Amy Riolo: Hi! I am Amy Riolo. Today, I am working in the kitchen at Sur La Table in Arlington, Virginia. And we are making Feta and Dill Stuff Turkey Burgers with cucumber, string bean and olive tapenade. So first we will blanch our green beans for our salad. Then we will make the tapenade for the salad. Once the tapenade is finished and the green beans are blanched we will toss everything together. Then we will get started on our Turkey Burgers. By mixing our burgers, pan-frying them and finishing them off in the oven, and at the end we will plate everything up together. The ingredients are one-third cup string beans, one pound cucumbers, one quarter cup black olives, petted. Two tablespoons freshly squeezed lemon juice, one quarter teaspoon freshly ground pepper, two tablespoons extra virgin olive oil, one pound extra lean ground turkey, one tablespoon dejon mustard, one-half cup fresh dill finely chopped. One quarter teaspoon kosher salt, four ounces crumbled low fat feta cheese and four fresh bakery whole wheat buns. Safety is always important. Today we are going to working with high temperatures and sharp knife. So it's important to keep children supervised. Before we begin let me tell you a little bit about myself. I am a cookbook author, cooking instructor, food history lecturer and restaurant consultant based in the Washington DC area. And today we are making a recipe from my third cookbook which is called the Mediterranean Diabetes cookbook. So in the first segment let's get started blanching our green beans.