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 salad. So let’s begin by blanching our string beans. The first thing that we are going to do is have a pot of water which is boiling rapidly, then we’ll going to add a little bit of koshere salt to our water, just to season it, then we’ll going to add in our beans. You can use regular beans, string beans, French aricodvere, whatever you prefer, it’s okay. We’re just going to let them cook for about two to three minutes until they get tender. As soon as they’re tender, we’re going to remove them from the water, and place them in a bath of cold water. Now while our beans are boiling, we can go ahead and make our tapenade for the dressing in our salad. And (slurry) to do that is quarter cup of pitted black olives, the gayeta brand or the misuas work really fine. You wanna have something that’s nice and flavorful. So now we’ll add our olive oil. The world tapenade cames from an ancient provincial word, tapena, which means to cover. And this has been something that has been around since antiquity, it’s a very common dressing in the province region of France. I just added our two tablespoons of freshly squeeze lemon juice, I’m going to add a little bit of salt, not too much, coz you remember the olives have brine in them, so they don’t need very much, and a little bit of freshly ground pepper, and then, I’ll just put the food processor on, and whisk everything together. So that looks fine now. And just to recap, I’ve used about two tablespoons of extra virgin olive oil, but you can do it to taste or to texture. It will depend a little bit on the brand of the olives that you used. But what you like to have is this kind of a texture right here where it’s not completely a paste, it’s a little bit more liquidy than a paste. This is going to work absolutely perfectly for dressing. And I’ve got my string beans which have just finished blenching, so I’m going to take them out of the boiling water, and put them right into our bath of really cold water, and this is just going to shock them, and make them stop cooking and that way they won’t be hot when we add them to our salad, so it won’t affect our cucumbers at all. You want them to be served a little bit crunchy. So here are all our string beans. Now that we got them in the bath and we’ve cooled them down, we can just transfer them into another bowl, so if you ever see blenching in a cookbook, you’ll know what they’re referring to. This is a great salad, it has a lot of color. It has a lot of flavor and it’s interesting. I think, you know, a lot of times when we make a burger, we think about serving it with fries, and so, that already set us up, because you have to have something that is high in carbohydrate and then you have to have something that’s fried. So if you can think about something else, it’s really interesting, and has a lot of different flavors to it, and a nice visual presentation to take the place of it, the French fries, that’s half the battle. And it’s good to have interesting salads too, instead of always just the same lettuce and tomato and cucumber. So I’m just now drying this off, coz we want them not to be too wet, we want our tapenade to be able to adhere to them, so now I’m putting this on top of our cucumbers, and just to recap, this are two cucumbers, which I cut in half lengthwise and scoop out the seeds, and then I’ve diced them and it’s a very rough dice as you can see, you can you do whatever your comfortable with. And then we have our green beans, and now I’m going to add in our tapenade. This is so simple but it’s really good, and in addition to serving it with these burgers, it would taste great with a grilled meats, or you could add leftover meat to this salad, and maybe some croutons and you’d have kind of like a meal type of a salad, just gonna add a little bit of salt, and you can taste it, and see if you need more salt or freshly ground pepper. So there we have it, and in the next segment I’ll be making our dill and fetes stuffed turkey burgers.