These sandwiches are a great weeknight dinner. Using ground turkey or chicken instead of beef, lamb or pork makes them a little bit lighter as well.
After seeing sandwiches served in taco racks at NYC’s Chelsea Market, I used taco racks to assemble these messy sandwiches. Genius! 😉
This recipe was adapted from Martha Stewart’s Everyday Food. I used ground turkey instead of ground chicken and added lemon juice, garlic, and herbs to the sauce.
Yield: Serves 4
- 1.25 pounds ground turkey or chicken
- 1/2 white onion, diced small
- 1/3 cup chopped fresh parsley and cilantro
- 1/2 tsp ground cumin
- 1/2 tsp red pepper flakes
- coarse salt and freshly ground black pepper
- 1/2 cucumber, diced large (about 1 1/3 cups)
- 1/2 cup plain Greek yogurt
- freshly squeezed lemon juice, from 1/2 a lemon, more to taste
- 1 large clove garlic, minced
- 2 to 4 T minced fresh dill
- 2 T vegetable oil
- 2 handfuls of grape tomatoes, sliced lengthwise or 2 medium tomatoes, cut into 1/4-inch thick slices
- 4 small naan or pitas, warmed
- 1/2 cup fresh mint or cilantro, for serving
- sliced or chopped red onion, for serving, optional
- In a large bowl, combine ground meat, diced onion, chopped parsley/cilantro, cumin and red pepper flakes. Season with salt and pepper. Mix until well combined.
- Using your hands, form mixture into 8 oval patties.
- In a medium bowl, toss together cucumber, yogurt, lemon juice, garlic, and dill; season with salt and pepper. Add additional lemon juice, if desired.
- In a large skillet, heat oil over medium to medium-high. Cook patties until browned on all sides and cooked through, 8 to 12 minutes. (I cooked the meatballs until the internal temperature reached 165 degrees.)
- Divide patties and tomatoes among warm naan or pitas. (I assembled the sandwiches in taco racks.)
- Top with cucumber-yogurt sauce and mint or cilantro. Top with red onion, if desired.
- Fold to enclose (if not using taco racks) and serve.
Posted in Chicken (Poultry), Quick, Recipes, Tacos
Tags: cilantro, cucumber, cumin, dill, dinner, Greek yogurt, ground chicken, ground turkey, kofta, lunch, meatballs, Middle Eastern, mint, naan, parsley, pita, sandwiches, tomatoes, yogurt sauce
I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.
This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.
Yield: Serves 6
- 4 cups chicken stock
- 1 pound fusilli
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- finely grated lemon zest, from one lemon (reserve some for garnish)
- 2 T fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 1/2 pounds shredded rotisserie chicken meat
- 1/2 cup chopped fresh dill, plus more for garnish
- Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
- Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
- Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
- Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
- Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.
Posted in Chicken (Poultry), Pasta, Quick, Recipes, Sides
Tags: avgolemeno, chicken, dill, dinner, fast, fusilli, Greek, lemon, lemon juice, lemon zest, one pan, one-pot, pasta, pasta salad, quick, rotisserie chicken
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This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉
Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.
I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.
Per 24-ounce Jar:
- 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
- 3 tsp coarse salt
- 1 T chopped fresh dill and/or one dill sprig
- 2 large garlic cloves, peeled and lightly crushed
- 1/2 cup white vinegar
- Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
- Add salt, dill, and garlic cloves.
- Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
- Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
- Place the jar in the refrigerator and shake it once or twice over the next few hours.
- Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.
- 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
- Thinly sliced white onion can be substituted for the garlic cloves.
- Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: brine, cucumbers, dill, easy, garlic, Kirby, pickles, refrigerator, snack, vegetarian, white onion, white vinegar
I love finding recipes using escarole that are outside of the “Italian soup” box- especially in the summer. This incredible, layered salad was elevated by the warm shallot vinaigrette and the creamy blue cheese topping. It was slightly- and wonderfully- wilted from the warm beets and dressing.
