Mar-a-Lago Turkey Burger

Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6

INGREDIENTS

* 1/4 cup scallions, thinly sliced
* 1/2 cup celery, finely chopped
* 3 Granny Smith apples, peeled and diced
* 1/8 cup canola oil
* 4 pounds ground turkey breast
* 2 Tbsp. salt
* 1 Tbsp. black pepper
* 2 tsp. chipotle Tabasco™
* 1 lemon, juice and grated zest
* 1/2 bunch parsley, finely chopped
* 1/4 cup Major Grey's Chutney, pureed


Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Pasta Salad with Peppers, Cheese, and Pepperoni

Oh my gosh....so good!

Ingredients:
For the Pasta:
Any short cut pasta (I've used tricolor rotini before, it looks really pretty with that too, farfalle, or celletani)
Hot pepperoni
Assorted bell peppers
Provolone cheese (I get it sliced thick at the deli)
(You can also add shrimp, I've done that too)

For the Dressing:
8 heaping spoonfuls of dijon mustard (grey poupon)
2 Tbsp. red wine vinegar
Olive Oil (enough for consistency)
Dry thyme, chopped
Garlic, minced (1 clove is about enough)
Lots of black pepper

Directions:
Throw it all together, and serve cold! Enjoy!

Salsa Mexicana

Ingredients:

• 2 cans diced tomatoes
• 1/2 small roasted onions (I prefer red)
• 1 small roasted garlic clove
• 1/2 bunch of cilantro
• 1 or 2 canned jalepeno or serrano peppers
• 2 spoons of the jalepeno juice
• 2 spoons of EVOO
• salt to taste

Directions:

• Roast onion and garlic over an open (stove) fire by sticking them on a fork and turning them continuously.
• Chop the onions, garlic, and peppers with some juice in the food processor, but not too finely.
• Add the tomatoes, cilantro, salt, and EVOO.
• Chop all of the ingredients very little to make it chunky.
• Enjoy with chips!

Spinach-Cheese Swirls

Thaw: 40 minutes
Prep: 20 minutes
Bake: 15 minutes
Serves: 20

Ingredients:
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 cup shredded Muenster cheese OR Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

Directions:
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
Heat the oven to 400°F.
Lightly grease 2 baking sheets or line with parchment paper.
Stir the egg and water in a small bowl.
Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
Unfold the pastry sheet on a lightly floured surface.
Brush with the egg mixture.
Top with the cheese mixture and spinach.
Starting at the short side closest to you, roll up like a jelly roll.
Cut into 20 (1/2-inch) slices.
Place the slices cut-side down on the baking sheets.
Brush with the egg mixture.
Bake for 15 minutes or until golden.
Serve warm or at room temperature. Enjoy!