In the Zone: Tommi Vincent’s Labor Day Spread

I take my food seriously—which is why Tommi Vincent and I get along so well. I’ve asked Tommi to share some of the “legacy-inspired, soul-stirring” recipes that makes her table the one you want to be at whenever you get the chance because it’s the place where everyone is welcome—and where the food is second to none. This week, she’s getting our mouths watering for this weekend’s Labor Day holiday. —M.S.

There are a couple of ways to view this time of year: Summer is coming to end or football season is about to begin! I say, why should we have to choose? With the right foods, you can relish the final days of summer while getting your grub on watching the game. Burgers, corn on the cob, and potato salad give you a summer vibe and are great game day foods too. Dig into my spinach and feta turkey burgers, parmesan-crusted corn, and the “no need to ask ‘who made the potato salad?’” potato salad. Game on!

Spinach & Feta Turkey Burgers
Yields 6 (8 oz.) patties, 12 (4 oz.) patties, or 24 (2 oz.) slider patties

3 lbs. ground turkey

3 cups baby spinach leaves, chopped

6 oz. crumbled feta cheese

1 tsp. garlic paste

1 ½ tsp. salt

1 tsp. black pepper

6 Muenster cheese slices (optional to top burgers)

12 pieces bacon, cooked to top burgers (optional)

6 brioche buns, toasted

Directions: 1. Preheat oven to 375°F. 2. Combine the first six ingredients in a large bowl. Form burger patties and place on a lined baking sheet. 3. Push your thumb print into the center of burger patties to keep the center from rising. 4. Bake for 25 minutes. 5. Serve hot.

Parmesan-Crusted Corn
Yields 6

6 ears of corn, husk removed

½ cup mayonnaise

½ Tbsp. Tajin seasoning

 ½ tsp. salt

1/8 tsp. pepper

½ cup grated Parmesan cheese

Directions: 1. In a large pot, boil corn for 10 minutes. Remove from the water and place on a lined baking sheet. 2. Generously brush the mayonnaise sauce on all sides of the corn. 3. Top with parmesan cheese. Broil until golden brown. 4. Serve immediately.

Smashed Potato Salad
Serves 6

3 lbs. red potatoes, medium diced

3 boiled eggs, peeled and chopped

¼ cup onions, small diced

1 cup mayonnaise

½ relish

1 tsp. celery seeds

3 Tbsp. sugar

1½ tsp. salt

½ tsp. black pepper

Paprika (optional)

Directions: 1. Boil potatoes and eggs in a large pot, approximately 12 minutes (timer starts once the water starts boiling). Potatoes should be fork tender. 2.Drain in a strainer and rinse with cool water. 3. Remove eggs and peel. Allow potatoes and eggs to cool. 4. In a large bowl, add half of the potatoes and smash with a potato masher or back of a fork. 5. Add remaining potatoes, chopped eggs, and remaining ingredients. Mix until ingredients are well combined. 6. Spoon potato salad into a serving dish and garnish with paprika. Cover and refrigerate for 30 minutes.