way I like it…a little sweet with a pop of heat.

Pickled Loquats
makes 1 quart

Ingredients:

  • 1 pound loquat, stems and seeds removed
  • 1 Jalapeno pepper, sliced
  • 1 cup seasoned rice wine vinegar
  • 2 limes, juiced
  • 4 garlic cloves, whole
  • 1/2 teaspoon salt

Directions:

  1. Have a sterilized quart jar with a tight fitting lid at the ready –I sterilize mine in the refrigerator.
  2. Layer the loquats and jalapeno slices in the sterilized jar.
  3. In a 2-cup measuring cup, combine the rice wine vinegar, lime juice, garlic cloves and salt. Pour mixture over the loquats and jalapeno slices.
  4. Place the lid on the jar and give it a good shake.
  5. Refrigerate for 1 week before eating.

Libbie’s Food Styling Props: Shot on black chalkboard painted wood. Background is an old table top picked up at Habersham Antiques Market. Jar is a Weck cylinder canning jar fromKaufman-Mercantile. Knife from Wertz Brothers Antique Mall in Santa Monica, CA (now closed), loquat leaf on jar lid.

Other Pickle Recipes from Salted and Styled:
Farm Stand Refrigerator Pickled Vegetables
Green Grass Refrigerator Pickles
Hot Peppered Pickled Pig’s Feet
Pickled Loquats 

Lamb and Feta Burgers with Sweet Pea Mint Sauce

By Libbie Summers
Photography by Chia Chong
Wine Pairing by Alyssa Vitrano (Grapefriend)
Originally posted on Salted and Styled

A burger that celebrates Spring!

Lamb and Feta Burgers (sweet pea mint sauce)
serves 4

Ingredients:
1 pound ground lamb
4 ounces feta cheese, crumbled
½ teaspoon cumin
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 tablespoon vegetable oil
4 Sandwich buns, split
Sweet Pea and Mint Sauce (recipe to follow)
2 tomatoes sliced

Directions:
Heat grill to medium high heat.

In a large mixing bowl use your hands to mix together the lamb, feta, cumin, parsley, salt and pepper. Form mixture into 4 equal size patties and allow to rest while grill is heating up. Brush grill with the vegetable oil and grill burgers 4 to 5 minutes per side. Remove from heat and allow to rest while making the Sweet Pea and Mint Sauce.

To Assemble. Place one burger on each bun and top with a dollop of Sweet Pea and Mint Sauce and top with tomato slices. Serve immediately.

Sweet Pea and Mint Sauce
makes about 1 cup

Ingredients:
1 cup sugar snap peas, shelled and blanched
1 tablespoon chopped mint leaves
2 tablespoons vegetable oil
salt and pepper

Directions:
Add the peas and mint to the bowl of a food processor or blender and pulse until just smooth. With the motor running, add the vegetable oil until combined. Salt and pepper to taste. Serve with Lamb and Feta Burgers.

Wine Pairing by Grapefriend:  You’ve gotta go red with the lamb, but nothing too, too huge. In a Bordeaux, the predominant grapes are Cabernet and Merlot. The bigger and bolder tannins in Cabernet are balanced out with the softer, lusher Merlot. Think Tom Brady’s brawn with Gisele’s curves. So any Cab-Merlot blend (Bordeaux or not) will be great. Some Cabs even have a little minty, menthol element which will be perfect with the peas.

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