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  • Today’s #FoodieFriday is a double feature: two recipes that will be perfect for your upcoming Fourth of July celebrations (programming note: Foodie Friday will be on vacation next week with the rest of the country). Both of these recipes come courtesy of the Sullivan Tire corporate office: Beth’s Turkey Burgers and Chelsey’s Pasta Salad!

    Let’s start with the burgers…


    • 1 package of Ground Turkey (all white)
    • 1 scallion (chopped)
    • ½ cup Feta
    • Fresh spinach (1/2 bag)
    • Shitake Mushrooms (u can use any kind)
    • 1 garlic clove (minced)
    • 1 egg
    • 1 cup Panko crumbs (can use more or less)
    • Paprike
    • Mango Chutney (I use stonewall brand)


    • Saute the garlic, mushrooms for a few mins, then add the spinach until wilted. Allow to COOL.
    • In large bowl, add turkey and all ingredients. Mix well with HANDS!
    • Cook burgers in skillet or on grill. (I usually sprinkle them with some paprika to brown them.)
    • Serve burgers topped with some chutney. You can eat them with or without the bread. (I serve mine with a chopped tomato and avocado salad and grilled asparagus.)

    And now for the pasta salad:


    • Pasta (You can use any pasta, I usually use linguine or bow ties)
    • Wisebone Italian Dressing (Zesty Italian is good too!)
    • Red peppers, chopped
    • Green pepper, chopped
    • Yellow pepper, chopped
    • Cucumber, chopped
    • Tomato, chopped
    • (Any other desired veggies!)
    • McCormick’s Salad Supreme seasoning


    • Cook pasta as directed, then cool with cold water.
    • In a large mixing bowl, add the cool pasta, all of the veggies and dress with about half a bottle of dressing. Finally, add half a container of the McCormicks seasoning.

    Pasta Salad



    What are you making for your Fourth of July celebrations? Did you try last week’s Southwestern Black Bean Salad? (I did! I added some quinoa to the recipe and have been enjoying it every week for lunch) What did you think?


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