Greek Lamb Burgers with Tzatziki Sauce, Caramelized Red Onions, & Arugula

Greek Lamb Burgers with Tzatziki Sauce, Caramelized Red Onions, & Arugula

Ingredients

Burgers:

1 lb ground lamb
4 garlic cloves, minced
1 small onion, diced
2 T. Oregeno
2 T. Thyme
Kosher Salt
Pepper

Combine the ingredients in a mixing bowl and mix with your hands or a wooden spoon.  Form in 4 patties, and bake in a 350 degree oven for approx. 50-60 minutes or pan fry for approx. 15 minutes. 

Tzatziki Sauce

8 oz fat free strained Greek yogurt
2 garlic cloves, minced
1/2 cucumber, finely diced
4 T. fresh parsely, diced
Splash of lemon juice
Kosher Salt
Pepper

Wrap cucumber in a kitchen towel or cheese cloth, and wring out  water from the cucumber.  Repeat until the vast majority of water is removed.  Combine all the ingredients in a mixing bowl, mix well, and let rest in the refrigerator for 60 minutes to allow the flavors to meld. 

Caramelized Red Onions

1 Red Onion, juliened
2 T. EVOO
1/2 T. Sugar
Kosher Salt
Pepper

Sautee red onion in pan over medium heat with EVOO and kosher salt & pepper to taste.  When onion begins to soften, about five minutes, add in sugar, stir the pan, and cook for 5-10 minutes over medium low heat or until a nice caramel color develops.

Green Machine Soup-Inspired by Naked Juice's Green Machine Juice

Green Machine Soup-Inspired by Naked Juice's Green Machine Juice

Ingredients:

1 cup hulled barley (a true whole grain)
4 cans chicken broth
8 oz mushrooms, sliced
28 baby carrots
1 onion, diced
4 garlic cloves, minced
1 bunch spinach
1/4 parsley
EVOO
2 T. Oregeno
2 T. Thyme
1 T. Cumin
1 t. White Pepper (only if you like a kick)
Kosher Salt
Pepper

Preheat oven to 400 degrees.  Toss carrots and mushrooms with kosher salt, pepper, and 2 T. EVOO.  Place on parchment paper lined baking sheet, and roast until soft, about 30 minutes.  In a dutch oven or stock pot, sautee onion and garlic in EVOO over medium high heat until translucent, about 5 minutes.  Then add the roasted carrots and mushrooms along with the spices.  Cook for 5 minutes over medium heat.  Add the chicken broth and barley, stir well, bring to a boil and simmer for 30 minutes, stirring regularly.  Add the spinach and parsley, cook for 5 minutes, puree with an immersion blender or food processor until a creamy consistency is achieved, and simmer for 10 minutes.  Enjoy a 2 cup, heart healthy serving at under 150 calories!

Meat Balls

Meat Balls

From the Henry Hill Good Fellas cookbook (think Ray Lolita)

Ingredients

1 lb ground beef
3/4 lb ground veal
1/4 lb ground pork
2 eggs
4 garlic cloves
2 T. Oregano
2 T. Thyme
4 T. Fresh parsley, diced
4 T. Fresh Basil, diced
1/4 c. parmesan cheese, shredded
1/2 c. bread crumbs
Kosher Salt
Pepper

Mix all ingredients, preferably by hand, in a mixing bowl.  Roll into bite sized balls.  Bake at 350 in a baking dish lined with your tomato sauce until a meat thermometer registers 170 degrees (about 30-40 minutes) or pan fry in olive oil until cooked through.  Finish by simmering the cooked meatballs in your favorite sauce.

Bruchetta

Bruchetta

Ingredients

1 container cherry tomatoes, washed & quartered
2 cloves garlic, pressed
4 T. parsley, diced
1/8 cup parmesan cheese, finely shredded
4 T. balsamic vinegar
4 T. EVOO
Kosher Salt
Pepper
2 T. oregano
2 T. thyme
2 T. basil

Combine all ingredients in mixing bowl, stir well, and serve with warm & toasted slices of baguette.  Enjoy!

Coho Salmon atop Avocado Salad with Parsnip Puree & Balsamic Honey Reduction

Coho Salmon atop Avocado Salad with Parsnip Puree & Balsamic Honey Reduction

Ingredients

1/2 pound Coho salmon fillet, cut into two pieces
Kosher Salt
Pepper
EVOO

1/4 cup balsamic vinegar
2 T. honey

1 pound parsnips
2 cans low sodium Swanson chicken broth
2 cups water
Kosher Salt
Pepper

1 avocado
1/4 cup red onion, finely diced
1/8 cup cilantro, finely diced
2 splashes lemon juice
1/3 cup cherry tomatoes, diced
Kosher Salt
Pepper

Peel the parsnips, cut into 1" pieces, and boil in a stock pot with chicken broth, water, and kosher salt & pepper to taste.  Drain the parsnips and puree in a food processor or with an immersion blender.  Put puree into a piping bag or a ziplock bag with the bottom corner cut off to serve as an ad hoc piping bag.

Dice the avocado and combine with red onion, cilantro, cherry tomatoes, and lemon juice, kosher salt & pepper.

Combine the honey and balsamic vinegar in a sauce pan, whisk over medium heat and reduce by half.

Heat 2 T. EVOO in a large skillet over medium high heat, place the salmon skin side down in the frying pan and cook until done, about 8 minutes.

Using a cookie or biscuit cutter OR a food ring, make a circle of avocado in the center of the plate; top with 1 piece of salmon.  Pipe the puree onto the plate.  Drizzle reduction over the salmon fillet.  Enjoy!

White Truffled Beef Carpaccio over Lemon Arugula Salad

White Truffled Beef Carpaccio over Lemon Arugula Salad


Ingredients
1/2 pound filet mignon, thinly sliced
1 cup arugula
EVOO
2 T. lemon juice
1/8 cup EVOO
Kosher Salt
Pepper
White Truffle Oil

Combine the EVOO and lemon juice; shake well.  Toss the arugula in the EVOO/lemon juice.  Using a circle food ring (or cookie/biscuit cutter), plate the arugula in the center of a plate.  Place the thinly sliced filet on top, season with kosher salt & pepper, and VERY lightly drizzle white truffle oil over the meat (less is better; in the picture we used four small drops & smeared the white truffle oil over the meat).

Cream-less Creamy Lentil Soup with Toasted Red Chilies and Roasted Tomatoes

Cream-less Creamy Lentil Soup with Toasted Red Chilies and Roasted Tomatoes

Ingredients

2 cups dried red lentils
4 cans low sodium Swanson chicken broth
2 dried red chilis
1 cup cherry tomatoes
1/2 onion, diced
2 garlic cloves, minced
EVOO
Kosher Salt
Pepper

Preheat oven to 400 degrees

Toss cherry tomatoes in 1 T. EVOO, place on a parchment paper lined baking sheet, and roast for 10 minutes.  In a skillet, heat 1 t. EVOO, and over medium heat, toast the red chilies, flipping half way through, for 2 minutes.  When done toasting, cool and dice.  Combine the lentils and the chicken broth in a stock pot, bring to a boil, and simmer for 20 minutes, stirring every few minutes.  After 20 minutes have elapsed, add the garlic, onion, red chillies, cherry tomatoes to the pot and simmer for 10-15 minutes, stirring every few minutes.