Since the weather has warmed up a bit, I do believe it’s time for some burgers, and Patty Melts are my absolute favorite version. I don’t know if it’s really true, but it seems a bit healthier to sandwich these burgers between thin slices of toasted rye bread rather than big fluffy white buns. Sometimes, I have an open-faced version and this makes it okay to layer on more cheese and an extra spoonful of caramelized onions!

Of course, you’ll want a healthy side salad. Pictured is a simple green salad with the addition of snappy pea pods, but I’m also sharing a tomato-pepper salad as well. I want you to be ready when those big, ripe tomatoes start showing up. I have also made this salad using cherry tomatoes and mini peppers. Layer it into a glass bowl to properly display this colorful treat.

By all means, use fresh herbs in place of dried when you have them. You’ll just adjust the amount by using a tablespoon of fresh herbs for a teaspoon of dried. Use your nose, your taste buds and your common sense, and you won’t go wrong.

Lastly, I would be completely remiss if I didn’t include a recipe for another rhubarb dessert like I promised last week. Shout out to my friend, Charlotte, who has a huge patch of the stuff in her yard in Auburn. We met up a couple of days ago so she could share the wealth. She gave me enough to fulfill my rhubarb dreams and share with three other fans. Now that’s a good friend!

Patty Melts

• 1 pound ground beef
• 2 teaspoons fresh thyme, minced
• 2 teaspoons fresh oregano, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 clove garlic, minced
• Caramelized onions
• 4 slices Swiss cheese
• 8 slices toasted rye bread, buttered lightly on both sides

Prepare grill. In a bowl, combine seasonings and garlic with ground beef. Form mixture into four patties, about 3/4-inch thick.

Grill burgers 4–5 inches from medium heat for 12–15 minutes, turning once. Top with cheese and grill for 1 minute or until cheese is melted. Place bread slices off to the side of the grill for the last 5 minutes of grilling time, turning once, grilling until toasted. Place patties on bread and top with onions for serving. Yield: 4 servings

Caramelized Onions

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2-3 large onions, thinly sliced into rings
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon thyme

Heat oil and butter in a skillet over medium heat. Sauté onions, stirring frequently until caramelized, turning heat to medium-low if needed.

Tomato and Pepper Salad

• 2 large yellow or orange peppers, sliced into thin rings
• 2 large tomatoes, thinly sliced
• 1/2 cup feta cheese, crumbled
• 3 cups salad greens
• 1/2 cup assorted olives, for garnish

Dressing

• 1/3 cup white wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon tarragon
• 2 teaspoons oregano
• 1/2 teaspoon sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced

Combine all ingredients in a large bowl. Add tomatoes and peppers and toss. Cover and chill for at least 1 hour.

To serve, cover a platter with greens. Arrange marinated vegetables in rows on top of greens and sprinkle with feta and olives. Pour dressing into pitcher for serving at table. Yield: 4 servings

Rhubarb Squares

Crust

• 1 cup flour
• 3/4 cup oatmeal
• 1 cup brown sugar
• 1/2 cup melted butter

Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Stir in butter and press half the mixture into a buttered 9-inch square baking pan.

Filling

• 3/4 cup sugar
• 1 1/2 tablespoons flour
• 1/4 teaspoon nutmeg
• 1 tablespoon soft butter
• 1 beaten egg
• 2 cups rhubarb, cut into 1/2-inch pieces

Combine all ingredients except rhubarb in a bowl. Place rhubarb on crust. Pour batter over all. Top with remaining half of crumb mixture and press down lightly. Bake for 20–25 minutes until browned and bubbly. Yield: 6 servings

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net.