Greek Slider Stuffed Pitas


Greek Slider Stuffed Pitas

This week I am bringing you five days of delicious and nutritious burger recipes. Don’t worry vegetarians, there will be something for everyone! With spring underway, it is only appropriate to start thinking about bbq. But we also want to be health minded and ready for swimsuit season. The first recipe is Greek Slider Stuffed Pitas. That’s right, mini burgers stuffed in a pita with sautéed vegetables and creamy yogurt tzatziki. The burgers are made up of grass-fed beef, feta cheese and fresh herbs. You can make them on your grill or a flat top. Opa!

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Greek Slider Stuffed Pitas

Ingredients

  • For Burgers
  • 1 lb 85 lean grass-fed ground beef
  • 1/2 c feta cheese crumbles
  • 1 tbsp dried oregano
  • 1/2 tsp granulated onion
  • 1 tsp fresh minced garlic
  • 3 medium basil leaves, finely chopped
  • 2 mint leaves finely chopped
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 3-4 pita pockets
  • Hummus (optional)
  • For veggie mix
  • 1/2 c diced zucchini
  • 1/2 c sliced baby portobello mushrooms
  • 1/3 c diced red onion
  • 1/2 c diced bell pepper
  • 2 tbsp olive oil
  • For Tzatziki
  • 1 tsp minced garlic
  • 1/2 c greek yogurt
  • 1/4 c grated peeled cucumber
  • sea salt and black pepper to taste

Instructions

  1. In a medium skillet, heat olive oil and combine veggies. Sauté until tender, about 10 minutes.
  2. In a large mixing bowl, combine burger ingredients.
  3. Form into small patties.
  4. Heat grill or flat top and cook 3-5 minutes each side depending on desired doneness.
  5. Stir together tzatziki ingredients, refrigerate until ready to serve.
  6. Cut open pita pockets and smother with Hummus or Tzatziki
  7. Add veggies and 2-3 sliders
http://freshandfit.org/greek-slider-stuffed-pitas/

Grilled Hasselback Zucchini

Hasselback Zucchini

This season I want to give you plenty of grilling recipes. That means side dishes too. Try to think of your grill as your outdoor oven. Practically anything your oven can do, your grill can do too. With a little practice and the right tools, you can create beautiful tasty dishes on your outdoor grill. Plus, you get to spend time outside and the grill adds more depth of flavor. Today I am sharing Hasselback Zucchini. It looks so pretty and everyone will comment on how fancy it is. The presentation of this dish and the great taste make it a stand out of a side dish. The flavors are Italian with a ricotta and herb sauce to finish the dish.

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Grilled Hasselback Zucchini

Grilled Hasselback Zucchini

Ingredients

  • 3 zucchini, sliced into thin circles
  • 1/3 c ricotta cheese
  • 1/3c + 2 tbsp Parmesan cheese, grated
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 4 sage leaves,divided and finely chopped
  • 4 medium basil leaves, divided and finely chopped
  • 1/2 tsp chili flakes (optional)
  • Sea salt and pepper to taste.
  • Well seasoned cast iron pan

Instructions

  1. Heat grill to 400. Slice zucchini into semi thin circles with mandolin or knife.
  2. Toss zucchini in olive oil.
  4. Line zucchini in cast iron pan, standing up.
  5. Place on grill for 20 minutes.
  6. Once zucchini has cook 20 minutes, carefully sprinkle with reserved 2 tbsp Parmesan cheese. Grill 10 minutes longer.
  7. Meanwhile, Melt butter in a saucepan over medium heat. Add garlic and divided herbs reserving the rest for garnish. Cook 2 minutes.
  8. Add Parmesan and 1/3 c ricotta, stir to incorporate. Heat for 3 minutes longer. Season with salt and pepper.
  9. Using an oven mitt, remove zucchini from grill. Pour sauce over zucchini. Garnish with herbs.
http://freshandfit.org/grilled-hasselback-zucchini/

Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

moroccan salad

If you follow my blog, you know by now that I am an avid salad lover. I enjoy finding new ways to make salads anything but boring. Today’s recipe is no exception. Chewy lentils and ancient farro pair with sweet raisins over kale tossed in a lemony dill dressing in this Moroccan adventure of a salad. It is a great salad/grain 2-for-1 side dish to pair with meat or as a vegetarian entree.

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Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

Yield: 4

Ingredients

  • 4 c chopped kale
  • 1/3 c red lentils, cooked according to package
  • 1/3 c farro, cooked according to package
  • 1 carrot, sliced thinly
  • 1/2 c raisins
  • 1/2 c yellow cherry tomatoes, halved
  • 1/3 c soft herbed goat cheese
  • for dressing
  • 2 tbsp chopped dill
  • 3 tbsp olive oil
  • juice of half a lemon
  • 1/4 tsp cracked black pepper

Instructions

  1. cook farro and lentils according to package instructions. During the last 5 minutes add carrot slices to water with farro or lentils to lightly soften.
  2. allow farro and lentils to cool slightly.
  3. whisk together dressing ingredients.
  4. toss kale in dressing, reserving some dressing for the top of the salad.
  5. lay kale out on a platter. Top with carrots, raisins, tomato, goat cheese, lentils and farro.
  6. pour remaining dressing over top of salad. Top with extra cracked pepper.
http://freshandfit.org/moroccan-kale-lentil-and-farro-salad-with-lemony-dill-dressing/

Cucumber & Carrot Salad with Sesame Lime Dressing

cucumber carrot 2

Today is very rainy and humid in our area. The sun is supposed to pop out later today just in time for dinner. We are planning to BBQ, so I made this asian inspired ‘Cucumber & Carrot Salad with Sesame Lime Dressing’ to go with our grilled chicken. It is very easy to put together and full of nutrient rich ingredients. The dressing has that rich nutty aroma and flavor from the toasted sesame oil and a nice acidity from the lime juice.

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Cucumber & Carrot Salad with Sesame Lime Dressing

Cucumber & Carrot Salad with Sesame Lime Dressing

Ingredients

  • 3 carrots, julienned
  • 1 cucumber, peeled lengthwise with a vegetable peeler into ribbons
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp toasted sesame oil
  • juice of 1 lime
  • 1 handful of cilantro, chopped

Instructions

  1. combine carrots and cucumber in a medium bowl.
  2. whisk together lime juice and sesame oil. Pour over carrot and cucumber mixture.
  3. In a small pan, heat sesame seeds on low heat and heat until seeds turn light golden. remove from heat immediately.
  4. Garnish salad with sesame seeds and cilantro
http://freshandfit.org/cucumber-carrot-salad-sesame-lime-dressing/