Asparagus Frittata with Preserved Lemon, Mint and Feta

Asparagus Fritatta

Asparagus Frittata with Preserved Lemon, Mint and Feta

Yield: 6 servings

3 tablespoons unsalted butter
1 tablespoon finely chopped preserved lemon*, peel only (rinse lemon before chopping)
1 medium yellow onion, peeled and diced small
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound asparagus, bottom of stems trimmed, stalks cut on the bias into 1/2 -inch slices, tips kept whole
7 large eggs, whisked with a fork
¾ cup crumbled feta cheese
1 packed tablespoon chiffonade (sliced very thinly) fresh mint leaves

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Set a large, oven-safe, nonstick sauté pan over medium heat and add the butter, preserved lemon, chopped onion, salt and some pepper.

3. Cook, stirring occasionally, until the onions become soft and transparent, about 8 minutes.

4. Add the asparagus stems, stir and let cook for 2 minutes.  Add tips, stir and cook for 1 more minute.

5. Add eggs and sprinkle over feta and the mint evenly. (Shake the pan to distribute the ingredients if needed.) Cook for 30 seconds, then transfer the sauté pan into the oven.

6. Bake, uncovered, for 11 to 13 minutes or until the eggs are just set.

7. Remove the frittata from the oven, slide out onto a cutting board, slice into 6 pieces, and serve.

*You can find preserved lemon at some local grocery stores and at Whole Foods and/or Amazon.

Watermelon and Feta Salad with Fresh Mint

Watermelon and Feta Salad

Yield: 4 to 6 servings


6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste


Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.


Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

Lamb Burger with Feta Cheese and Olive Tapenade

I love a good burger. Count me in whether  it’s beef, turkey, vegetarian or one of my favorites – lamb. So, for today’s recipe, I present to you my lamb burger. It’s moist, herbaceous and just plain delicious! I add my tapenade recipe and some feta and It’s soooo good.


Lamb Burger with Feta Cheese and Olive Tapenade


Lamb Burger with Feta Cheese and Olive Tapenade

Yields: 4 burgers


½ cup panko

½ cup whole milk

1 pound ground lamb

1 teaspoon ground fennel

2 teaspoons ground cumin

2 medium cloves garlic, peeled and minced (1/2 teaspoon)

¾ teaspoon freshly ground black pepper

1 teaspoon kosher salt

½ teaspoon Dijon mustard

2 teaspoons tahini

1 tablespoon freshly squeezed lemon juice

1 small shallot, diced small (2 tablespoons)

¼ teaspoon pumpkin pie spice

2 teaspoons finely chopped fresh thyme

2 tablespoons finely chopped fresh flat-leaf Italian parsley

2 tablespoon finely chopped fresh mint

1 tablespoon extra-virgin olive oil


In a small bowl, combine the panko and milk. Let sit for 5 minutes.

After 5 minutes, squeeze out excess milk from panko (using your hands) and place panko in a medium bowl. Discard excess milk. To the medium bowl, add remaining ingredients, except extra-virgin olive oil, and gently fold together until just combined.

Form 4 equal sized patties, approximately 1-inch thick and place on a parchment-lined tray or plate.

Place an oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit.

Bake burgers, flipping the burgers once halfway through cooking, until the internal temperature of the burger reaches 160 degrees Fahrenheit (use a digital thermometer!) approximately 25 minutes.

Place a large nonstick sauté pan over medium high heat and add 1 tablespoon extra-virgin olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers. Add the burgers and flip after 30 seconds, just enough to sear the bottom side. Sear the opposite side for 30 seconds and remove from heat.


Burger Fixings:

Olive Tapenade

1/3 cup feta cheese, crumbled

1 cup baby arugula

4 pieces of Naan or Pita Bread

Slather tapenade on naan and add arugula, burger and feta. Fold bread over burger to enjoy.