Greek Turkey Burgers with Garlic Yogurt Sauce

It's warming up and time to pull out the grill. Here's a main course that is lighter, healthy and oh so satisfying with its unique flavor combination.

For Burgers:
1 lb lean (93%) ground turkey
1/4 cup plain yogurt
1/4 cup seasoned dry bread crumbs
1 egg, lightly beaten
1/4 cup crumbled feta cheese
1 garlic clove, pressed
1/2 tsp dried oregano leaves
1/4 cup finely chopped onion

For Sauce:
2/3 cup plain yogurt
2 Tbsp finely chopped onion
1/4 tsp dried oregano leaves
1 garlic clove, pressed
1 tsp sea salt
1/8 tsp ground black pepper
red onion

To make burgers, combine first four ingredients. Mix well. Stir in remaining ingredients. Form 6 patties (about 1/2-inch thick). Grill over medium heat until meat is not longer pink in the center, approximately 10-12 minutes. Turn only once. Meanwhile, combine the ingredients for the yogurt sauce and serve a generous spoonful with hot burgers. Garnish turkey burgers with thinly sliced cucumbers, lettuce, tomatoes, sprouts, red onion, if desired. These are delicious on whole wheat buns or in pita pockets.

Fresh Ground Pepper

You probably all cook instinctively - you probably don't measure fresh ground pepper - I know I don't. But I did recently learn this from Cooking Light. 10 full cranks of the pepper mill produces about 1/4 teaspoon fresh ground pepper. So now you know!

Maple-Oatmeal Scones

These are absolutely heavenly! They are perfect for a weekend breakfast or brunch. The dough can even be made ahead and then baked when the time calls. They are full of flavor - make sure you use only pure maple syrup - worth the extra couple of dollars. I adapted the recipe from Ina Garten's Barefoot Contessa cookbook. If you've ever perused her pages you'll know exactly what I'm talking about...the woman loves butter! So does this girl, however my thighs do not. So I have reduced the fat but all the flavor remains. These will not disappoint!

Scone
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
2 Tbsp baking powder
2 Tbsp granulated sugar
Dash salt
3 sticks cold butter, diced
2/3 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs plus 1 egg beaten with 1 Tbsp milk for egg wash

Glaze
1 1/2 cups powdered sugar
1/2 cup pure maple syrup
1 tsp vanilla extract

In a bowl of an electric mixer, combine flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup and eggs; add quickly to the flour-and-butter mixture. Mix until just blended. Do not overmix. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough to approx 1-inch thick. You will see lumps of butter in the dough. Cut into 3-inch rounds with a plain biscuit cutter and place on a lightly greased baking sheet.

Brush the tops with the egg wash. Bake at 400 degrees for 20-25 minutes until the tops are crisp and the insides are done.

To make glaze, whisk the powdered sugar, maple syrup and vanilla together until smooth. Allow the scones to cool at least 5 minutes before drizzling each scone with glaze.

Makes about 20 scones.

Favorites: Sliced Lemon-Pistachio Chicken Over Greens

This is one of my favorite light meals. You can't beat the flavor of the pistachio-encrusted chicken and the zing of the lemony dressing. A perfect dish for spring!

3/4 cup cornflakes

2 Tbsp pistachios, toasted

1 tsp grated lemon rind

1 tsp salt, divided

1/2 tsp black pepper, divided

4 (4 oz) skinned, boned chicken breast halves

1 Tbsp honey

6 cups spring greens

1 Tbsp fresh lemon juice

1 tsp olive oil

Combine cornflakes, pistachios, lemon rind, 1/2 tsp salt and 1/4 tsp pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or wax paper). Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken and saute 5 minutes on each side or until done. Slice chicken into strips; set aside.

Place salad greens in a large bowl. Combine remaining 1/2 tsp salt, remaining 1/4 tsp pepper, lemon juice and oil and drizzle over salad greens, tossing gently to coat.

Divide the salad greens and chicken evenly among 4 plates. Serve immediately.

Favorites

For the next few weeks, I will be re-posting some of the recipes featured on my family blog that I author. So if you didn't take the opportunity to write them down when originally posted, now's your chance. Aren't second chances great?

Orange Sunshine Cookies

Cookies:

2 cups sugar

1 cup shortening

2 eggs

1 cup sour cream

1 tsp vanilla extract

5 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3/4 cup frozen orange juice concentrate, thawed

2 Tbsp freshly grated orange peel

Icing:

1 1/2 tsp freshly grated orange peel

1/2 cup frozen orange juice concentrate, thawed

1 tsp vanilla extract

1/2 cup butter, melted and slightly cooled

4 1/2 cups confectioner's sugar

For the cookies, blend sugar and shortening together until light and fluffy. Beat in eggs, sour cream and vanilla. In a separate bowl, combine flour, baking powder, baking soda and salt. Fold flour mixture into creamed mixture alternating with thawed orange juice. Stir in grated orange peel. Drop by rounded teaspoonfuls onto lightly greased baking sheet. Bake at 375 degrees for 8-10 minutes. Remove from baking sheet and allow to cool before icing.

For the icing, whisk together all ingredients until smooth. Generously frost cookies.

For maximum flavor, store iced cookies covered overnight before serving.