Greek Burger on Salad

This low carb healthy dinner comes together in about 30 minutes. The feta studded burger is so yummy.

  • 1 lb Ground Beef
  • 1/2 tsp Salt divided
  • 1/2 tsp Black Pepper divided
  • 2 Garlic Cloves
  • 1 Scallions minced
  • 1 tbsp Capers minced
  • 3 oz Crumbled Feta
  • 1 English Cucumbers
  • 1/2 c Greek Yogurt
  • 2 large Romaine Lettuce, chopped
  • 2 Roma tomatoes, sliced
  • Combine the beef with half of the salt, pepper, and crushed garlic. Add the scallions and capers and mix well.
  • Carefully fold in the crumbled feta, and shape the beef mixture into 4 even-sized patties; set aside.
  • To make the tzatzki, slice the cucumber into a colander and combine with the remaining salt. Allow cucumber to drain in the colander for about 10 minutes. Add the yogurt and remaining pepper and garlic to the cucumbers, and stir to combine.
  • Broil the beef patties on high for about 5 minutes to an internal temperature of about 165*F, flipping once to achieve even cooking and browning.
  • Serve burgers on lettuce, tomato and with tzatzki.

Fat Free Balsamic Dressing

3/4 Cup Water

1/4 Cup Balsamic vinegar

1/4 Cup Apple cider vinegar

1/4 Cup Red wine vinegar

1/4 Cup Unseasoned rice vinegar

3-4 Cloves Garlic

1/4 Cup Ketchup

1 Tbsp Dijon mustard

1/2 Tsp Xanthan or guar gum

Place all ingredients in a blender jar and process until very smooth and emulsified.

Chill in refrigerator for at least 2 hours. Dressing will thicken as it chills.

Fromage Fort

This recipe is so easy and delicious! Inspired by David Lebovitz. it’s a great way to use up all the scraps of cheese you have in the fridge.

8 ounces (225g) cheese pieces, hard rinds removed

1 to 2 ounces (30 to 60g) cream cheese

1/4 cup (60ml) dry white wine1

garlic clove, peeled and minced

A pinch of ground black pepper

pinch of cayenne or red pepper powder

1 tablespoon minced chives or flat-leaf parsley

additional chives or parsley, for garnish

Cut the cheese into bite-sized cubes and put them in the bowl of a food processor with 1 ounce of the cream cheese, wine, garlic, and the black and red peppers.

Process the mixture until completely smooth. If it is not completely smooth (which may happen if you are starting with an assortment of harder cheeses), add the additional cream cheese, and continue to process.

When smooth, add the chives or parsley and pulse the machine a few times, until they are incorporated.

Using a spatula, put the fromage fort into a serving dish or bowl, cover, and chill until firm.

Serving: Sprinkle the fromage fort with additional chopped chives or parsley, and perhaps a few turns of black pepper. Serve with toasted bread or crackers with pre-dinner drinks or cocktails. Let come to room temperature before serving. Fromage fort can also be served over split baked potatoes.

Apples in Puff Pastry

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 large apples, peeled, cored and thinly sliced (I like to use different varieties)
  • 1/4 c dried tart cherries
  • 1/4 – 1/2 c toasted pecans
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
  1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples, nuts and cherries and toss to coat.
  2. Sprinkle the remaining flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet (this will help keep it from unrolling during baking). Tuck the ends under to seal. Brush the pastry with the egg mixture.
  3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.

Ground Pork, Apples & Cabbage

This dish is a one pot wonder – a perfect fall dinner. it comes together in less than 30 minutes and tastes amazing.


1 lb ground pork

1/2 small to medium cabbage, chopped

1 garlic clove minced

1 small onion, chopped

2 apples of choice (gala, pink lady, honeycrisp work great), chopped

3 tbsp chopped sage

1/4 tsp onion powder

1 tsp fresh thyme

1/8 tsp cayenne pepper

1/8 tsp ground pepper

1 tsp salt

Mix seasoning into ground pork. Make sure it is evenly distributed.

In a large skillet, heat 1 tsp of olive oil, add the onion, garlic, apples and pork into the pan, cook over medium heat, stirring occasionally, and breaking up the pork. Once the pork starts to brown add the cabbage and continue to cook until slightly wilted and the pork is cooked through.

Serve with some toasted sourdough bread.

Spicy Tomato Braised Pot Roast

So easy! I served over polenta with a nice green salad.

  • 1 cup dry red wine
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon chopped Calabrian peppers or 1/2 teaspoon crushed red pepper
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt, divided
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 2- to 2½-pound boneless beef chuck roast, trimmed
  • ¼ teaspoon ground pepper
  • Fresh basil for garnish
  • Whisk wine, tomato paste, Calabrian peppers (or crushed red pepper), Italian seasoning and 1/4 teaspoon salt in a 6-quart or larger slow cooker. Stir in carrot, onion and garlic. Season beef with the remaining 1/2 teaspoon salt and pepper and add to the slow cooker. Cook until the beef is tender, about 4 hours on high or 8 hours on low.

Fig Clafoutis

Such a simple and tasty dessert – those french are so smart!

  • 2 tbsp unsalted butter, melted, plus more for greasing
  • 2 c halved fresh figs
  • 1 c whole milk
  • 3 large eggs
  • 1/2 c sugar
  • 1 tsp vanilla extract


  • 1Preheat the oven to 325°. Butter a 10-inch glass pie plate. Arrange the figs cut side up in an even layer in the plate.
  • In a large bowl, whisk the milk with the melted butter, eggs, sugar and vanilla until the sugar has dissolved. Whisk in the flour until the batter is smooth. Pour the batter evenly over the figs and bake for about 40 minutes, until golden and puffed. Let the clafoutis rest for 5 minutes before serving

Strawberry Shrub

Shrubs are so easy and so yummy! You can mix with sparkling water for a super refreshing beverage or spike it if you need something stronger. I used my own very sweet berries so I cut the sugar in 1/2. If your using frozen or store bought, I would increase it by 1/4 c.

1 c apple cider vinegar

1 c strawberries

1/2 c sugar

2 inch strip of lemon rind

Combine strawberries, sugar, vinegar and lemon zest in a medium nonreactive saucepan. Bring to a boil over medium-high heat. Remove from heat and let stand for 20 minutes. Strain into an airtight heatproof container. Refrigerate until cold, about 4 hours or up to 1 week.

Watermelon Salad

This salad is amazing!! Perfect for a hot summer day! Sweet, crunchy, salty and umami from the miso dressing.

Watermelon – 3/4 inch diced: 1 pint

English cucumber – thin half-moons: a few slices

Couple grinds of black pepper

A few sprigs of mint, chopped

2 tbsp sunflower seeds

1/4 c Feta, crumbled

1 tsp alleppo or red chilli flakes

Miso dressing

Toss all ingredients together leaving out the mint and sunflower seeds. Place in a serving bowl and top with sunflower seeds and mint leaves.

Miso Dressing

This dressing is amazing!! Unami, sweet, a little spicy from the ginger! It lasts for weeks in the fridge. It makes a LOT of dressing.

1/3 c Miso paste
1/3 c Honey
1 tbsp Ginger
2 c Rice vinegar
3 c grape seed or neutral oil
1 1/2 tbsp salt
1 tbsp Sesame oil

In a blender add miso paste, honey, vinegar, salt, and ginger together and blend. Slowly whisk in blended oil and sesame oil until emulsified.