Official Start of Summer

memorial dayMemorial Day also brings the official start of summer.  Summer opens up a whole new cooking season as grilling takes center stage and farmers markets offer an abundance of fresh fruits and vegetables.

We ate the rainbow yesterday and here’s the menu:

  • gyro burgers with yogurt/cucumber sauce
  • sweet potato fries
  • zucchini sauted in garlic ghee
  • spinach and strawberry salad
  • tabbouleh (from Well Fed 2)

I have been making this gyro burger recipe for many years.  I don’t even remember where I first found it.  It originally called for breadcrumbs and when we went paleo I substituted almond flour.  I wanted to try the Gyro/Kebab Sauce from Well Fed 2 but didn’t have any dried mint (which seemed essential) so I used my old yogurt sauce recipe.  Mint is on the shopping list so it’s on hand next time!

Gyro Burgers

  • 1 lb ground beef
  • 1 lb ground lamb
  • 1 egg
  • 1/4 cup water
  • 1/2 cup almond flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 2 teaspoons oregano

Combine all ingredients and mix well.  Shape into patties.  Grill and serve with onion slices, tomato, feta cheese and yogurt sauce.

Yogurt/Cucumber Sauce

  • 1 cup Greek yogurt
  • 2 tablespoons fresh parsley, minced
  • 1/4 cup onion, minced
  • 1/2 cucumber, diced

Mix all ingredients, refrigerate until serving.

Sweet Potato Fries (summarized from this post)

  • one large sweet potato
  • olive oil
  • freshly ground black pepper
  • sea salt

Preheat oven to 450 degrees.  Peel the sweet potato or leave the skin on (I leave it on).  Cut the ends off and cut the sweet potato in half then into fries (you can see the photos for all this from the linked blog post).  Place the fries in a bowl and drizzle with olive oil (about a 1/4 cup), add salt and pepper then mix thoroughly by hand to get all the fries coated.  Put the fries on a baking sheet in a single layer.  Cook for 15 minutes, then flip.  Cook 10 minutes on other side.  They will be browned and crispy and yummy!

photo 4Spinach and Strawberry Salad

  • 4 cups organic baby spinach
  • 8 organic strawberries, sliced
  • 1/4 small red onion, diced
  • 1/2 cup pecans, almonds or walnuts
  • 2 tablespoons balsamic vinegar – Fig is wonderful or raspberry
  • 6 tablespoons cup olive oil

Combine spinach, strawberries, onion and nuts in large salad bowl.  Toss with balsamic vinegar and olive oil.  Adjust all these quantities to your personal taste – I don’t measure for this salad, just toss ingredients in until it looks right for us!

We are looking forward to having tabbouleh on our eggs for breakfast 🙂