This meal, while certainly not a 30 Minute Meal by any means is so worth taking the time to make some night. You don’t need to serve with all components, but if you’ve got some onions or cucumber (has to be english/seedless cucumber) lying around, you might as well, right?

The meal inspiration came from a Bon Appétit recipe but I tweaked the yogurt sauce to resemble my tzatziki with the addition of mint, added the cucumbers from this recipe and added a little more spice to the onions. Serve it all with some whole grain pita bread. And don’t worry about making a mess, there is nothing wrong with enjoying a delicious turkish meal, even if it is all over your face….

Lamb Köfte Meatballs:

  • 1 lb ground lamb
  • 1/2 cup mint, chopped
  • 1/4 cup onion, minced
  • 3 cloves garlic, minced
  • 1 Tbsp paprika, coriander and cumin
  • 1 tsp salt, pepper and cayenne pepper

Pre-heat oven to 375° F. Combine all ingredients in large bowl and mix together with hands until all is incorporated. Form meatballs into about 1″ diameter balls. Spread out the meatballs evenly in glass baking dish. Bake for 10-15 minutes until meat is cooked through.

Paprika Onions:

  • 1/2 white onion, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp paprika
  • salt & pepper

Heat olive oil in large pan over medium heat. When oil is hot add onions and seasonings, saute until onions are soft. Set aside.

Sauteed Cucumbers:

  • 1/2 english cucumbers, chopped
  • 1/2 Tbsp olive oil
  • salt & pepper

Add olive oil to pan used for paprika onions and when hot add cucumbers, stirring to combine all ingredients. Take off heat after about 3 minutes.

Mint Yogurt Sauce:

  • 1 cup 2% Fage
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 cup cucumber, chopped
  • 1 Tbsp mint, chopped

Combine all ingredients in a small bowl. Stir until incorporated and store in the refrigerator until serving.


photographing everything

A recent article in the New York Times, First Camera, Then Fork pretty much sums up the flow of many of my meals as I’m sure it does to many of you too. Food photography as a means of an online diary or journal has been quickly rising for years and we certainly know that the number of

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fried shallots & blue cheese salad

Mention the word fried shallots and I’ve come to think that you could convince me to cook anything. When I saw this recipe I knew that it needed a place on my table, and originally it had been part of my Easter dinner meal. It didn’t make it on the Easter table, but did make

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kitchen gadget: tofu press

My kitchen is brimming with all sorts of kitchen gadgets: large and small, useful and pointless but I’m starting to think that I may have a problem when I can’t even find room for a tofu press that I got at the Natural Products Expo West show last month. This gadget falls under the useful

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rhubarb & strawberry breakfast crostini

Now that Spring as officially arrived, I’m ready to embrace the seasons fruits and vegetables – starting with this sweet breakfast-esq crostini. I thought this would be a perfect way to start Easter morning, but really, this would be a perfect way to start any day. The tangy rhubarb mixed with the spice of the

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book review: Eat, Drink & Be Vegan

After seeing “Super-Charge Me” cookies on just about every blog out there and paging through Eat, Drink & Be Vegan I knew that Dreena Burton had something going on and that this was a cookbook that I needed in my collection. Which, by the way, has gotten so large that I’m on the hunt for

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