Yogurt-Marinated Grilled Chicken with Tzatziki Salad

Mediterranean grilled chicken with a creamy and crunchy cucumber relish

I'm a sucker for anything with tzatziki, a Greek yogurt sauce, and have featured many recipes for it on this blog. So it should come as no surprise that I have been anxiously waiting to make this recipe (which I've actually adapted quite a bit) for grilled chicken with tzatziki from the Sprouted Kitchen cookbook for several months. This version of tzatziki is actually more of a salad than a sauce and features lots of diced cucumbers, red onion, and herbs with just a little bit of yogurt and lemon to bind it. I also added some chunks of feta, mainly because I'm obsessed with the good sheep's milk feta that's packed in water from Whole Foods (first mentioned here) and have been coming up with excuses to buy it as much as possible. The chicken is marinated in many of the same ingredients that are in the tzatziki, plus some additional herbs and spices, and gets nice and charred on the hot grill. Pounding out the breasts allows the meat to cook evenly and provides extra surface area to spoon the salad on top of. This makes a healthy but filling meal, especially paired with some couscous or warm rice.

Note: This recipe is pretty forgiving about being prepared in advance or reheated. The only thing you should not do is add salt to the tzatziki salad until just before eating. The salt will draw water out of the cucumbers and make the mixture watery if it sits for a long period of time.


Related Recipes:
- Salmon with Radish Raita Sauce
- Grilled Lamb Burgers with Feta, Tzatziki, & Arugula
- Beef & Lamb Kofta with Yogurt Sauce


Yogurt-Marinated Grilled Chicken with Tzatziki Salad:
Ingredients
- 4 boneless skinless chicken breasts, pounded 1/4" thin
- 3 Persian or hothouse cucumbers, diced small (about 3 cups)
- 1/4 red onion, diced small
- 3-4 oz. feta cheese, preferably sheep's milk, diced small
- 1 lemon, zested and juiced + 3 tbsp. lemon juice
- 1 1/3 c. whole-milk Greek yogurt
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh dill, chopped
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. red chile flakes
- 1 clove garlic, minced
- kosher salt
- black pepper

Recipe

• Whisk together 1 c. yogurt, lemon zest, juice of 1 lemon, 2 tbsp. parsley, 2 tbsp. dill, cumin, red chile flakes, oregano, and 1 tsp. each of salt and pepper.
• Place in a resealable bag with the chicken and marinate for 30 mins at room temperature or up to to several hours in the fridge.
• Preheat a grill to high and remove the chicken from the fridge if it was marinating in there.
• Grill the chicken for 4 minutes, then flip and cook for another 4 minutes. Transfer chicken to a plate and let rest for 10 minutes.
• Meanwhile, combine the cucumbers, onion, garlic, and remaining dill and parsley in a bowl.
• Stir in 1/3 c. yogurt and 3 tbsp. lemon juice and a large pinch of salt and pepper. Mix well and taste for seasoning. Gently stir in the feta, trying not to break it up.
• Divide the chicken onto plates and top each with a generous amount of tzatziki salad.

Serves four

Crispy Lentils & Lamb

A one-pot meal full of Mediterranean spices

The worst part about going on vacation is the first day back at work. We got back from a trip to Cancun on Sunday night, only to get up early and spend a long Monday at work weeding through a massive email inbox. I really wanted to make something quick and easy for dinner that night to get back into a routine and detox a bit from the five days of all-you-can-drink-and-eat. This lamb and lentil dish comes from the latest issue of Bon Appetit and only requires one pan and about thirty minutes of time. The lean lamb and lentils are a great source of protein, while the cold cucumber and green herbs add freshness and crunch. There's a great balance between hot and cold, spice and richness, acid and fat. The lamb and spices make the whole house smell good and was a great way to end a long day.


Related Recipes:
- Lamb Burgers with Tzatziki and Feta
- Lentil "Meatballs" with Lemon Basil Pesto
- Lamb & Beef Kofta with Yogurt Sauce


Crispy Lentils & Lamb:
Ingredients
- 1 c. brown or green lentils
- 1/2 lb. ground lamb
- 2 Persian cucumbers, diced
- 2 cloves garlic, peeled and very thinly sliced
- 1 c. plain Greek yogurt
- 1/2 c. fresh parsley or cilantro or both, roughly chopped
- 2-3 tbsp. canola oil
- 1 tsp. red chile flakes
- 1/2 tsp. cumin seeds
- kosher salt
- black pepper
- lemon wedges, for garnish

