Mediterranean olive-herb bread

by Caitlin Saniga

Use your favorite types of olives in this bread. And serve it warm with a shallow plate of olive oil sprinkled with fresh-cracked pepper, coarse salt and herbs.

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Chickpea burgers with a Mediterranean salad

by Sarah Steimer

I love grilling in the summer, and it doesn’t all have to be meat. These chickpea patties were substantial without being too filling. Plus they weren’t crumbly like many other veggie patties, so they stayed together on the grill nicely.

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Want one?: Beef, onion and feta wontons with dill yogurt dipping sauce

by Caitlin Saniga

Use whatever fresh herbs you have for the wonton filling. I used a combination of dill and basil. And I served the wontons with kalamatta olives. Hummus and a nice leafy salad would fill out the meal nicely.

For the wontons:

• 2 tablespoon finely chopped white onion
• 1 tablespoon white wine vinegar
• 1/2 pound ground chuck
• 2 tablespoons crumbled feta
• 1 clove garlic, smashed and minced
• 1 tablespoon fresh herbs (any combination of basil, chives, dill, mint or oregano)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 30 round wonton wrappers

For the sauce:

• 1/2 cup plain yogurt
• juice from 1/2 lemon
• 1 clove garlic, smashed and minced
• 1 tablespoon fresh dill, minced
• 1/4 teaspoon salt

For these wontons, I molded the meat mixture into an oblong shape and placed it at the center of the wrapper. I folded the wrapper in half, sealed it and used a bit of extra water to reinforce a series of small folds along the edges.

To make the wontons:

In a small dish, marinate the onions in the white vinegar for 10 minutes. Once they’re ready, transfer them to a medium bowl and use your hands to combine them with the beef, feta, garlic, herbs, salt and pepper.

Assemble the wontons by placing a rounded teaspoonful of the meat mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.

Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.

If you don’t have fresh dill, dried dill will fill in just fine. Instead of a tablespoon, use a teaspoon.

To make the sauce:

Combine all of the ingredients in a small bowl and whisk to combine.

Serve the wontons hot with the dill yogurt sauce on the side.

Makes 30.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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Alfresco Refreshed: Burgers

California roll burger

by Sarah Steimer

The crab on top of this burger makes it extra rich, but also very summery. Other topping options could include pickled ginger, fish roe or other items usually offered at sushi restaurants.

• 1 pound ground beef
• 1/2 teaspoon fish sauce
• salt and pepper to taste
• 6-8 ounce crab meat (tail, claw, whatever)
• 1-2 tablespoons mayonnaise
• 1/4 cup mayonnaise
• 1/2-1 teaspoon wasabi powder or paste (I added even more)
• lettuce or spinach
• tomato, sliced
• avocado, sliced
• nori strips (just take nori paper and slice into thin strips)
• cucumber, sliced thin
• sriracha (optional)
• hamburger buns

Using your hands, combine the ground meat, fish sauce, salt and pepper. Form into four patties.

This is one tall burger – I highly recommend a soft bun so you can easily squash it down and jam it into your trap.

Mix together the crab meat with the 1-2 tablespoons of mayonnaise and set aside. Combine the 1/4 cup of mayonnaise with the wasabi, adjusting to your taste, to make the wasabi-mayo spread. Set aside.

Grill the patties to your desired “doneness” and remove from the heat. Pat off any excess grease with a paper towel – unless you enjoy that grease.

Place the tomato and lettuce/spinach on the bottom half of the hamburger bun (you’ll have too much balanced on top of the patties to add this later). Next add the hamburger patty, crab, nori strips, cucumber slices and avocado. Spread the wasabi-mayo on the top half of the bun, along with a swirl of sriracha if you so please.

Makes four burgers.

Recipe adapted from: Use Real Butter

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Greek turkey burgers with pickled onions and tzaziki sauce

by Caitlin Saniga

I love that these burgers are bursting with flavor. And if you’re wondering about the bread I used, it’s double-round sandwich flatbread I saw on sale at Kroger. It was perfect for these burgers!

Pickled red onion (make ahead if using):

• 1 red onion, sliced into 1/4-inch rings
• 1/2 cup apple cider vinegar
• 1/2 teaspoon salt

Tzaziki sauce:

• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1/2 cup chopped cucumber
• 2 cloves garlic, minced
• 1 teaspoon dried dill weed

Burgers:

• 1/2 cup feta cheese
• 1/2 cup chopped kalamata olives
• 1/3 cup fresh chopped parsley
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1.5 pounds ground turkey (pork or lamb works, too)
• 4 buns, pitas or flatbreads for serving
• greens for serving

These super-easy pickled onions are a great way to get into pickling. They take minimal prep time, and most of the magic happens in the fridge. They last about 3 weeks.

To make the pickled onions: Bring a small saucepan of water to a boil. Add the onions, put the lid on and blanch for 1 minute. Drain in a colander. Put the onions back in the pan. Add the vinegar, salt and just enough water to cover the onion. Cover and bring to a boil. Simmer for two minutes.  Pour the onions and brine into a jar, cover and store in the fridge to chill. It’s best to make these a day before the burgers.

To make the tzaziki sauce: Mix all of the ingredients in a small bowl and store in the fridge to chill. This can be made up to a day in advance.

To make the burgers: Start up the grill or preheat a countertop grill (Foreman-style works.) if that’s how you plan to cook the burgers. (You can also make these in a pan.)

