Smokey Turkey Burgers with "Confetti Corn" and Roasted Asparagus

My grandmother is a woman who knows what she wants. When it comes to food, what she wants is a burger. Forget the seared sea scallops or black truffle gnocchi - when we go out for a meal, a good old fashion hamburger is the one menu item guaranteed to capture her interest. A big, juicy, red-meat-loving burger, with french fries on the side. If you knew my grandmother, you too might find this entertaining, as she is a 4'11", 91-year old, Chinese woman with the appetite of a bird. Lucky for me, she is full after about three bites and then pushes the plate across the table saying "you finish it."

As much as I share my Nana's penchant for a good burger, I have made a conscious effort in the last few years to severely limit the amount of red meat that I eat (for a variety of health and political reasons). So lately, whenever my husband and I start craving a quarter pounder, I have started making turkey burgers. Admittedly, you will never be able to make 99% fat free turkey taste like a beef patty. Still, this more than satisfies my burger craving, and its particularly good with a couple slices of a nice, ripe Haas avocado and a beefsteak tomato. For a good, homemade veggie burger, check out my friend Natasha's blog, The Brassica Diaries.

Confetti Corn
2008, Barefoot Contessa Back to Basics

Ingredients

- 2 tablespoons good olive oil

- 1/2 cup chopped red onion

- 1 small orange bell pepper, 1/2-inch diced

- 2 tablespoons unsalted butter

- Kernels cut from 5 ears yellow or white corn (4 cups)

- 1 1/2 teaspoons kosher salt

- 1 teaspoon freshly ground black pepper

- 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves

Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Roasted Asparagus

Preheat the oven to 400 degrees.

Arrange asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, until the asparagus is tender but still crisp. Sprinkle with parmesean cheese and serve.