Recipe

• Add the lentils and 4 c. water to a pot, bring to a boil, then lower to a simmer and cook for 15-20 minutes, or until tender but not mushy. Drain and set aside.*
• Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
• Shape the lamb into a large patty, about 1/4" thick, and season both sides generously with salt and pepper.
• Cook the lamb for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the patty has formed a crispy brown crust. If there's a lot of fat in the pan, drain some off and reserve it.
• Using a spatula, break the patty into bite-size pieces and add in the garlic, red chile flakes, and cumin seeds.
• Cook, stirring often, until the lamb is no longer pink. Transfer the lamb mixture to a plate.
• Add reserved fat or 2 tbsp. canola oil to the skillet and add the cooked lentils and a big pinch of salt and pepper.
• Cook the lentils, stirring once or twice, until they start to get crispy and brown.
• Add the lamb back in and stir to combine. Turn off the heat and stir in the cucumbers and herbs. Check for seasoning.
• To serve, divide the yogurt among four plates and then spoon the lamb and lentils on top. Serve with a squeeze of lemon.

Serves four

*Cooked lentils can be cooked, cooled, and kept in the fridge for several days.

Couscous with Zucchini & Feta

A versatile dish that can work as a side or stand alone meal

I know that the other side of the country is experiencing a blizzard right now, but it's been sunny and summery on the west coast. The weather really controls what I feel like cooking and eating, and  the last thing I want to do is spend a lot of time over the stove on a warm weekend day. This couscous from The Sprouted Kitchen cookbook is a fresh and quick-cooking dish that can act as either an all-in-one side dish to any grilled or roasted meat or as a complete meal for a light lunch. Zucchini is technically in season during the summer, but I can find it at my farmers' market year round. It adds a hearty vegetable component to the couscous, which I love because it takes care of serving both a starch and vegetable. This recipe is very forgiving and can be served hot, room temperature, and even after a few days of sitting in the fridge as leftovers.

Note: I recently discovered French sheep's milk feta at my local Whole Foods and have become obsessed with it. Compared to other feta cheese, especially cow feta, it has a creamier texture and a much more complex (almost nutty) flavor. Look for it at your supermarket and prepare to be amazed.


Related Recipes:
- Couscous with Pine Nuts & Preserved Lemons
- Grilled Swordfish & Zucchini Skewers
- Grilled Zucchini Salad


Couscous with Zucchini & Feta:
Ingredients
- 1 box (10 oz.) couscous, preferably whole wheat
- 3 large zucchini, diced small
- 1/3 c. feta,* diced small
- 1/4 c. chopped basil
- 1/4 c. chopped parsley
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1/2 tsp. red chile flake
- kosher salt
- black pepper

Recipe

• Heat 1 tbsp. olive oil in a large skillet over high heat until almost smoking.
• Add in the zucchini and cook, stirring occasionally, for 6-8 minutes, or until browned and tender.
• Meanwhile, bring 2 c. water to a boil in a saucepan, stir in the couscous, cover with a lid, and turn off the heat. Let the couscous sit for 5 minutes, then fluff with a fork.
• Transfer the couscous and zucchini to a large bowl and let cool a bit.
• Stir in the herbs, vinegar, remaining 1 tbsp. olive oil, red chile flakes, and a large pinch of salt and pepper.
• Gently stir in the feta and taste for seasoning.
• Serve warm or at room temperature.

Serves six (side dish)

*Preferably water-packed sheep's milk feta.

Homemade Hummus

Homemade hummus is world's better than the store-bought stuff

When it comes to eating, there seems to be two kinds of people: those who eat a few big meals a day and those who love to snack. I generally fall into the first category, mainly because I can't keep good snacks around the house without my husband secretly eating them all, but the cleanse we're on makes healthy snacks very necessary. I created a big batch of homemade hummus over the weekend and we've been bringing some to work with crudités everyday to munch on. Making hummus at home couldn't be easier, as all you really need to do is dump all the ingredients into the food processor and blend it up. It tastes so much fresher than the store-bought stuff and it gives you control on exactly what you put in it. I'm looking forward to experimenting with other flavors soon, as the possibilities are really endless.  Serve it as a dip or on a sandwich for a healthy and flavorful snack or spread.


Related Recipes:
- Garlic Whole Wheat Pita Chips
- Warm Spinach Artichoke Dip
- Preserved Lemons


Basic Homemade Hummus:

• Drain a 15 oz. can of chickpeas and place them in a food processor or heavy-duty blender.
• Puree the chickpeas for about a minute, or until they are finely ground. Scrape down the side with a spatula if necessary.
• Add in 1/2 c. tahini,* 2 tbsp. lemon juice, 2 minced garlic cloves, 1/2 tsp. kosher salt, and a few dashes of hot sauce.
• Blend until combined, then slowly add in 1/4 c. water until the hummus is a smooth and desired consistency. Check for seasoning.
• Refrigerate for at least 30 minutes before serving.
• Optional: drizzle with olive oil and season with a touch of smoked paprika before serving.

