I used to hate summer. Sure I loved not going to school, maybe swimming occasionally and wearing flipflops, but I have never liked hot weather and growing up in Kansas City meant not only heat, but unbelievable, suffocating humidity.

Although autumn is still my favorite season (for weather and dining), summer grew on me by leaps and bounds as soon as I started cooking seriously and appreciating seasonal ingredients – one of them being the glory that is summer tomatoes. I know it’s still early and the best have really yet to arrive, but I couldn’t resist when I saw this recipe on Chow.com. It sounded so good to pair with a burger and some watermelon (pre 4th of July BBQ warm-up, anyone?) so I stopped by this farmer’s stand that’s always in the parking lot of my local liquor store and snatched up some baby tomatoes toot suite.  And now with the heat wave Boulder is enduring this week, nothing could be better.

You could probably do this entire salad raw if you appreciate the taste, but I went with cooked for the first run.  This salad is so unbelievably refreshing with the lemon vinaigrette and crunchy corn, it would be fabulous alongside spicy BBQ if you felt like something besides burgers.  Also, my burgers are incredibly simple – I just like to mix 4 ounces ground turkey with 1 minced garlic clove, a sprinkling of fresh oregano and about 1 teaspoon grated red onion.  Top with some fresh spinach and feta and away we go.

Summer Corn & Tomato Salad

Based on the recipe from Chow.com

My measurements are halved from the original since I’m cooking for one, but you can see the original measurements at the website. I also added a touch of dijon mustard because I love slathering my corn on the cob in it when I can, so it brings a nice touch to the whole dish.

Makes about 3 hearty servings.

Ingredients

• 2 ½ cups sweet white corn kernels, from 3 to 4 medium cobs
• 1 tablespoon lemon juice
• ¾ teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 ½ tablespoons extra-virgin olive oil
• 1 tsp grainy dijon mustard
• 5 ounces cherry or pear tomatoes, halved
• ¼ cup red onion, small dice
• 2 tablespoons fresh basil, thinly sliced

Directions

1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.

2. Bring a large pot of heavily salted water to a boil over high heat. Add corn kernels and cook until tender, about 4 minutes. Drain and immediately shock in the ice water bath and let completely cool, about 4 minutes.

3. Combine lemon juice, salt, and pepper in a large nonreactive bowl. While continuously whisking, add oil in a steady stream until completely incorporated. Add remaining ingredients and cooled corn and toss until well coated. Serve at room temperature or chilled.

Note: If you’re making this in advance (say, for a picnic) – don’t toss the basil in until right before serving.  It will wilt and lose its color fairly quickly, so just toss it in right before.

Easy Turkey Burgers

Makes 1 burger

Easy recipe you can double, triple, etc, based on your needs.

Ingredients

• 4 ounces ground turkey meat
• 1 garlic clove, minced
• Dash dried oregano (or 1 tsp fresh, chopped)
• 1 teaspoon grated red onion
• ¼ teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon butter
• fresh spinach
• 1 tablespoon feta crumbles

Directions

1.) Heat a skillet over medium-high heat or a grill at the same temperature.

2.) While the pan or grill heats, mix the turkey, garlic, oregano, onion, salt and pepper in a small dish.  Only mix your burger right before you plan to cook it, otherwise the salt will cause the patty to be watery.  Once combined, very lightly salt and pepper the top side of the burger and set aside.  Wash hands thoroughly.

3.) Once the pan or grill is hot enough, either drop the butter into the pan or rub your grill grates with the butter smothered on a paper towel.  Drop the burger seasoned-side down and then season the now exposed side.

4.) Cook about 4 minutes per side, or until a thermometer reads about 155° F.  Sprinkle the feta on the burger and let rest about 2-3 minutes so carryover cooking brings it to complete doneness (but not dryness).

5.) Serve on a hot toasted bun with summer corn and tomato salad and some fresh watermelon.

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