Dessert Delight

Dessert Delight

Turkey Zucchini Burger

Zucchini is the secret to these extra moist Mediterranean inspired burgers. Serve with lemon wedges alongside.


1 lb lean ground turkey
1 cup packed grated zucchini, squeezed very dry
1/4 cup chopped fresh cilantro leaves, divided
3 tbsp fresh lemon juice, divided
3 cloves garlic, minced divided
2 green onions, thinly sliced
2 tsp ground cumin, divided
2 tsp fresh ground black pepper divided
1/4 tsp sea salt, plus additional to taste
1/4 cup plain Greek yogurt
2 tbsp tahini paste
2 plum tomatoes, seeded and diced
1 cup diced English cucumber
1/4 cup diced red onion
2 tbsp chopped fresh mint leaves
High heat cooking oil such as sunflower, safflower or grape seed oil
Olive oil cooking spray
2 6 inch whole grain pita, halved
1/2 cup crumbled feta cheese (optional)


In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice 2 cloves of garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2 thick patties, then transfer to a large parchment lined baking sheet. Cover and refrigerate for at least 1 hour or over night.

Prepare tahini sauce; in a small bowl, combine yogurt, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.

Prepare salsa; in a medium bowl, combine tomatoes, cucumber, red onion, mint remaining 2 tbsp cilantro, 1 tbsp lemon juice and 1/4 tsp pepper. Season with additional salt. Cover and refrigerate.

Heat an outdoor grill to medium high and light oil grate with cooking oil. A non stick grill pan will work here too. Mist patties with cooking spray and grill for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant read thermometer registers 165 F when inserted in center.

Divide tahini sauce between pita halves, Place 2 patties into each pocket and divide salsa among burgers. Top with feta.

Grilled Tomato Panzanella

Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day old bread. Grilling the tomatoes, gives out version a delicious twist.


High heat cooking oil such as sunflower, safflower or grape seed oil, as needed
1 9 oz loaf whole grain bread with seeds, cut into 1 1/4 inch cuves
2 cups grape tomatoes
3 tbsp olive oil, divided
1/4 cup balsamic vinegar
1/2 tsp garlic powder
1/2 tsp dried italian seasoning
1/4 cup lightly packed basil leaves, chopped


Preheat grill to medium and lightly oil grate, To a large bowl, add bread and tomatoes. Drizzle 2 tbsp oil oil over top and toss to coast. Thread bread into skewers Thread tomatoes into separate skewers

Add bread skewers to grill. Grill bread, turning frequently until roasted and golden on all sides. 5 to 6 minutes. About 2 minutes before bread is fully cooked ad tomatoes skewers to grill; grill tomatoes for 1 to 2 minutes, turning frequently until softened and very lightly blistered. Slide bread off skewers and transfer to a large bowl. Gently slide tomatoes off and add into bowl with bread.

Meanwhile in a small bowl, whisk together vinegar, remaining 1 tsp olive oil, garlic powder and Italian seasoning.

Drizzle vinegar mixture over bread and tomatoes and toss to coast. Gently stir in basil.

Sweet Pepper Sirloin Salad with fresh Horseradish Vinaigrette & Blue Cheese

Have this satisfying main worthy salad on your dinner table tonight within 25 minutes of getting home; your family will love the combination of crisp veggies, juicy steak and pungent blue cheese.


High heat cooking oil (such as sunflower, safflower or grape seed oil) as needed
1 lb. boneless top sirloin steak, about 3/4 inch thick, trimmed
5 oz mixed spring greens
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 1/2 oz crumbled blue cheese (you may substitute with Feta or another hard cheese)


2 cloves garlic, minced
1/2 cup white balsamic or white wine vinegar
2 tbsp fresh grated horseradish
1 tbsp safflower or olive oil
1/2 tsp each sea salt and coarse ground black pepper


Heat a grill or large grill pan on medium high and lightly brush with oil. Add steak and cook turning once, to desired doneness, 6 to 8 minutes for medium rate and 8 to 10 minutes for medium (internal temperature should be at least 145 F when tested with an instant read thermometer) Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.

Meanwhile, in a small bowl, combine greens, bell peppers, tomatoes and onion, toss with vinaigrette. Divide evenly among plates and top with steak and cheese.

Note: prior to cooking meat, take your meat out of the fridge and let it rest 30 45 minutes before grilling. This allows the meat to cook at it's natural temperature and prevents shrinkage and toughness.

Crab Napoleon Salad

This no cook, summer fresh dish is inspired by the Italian Caprese salad. Shelled Alaskan King Crab is ideal here, but if using frozen and thawed crab, choose claw meat for best texture and color.


2 4 inch whole grain pitas
Olive oil cooking spray
4 red vine tomatoes, divided
2 tsp avocado or extra virgin olive oil
1 1/2 tbsp olive oil mayonnaise
1 tbsp grainy or Dijon mustard
2 tsp fresh lemon juice
8 oz cooked lump crab meat; picked over for shells
Sea salt and fresh ground black pepper to taste
2 yellow vine tomatoes
1 firm ripe avocado; peeled, pitted and sliced into 8 thin slices
8 large leaves fresh basil, plus additional sprigs for garnish
1 5 oz ball fresh buffalo mozzarella; drained and thinly sliced


Preheat oven to 350 degrees. With a small sharp knife, split each pit into 2 single layer rounds, Mist both sides of each round with cooking spray and transfer to a large baking sheet. Bake turning once, until golden and crisp; 6 yo 8 minutes. Remove from oven and let cool on baking sheet.

Meanwhile; prepare vinaigrette. Cut 1 red tomato in half crosswise. Over a small bowl, squeeze out as much juice and seeds as possible and collect in bowl. With a small spoon scoop out tomato pulp and add to juices. Mixture should total 1/3 cup; if not, repeat with 1 additional red tomato. Stir in oil and set aside.

In a separate bowl, combine mayonnaise, mustard and lemon juice, fold in crab meat, salt and pepper and set aside.  Slice remaining 2 red tomatoes and yellow tomatoes crosswise into 1/2 inch thick slices.

Divide pita rounds among plates. Layer each with avocado, red tomatoes, basil, mozzarella, crab mixture, yellow tomato, and additional basil mozzarella and crab mixture. Drizzle vinaigrette over top and around each dividing evenly. Garnish with basil sprigs.