Mixed Greens Salad with Dried Cherries & Shallot Thyme Vinaigrette
Finely dice shallot. Pick thyme leaves from stems and roughly chop. In a small bowl, whisk together 1 Tbsp vinegar, 1 Tbsp shallot, thyme, honey and olive oil. Season with salt and black pepper. Set remaining shallot, vinegar, and honey aside for entree and dessert. Rinse greens and set aside enough to top burgers later. Toss remaining greens with dried cherries and dressing. Divide between two plates and top with pecans to serve.
The Ultimate Turkey Burger with Sweet Potato Fries
Combine preserves, mustard and vinegar in a small bowl. Season with pepper to taste and set aside. Rinse apple and cut into quarters. Remove core and dice one quarter of apple. Set the remaining apple aside for dessert. Heat olive oil in a medium skillet over medium heat. Sauté diced apple and remaining shallot until tender, about 5 minutes. Place turkey in a large mixing bowl; add onion mixture, 1/2 tsp salt, and 1 Tbsp peach sauce. Mix gently with hands and form into 2 patties with indentation in center. Refrigerate. Rinse sweet potatoes and remove skins (optional). Dice into small cubes (1/2 inch). Reheat apple skillet with 1 Tbsp olive oil. Add sweet potatoes and 1 Tbsp Fire & Flavor seasoning. Cook 10-15 minutes, stirring regularly, until potatoes are fork tender. While potatoes cook, preheat skillet on medium-high heat with 2 Tbsp olive oil. Cook burgers for 5 minutes; flip and cook for additional 3 minutes. Brush both sides with remaining sauce and grill for an additional minute on each side or until turkey is cooked through. Remove from heat and top with cheese; let rest 5 minutes before serving. Toast buns and serve with sliced avocado, remaining mixed greens and ketchup.
Honey Roasted Apples & Pears
Preheat oven to 400F. Rinse pear and cut into quarters. Remove core and seeds. Dice pear and remaining apple into similarly sized pieces. Place in oven-safe baking dish and drizzle with remaining honey and bake for 20-30 minutes, depending on how soft you like them.
Ingredients & Tools
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About the Chef
Chef Gena Knox
Gena Knox was born in Reynolds, Georgia, a small farming town in central Georgia. Her mother, grandmother and great-grandmother were all talented cooks, and she credits them for instilling a love for Southern cuisine and teaching her how to cook classic Southern dishes. She attended college at the University of Georgia, Athens, where she pursued a degree in landscape architecture and met her husband Davis Knox. After graduating college Gena started a catering business in Colorado and later completed a culinary program through Cooks Street Cooking School in Denver and Aspen. She then returned to Georgia to begin a career as a landscape architect in Sea Island Resort on the coast of Georgia. While working as a landscape architect, Knox remained an avid cook and became interested in a technique called "plank grilling". She had a hard time finding retailers that offered the planks, so decided to make her own and officially founded Fire & Flavor with her husband in September 2003.