Makes approx. two and a half cups

*Sesame seed paste. Often found by the nut butters in grocery stores or in the ethnic foods aisle.

Chicken Thighs with Caramelized Onions & Cardamom Rice

One-pot chicken and rice dish flavored with Middle Eastern spices, dried fruit, and herbs

This recipe from Yotam Ottolenghi's Jerusalem is a flavorful one-pot meal of chicken and rice with sautéed onions, currants, spices, and herbs. Everything cooks in a single skillet in batches: first the onions, then the chicken and rice, and can go straight to stove to tabletop with no need for extra serveware (and less dishes to clean up). The Middle Eastern spices of cardamom, cinnamon, and cloves add an exotic flavor to an otherwise familiar dish. Combined with the sweet onions, tart currants, juicy chicken, and fresh herbs, it's a well-balanced meal that has great mix of richness, brightness, sweet, and salt. Leftovers hold up well for a few days and taste just as good as they do on day one.


Related Recipes:
- Roasted Lemon Chicken with Sunchokes
- Moroccan Chicken Tagine with Olives and Preserved Lemons
- Crispy Lemon-Rosemary Chicken Thighs


One-Pot Chicken with Caramelized Onions, Cardamom Rice, and Currants:
Ingredients
- 2 1/2 lb. bone-in, skin-on chicken thighs
- 1 3/4 c. basmati rice
- 2 onions, thinly sliced
- 2 1/2 c. boiling water
- 1/4 c. olive oil
- 1/4 c. currants
- 8 whole cardamom pods
- 3 cinnamon sticks
- 1/4 tsp. whole cloves
- 1/4 c. fresh dill, chopped
- 1/4 c. fresh cilantro, chopped
- 1/2 lemon
- 1 c. greek yogurt
- kosher salt
- black pepper

Recipe

• Heat 2 tbsp. olive oil in a large pot over medium heat.
• Add in the onions and cook, stirring occasionally, for 15 minutes, or until caramelized.
• Meanwhile, toss remaining 2 tbsp. olive oil with the chicken, cardamom, cinnamon, cloves, 1 tsp. salt, and a few grinds of black pepper.
• Scrape out the onions onto a plate and increase the heat in the pan to high.
• Add in the chicken and spices, skin-side down, and cook for 5 minutes. Then flip and cook for another five minutes.
• Remove the chicken to a plate. It's ok to leave the spices in the pan.
• Add in the rice, onions, currants, and season with salt and pepper. Nestle in the chicken, skin-side up.
• Pour the boiling water over everything, cover with a lid, and lower heat to a very low simmer.
• Cook for thirty minutes, then fluff the rice with a fork and check that it's done. All the liquid should be absorbed.
• Squeeze the juice of the lemon on top and sprinkle with the chopped herbs.
• Divide onto plates and dollop with yogurt.

Serves four

Spiced Herbed Lamb Chops

Quick-cooking lamb chops flavored with a Middle Eastern spice rub

It's been way too long since I featured a lamb recipe on this site. These chops, adapted from a recipe on Bon Appetit, are my new favorite way to cook my favorite protein. The lamb marinates for a couple hours in a powerful spicy herb paste made from blending together a bunch of green herbs, dried spices, and onion, before hitting a hot grill. Because the chops are thin and shouldn't be overcooked, it takes less than ten minutes to throw them on the grill, let them rest, and serve them up. They make a great meal alongside couscous and vegetables, and their built-in handle makes them a perfect appetizer at a cocktail party. If lamb isn't your thing, this rub would be great on chicken or fish, too.


Related Recipes:
- Braised Leg of Lamb
- Lemon Garlic Lamb Chops
- Lamb Beef Kofta


Spiced Herbed Lamb Chops:

• Combine 1/4 red onion, 1 handful fresh cilantro, 1 handful fresh mint, 1 handful fresh parsley, 1 tsp. ground cumin, 1 tsp. paprika, 1/4 tsp. garam masala, 1 pinch of salt, and 1 pinch of red chile flakes.
• Rub the paste into 6 lamb rib chops and refrigerate them for at least two hours.
• Preheat a grill to high and let them lamb sit at room temperature for 15 minutes.
• Grill for 2-3 minutes per side, them rest for 5 minutes.

Serves two, easily doubled

Grilled Lamb Burgers with Feta, Tzatziki, & Arugula

Greek-inspired burgers made with ground lamb and a creamy yogurt sauce

If he could, my husband would eat a cheeseburger everyday. I love them too, but I get bored with the same beef patty all the time. So in an effort to switch things up a bit, I made this lamb burger that's influenced by a lot of my favorite Greek flavors. If you don't eat much lamb or you're introducing someone to it for the first time, this is a great gateway dish. The patty is meaty and juicy, and its slightly gamey flavor is balanced by the salty feta, tangy tzatziki sauce, and peppery arugula. The burgers are super quick to prepare and it's easy to double the recipe to feed more people. This burger is a weeknight winner that deserves a spot on the dinner table.


