Salmon Burgers with Dill Tartar Sauce

10 ounces skinless salmon fillet, cubed

3 tablespoons plus 1/2 cup tartar sauce

2 tablespoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon grated lemon peel

2 sesame-seed rolls, split

Red onion slices

4 Bibb lettuce leaves

Place salmon cubes, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties.

Prepare barbeque (medium-high heat). Whisk 1/2 cup tartar sauce, 1-tablespoon dill and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll.

Bon Appetit July 01

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Grilled Chicken, Red Onion and Mint Kebabs

1-1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces

4 tablespoons extra-virgin olive oil

4 garlic cloves, crushed

1 teaspoon dried mint

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoons fresh lemon juice

1 bunch fresh mint

1 red onion, cut into 1-inch pieces

8 12-inch metal skewers

Mix chicken, 2 tablespoons oil, garlic, dried mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Prepare barbeque (medium-high heat). Pull of large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes.

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Potato and Pea Salad with Chive Aioli

3 pounds small red-skinned new potatoes, unpeeled

3 tablespoons white wine vinegar

3 celery stalks, thinly sliced

1-1/2 cups frozen green peas, thawed

1 cup mayonnaise

6 tablespoons chopped fresh chives

1 tablespoon Dijon mustard

2 garlic cloves, pressed

1/4 teaspoon cayenne pepper

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain; cool. Cut potatoes into quarters. Transfer to large bowl; add vinegar and toss to coat. Mix in celery and peas.

Whisk mayonnaise, 5 tablespoons chives, mustard, garlic, and cayenne pepper in small bowl to blend. Add to potato mixture and toss. Season generously with salt and pepper. Cover and chill at least 1 hour to allow flavors to blend. Sprinkle with remaining 1 tablespoon chives and serve.

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Apple and Poppy Seed Slaw

8 cups shredded green cabbage (about 1 small head)

3 medium carrots, peeled, coarsely grated (about 2-1/2 cups)

3 medium Granny Smith apples, peeled, cored, coarsely grated

4 green onions, thinly sliced

2 tablespoons apple cider vinegar

2/3 cup sour cream

1/2 cup mayonnais

1/4 cup frozen apple juice concentrate, thawed

2 tablespoons poppy seeds

Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper.

Cover and refrigerate at least 1 hour. Toss to blend before serving.

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Balsamic Strawberries with Whipped Mascarpone Cheese

1/3 cup balsamic vinegar

2 teaspoons plus 4 tablespoons sugar

1/2 teaspoon fresh lemon juice

1/2 cup chilled mascarpone cheese

1/2 cup chilled whipping cream

1/2 teaspoon vanilla extract

3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup about 3 minutes. Transfer to small bowl; cool completely. Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 tablespoonssugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally. Divide berries and syrup among 6 goblets. Top with mascarpone mixture.

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Fruit and Cookie-Crust Pizza

1 18-ounce roll refrigerated sugar-cookie dough

1 8-ounce package cream cheese, room temperature

1 7-ounce jar marshmallow crème

Sliced fruit (such as hulled strawberries, peeled kiwis, peeled bananas, peeled cored pineapple), plus whole raspberries

Caramel sauce, warmed

Preheat oven to 350 degrees F. Butter and flour 12-inch diameter pizza pan. Cut cookie-dough roll crosswise into 1/3-inch-thick slices; arrange on prepared pan. Using wet fingertips, press dough evenly into pan to form pizza crust.

Bake crust until deep golden brown, about 15 minutes. Transfer to rack. Using edge of metal spatula, press in crust edges to form even round. Cool completely.

Beat cream cheese in medium bowl until smooth. Beat in marshmallow crème. Spread filling evenly over crust, leaving 1/3-inch plain border. Top with fruit as desired; drizzle with warm caramel sauce and serve.

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