Savor the Flavor

Athenian Burgers

Ingredients: 1 Ib. lean ground beef 4 tsp. Greek yogurt 1 clove of garlic minced 1 tsp. fresh oregano 2 tbsp. fresh flat leaf parsley, chopped 1 tsp. lemon zest Salt and pepper to taste

Instructions: In a large mixing bowl combine all ingredients and mix until combined. Divide the mixture in 4 equal parts and form burgers. Coat a grill or pan with high heat olive oil spray. Heat the grill to 450 degrees. Grill the burger for 6 to 8 min. Flip and cook for additional 4 to 5 min. Check temperature for doneness with a thermometer. The internal temperature should be about 160 degrees. Burgers will continue to cook slightly after they are removed from the grill. Top as desired.

Mathew Balasis

Eggplant Stuffed Tomatoes

Ingredients: 1 large eggplant 3 tbsps. vegetable oil, sunflower oil preferred 2 small or 1 large onion, finely chopped 2 tbsps. fresh parsley, chopped Salt and pepper, to taste 12 small round tomatoes, very firm 12 sprigs fresh parsley

Instructions: Wrap eggplant in foil and bake at 400 degrees until it feels soft inside the foil; about 45 minutes. Cool. Remove foil and peel off the skin. Chop up the soft flash and transfer to a mixing bowl. Combine the eggplant with oil, onions, chopped parsley, salt and pepper to taste, until mixture is smooth. Cut off top of each tomato. With a small spoon remove insides, especially seeds. Fill tomatoes with eggplant mixture and decorate each with sprig of parsley. Can also be served on mixed leaf greens as a salad.

Mirela Brennan, Romania

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