Greek Feta Burger
yield: Makes 4 servings
Ingredients
- 6 ounces nonfat plain Greek yogurt
- 4 ounces hothouse cucumbers (unpeeled), coarsely grated (about 1/2 cup)
- 1/2 clove garlic, crushed to a paste
- 1 teaspoon fresh lemon juice
- 1 pound lean ground beef (93 percent or 95 percent lean)
- 4 ounces zucchini, finely diced (about 1 cup)
- 1/2 cup crumbled reduced-fat feta
- 1/3 cup finely diced red onion
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 1 jar (7 ounces) roasted red peppers, drained
- 4 sourdough rolls, split
- Shredded romaine (optional)
- Sliced cucumber (optional)
Preparation
In a bowl, combine yogurt, cucumbers, garlic and juice; set aside. In another bowl, mix beef, zucchini, feta, onion, marjoram, salt and pepper. Form beef mixture into four 3/4-inch-thick patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat, flipping once, about 5 minutes each side, until internal temperature reaches 160°F. Divide roasted peppers evenly among bottom roll halves; top with 1 burger, 1/4 yogurt sauce and lettuce and cucumber, if desired. Top each with other half of roll.
Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil
A stunning chopped salad unites several summer standouts — peaches, corn, cucumbers, basil — with the sweetly acidic flavor of vine-ripened tomatoes.
- Yield Makes 8
Ingredients
- 8 ripe medium beefsteak tomatoes
- 2 ripe peaches pitted and cut into 1/2-inch pieces (2 cups)
- 3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
- Kernels from 2 ears corn (1 1/2 cups)
- 6 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons fresh lime juice
- 1 1/4 teaspoons coarse salt, plus more to taste
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1/2 cup shredded fresh basil leaves, plus sprigs for garnish
Directions
- Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
- Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.
Farmer’s Cheese with Grilled Peaches
Ingredients
Farmer's Cheese and Grilled Peaches
- Peaches
- Olive oil
- Honey
- Farmer’s cheese
- Basil
Directions
- Halve the peaches, remove the pits, and brush the cut sides with olive oil.
- Grill, cut side down, until soft with char marks (about 4 minutes).
- Crumble the farmers cheese in a dish, drizzle with honey.
- Top with peaches and garnish with basil.
This recipe would also be great with fresh ricotta!
Source & Photo Credit: Martha Stewart Living, August 2010
Summer Garden Ratatouille and Eggplant fries
Summer Garden Ratatouille
from: Simply in Season: A World Community Cookbook ~ serves 4-62 Onions (chopped)
4 cloves garlic (minced)
1 bay leaf
saute in 3 tablespoons olive oil for about 5 minutes.
1 medium eggplant (chopped)
1 1/2 tablespoons fresh basil (chopped; or 2 teaspoons dried)
1 tablespoon fresh rosemary (chopped; or 1 teaspoon dried)
1 1/2 teaspoons salt
1 teaspoon fresh marjoram (chopped; or 1/2 teaspoon dried)
Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.
2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)
Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.
Eggplant Fries!
Ingredients
Dipping Sauce
- 1 cup plain low-fat yogurt
- 1 tablespoon chopped kosher pickle or pickle relish
- 2 teaspoons finely grated lemon zest
- 2 teaspoons chopped fresh oregano
- Kosher salt and freshly ground black pepper
Fries
- 1 1-pound eggplant, cut crosswise into 1/2 rounds, then into 1/2 -thick strips
- Vegetable oil (for frying)
- 1 cup rice flour
- 2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons za'atar
- 1 tablespoon garlic powder
- 1 teaspoon fine sea salt plus more for seasoning
-
ingredient info
Za'atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It’s available at specialty foods stores, Middle Eastern markets, and igourmet.com. While good and give a unique flavor…not necessary. Use any spice (or none) you like!
Preparation
Dipping Sauce
-
Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
Fries
-
Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
-
Pour oil into a large deep pot to a depth of 2″. Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°.
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Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplain. Working in batches, toss damp eggplant in flour mixture to coat.
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Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
