Turkey Feta Burgers with Yogurt Curry Sauce
On a holiday weekend famous for feasting and barbecues, we wanted to share one of our favorite burgers. These healthy Turkey Feta Burgers with Yogurt Curry Sauce are quick to make, light on fat, and big on flavor. If you are feeling adventurous, you can also substitute the turkey in this recipe for another lean meat like lamb, buffalo, or venison. To top these burgers, we ditch the usual lettuce, and opt instead for the crips fresh accompaniments of cucumber, tomato, and homemade pickled red onions.
Hearty Quinoa & Chickpea Salad
Paul and I work at the same hospital, and often get to eat our lunches together. This also means that we both share equally in the misery that is a bad lunch day. A few weeks ago, one memorably mediocre lunch involved a leftover potato soup, which turned a nasty viscous texture when reheated. Disgusted, we foraged in our desks and put together a 'desk picnic' of stale pretzels and pastel mints, that tasted faintly of the ‘spring grass’ candle they were sitting beside in my desk drawer. Shuddering at the thought of that big batch of potato soup waiting at home as future lunches, I went on a lunch-making-blitz. My goal was a flavorful and colorful mix of filling grains, beans, vegetables, herbs, nuts and cheese that would energize us throughout the day. I started experimenting and prepping big bunches of grains, beans, veggies and vinaigrettes on the weekends for ready-made lunches for the week. This recipe for Hearty Quinoa and Chickpea Salad is a delicious variation that we have been happily eating all week.
Citrus Pulled Pork Tacos with Feta
Its the season for resolutions, and food trends are emphasizing the lean and green. In this spirit, I suggested a kale salad for dinner last night. Paul smirked, and countered with a suggestion of loaded nachos. So goes marriage. Our brilliant compromise, Citrus Pulled Pork Tacos with Feta, pairs Yucatán Citrus Pulled Pork with a cumin and garlic red cabbage salad, cilantro, and briny feta, for a satisfying and light main.
Moroccan Roasted Sweet Potato Salad
In a holiday season notorious for sweet potato casseroles topped with marshmallows and candied nuts, we play it unconventional. We love the warm spices and fresh herbs of this Moroccan Roasted Sweet Potato Salad. A fragrant dish with a nod towards North African seasonings, the sweet potatoes are roasted until they are lightly crisped, flavored with an aromatic, garlic, and lemon infused Charmoula vinaigrette, and topped with feta, cilantro and pomegranate. Charmoula is a traditional Moroccan, Tunisian, and Algerian marinade that is traditionally used in fish and vegetable dishes. Moroccan Roasted Sweet Potato Salad is a winner with guests and an unusual twist on the seasonal sweet potato.
Summer Corn Sauté with Herbs
It’s labor day, and we are devouring corn and tomatoes in these beautiful late summer days like they're going out of style. Truthfully, I have a bit of an obsession with sweet corn, and have been known to personally eat 6 cobs in a meal. It’s officially September now, and as the season changes, so too does our cooking. Instead of boiling or grilling our corn, we are firing up my Grandmother's trusty skillet for our delicious and simple Summer Corn Sauté with Herbs, a dish that will have you coming back for seconds. The sweetness of fresh corn is highlighted by the rich and nutty background of butter, onions, cumin, and garlic, garnished with heaps of herbs and tomatoes. I have learned my lesson making this dish over the years, just go ahead and double it the first time, it’s the best way to avoid complaints!
Watermelon and Feta Salad
Watermelon Feta salad is cool, sweet and salty. This is the salad we have been eating almost daily in this heat wave! Paul was initially somewhat hesitant to embrace this funky salad, but after 4 bowl in one evening, I think we would both agree, watermelon and feta are surprisingly good friends in this delicious salad. In these dog days of summer, this crisp quick salad is only five minutes away.
Tomato, Feta, and Garden Herb Toasts
With the first tomatoes and herbs of the season coming in, it is time to celebrate summer! Nothing highlights fresh-from-the-vine juicy tomatoes and backyard herbs like like Tomato, Feta, and Garden Herb Toasts. Brushed in olive oil, the bread is grilled for a warm smokey base. Basil and feta tossed tomatoes provide a vibrant topping to the an herbed creme fraiche spread. Tomato, Feta, and Garden Herb Toasts taste like summer, and are quick and easy to put together. We used a goat cheese feta from our CSA, an exquisite local find! This dish works beautifully as both an appetizer or a main.
Chorizo & Feta Pasta
Weekday evenings in the hungry hounds household can be a bit of a slapdash operation. Take tonight for example. After hosting an overnight guest for a 6:30am pre-work breakfast, a long day at work, and errands on the way home, we approached the stove with voracious appetites and waning energy. Chorizo and Feta Pasta is beautiful dish for this situation, it takes 8 minutes to prepare, and hits the spot with the delicious combination of spicy chorizo and briny feta. We happened to have some of Paul's delicious homemade chorizo on hand, but you can easily use store-bought. The feta and chorizo not only provide big flavor, but also simplify the dish by eliminating the need for sauce or additional seasonings.
Marinated Feta with Rosemary & Juniper
This past weekend we had our first outdoor dinner party of the season and I had an edible centerpiece in mind while concocting this marinated feta with rosemary and juniper. This dish captures the soft light and open skies of an evening in early spring. Marinated feta is a fresh take on a cheese course that delivers a surprising burst of lemon and woodsy flavor to salty cubes of feta. We served marinated feta as an accompaniment to Paul's grilled Greek chicken and vegetables. The leftover feta, which grows more flavorful as it sits, can be added to grain dishes, mixed into omelets, pureed into dips or stuffed into veggies. The olive oil and herb mixture made a tasty addition to a salad vinaigrette, and would be delicious on pasta or used to sop up with crusty bread.