Today's Theme: Greek!

Seth doesn’t have much of a sweet tooth, but I’m pretty sure he has both a tomato tooth and a Greek tooth. Lately he has discovered Greek pasta salads, though the circumstances usually denote that said pastas are from the grocery store deli. Not terrible mind you, but I knew I could make something better. So, this week I decided to have a Greek dinner night complete with my favorite Greek Turkey Burger and my first attempt at a Greek pasta salad. That’s right! I made a main dish AND a side! Things are getting fancy over here. For the record, I have posted this recipe for the turkey burger before, but it’s so good I think it deserves another day in the spotlight.

 

Greek Turkey Burgers with Tzatziki Sauce

Serves 4

For the tzatziki:

• 1/2 cucumber, seeded and grated
• 6 oz  greek yogurt (fat free)
• 1/4 tsp garlic powder
• pinch of sugar
• 2 tbsp fresh dill, minced
• salt and pepper to taste

Directions:

Mix all ingredients in a small bowl. Chill.

For the burgers:

• 1 lb ground turkey
• ½ cup crumbled feta cheese
• ¼ cup sun-dried tomatoes, drained of any oil
• ½ cup fresh baby spinach leaves, chopped
• 1 tsp dried oregano
• ½ tsp garlic powder
• salt and pepper to taste
• 4 Sandwich Thins (such as Orowheat)
• 1-2 cups fresh baby spinach leaves

Directions:

1. Heat a grill pan over medium-high heat for several minutes until very hot.
2. Combine the turkey, feta, sun-dried tomato, spinach and seasonings in a mixing bowl until just combined.
3. Spray the grill pan with non-stick spray, form the meat mixture into four patties, and cook for 7-8 minutes on each side until the internal temperature reaches 165°F. Let rest on a plate covered with foil for 5 minutes before serving.
4. Garnish with tzatziki sauce and additional spinach leaves and serve on sandwich thins.

 Recipe adapted from Just the Tip

 

Greek Pasta Salad

• 1 Recipe Greek Salad Dressing (see recipe below)
• 12 oz. Bow-tie Pasta, cooked & cooled
• 1 pint Grape Tomatoes, halved
• ½ cup Kalamata Olives, roughly chopped
• 1 Cucumber, seeded & diced
• ¼ cup Pepperoncini Peppers, chopped
• 5 oz. Fresh Baby Spinach, chopped

Place all ingredients in a large bowl and toss to combine. Start with approximately 1/2 of the Greek Salad dressing and add more to taste. Refrigerate salad for several hours or overnight for best flavor. Additional dressing can be used to freshen up the salad later on.

 Greek Salad Dressing & Marinade
Recipe by Our Best Bites

• ¼ c. freshly squeezed lemon juice
• ¼ c. white vinegar
• 2 tsp. sugar
• ½ tsp. kosher salt
• ½ tsp. seasoning salt
• ½ tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)
• ¼ tsp. freshly ground black pepper
• 4 cloves garlic, smashed and peeled
• 1 c. canola oil (or other salad oil)
• ½ c. crumbled feta cheese
• ¾ tsp. Italian seasoning
• ¼ tsp. dry oregano

In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency). Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.