Related Recipes:
- Lamb-Beef Kofta with Yogurt Sauce
- Classic American Cheeseburgers
- Lamb Meatballs with Yogurt Sauce


Grilled Lamb Burgers with Feta, Tzatziki, & Arugula:

• Heat a grill to high.
• Season 1 1/2 lbs. ground lamb with 1 tbsp. kosher salt and 1/2 tbsp. ground black pepper.
• Mix until combined, then divide into quarters and shape into 4 burger patties.
• Brush the burgers lightly with canola oil, then grill for 3-4 minutes per side. During the last minute, grill 4 split burger buns until toasted.
• Remove the burgers and top each with a handful of crumbled feta cheese. Let rest for a few minutes.
• Meanwhile, combine 1 c. Greek yogurt with 1/4 minced preserved lemon,* 1 minced garlic clove, and a handful of chopped fresh dill. Set tzatziki sauce aside.
• To assemble, spread the bottom burger buns with tzatziki, top with burger patties, thinly sliced red onion, handfuls of arugula, and the top bun.

Serves four
*Can substitute the preserved lemon with 1 tbsp. lemon juice and a large pinch of salt.

Fattoush Salad with Crispy Pita & Creamy Lemon Dressing

A fresh and crunchy salad made with toasted pita chips, tomato, cucumber, lettuce, red onion, and feta cheese

I had dinner at Lucques in L.A. the other week and it reminded me of how great Suzanne Goin's cooking is. I have her A.O.C. cookbook at home and her recipe for fattoush salad has been on my list of recipes to make. Fattoush is a Middle Eastern salad that combines pita bread and fresh vegetables, although there are a lot of variations out there. This version reminds me a lot of my favorite Greek salads but with the addition of crunchy pita bread croutons. The whole salad gets tossed with a creamy lemon dressing and salty feta cheese for some richness and tang. It's the perfect thing to make in the summer when cherry tomatoes are ripe and sweet, cucumbers are at their peak, and you want something light and refreshing to eat.

Note: You can substitute the Persian cucumbers for one English cucumber and the little gems lettuce for chopped romaine lettuce. I also left off a handful of torn mint leaves that was included in the original recipe.


Related Recipes:
- Greek Salad with Grilled Shrimp
- Whole Wheat Garlic Pita Chips
- Green Salad with Crispy Quinoa & Pomegranate


Fattoush Salad with Crispy Pita & Creamy Lemon Dressing:
For Dressing

• Smash and peel 1 garlic clove. Add a pinch of kosher salt and use the side of your knife to mash the garlic into a paste.
• Add the garlic, a large pinch of salt, a pinch of pepper, and 2 tbsp. freshly squeezed lemon juice to a small bowl.
• Slowly whisk in 2 tbsp. extra virgin olive oil, then 1/2 tbsp. heavy cream. Check for seasoning.

For Salad

• Preheat the oven to 400F.
• Tear 3 pita breads into 1" pieces and toss with 1/4 c. olive oil and a pinch of salt.
• Arrange the pita in a single layer on a baking sheet and bake, stirring once or twice, for 15 minutes, or until crisp and brown. Let cool.
• Meanwhile, halve 1 pint of cherry tomatoes, thinly slice 1 small red onion, thinly slice 3 Persian cucumbers, and chop 1/4 c. of fresh parsley.
• Wash and dry 3-4 heads of little gem lettuce and pull apart the leaves, tearing larger ones in half.
• Place all the ingredients and 2 oz. crumbled feta cheese in a large salad bowl and toss with the dressing, making sure that everything is well dressed and that the dressing is really massaged into the pita and lettuce.
• Sprinkle another 2 oz. crumbled feta cheese and 1/4 fresh parsley leaves over the top and serve.

Serves two-three (entree)

Serves four-six (side dish)

Lamb Beef Kofta with Yogurt Sauce

Grilled kabobs made with spiced lamb and beef and served with a cool yogurt sauce

I've been seeing kofta, spiced kabobs of ground meat popular in Middle Eastern and Mediterranean cooking, popping up all over the place lately. This is my version that combines lamb and beef with minced onion, fresh herbs, and dried spices. The meat gets shaped into long cylinders, skewered, grilled, and served with a cool yogurt sauce. The flavor is similar to that of a lamb gyro and is great tucked into pita bread or served with couscous or tabbouleh. The meat mixture can even be prepared in advance and kept in the fridge until the grill is ready, making this a great do-ahead dinner for entertaining or busy weeknights. And if you have a well-stocked spice cabinet, the cost of these skewers is super cheap. You'll be grilling these kofta all summer long.