This recipe was adapted from Martha Stewart Living. I roasted the beets instead of steaming them, and modified the proportions. I loved the color variation from the mixed-color tomatoes and combination of golden and red beets. It was a true celebration of my CSA share. 🙂
- 2 bunches beets, bulbs peeled, trimmed, and cubed, greens reserved for another use (I used golden & red beets)
- 1/4 cup finely chopped shallot (I used 1 large shallot with 2 bulbs)
- 1/4 cup extra-virgin olive oil, plus more for roasting shallots
- Kosher salt and freshly ground black pepper
- 6 tablespoons rice-wine vinegar
- 1 cup halved cherry or mixed-color tomatoes (5 1/2 ounces)
- 1 tablespoon fresh lemon juice
- 1/3 to 1/2 large head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)
- 1/4 cup packed chopped fresh dill
- 4 ounces blue cheese, preferably Danish, thinly sliced or broken into chunks (I used Castello Creamy Blue Danish Cheese)
- Set oven to 425 degrees, preferably on convection roast.
- Place cubed beets on a parchment paper-lined rimmed baking sheet. Toss with a drizzle of olive oil, salt, and freshly ground black pepper.
- Place beets in pre-heated oven, and roast for approximately 30 minutes, or until caramelized and tender.
- Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, stirring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired.
- When beets are cool enough to handle, toss with tomatoes, lemon juice, and 2 tablespoons warm dressing.
- In a large bowl, combine escarole leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper.
- Top with cheese and serve with remaining vinaigrette alongside.
Posted in Greens, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: beets, blue cheese, dill, escarole, rice wine vinegar, roasted, salad, shallots, side, tomatoes, vegetarian, warm, wilted
I was initially drawn to this recipe because of the “jewel-like” color of the salmon in the finished dish. The beet and dill marinade gives it the lovely color as well as a wonderful layer of flavor. My husband was completely sold when I told him that the salmon is roasted over a bed of sliced potatoes. 🙂
I served this dish on Easter weekend, on Easter Eve, along with zucchini baba ghanoush as an appetizer and carrot cake for dessert. I would serve this menu again next year and serve it on Easter Eve- it was nice to have our larger and more labor-intensive meal the night before all of the Easter festivities. We had a spring pasta dish for lunch on Easter after having challah and Easter eggs (and Easter candy!) for breakfast. Perfect.
This lovely recipe was adapted from Martha Stewart Living. I decreased the horseradish and left the skin on the potatoes. I also used a mandoline to slice the potatoes. I served it with steamed beet greens, roasted beets, and roasted asparagus on the side. Healthy and delicious.
- 1 small red beet, peeled and coarsely grated (1/2 cup)(wear gloves!)
- 1 cup dill fronds, chopped, plus more for serving
- 3 to 4 T freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
- grated zest of 1 lemon, plus lemon half for serving
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 side salmon, preferably wild, (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
- coarse salt and freshly ground black pepper
- 2 pounds Yukon Gold potatoes, cut into 1/4-inch slices (preferably with a mandoline)
- Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl.
- Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
- Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper.
- Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
- Remove beet mixture from top of salmon with a spoon; spread over center of potatoes.
- Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil (I omitted the additional oil), and bake until salmon is medium-rare, 10 to 12 minutes.
- Squeeze with lemon, garnish with dill fronds, and serve.
Note: Cooking time will vary depending on the thickness of the fish. For salmon that is 1/2 inch thick, start checking at 8 minutes. For 1 1/2 inches, start checking around 14 minutes.
One Year Ago: Swedish Meatloaf with Caramelized Cabbage (Kalpudding)
Two Years Ago: Chicken Paprikash
Three Years Ago: Pork & Ricotta Meatballs in Parmesan Broth
Four Years Ago: Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette
Five Years Ago: Italian Braised Pork
Posted in Holiday, Recipes, Seafood
Tags: beets, dill, dinner, dinner party, Easter, healthy, horseradish, potatoes, roasted, salmon, wild salmon, yukon gold
Many people grill year-round, but our grill hibernates during the winter. 😦 Thankfully, it is unseasonably warm here this week (Yay!), so I am going to share a couple of belated grilling recipes.
This first recipe is an adaptation of a Turkish dish typically made with local swordfish and fresh bay leaves. This version, from David Tanis of The New York Times, uses firm-fleshed halibut with thinly sliced lemons and onions. The fish is only marinated for an hour, grilled, and served with a wonderful and fresh cucumber-yogurt sauce.
