Greek Turkey Burger

Fresh, fast and easy.

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp dried oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/2 cup kalamata olives chopped
1 Tbsp fresh lemon juice
4 hamburger buns
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion sliced
1/2 cup feta crumbled

Instructions

Using clean hands, combine turkey, mayo, oregano, cumin, salt, and 1/8 tsp. pepper. Shape mixture into 4 equal patties. Heat a large skillet on high. Lightly coat with cooking spray, and add patties. Cook until meat thermometer inserted into thickest portion registers 165F, 4-5 minutes per side.
Stir together yogurt, olives lemon juice, and remaining 1/8 tsp. pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide patties, arugula, cucumber, red onion, and feta evenly among buns. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Cauliflower Shawarma

This is quick and easy and packed full of flavor. Original recipe found on Half Baked Harvest.

Cauliflower Shawarma Wraps with Green Tahini and Feta

Light and delicious.

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 lg head cauliflower cut into florets
1/4 c olive oil
1 tbsp honey
2 tsp paprika
1 tsp cumin
2 garlic cloves minced
1 lemon juiced
1 pinch crushed red pepper flakes
salt and pepper to taste
4 naan warmed (can use pitas)
2 cucumbers thinly sliced
shredded lettuce
cilantro garnish
feta crumbled
tzatziki for serving

Green Tahini

1/2 c tahini
1/3 c cilantro
1/3 c parsley
1 tsp cumin
1 lemon juiced
salt to taste

Course

sandwich, Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 lg head cauliflower cut into florets
1/4 c olive oil
1 tbsp honey
2 tsp paprika
1 tsp cumin
2 garlic cloves minced
1 lemon juiced
1 pinch crushed red pepper flakes
salt and pepper to taste
4 naan warmed (can use pitas)
2 cucumbers thinly sliced
shredded lettuce
cilantro garnish
feta crumbled
tzatziki for serving

Green Tahini

1/2 c tahini
1/3 c cilantro
1/3 c parsley
1 tsp cumin
1 lemon juiced
salt to taste

Instructions

Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Baby Bell Peppers with Feta and Mint

My kids don't really like peppers but they eat them up if I make them this way.

Servings

Ingredients

1 lb baby bell peppers
3 Tbsp olive oil
1/2 tsp red pepper flakes
1 Tbsp fresh mint chopped
1/2 lemon juiced
1/3 cup feta crumbled

Servings

Ingredients

1 lb baby bell peppers
3 Tbsp olive oil
1/2 tsp red pepper flakes
1 Tbsp fresh mint chopped
1/2 lemon juiced
1/3 cup feta crumbled

Instructions

Preheat grill to high. Toss bell peppers with 2 Tbsp oil and season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 Tbsp oil, mint, and lemon juice. Top with feta. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Roasted Spring Veggies w/Feta and Pistachios

People will love these veggies roasted and tossed with feta and a kick of lemon juice to brighten the dish up.

Servings

Ingredients

1 fennel bulb quartered
6 carrots peeled, halved lengthwise, and cut into about 2 1/2 in pieces
1/2 lb asparagus ends cut off, and pieces cut in half
4 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 cup chopped cilantro
3 oz feta crumbled
1/4 cup toasted pistachios chopped

Servings

Ingredients

1 fennel bulb quartered
6 carrots peeled, halved lengthwise, and cut into about 2 1/2 in pieces
1/2 lb asparagus ends cut off, and pieces cut in half
4 Tbsp olive oil
1 Tbsp fresh lemon juice
1/2 cup chopped cilantro
3 oz feta crumbled
1/4 cup toasted pistachios chopped

Instructions

Preheat oven to 425F.
Place fennel, carrots, and asparagus on a baking sheet. Toss with 3Tbsp. olive oil, sprinkle with salt and pepper to taste. Roast 10 minutes, check turning vegetables, and roast a few minutes longer till they are completely tender. Remove from oven. Toss with lemon juice, cilantro, feta and remaining 1 Tbsp olive oil. Season with more salt and pepper if wanted. Top with pistachios. Enjoy!