Related Recipes:
- Grilled Lamb Skewers with Feta
- Bahamian Jerk Chicken Skewers with Mango-Avocado Salsa
- Grilled Lamb Sausage with Mixed Green Salad


Lamb Beef Kofta with Dill Yogurt Sauce:
For Sauce

• Combine 1 c. Greek yogurt, 1/4 c. chopped dill, 1 tbsp. minced preserved lemon,* and a pinch of pepper in a bowl.
• Refrigerate until ready to serve.**

For Kofta

• In a mixing bowl, combine 1 lb. ground lamb, 1 lb. ground beef, 1 minced small onion, 2 cloves of minced garlic, 1/2 c. chopped parsley, 1 1/2 tsp. kosher salt, 1 1/2 tsp. pepper, 1 tsp. ground cinnamon, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1/2 tsp. red chile flakes.
• Mix the meat until well combined, then divide into six even portions.
• Mold each portion of meat into a long cylinder around a metal or wooden skewer.
• Refrigerate the meat for at least thirty minutes.
• Preheat grill to high.
• Before grilling, brush each kofta with a little bit of olive oil.
• Grill over high heat for 10-12 minutes, turning every few minutes to hit all four sides.
• Let cool slightly, then divide onto plates and serve with yogurt sauce.

Serves six

*Can substitute with 2 tbsp. lemon juice and a pinch of salt.

**Sauce can be prepared a day in advance.

Couscous with Pine Nuts & Preserved Lemons

A five-minute side dish featuring couscous, toasted pine nuts, and preserved lemons

I've gotten away from couscous in recent years, with a greater focus on substituting ancient grains like quinoa and farro, but this recipe converted me again. Couscous falls somewhere between a grain and pasta, but I generally treat it more like a grain. The best part of making couscous is that it literally takes five minutes to cook - just empty a box into boiling liquid (I like using low-sodium chicken broth for more flavor), cover with a lid, turn off the heat, and in 5 minutes you will have perfect couscous. I added in toasted pine nuts for crunch, preserved lemons for salt and acidity, and chopped cilantro for freshness. We ate it alongside a chicken tagine for a fun, Moroccan-inspired meal at home.

Note: Preserved lemons can be found in some specialty food stores or online here. But it's just as easy to make your own.


Related Recipes:
- Balsamic Vegetable Couscous
- Root Vegetable Quinoa Salad
- Tabbouleh


Couscous with Pine Nuts & Preserved Lemons:

• Bring 2 c. of low-sodium chicken broth* to a low boil, stir in 2 c. of couscous, turn off the heat, and cover with a lid.
• Let sit for 5 minutes, then uncover and fluff with a fork.
• Stir in 1/4 c. toasted pine nuts, the rind from 1/2 preserved lemon, a handful of chopped fresh cilantro.
• Taste for seasoning and add salt if necessary.**
• Serve warm or at room temperature.

Serves four-six (side dish)

*Or water or vegetable stock to keep it vegetarian.

**The preserved lemons will already add a lot of salt, so more might not be needed.

Moroccan Chicken Tagine

Chicken simmered in a Moroccan spice blend with olives and preserved lemons

This is a great recipe for anyone who is stuck in a chicken rut or who is looking for a unique dinner party dish. After all, how common is it to serve Moroccan food to your friends and family? I originally had the idea to cook a tagine after Googling ways to use my preserved lemons and put together this version based on my favorite elements from the different recipes I read. Tagines get their name for the special type of cooking vessel they are traditionally made in, but I adapted the recipe for use in an large heavy pot or dutch oven. The chicken legs are browned and then simmered with sauteed onions in a sauce made from chicken stock, preserved lemons, and spices. The olives and preserved lemons add a wonderful salty briny flavor, so hold off on adding too much additional salt until you taste it at the end.  Make sure that you serve the tagine with couscous, rice, or flatbread to soak up the amazing sauce.

Note: Preserved lemons can be found in some specialty food stores or online here. But it's just as easy to make your own.


