Zucchini Ribbons w/ Pesto

Pesto
1/3 cup pine nuts
2 cups basil
1 cup parsley
1/2 grated Parmesan cheese
1 tablespoon white wine vinegar
1/2 cup extra virgin olive oil
juice of half a lemon
salt and pepper

Ribbons
2-3 large zucchini
juice of 1 lemon
salt

Pulse the pine nuts in a food processor. Add the basil and parsley and pulse until combined. Add in the remaining pesto ingredients and pulse to combine. Using a carrot peeler, shave the zucchini into a colander, avoiding the seeded interior. Toss the zucchini ribbons with salt and lemon juice. When ready to sever toss the ribbons with the pesto.

Horseradish Turkey Burgers

2 eggs
¼ cup breadcrumbs

2 tablespoons horseradish

¼ cup onion, minced

2 garlic cloves, minced

¼ cup parley, chopped

¼ cup parmesan, grated

½ teaspoon salt

fresh black pepper

1 lb. ground turkey

4 toasted ciabatta buns

In a large bowl combine the eggs, bread crumbs, horseradish, onion, garlic, parsley, parmesan, and salt and pepper. Add the turkey meat and combine with your hands to incorporate. Separate the meat into 4 patties and set aside in the fridge (making these before grilling them allows the meat and flavors to marry). When ready to eat, heat the grill to medium and cook for about 8 minuets aside, depending on your grill and meat. Toast the ciabatta on the grill and serve with burger fixings (lettuce, tomatoes, pickles, ect.).