Fast food slows down with a healthier
burger, homemade ketchup (try this super-easy tomato jam) and French
fries that aren't fried at all. Instead they're cut into stick and drizzled with olive oil, tossed with
coriander seeds and thyme, then roasted in a hot oven until they turn golden and crisp. Grilling the burgers on the bbq makes them even tastier.
Burgers with Olives and Feta
pound ground turkey
cup finely chopped onion
cup (about 2 ounces) crumbled feta cheese plus additional for topping
tablespoons coarsely chopped pitted Kalamata olives (about 6) plus additional
1/2 teaspoons olive oil plus additional for brushing
barbecue (medium-high heat). Brush grill rack with oil.
mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons
olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt and generous
1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch
thick. Brush with oil and sprinkle with salt and pepper.
burgers until charred on both sides and cooked through, about 5 minutes per
side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers
with Tomato Jam and additional feta and chopped olives.
Oven Fries with Coriander Seeds
a healthier alternative to french fries, try this baked version.
oven to 450 degrees. Spray large rimmed baking sheet with nonstick spray. Toss
potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to
prepared sheet, spreading in single layer. Sprinkle with salt and pepper. Place
in top third of oven and bake until golden, occasionally turning with spatula,
about 40 minutes. Season to taste with coarse salt and serve.
A refreshing Greek Salad with olives, feta, and tomato jam that's perfect for the kids' lunch box or lunch at your desk. (And the flavors intensify when the salad is made ahead and allowed to rest.)
How-to: Mix leftover feta, olives, and tomato jam with cucumbers cut into chunks, some tomatoes (whole or halved cherries or larger tomatoes cut into chunks), chopped red onion (if you like), and plenty of fresh chopped dill. Season with salt and pepper and drizzle generously with olive oil. For a little kick, add balsamic or red wine vinegar and toss. Pack extra rolls to mop up the tangy dressing.