Sun-Dried Tomato Turkey Burgers
​Procedure:
  • Cut the onion in halves. Chop one half of the onion finely.
  • Add the salt, chopped onion, sun-dried tomatoes, and 1/2 cup feta. Crumble the turkey over the mixture and mix thoroughly.
  • Shape into 6 patties
  • Grill the burgers over medium heat for at least 5 minutes on each side.
  • Coat the small skillet with a cooking spray and cook the sliced onion till tender. 
  • Serve the burgers on the bun
Chicago-Style Chicken Dogs
Procedure:
  • Heat the grill over medium heat. Whisk together the mustard, honey, and pepperoncini brine. Stir with poppy seeds, add onion and pepperoncini. Toss
  • Grill the sausages while turning occasionally until lightly heated and charred for 10-12 minutes.
  • Stuff sausages inside buns with pickles and tomatoes. Toss onions and poppy seeds with a spoon on sausages and romaine. Serve with mustard and romaine.
Toast and Avocado with Salmon
​Procedure:
  • To bake salmon: Preheat the oven to 450 degrees, season with salt and pepper, place salmon skin side down on a non-stick baking sheet or non-stick pan. Bake until salmon is cooked through <12-15 minutes>.
  • Preparing the dressing: In a bowl mix in the vinegar, the diced tomato, the mint, red chili, and 1/2 lemon juice
  • Prepare hummus: Scoop the flesh of the avocado, add it into a bowl, then pour in the lemon juice. Season with salt, pepper, and if prefer garlic as well. Mash together with a fork.
  • Avocado on the bread: On top of the bread smear the avocado hummus and a pinch of cayenne. Add the baked salmon and cucumber on top, then smudge the dressing. For the topping use the crust.