Greek-Style Quinoa Burgers

Serves 4

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• 1/2 cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• 1/2 English cucumber, thinly sliced diagonally

Directions

1. In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Greek Chicken Cutlets

Serves 4
1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about 8)

Directions

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.

Top chicken with tomato mixture, and serve.

Lamb Burgers with Feta Sauce and Cucumbers

Serves 4
1 1/2 pounds ground lamb
2 teaspoons curry powder
3 scallions, thinly sliced
coarse salt and ground pepper
1 tablespoon olive oil
4 ounces feta cheese, crumbled
2 tablespoons plain yogurt
8 slices country bread (each 1/2 inch thick), toasted, if desired
1 Kirby cucumber, cut lengthwise into ribbons with a vegetable peeler

Directions

In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (do not overmix); form into 4 oval patties to fit on bread (each 1 inch thick).

In a large skillet, heat oil over medium-high. Season patties with salt and pepper. Cook until browned and just cooked through, 4 to 6 minutes per side (reduce heat if browning too quickly).

Meanwhile, in a small bowl, mix feta, yogurt, and remaining scallion, mashing cheese gently to combine; season with salt and pepper.

Spread 4 slices of bread with feta mixture; top with cucumbers, lamb patties, and remaining bread.

Spanakopita triangles

Spanakopita Triangles
Adapted liberally from Gourmet

Makes about 30 pastries

1 tablespoon unsalted butter
1/2 cup sliced green onions
1 clove garlic, minced
1 pound fresh spinach (coarse stems removed if ‘grown-up’ spinach; baby spinach can be used in full)
3/4 pound feta, crumbled
1 tablespoon lemon juice
Salt and pepper to taste

Melt one tablespoon butter in a large heavy skillet over moderate heat, add onions and garlic and saute for a minute, then cook spinach, stirring, until wilted and tender, an additional 4 to 8 minutes (less for baby spinach, more for grown-up spinach). Remove from heat and cool, about 10 minutes. Press mixture in mesh colander (or wring in cheesecloth) to remove as much liquid as possible (I find this more necessary with baby spinach than the heartier stuff, which left almost no excess liquid), then coarsely chop. Transfer to a bowl and stir in feta and lemon juice. Season with salt and pepper to taste. Let filling cool and follow instructions for phyllo triangles (below).

Orzo with Mint and Peas

Serves 4
1 cup orzo
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 shallot (about 2 tablespoons), minced
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
2 tablespoons chopped fresh mint

Directions

Bring a large pot of water to a boil; salt water, and add orzo. Cook orzo according to package directions until al dente; drain, and set aside. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.

Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.

Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint. Serve immediately.