More One-Pot Chicken Recipes:
- Braised Chicken with Mushrooms
- Roasted Lemon Chicken & Sunchokes
- Chicken with Fig & Wine Sauce


Moroccan Chicken Tagine with Olives & Preserved Lemon:

• Heat 1 tbsp. olive oil in a large pot or dutch oven over medium-high heat.
• Add in 4 whole chicken legs* and sear for 3-4 minutes per side, or until browned.
• Remove the chicken and set aside.
• Add in 2 sliced onions and lower the heat to medium.
• Cook for 4-5 minutes, or until softened. 
• Add in 3 cloves of minced garlic and cook for another minute.
• Stir in the pulp from 1 preserved lemon, 2 tsp. ground ginger, 1 tsp. ground cinnamon, 1/2 tsp. ground turmeric, 1 bay leaf, 1/2 tsp. salt, and 1/2 tsp. black pepper.
• Let the spices toast for a minute, then add in 1 1/2 c. low-sodium chicken stock and scrape and bits from the bottom of the pot.
• Add in the chicken and any accumulated juices, bring to a boil, and then lower to a simmer.**
• Cover with a lid and cook for 30 minutes.
• Stir in 1/2 c. green olives and cook for another 10 minutes.
• Divide onto plates and sprinkle each with a little chopped preserved lemon rind and chopped cilantro.

Serves four

*Bone-in drumsticks with the thigh attached. Can replace with 4 chicken drumsticks and 4 bone-in thighs.

**The chicken shouldn't be fully submerged, but the liquid should come up to about half.

Falafel-Inspired Quinoa Cakes

I've featured previous recipes for quinoa cakes before, but this falafel-inspired version is totally new. I used some of my favorite Mediterranean flavors: fresh herbs, spices, and feta cheese to give the patties a distinctive green color and falafel-like taste. Also, unlike my previous recipe, this version is baked in the oven rather than pan-fried and I shaped them into smaller two-to-three bites morsels so that I could easily tuck them into a pita pocket for an easy, portable sandwich. Feel free to enjoy the anyway you like, but they pair really well with a creamy yogurt sauce like tzatziki.


Falafel-Inspired Quinoa Cakes:

• Combine 1 c. quinoa and 1 3/4 c. water in a pot. Bring to a boil, lower to simmer, and cook for 15-25 minutes, or until tender and the water has been absorbed.* Let cool.**
• Meanwhile, use a mortar and pestle (or food processor) to mash 1/2 c. parsley leaves, 2 cloves of garlic, and a pinch of salt into a paste.
• Add the quinoa to a bowl, along with 3 lightly beaten eggs, 1/4 c. panko breadcrumbs, the parsley mixture, the zest and juice of 1/2 lemon, 1 tsp. ground cumin, 1 tsp. ground coriander, a pinch of red chile flakes, salt, and pepper.
• Stir to combine, then fold in 3 oz. crumbled feta cheese.
• Spray a cookie sheet with non-stick spray and place heaping 1 tbsp. quinoa patties*** onto the sheet.
• Bake in 375F oven for 10-12 minutes, the flip and cook the patties for another 8-10 minutes.
• Let cool slightly, then serve with tzatziki, pita bread, etc.

Serves four

*Drain any excess water if it doesn't all get absorbed.

**Quinoa can be cooked, cooled, and stored in the fridge several days in advance.

***I roll the quinoa into balls and then press lightly onto the cookie sheet to flatten.

Lamb Stuffed Eggplant

Stuffed peppers and stuffed potatoes are classic comfort foods, but what about stuffed eggplant? I’d never thought of such a dish until recently, but now it’s been popping up in cookbooks and blogs all over. This is my own version (adapted from a recipe in Ottolenghi’s Jerusalem), which incorporates some of my favorite Middle Eastern flavors and some random ingredients I had lying around. The spices, especially the cinnamon, add a really interesting and warming depth of flavor to the filling, while the lamb adds richness and the walnuts add crunch. The eggplant is a great vessel for stuffing things since it absorbs the filling’s flavors like a sponge and is tender enough to eat whole. I served it with a yogurt and tahini sauce, but regular Greek yogurt would be just as good and has a nice cooling effect on the hot (and a little spicy) eggplant.

Lamb & Walnut Stuffed Eggplant:

• Slice two large eggplants in half and place, skin side down, on a large baking sheet.
• Gently score the flesh of the eggplants in a criss-cross pattern, brush lightly with olive oil, and season with salt and pepper.
• Roast eggplants in a 425F oven for 25-35 minutes, or until tender and lightly browned.
• Meanwhile, heat 1 tbsp. olive oil in a large skillet and add in 1 diced onion.
• Cook onion over medium-high heat for 5-8 minutes, or until softened.
• Add in 3/4 lb. ground lamb and place in an even layer in the pan.*
• Season with a large pinch of salt, 1/2 tsp. cumin, 1/2 tsp. cayenne pepper, 1/2 tsp. cinnamon, and 1 tsp. paprika.
• Cook lamb for 5 minutes, or until browned on the bottom, then stir and continue cooking until little pink is left.
• Stir in 1 tsp. tomato paste and a very small pinch of sugar and cook until lamb is completely brown.
• Stir in 1/4 c. chopped walnuts* and 1/4 c. minced parsley.
• Spoon lamb mixture into the eggplant, pressing down to pack as much filling in as possible.
• Return eggplant to the oven and cook for another 15 minutes, or until eggplant is very soft.
• Let cool slightly, then divide onto plates and serve with Greek yogurt.

