Cristina Ferrare

GREEK SALSA

GREEK SALSA

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Here is a Mediterranean twist on a traditional salsa packed not only with fresh flavors, but also this dish is filled with nutrients.  I use it as a topping for grilled steaks, chicken, shrimp, in omelets, and as a salad.

INGREDIENTS:

Makes 3 to 4 cups

  • 2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise
  • 1 medium cucumber, seeded skin on, diced into small pieces
  • 2 tablespoons diced red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chopped fresh oregano
  • Cracked pepper
  • ¼ teaspoon kosher salt
  • 4 ounces Greek feta cheese, crumble Read more »

BLACK BEAN BURGER

BLACK BEAN BURGER

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I love serving this vegetarian burger option at summer barbeques, so I can make sure even the vegetarians in the group have something delicious to eat.  Once you add on all the tasty condiments, you can hardly tell that you aren’t eating a traditional cheeseburger.  Additionally, the beans in the burger provide a healthy, lean dose of protein, which again makes it a great alternative to your regular burgers.

Ingredients: 

6 servings

  • 2 (15-ounce) cans black beans, drained and rinsed well

  • 2 scallions, finely chopped

  • ½ red bell pepper, chopped into tiny pieces

  • 1 tablespoon Dijon mustard

  • 1 jalapeno, chopped into tiny pieces (optional)

  • ½ teaspoon kosher salt

  • 1 egg yolk Read more »