Posts Tagged With: Roasted Red Pepper

Mediterranean Turkey Burgers

So I MISSED Memorial Day.  I didn’t miss it in the sense that I lost track of time and completely forgot about it – no, I missed it in the sense that I had 4.5 days from work and got totally lost in my vacation bliss.  Seriously, we spent most of the weekend outdoors and grilling out for dinner EVERY night (that was the only must in our daily agendas).  It.  Was.  Wonderful.

So, I didn’t get this to you in time for Memorial Day Weekend festivities, but its okay, because SUMMER JUST STARTED! Hip, hip hooray!  Keep those grills hot, my friends – I’ve got lots of grilling recipes for you this summer!  This one is excellent and a healthier alternative to beef burgers this summer.  The light and fresh Mediterranean flavors are awesome for summer – serve with a glass of Sauvigon Blanc and some Grilled Greek Potatoes (coming soon).

Anywhosers, I had some leftover baba ganoush and decided we needed something else to eat it with besides Naan (don’t get me wrong, I LOVE Naan, but I probably shouldn’t make a meal out of it multiple days in a row).  These were awesome and the baba complimented the flavors of the burger perfectly – I mean, I did design it that way so I’m glad it worked!

So spice up your summer cookout and make you some Mediterranean Turkey Burgers…STAT!  Enjoy!

  • 1 lb. lean, ground turkey
  • 1 red bell pepper
  • 3.5 oz. crumbled, soft goat cheese
  • Juice of one lemon
  • ¼ tsp. salt
  • ¼ tsp. ground cumin
  • ¼ tsp. ground oregano
  • ½ tsp. dried thyme
  • ½ tsp. onion powder
  • 1 clove of garlic, minced
  • ½ c. fresh baba ganoush
  • Naan
  • Lettuce leaves, optional

Under the broiler, roast the red pepper until charred.  When cool enough to handle, remove skins, julienne and set aside.

In a large bowl combine goat cheese with lemon juice, salt, cumin, oregano, thyme, onion powder, and garlic.  Add in ground turkey and mix well.  Divide into four even patties and allow to sit in the fridge 15 minutes before grilling over medium heat until cooked thoroughly.

To serve, spread baba ganoush on naan, top with lettuce, burger, roasted red peppers, and an additional piece of naan.  Serve immediately.

Categories: Entrees, Greek, Recipes | Tags: , , , , , , | 1 Comment

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Still hungry for zucchini?  Here’s tonight’s installment of “I must eat zucchini for every meal.”  These were super easy, especially since they’re baked instead of fried (and healthier, to boot!).  The dipping sauce is fabulous and I pretty much just wanted to sit down and eat it with a spoon.

I’m definitely putting this recipe in my back pocket as an alternative to my favorite burger accompaniment, sweet potato fries for next summer (or if I happen upon more zucchini in the next few weeks).



  • 3 medium red bell peppers
  • 2 plum tomatoes
  • 1/2 c. cubed french bread baguette, crusts removed
  • 1 1/2 TBS smoked almonds
  • 1 TBS olive oil
  • 1 TBS red wine vinegar
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. kosher salt
  • 1/8 tsp. crushed red pepper
  • 1 garlic clove

Preheat broiler.

To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes.  Place bell pepper halves and tomatoes, skin sides up, on a baking sheet; flatten peppers with hand.  Broil 10 minutes or until blackened.  Place in a zip lock bag; seal.  Let stand 15 minutes.  Peel and coarsely chop, reserving any liquid.

Combine peppers, reserved liquid, tomatoes, and remaining ingredients in a food processor.  Process until smooth.


  • 3 large zucchini (about 1 1/2 pounds)
  • 1 c. dry breadcrumbs
  • 1/2 c. panko bread crumbs
  • 1/4 c. freshly grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 eggs, beat
  • Cooking spray

Preheat oven to 400º.

Cut zucchini in half crosswise; cut each half lengthwise into 8 wedges.  Repeat procedure with remaining zucchini.

Combine breadcrumbs, panko breadcrumbs, cheese, salt and black pepper in a shallow dish.  Dip zucchini in the egg and dredge in breadcrumb mixture.  Place zucchini on a wire rack coated with cooking spray.  Lightly coat zucchini with cooking spray.  Bake for 25 minutes or until golden brown.  Serve immediately with sauce.

Adapted from Cooking Light, July 2008

Categories: American, Appetizers, Recipes, Snacks | Tags: , | 4 Comments

Branden’s Birthday Dinner a.k.a. Mexican Fiesta Part II

  • Yellowfin Tuna & Coconut Poblano Ceviche
  • Roasted Red Pepper Guacamole
  • Enchiladas Suizas
  • Classic Margaritas on the Rocks

Part II of Branden’s birthday dinner brings us to the guac…a staple in Mexican meals in our household.  Seriously, we’re nuts about it.  As a kid, I remember hating the stuff- the green color was most unappetizing in my mind.  Sometime while I was in high school, some switch flipped and I became obessed with it.  Guacamole (my own made up recipe, in fact) was the first thing my Mom ever thought I could make better than her.  To this day, she still will ask me to make it when I’m over.  Sometime I’ll have to try to share my personal recipe, but its one of those things that doesn’t really have a recipe…I just kind of do my own thing, but I think I can at least share the gist of it.

As mentioned in Part I, this recipe came from Ultimate Mexican which oddly can be found on the magazine racks right now.  Who knew…

  • 2 very ripe avocados, halved, seeded, peeled, and cut up
  • 1 TBS lime juice
  • 1 medium red bell pepper, halved, seeded, roasted, and chopped (or 1/2 cup jarred roasted red peppers)
  • 6 TBS finely chopped green onion
  • 1-2 TBS chopped, seeded fresh jalepino chile pepper (or 2-3 TBS chopped, seeded fresh serrano chile pepper)
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne pepper
  1. In a medium bowl, combine avocados and lime juice.  Using a potato masher, coarsely mash avocado mixture until slightly lumpy.
  2. Stir remaining ingredients into avocado mixture.  Serve immediately or cover surface tightly with plastic wrap and chill for up to 2 hours.  If desired, serve with tortilla chips.  Makes about 2 cups.

Overall verdict: Decent- if nothing else, it was a different take on my usual guac and the roasted red peppers did compliment the enchiladas that I served it with (coming in my next post).  I used coarse sea salt because I think its got better flavor than table salt.  I also more than doubled the cayenne because I thought it needed a bit more kick.  The final adjustment was lime juice, I used a whole lime just because that’s my personal preference.

And for those of you who may be interested, here’s the nutritional information per 2 TBS Serving: 49 cal., 4 g fat (1 g sat. fat), 0 mg chol., 38 mg sodium, 4 g carb., 2 g fiber, 1 g protien

Categories: Appetizers, Mexican, Recipes | Tags: , , , , , , , | Leave a comment

Blog at