Serves four

*The key to browning ground meat and developing a lot of flavor is not disturbing it too much. Mash it into one layer and wait to turn it for about 5 minutes.

**Or pine nuts.

Lamb Meatballs with Yogurt Sauce

Spaghetti and meatballs are great, but there are so many types of meatballs out there (nearly every cuisine has their own version) that it’s worth trying something new. This lamb version has tons of great Greek flavors and pairs really well with a creamy herbed yogurt sauce. I like to stuff them into whole wheat pita bread for a healthy sandwich pocket, but you could also roll them into bite-size balls and stick them on toothpicks for an easy party appetizer. It’s a much healthier and unique take on the classic Italian version.

Lamb Meatballs with Yogurt Sauce:

For Sauce

• Combine 1/2 c. Greek yogurt, 1 minced shallot, 1 heaping tbsp. minced dill, and the juice of 1/2 lemon in a small bowl.
• Season with salt and pepper and set aside.*

For Meatballs

• Use the large holes on a box grater to grate 1/2 yellow onion and add to a mixing bowl.
• Add in 1 lb. lean ground lamb, 2 cloves minced garlic, 1 beaten egg, 1/4 c. panko breadcrumbs, 1/2 tbsp. cumin, 1/2 tsp. cayenne pepper, salt, and pepper.
• Use your hands to mix until well incorporated, then roll into balls slightly larger than a golf ball.
• Arrange meatballs on a lined baking sheet and place in a 375F oven.
• Cook for 15-25 minutes, or until just cooked through.
• Let cool slightly, then divide onto plates and serve with the yogurt sauce.

Serves three - four (main course)

Serves eight (appetizer)

*Can be made a day ahead and stored, covered, in the fridge.

Greek Barley Salad

I make a lot of Greek salads in the summer (like this) because it's a great way to showcase fresh farmer's market veggies, and since there's no lettuce to wilt it keeps in the fridge for days. This adaptation adds in some hearty pearled barley for some extra texture and whole grain goodness. It's the perfect side dish since it does double duty as a vegetable and a starch although it's certainly filling enough for lunch. I served it with grilled lamb for a summery Mediterranean-inspired meal.

Greek Barley Salad:

• Add 2 c. water, a pinch salt, and 1 c. pearled barley* to a small pot.
• Bring to a boil, cover, and cook for 30 minutes, or until al dente.** Let cool.
• Meanwhile, halve 2 c. grape tomatoes and dice 1 red onion and 2-3 Persian cucumbers.
• Stir vegetables and 3 oz. crumbled feta cheese into the barley.
• Add in the zest of 1/2 lemon, 1 tbsp. lemon juice, and 2 tbsp. olive oil.
• Season with salt and pepper.***

Serves four - six (side dish)

*Can substitute quinoa or farro as well.

**The barley should absorb all water, but if not, drain in a fine mesh strainer.

***Will keep in an airtight container in the fridge for 3 days.

Grilled Lamb Skewers

Skewers and kabobs are a great, easy way to entertain during the summer. The clean-up is virtually non-existent (no pots and pans to wash) and the built-in handle of the wooden sticks make this an ideal grab-and-go or cocktail party food. This lamb version is full of rich flavor and is a unique alternative to barbecue or teriyaki chicken. Just make sure to plan to make this a day ahead so that the marinade will get a chance to really flavor the meat. Once you’re ready for dinner, the lamb just needs a few minutes on a hot grill until it's ready to be enjoyed.

Grilled Lamb Skewers:

• Cut 1 lb. boneless leg of lamb into bite-size cubes and place in a plastic resealable bag.
• Add in 1/4 c. white wine, 1/4 c. olive oil, 4 cloves minced garlic, 2 tsp. salt, 2 tsp. sugar, 2 tsp. whole grain mustard, a handful of fresh thyme, and 1 tsp. crushed red chili flakes.
• Close up the bag and put in the fridge to marinate overnight, turning once or twice.
• Twenty minutes before cooking, pre-heat a grill to high and remove the meat from the fridge.
• Slide the lamb onto skewers* and place on the grill for 4-5 minutes per side.
• Remove and let rest for 5 minutes, then garnish with a sprinkle of fresh herbs and feta cheese.**

Serves two - four

*If using wooden skewers, soak in water for a few minutes to prevent burning.