In a large bowl, mix the feta, olives, parsley, garlic, oregano, basil, pepper and salt. Add the ground meat and use your hands to thoroughly mash together the mixture. Shape the mixture into 4 round patties.

These burgers pack really nicely. I should know! I’ve been taking them for lunch at work for the past week. For picnics at the park, I suggest assembling the burgers with buns and greens, wrapping them in foil and packing the onions and tzaziki sauce separately to avoid mushy buns.

Grill or pan-fry the burgers until the internal temperature is 165 degrees, about 7-9 minutes on each side or 7 minutes on a countertop grill.

Serve on buns, pitas or flatbreads with pickled onion, tzaziki sauce and greens.

Makes four burgers.

Recipe adapted from: Food o’ del Mundo

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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Meatless Monday: Falafel in pita pockets with tahini-lemon dressing

by Sarah Steimer

This was the first time I’ve ever cooked with fava beans. I still have a lot left over in the freezer, so any recipe suggestions would be greatly appreciated!

• 1 cup cooked fava beans
• 1 cup chickpeas (from a can)
• 3 cloves garlic
• 1/2 medium onion, chopped (about 1/2 cup)
• handful fresh parsley, chopped
• 1 lemon, juiced and zested
• 1 teaspoon baking powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• salt and pepper, to taste
• 1/4 cup whole wheat flour
• 2 tablespoons olive oil

Place the beans in a food processor and pulse until they are crumbled, but not mushy. Add the garlic, onions, lemon juice and zest, spices, parsley, baking powder, salt and pepper. Pulse until just combined.

Transfer mixture to a bowl and add flour a little as a time, only using as much as needed. The mixture should stick together but not be dry.

Drizzle olive oil on a baking sheet or glass dish. Form mixture into balls or patties, each slightly larger than a golf ball and place on the sheet about an inch or so apart.

Bake at 425 degrees for 20 minutes, flip and bake another 15 minutes, until falafel are browned on both sides and crispy on the outside.

Makes 12 pieces of falafel.

For the dressing

• 1/2 cup tahini
• 3 lemons, juiced and zested
• 1 tablespoon toasted sesame oil
• 1/4 cup chopped parsley
• 2 scallions, chopped
• 1 large clove garlic, minced
• 1 teaspoon sriracha (optional)
• up to 1/2 cup water
• salt and pepper to taste

Combine all ingredients in a food processor or mix by hand. Refrigerate.

Serve the falafel in a pita pocket with the dressing, spinach or lettuce, tomato and cucumber slices.

Recipe from: SparkRecipes

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Meatless Monday: Lima bean salad with olives, feta and mint

by Caitlin Saniga

I made the vinaigrette about an hour in advance to let the garlic and oregano flavors release.

• 1 tablespoon and 1 teaspoon olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 1 clove garlic, chopped
• 1/8 teaspoon and 1 tablespoon salt, divided
• 1/8 teaspoon pepper
• 1 pound frozen baby lima beans
• 1 ounce feta cheese, crumbled (1/4 cup)
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1/4 cup torn fresh mint leaves

Bring a large saucepan of water to a boil.

In the meantime, make the vinaigrette: Whisk together the oil, vinegar, oregano, garlic, and 1/8 teaspoon each salt and pepper. Set aside.

Add the beans and 1 tablespoon salt to the boiling water, and cook until the beans are tender, 2 to 3 minutes. Rinse with cold water, drain well, and add to the bowl with the vinaigrette. Add the feta, olives and mint, and toss to combine. Serve cold or at room temperature.

Make 4 servings.

Recipe adapted from: Real Simple

Photo: Caitlin Saniga

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Meatless Monday: Zucchini keftedes with feta and dill

By Caitlin Saniga

 

How in the world do you say keftedes? I looked it up, and it goes like this: kef-teh-des.

• 1 1/3 pounds medium zucchini (about 3), trimmed
• 1 teaspoon salt
• 1/2 cup thinly sliced green onions
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh mint
• 2 garlic cloves
• 1 teaspoons finely grated lemon peel
• 1 cup panko (Japanese breadcrumbs)
• 1 large egg, beaten to blend
• 1 cup coarsely crumbled feta cheese
• canola oil (for frying)
• reduced-fat Greek-style yogurt (for garnish)
• additional chopped fresh dill (for garnish)

Salt dehydrates the grated zucchini.

Grate zucchini on large holes of a box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

These patties are packed with so much flavor.

Line a rimmed baking sheet with parchment paper or foil. Wrap zucchini in a towel; squeeze out as much liquid as possible. Place zucchini in a medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons of zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patties; place on a baking sheet. Chill at least 1 hour.

Pour enough canola oil into a heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add the patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using a slotted metal spoon, transfer to paper towels.

Arrange keftedes on platter. Top each with a dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Makes 12 servings.

Recipe: Bon Appetit

Photo: Caitlin Saniga

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Meatless Monday: Greek salad salsa

by Caitlin Saniga

Serve this salsa with tortilla chips, pita bread toasts or slices of french bread.

• 1 1/2 cups (8 ounces) crumbled feta cheese
• 1 large ripe tomato, seeded and chopped
• 3 scallions, including green portions, thinly sliced
• 1 cucumber, peeled, seeded and coarsely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh oregano
• 2 tablespoons snipped fresh dill
• juice of 1/2 lemon
• 1/4 cup olive oil
• Salt and pepper to taste

In a medium, bowl, combine all ingredients, and gently mix. Cover and refrigerate 2 hours or up to 1 day.

Makes about 4 cups.

Recipe adapted from: Lemons and Lavender

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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