I would like to give Mario Batali a huge bear hug. Every Thursday, Chef Batali asks local farms and organic vendors to set up shop in the warehouse that stores dry goods for his Vegas restaurants and gives us Vegas desert dwellers a chance to buy some really amazing produce.

I don’t think if you live in the suburban side of the Northeast that you will quite understand what a pleasure and gift this is, but maybe you can just imagine life without grass and full of dirt and rocks! Pleasant.

In my visit this week, I got purple carrots with Bugs-Bunny greens shooting out of them, beautiful cream potatoes, a cherimoya (more on that later), rainbow swiss chard (that was hiding a little snail I discovered when I washed it), huge heirloom tomatoes, and some especially fragrant pea shoots. I brought it all home, plopped it on the counter and just stared at the colors for a good 5 minutes, smiling.

This turkey burger is simple. I wanted to really focus on the tomatoes and pea shoots and let them shine. Hopefully you can find something similar to make your own!

For the Recipe, click here:

Curried Turkey Burgers with Grilled Tomatoes and Honey Mustard