A gluten-free, Greek inspired dish with bold, classic, Mediterranean flavors.
One of the things I love about burgers is the simplicity with which you can vary the ingredients to create different recipes. By playing with the types of meat, cheese, binders, and aromatics you can come up with a variety of delicious combinations to suit a particular theme, occasion, or dietary preference. Here I’m using lamb, feta cheese, and warm Mediterranean spices to create a Greek inspired burger that is topped with tahini yogurt sauce and sandwiched in between slices of grilled eggplant. Eggplant Lamb Burgers are packed with so much rich, savory flavor that you’ll want to make them again and again. (more…)
Recipes for white bean dip abound in cookbooks, magazines, and the food blogosphere, and it’s easy to see why. White bean dips have huge appeal because they are healthier and lower in calories compared to appetizers made with cheese, cream cheese, pastry, bread, and nuts. Still, I have found most white bean dips rather bland, consisting only of pureed white beans, garlic, olive oil, and lemon. However, with a few simple recipe tweaks it’s easy to turn a basic, unexciting dip into a sensational, savory one. Roasted Garlic White Bean Avocado Dip contains fresh basil, avocado, and roasted garlic – ingredients not commonly found in white bean dip, but ones that make this dip truly exceptional. (more…)
Basil Avocado Yogurt Sauce is my new favorite condiment. It’s deliciously cool with a pleasant tang, and because it’s made with Greek yogurt instead of cream or mayonnaise, it’s light and refreshing. With the warm weather fast approaching here in New England, it’s natural to gravitate toward recipes that are suitable for picnics, backyard barbecues, and all manner of summer time celebrations. This means lots of grilled meat, seafood, and vegetables with accompanying side salads and sauces. Basil Avocado Yogurt Sauce is the perfect summer time sauce for almost anything grilled and can be prepared in a matter of minutes. (more…)
My family is seriously addicted to Crispy Smashed Baby Potatoes with Bacon Bits and Chive Sour Cream. In fact, whenever I make these potatoes a good portion of them never reach the serving platter because they are snatched right off the baking sheets as soon as they come out of the oven! (more…)
The operative word here, or in this case number, is 1. The recipe for 1 Easy Cranberry Sauce calls for 1 bag (12 oz.) of fresh cranberries, 1 cup of sugar and 1 cup of orange juice. That’s all it takes to make a delicious homemade cranberry sauce with the perfect balance of sweet and tart to complement your Thanksgiving turkey. If there was a contest for the simplest recipe ever this one would surely be in the running. Just put 3 ingredients into a slow cooker, turn it on high, and cook for 4 hours. (more…)
Once you try this recipe it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup. It also has 50% less sodium. Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.
You probably already have most of what you need to make this ketchup in your pantry right now.
Drizzle olive oil over the head of garlic before wrapping it up in aluminum foil. Some recipes will tell you to slice off the top of the head of garlic prior to roasting. This isn’t necessary. The garlic roasts just fine left intact so I eliminate this step to simply the recipe.