Southwest Turkey Burgers

8 slices turkey bacon
1 1/3 pounds ground turkey breast
2 cloves garlic, finely chopped
1/4 onion, finely chopped
2 Tbsp chopped fresh thyme leaves
2 Tbsp chopped fresh cilantro leaves
1/2 small bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 1/2 tsp ground cumin
3-5 drops cayenne hot sauce
Salt and pepper to taste
Pepper jack cheese slices
Whole wheat hamburger buns
Jalapeno jelly
Lettuce and tomatoes, if desired

Cook bacon until crisp, drain on paper towel lined plate.  Combine turkey, garlic, onion, thyme, cilantro, bell pepper, jalapeno pepper, cumin, hot pepper sauce, salt and pepper.  Divide mixture into 4 equal parts and make into patties.  Grill patties, placing a slice of pepper jack cheese on patty during last 1-2 minutes of cooking.  Spread jalapeno jelly on bun tops.  Top cheeseburgers with 2 slices of cooked crisp bacon and lettuce/tomato. 

Serves 4

Broccoli Salad

8 oz bacon
Salt
5 cups small broccoli florets
1 cup mayo
1 Tbsp cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Cut the bacon into small pieces and cook over medium heat, just until crisp.  Drain on paper towels.  Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until bright green and slightly softened, about 3 minutes.  Drain well, run under cold water to stop the cooking and drain again.  In a mixing bowl, combine the mayo, vinegar, onion, sugar and raisins.  Add the broccoli and toss to coat with the dressing.  Refrigerate for one hour.  Just before serving, fold in the sunflower kernels and the bacon pieces. 

Serves  10

Sea Scallops with Charred Vegetables

2 carrots, peeled and cut into 1 inch pieces
1 white onion, peeled and quartered
2 plum tomatoes, quartered
1 jalapeno, cut into slices
1 garlic clove, minced
EVOO
2 Tbsp lime juice
Salt and pepper
16 large sea scallops
2 Tbsp butter
1 sprig of fresh thyme

Place carrots, onion, tomatoes, jalapeno and garlic in a bowl.  Toss with 3-4 Tbsp EVOO.  Spread the vegetables on a cooking tray.  Broil on the lower shelf in the oven on low for 10-15 minutes or until the vegetables are softened and slightly charred.  Remove from oven.  Season with salt, pepper, and lime juice. 

Heat skillet on high heat with one Tbsp EVOO.  When all it hot, carefully add the scallops and season with salt an d pepper.  Sear on one side until a carmelized crust forms.  Flip the scallops and add the butter and thyme sprig to the pan.  Baste the scallops with the thyme butter until just barely cooked through.  Serve with vegetables.

Roasted Asparagus, Prosciutto, and Egg

1 bunch fresh asparagus, trimmed
2 Tbsp olive oil
2 oz finely chopped prosciutto
Salt and Pepper, to taste
1 tsp distilled white vinegar
4 eggs
1/2 lemon, zested and juiced

Preheat oven to 425.  Put asparagus in baking dish and drizzle with 1 Tbsp olive oil.  Heat remaining Tbsp oil in a skillet over medium low heat.  Add prosciutto; cook, stirring, until golden and rendered, 3-4 minutes.  Sprinkle prosciutto and oil over asparagus.  Season with pepper and toss to coat.  Roast for 10 minutes.  Toss and return to oven until firm yet tender to the bit, 5 minutes more.  Fill a large saucepan with 2-3 inches of water and bring to a boil over high heat.  Reduce heat to medium low, then add vinegar and pinch of salt.  Crack 1 egg into a bowl, then gently slip the egg into the water.  Repeat with remaining eggs.  Poach eggs until whites are firm and yolks have thickened but are not hard, 4-6 minutes.  Remove eggs from water with a slotted spoon, gently pat with paper towels to remove excess water, then transfer to a warm plate.  Drizzle asparagus with lemon juice then divide among plates.  Top each with a poached egg and pinch of lemon zest.  Season with salt and pepper. 

Serves 4