We ate the skewers with hummus, warm naan, Israeli couscous, and steamed spinach on the side. If grilling season is over for you, this dish can easily be replicated using a broiler. Great!
- 1 ½ pounds boneless halibut or other firm-fleshed fish
- coarse salt and freshly ground black pepper
- ½ teaspoon cumin seeds, toasted and coarsely ground
- ½ teaspoon coriander seeds, toasted and coarsely ground
- ½ teaspoon paprika
- pinch red pepper flakes
- 1 small red onion, thinly sliced
- 1 small lemon, thinly sliced
- 2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
- 8 bay leaves
- ½ cup olive oil
- 1 cup plain yogurt (I used Greek yogurt)
- pinch cayenne pepper
- 1 small cucumber, about 2 ounces, peeled and diced
- 1 tablespoon chopped mint
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each.
- Lay them in a shallow dish. Season on both sides with salt and pepper.
- In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together.
- Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
- Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber.
- Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
- Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.)
- Transfer to a serving platter. Sprinkle with remaining herb mixture, if desired. Serve with yogurt sauce on the side.
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Posted in Grilling, Quick, Recipes, Sauces, Seafood
Tags: coriander, cucumber, cumin seeds, dill, dinner, fish, Greek yogurt, grilled, halibut, kebab, lemons, Mediterranean, mint, onions, paprika, shish kebabs, skewers, swordfish, Turkish, yogurt sauce
I love all of the greens that I receive in my CSA share. Mixing different greens in the filling of this adaptation of Greek spinach pie, Spanakopita, made it incredibly flavorful.
This recipe was adapted from the New York Times, contributed by Martha Rose Shulman. I used one-half pound of spinach in addition to approximately one pound of mixed CSA greens including red chard, beet greens, and kohlrabi greens in the filling. I sautéed the greens instead of boiling them as well. I doubled garlic and the onions, and used one yellow onion and one red onion.
Years ago, I made a “low-fat” savory pie with a phyllo pastry crust. The reduced-fat technique was using cooking oil spray between the layers of pastry instead of brushing them with butter or oil. I love it! I used this method when making this pie as well. Great.
Yield: Serves 6 to 8
- 1 1/2 to 2 1/2 pounds Swiss chard, or mixed greens, stemmed and washed thoroughly
- coarse salt
- 2 T extra virgin olive oil
- 1 large yellow onion, chopped
- 1 large red onion, chopped
- 4 large garlic cloves, minced
- ¼ cup chopped fresh herbs, preferably a combination of dill and parsley
- 3 large eggs, beaten
- 4 ounces feta cheese, crumbled
- freshly ground pepper
- 12 sheets phyllo pastry, thawed
- cooking oil spray or 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing/spraying the phyllo pastry
- Stem and slice the greens into ribbons, about 2-inches wide for more tender greens, and 1/2-inch wide for heartier greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind.
- Thinly slice the chard stems and soak in a bowl of water. Lift from the water like the greens.
- Preheat the oven to 375ºF, preferably on convection. Oil or butter a 10-inch tart or cake pan (I used cooking spray and a 9-inch ceramic deep pie dish).
- Heat the olive oil in a large skillet over medium heat and add the onions and rinsed chard stems. Cook, stirring often, until tender but not browned, about 5 minutes.
- Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
- Stir in the damp greens. Sauté until wilted, season with salt and pepper.
- Add the herbs and adjust the seasoning. Remove from heat.
- Beat the eggs in a large bowl. Crumble in the feta.
- Add egg-cheese mixture to the greens, mix to combine.
- Line the pie dish with 7 pieces of phyllo, spraying between each layer with cooking oil spray or lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
- Using a slotted spoon, fill with the greens mixture.
- Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining 5 pieces on top, brushing each piece with cooking spray, butter or olive oil.
- Trim the edges and then stuff into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes.
- Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.
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Posted in Greens, Quiches & Tarts, Recipes, Vegetarian
Tags: beet greens, brunch, chard, dill, dinner, feta, filo, Greek, greens, healthy, kohlrabi, parsley, phyllo, savory pie, spanakopita, spinach pie, Swiss chard, vegetarian