Hi! I’m Amy Reolo, and I’m working in the kitchen today at Serve a Tab at Arlington, Virginia. And I’m making dill and fetes stuffed turkey burgers with cucumber, string bean, and olive tapenade. So first we will blanch our green beans for our salad then we will make the tapenade for the salad. Once the tapenade is finished and the green beans are blanched we will toss everything together and we’ll get started on our turkey burgers by mixing our burgers, pan frying them and finishing them off in the oven and at the end we’ll plate everything up together. The ingredients are 1/3 cup string beans, 1 pound cucumbers, 1 quarter cups black olives, 2 tablespoons freshly squeezed lemon juice, 1 quarter teaspoon ground pepper, 2 tablespoons extra virgin olive oil, 1 pound extra lean ground turkey, 1 tablespoon mustard, ½ cup fresh dill (finely chopped), 1 quarter teaspoon cosure salt, 4 ounces crumbled low fat feather cheese, and 4 fresh bakery whole wheat buns.

Safety is always important today we are going to be working with hot temperatures and sharp knives so it’s important to keep children supervised.

Before we begin, let me tell you a little bit about myself, I’m a cookbook author, cooking instructor, food history lecturer and restaurant consultant based in the Washington DC area. And today we are making a recipe from my third cookbook which is called “The Mediterranean Diabetes Cookbook. So in the first segment let’s get started blanching our string beans.