perfect burgers and zucchini ribbons among the flowers

The sun is out! After a month of rain, tornado watches, storms, and chilly temperatures, the sun is out and my beautiful "Red Fox" speedwell (veronica) is blooming very prettily beside the front steps. Time for le picnic!

I rustled up some herby hamburgers, and quick blanched zucchini ribbons, sat in the shade, and dug in.

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For the burgers:

2 pounds 80/20 chuck hamburger ( this will make at least 6 burgers)

2 slices fresh bread (I used semolina 3 cheese, but you can use plain bread and add a little cheese)

1/2 cup chopped parsley

1 small farm fresh egg

1/2 t. thyme

1/2 t. herbes de provence

1 t. or more to taste kosher salt

freshly ground pepper

2 t. worcestershire sauce

Wash your hands well. Place the bread and roughly chopped parsley in food processor and process until bread is well crumbed. Place in a large bowl.

Add the egg, thyme, hamburger, herbes de provence, salt and pepper, and worcestershire sauce and mix very well by hand. Form into burgers and cook. Serve with slices of tomato and spinach leaves.

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For the zucchini ribbons:

Each medium zucchini should serve two, so multiply as needed.

Wash the zucchini, trim the ends, and using a vegetable peeler and holding the zuke firmly, shave ribbons of zucchini. If using large zucchini, shave around the seedy core, and discard the core.

Bring a few inches of water in a saucepan to a boil, throw in the ribbons, and cook for one minute.

Drain and run cold water over the ribbons, then drain again.

Serve with a drizzle of olive oil and a pinch of oregano, salt, and pepper.

Happy picnic!

* What I'm reading:

A History of Europe by J.M. Roberts