I'm back for a surprise appearance!
So, at my parents' house, we have a garden. It's been very warm and rainy here in MD, and therefore the garden has just exploded with growth! That, coupled with working at an organic market and two Costco memberships in the house, means we sometimes have an over-abundance of produce that needs to be cooked.
I cannot emphasize enough, though, the growth in the garden. Oregano, basil, thyme, mint, cilantro, parsley, dill, kale, chard, squash, peppers, tomatoes, green beans...it's ridiculous. Oh, and there's a cucumber plant in there somewhere, but I'm afraid the squash is gonna choke it out.
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| I had to cut out at least half of our thyme and oregano that were taking over the garden. |
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| Who needs coat hooks? Those are for herb drying! |
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| Some of the massive amounts of Swiss chard that are springing forth. |
Keftedes-Inspired Burgers
1 pound 20/80 ground beef
1/3 cup finely chopped fresh oregano
3 T. finely chopped mint
3 garlic cloves, crushed and minced
1 egg
Zest of 1/2 a lemon
Salt & pepper
Preheat your grill to medium-high or high heat.
Mix together ingredients in a small bowl. Allow to sit for at least one hour in the fridge.
Form into four equal-sized patties and grill over high heat for about 5 minutes on each side (for a well-done burger).
3 large portabella caps, washed and dried
4 garlic cloves, minced
3 T. olive oil
2 T. balsamic vinegar
Salt & pepper to taste
2 T. finely chopped fresh oregano
Toss ingredients into a ziploc bag and allow to marinate for at least 1 hour. Shake it around every now and then to redistribute.
Grill over high heat for about 4 minutes on each side, or until charred and tender.
Mediterranean Sauteed Greens and Beans
2 T. olive oil
1-2 bunches of Swiss chard, chopped
Zest and juice of 1 lemon
2 garlic cloves, minced
1/2 cup white wine
1 15-oz can of cannelini beans, drained and rinsed
A handful of cherry tomatoes
Salt & pepper to taste
Heat olive oil in a large skillet over medium heat. Toss in chopped chard stems and cherry tomatoes. Allow to cook until the tomatoes are tender and squishy.
Toss in your chopped chard. It will look like a lot, but trust me, it cooks down.
Once the greens have cooked down, add the white wine, beans, lemon zest, lemon juice, and garlic cloves. Allow to simmer, cooking off the liquid.
Before serving, season with salt and pepper and allow to cook a bit more. Taste and serve!
Greek-Style Zucchini
2 T. olive oil
1 1/2 pounds zucchini/summer squash, sliced into 1/2 inch think pieces (if large, quarter them, if medium, half them)
2 garlic cloves, minced
1 red onion, sliced
Zest of 1/2 a lemon, juice of a whole lemon
Salt & pepper to taste
1/3 cup chopped fresh oregano
Heat your olive oil in a large skillet over medium heat. Add in your sliced onion and cook until tender.
Add in the garlic and zucchini. Cook for 10 minutes over medium heat, until the zucchini begins to soften.
Now add in 2/3 of your oregano and the lemon zest and juice. Stir to combine.
If you are impatient like me for the zucchini to cook through, you can place a lid over the top so the squash cooks faster. Make sure it's not too liquidy by leaving a gap.
Season with salt and pepper to taste and serve, sprinkling with the remaining oregano.
Serve everything with a healthy sprinkling of feta cheese!
Who ever said low carb and gluten free had to be boring?