**Optional, but highly recommended.

Lemon & Garlic Lamb Chops

Now that we rolled our clocks forward, I feel like spring has really sprung. I celebrated with lots of new veggies from our farmer’s market, some bright orange tulips to brighten up our bedroom, and grilled lamb chops. Lamb is such a spring-time food (perfect for an upcoming Easter meal) and stands up really well to a simple but flavorful lemon-garlic marinade. I like to marinate the meat overnight and then quickly grill it right before serving. I paired it with tabbouleh and drizzled some store-bought tzatziki sauce on top for a Mediterranean-inspired meal, but it would also be great alongside some roasted new potatoes or baby vegetables.

Lemon & Garlic Lamb Chops:

• Combine the juice of 2 lemons, the lemon halves, 1/4 c. olive oil, 4-5 large chopped garlic cloves, 1 tbsp. dried herbs,* salt, and pepper in a large resealable bag.
• Add in 1 lb. double-cut lamb chops (about 4 total), seel the bag, and place in the fridge overnight.**
• Remove the lamb from the marinade and scrape off any large clinging pieces of garlic.
• Season lightly with salt and pepper and let sit at room temperature for 30-60 minutes.
• Grill chops for 4 minutes a side on a hot grill, or until cooked to your liking.
• Let rest for 10 minutes, then divide onto plates and drizzle with tzatziki sauce (optional).

Serves two
*I used these. You can also use any fresh herbs you have on hand.
** Or less, if you don't have time. Turn the meat occassionally to make sure the marinade gets distributed evenly.

Tabbouleh

After my last experience with bulgur wheat (see here) was such a success, I've been dying to try out new dishes, plus I had a nearly full bag left to use. Tabbouleh, a traditional Middle Eastern salad, is probably the most common use of bulgur and so easy to make at home. It makes a great side dish for Greek dishes and any leftovers are perfect for lunches the rest of the week. The bulgur wheat is pretty heavy, but I like adding a lot of fresh lemon juice and herbs to brighten up the salad and make it more refreshing.


Tabbouleh:

• Soak 2 c. bulgur wheat in warm water for an hour, or until tender.* Drain and set aside.
• Meanwhile, seed and chop 4 small tomatoes and mince 1/2 red onion, 2 cloves of garlic, and 1 large bunch of parsley.
• In a small bowl, whisk together the juice of 2 lemons, 1/4 c. olive oil, salt, and pepper.
• Combine vegetables and dressing with the bulgur and check for seasoning.
• Let tabbouleh sit in the fridge or at room temperature for at least an hour so that flavors can meld.**

Serves eight (side dish)
Serves four (lunch)
*Or bring to a boil and cook for 15 minutes, then rinse with cold water and drain well.
**This whole dish can be made a day or more in advance.

Grilled Shrimp Greek Salad

My parents went on a trip to Greece about four years (sadly, I wasn't invited), and came back with pictures and stories about the amazing food they ate. For the rest of the summer, we ate a ton of Greek salads and it's still something my mom makes often. This is her recipe, but I added some grilled shrimp to make it filling enough for a dinner entree. It's so quick and simple to make, and I usually have most of the ingredients in my refrigerator already. Try and use the freshest, highest-quality produce you can find, as it really makes a difference here.


Greek Salad with Grilled Shrimp:

• Season 1/2 lb. medium-large shrimp with salt and pepper.
• Place on a hot, oiled grill for 2-3 minutes per side, or until just cooked through.
• Meanwhile, chop one large hothouse cucumber*, one pint of grape tomatoes, one bell pepper and one small red onion (or half a large) into bite-size, uniform pieces.
• Dice one 6 oz. block of whole-milk feta cheese** into small pieces.
• In a small bowl, whisk together 1 tsp. dijon mustard and 1 tbsp. balsamic vinegar; then add in 2 1/2 tbsp. extra-virgin olive oil. Season with salt and pepper.
• Combine vegetables, cheese, and shrimp into a large bowl, then toss with the dressing.
• Divide into bowls and serve.

Serves three - four
*Also called English cucumber. It comes wrapped in plastic and doesn't need to be seeded or peeled.
**Preferably packed in water.

Weekend Review: San Francisco

Cheese at the Ferry Building's Cowgirl Creamery

San Francisco is one of my favorite cities (their food scene is incredible), and I try to visit there a couple times a year. Last weekend I took a quick girls' trip in the city with my mom, aunt, and cousins. We tried to fit in as many activities as we could and had so much fun eating, shopping, and eating some more. I especially enjoyed our time checking out the marketplace at the Ferry Building and having dinner at Kokkari. We also had martinis and enjoyed a 360 view of the city at the Grandviews Lounge.

Grilled Calamari with Feta, Orange, and Olives at Kokkari

Pork Soup Dumplings at Yank Sing Dim Sum

Lamb Chops at Kokkari

Crispy Duck at Yank Sing