Saturday, June 28, 2014

Tzatziki Veggie Burger

In this recipe, my homemade Tzatziki adds a delicious Mediterranean twist to a basic veggie burger.

This recipe works best using hamburger-style veggie burgers, such as Morningstar Farms Grillers or Boca Original Vegan.


1 veggie burger, hamburger-style
1 hearty round sandwich roll, preferably whole grain
1 large, thin slice of tomato
1 sandwich-size portion of leaf lettuce
1 heaping tablespoon Tzatziki, or more as desired

Cook the veggie burger according to the package directions.

Preheat broiler. Split the roll, and lay it open - cut side up - on a broiler-proof pan. Broil until lightly toasted. Remove from heat.

Place the cooked veggie burger on the toasted roll. Top with the tomato slice, lettuce, and tzatziki.

-- 1 serving

Sunday, June 22, 2014

Honey-Dijon Spinach Salad with Veggie Bacon

Vegetarian "bacon" is available in most large supermarkets in the U.S., usually refrigerated or frozen.

I discovered that it's a great way to top a salad of baby spinach leaves tossed with my homemade Honey-Dijon Dressing.


3 or 4 strips vegetarian "bacon"
4 to 6 ounces (4 to 6 cups) fresh baby spinach
4 to 6 tablespoons Honey-Dijon Dressing

Cook the "bacon" according to package directions. Crumble and set aside.

Place the spinach in a large bowl. Add the dressing to the spinach, tossing well. Use only enough dressing to lightly coat all of the spinach with the dressing.

Transfer the dressed spinach to individual serving dishes. Sprinkle the "bacon" evenly atop each salad.

Serve immediately.

-- 2-4 servings

Sunday, June 8, 2014

Cheese Ravioli with Spinach, Garlic, and Olive Oil

My Italian grandmother regularly served this dish, but she made her own fresh ravioli from scratch.

Here I substitute purchased ravioli, to make preparation much easier. The result is just as delicious.


7 to 9 ounces frozen or refrigerated cheese ravioli
6 to 8 ounces fresh baby spinach leaves, rinsed and drained
3 tablespoons extra virgin olive oil
1 or 2 cloves garlic, minced
Dash of dried crushed red pepper flakes (optional)
Salt and freshly ground black pepper to taste

Cook the ravioli according to package directions. Drain and set aside.

Remove the longer stems from the spinach, and tear larger leaves in half.

Meanwhile, in a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes (if using), and saute for 30 seconds to 1 minute, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the spinach, along with salt and pepper to taste, and saute over medium heat for 3-4 minutes, until the spinach is wilted.

Add the drained ravioli to the spinach mixture. Toss gently, and serve.

-- 2 servings

Sunday, June 1, 2014

Arugula Salad with Black Olives and Pine Nuts

For this recipe, I started with my Lemon-Balsamic Arugula Salad with Pine Nuts and added some sliced black olives for an extra flavor dimension. It was delicious!


2 tablespoons pine nuts
4 to 6 ounces fresh baby arugula
3 to 4 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
1/4 cup roasted sliced black olives

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.

Top the arugula with the olives and toasted pine nuts. Toss lightly, and serve.

-- 4 servings