Home on the range with Tom Brokaw’s wife

Prepare a hot grill.

Form the meat into 6 patties, being careful not to overhandle. Place the patties on the grill rack, 3 to 4 inches over direct heat, and grill, turning once, about 2 minutes per side for medium-rare.

Spread each bun half with 1 teaspoon butter. Place the buns, buttered sides down, on the grill rack and toast briefly.

Assemble the burgers with the toasted buns, patties, lettuce, tomato slices, onion slices, ketchup, mustard, and mayonnaise (if desired).

In a large heavy-bottomed casserole over medium heat, combine the mustard and vinegar until blended. Add the sugar and eggs and cook, stirring with a wooden spoon, until the mustard thickens to the consistency of ketchup, about 7 minutes. Cool; store in a glass jar with a tight-fitting lid.

Make a bed of quinoa on a large round shallow serving plate. Arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the quinoa in 7 wedge-shape sections.

To make the dressing: In a medium bowl, combine the shallots, buttermilk, aïoli, pesto, lemon juice, and pepper. You will have approximately 3 cups.

Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.

Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.

In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combined. Refrigerate, covered, for 2 or 3 days.

To prepare the glasses: Place the margarita salt on a large sheet of waxed paper. Rub the rims of 6 or 8 margarita glasses with a lime wedge. Dip the rims in the mound of salt. Place the glasses in the freezer until ready to use.

To make the margaritas: Put the ice in a blender; add the limeade concentrate, tequila, and triple sec. Blend until the ice is chopped up. Pour into the prepared chilled, salted glasses.