Beef Crostini with Horseradish Cream

Enjoy this Beef Crostini appetizer topped with a creamy horseradish spread the next time you host a party or just want a light, delicious dinner. 

beef crostini appetizer made with steak and a horseradish spread on a thin sliced fresh baguette

Doesn’t the word crostini just sound fancy? If you didn’t know what it was and saw it on a menu, you would probably wonder what that fancy-sounding appetizer was. 

Today I am going to show you how easy it is to make steak crostinis with a delicious creamy horseradish spread that is going to keep you and your guests coming back for more! Even though people love making these for cocktail parties and special occasions, they are also a great lunch idea! 

Although these crostinis sure are tasty, they are healthy too! 

When compared to other ingredients that people consider high protein such as quinoa, peanut butter, black beans, and edamame, a 3 ounce serving of beef contains the same amount of protein but with fewer calories. 

It’s also full of other great nutrients like iron to help the body use oxygen, choline which has been shown to help support nervous system development, and selenium to help prevent cell damage. 

Beef Crostini Ingredients 

Beef – rib cap, skirt, or flank steak

shallots, thinly sliced

olive oil 

salt

balsamic vinegar

French baguette

Chives for garnish

For the Marinade: 

Worcestershire sauce

balsamic vinegar

olive oil

Dijon mustard

maple syrup

Salt and black pepper

For the Horseradish Spread:

horseradish (not horseradish sauce)

plain Greek yogurt

cream cheese

lemon juice

Salt and black pepper

Worcestershire sauce

close up of a beef crostini with horseradish cream spread

How to Make Crostinis with Beef and Horseradish Sauce 

Making the Marinade: Whisk together the Worcestershire sauce, balsamic vinegar mustard, oil, maple syrup, and salt and pepper in a large shallow dish. Cover both sides of the beef by submerging it. Cover the dish and allow it to marinate for one and a half to two hours. 

Preparing the Spread: Combine the horseradish, greek yogurt, lemon juice, cream cheese, salt, pepper, and Worcestershire sauce in a small bowl. Mix until it’s combined. You can also use a hand mixer to whip the spread for a lighter and fluffier consistency. Refrigerate until you are ready to use. 

Cooking the Shallots: Over medium-high heat, warm up the saucepan. Add the thinly sliced shallots and salt, then saute until they are golden brown. Pour in the vinegar and continue cooking until the shallots have absorbed the balsamic. Take the pan off the heat and set it aside. 

Making the Crostini: Preheat the oven to 400 degrees and prep a baking sheet by lining it with parchment paper. Lightly brush the olive oil on the bread using a pastry brush and place it on the baking sheet. Bake for 5 to 10 minutes, then flip them and continue baking until they are toasted. 

Cooking the Beef: Heat a cast-iron skillet over high heat. While you are waiting, remove the beef from the marinade and pat dry. Add the oil to the pan, once it’s warm, sear the beef for 5 minutes or until a nice crust forms. Flip and repeat for the other side and cook until the internal temperature reaches 135 degrees. Let the steak rest for 5-10 minutes to lock in the flavor and to finish cooking to 140 degrees. 

Assembling the Crostinis: Spead the horseradish sauce onto both sides of the bread slices. Add the beef and top with the balsamic shallots. If you are using chives as a garnish just sprinkle those on. 

top view of a steak crostini made with french bread and horseradish spread

What Other Cuts of Meat Can You Use to Make Crostini Appetizers? 

You can use whatever cut of beef you would like. Here are some of the more popular options. 

  • Roast beef – if you wanted to add that to this recipe or skip the marinading you could buy roast beef from the deli. 
  • Filet mignon – prepare the same way as the recipe is written
  • Beef tenderloin

Making Steak Crostini Ahead of Time 

If you want to avoid the party stress of making everything at once, you can easily make the horseradish spread a day before. 

While the beef would be best freshly made, you could also make it a day or so ahead of time, then reheat it before assembling the crostinis. 

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Beef Crostini Appetizer with Horseradish Spread

  • Author: Chef Julie Harrington, RD
  • Yield: 12 crostini 1x

Description

Enjoy this Beef Crostini appetizer topped with a creamy horseradish spread the next time you host a party or just want a light, delicious dinner.


Ingredients

Scale

Marinade:

¼ cup Worcestershire sauce

¼ cup balsamic vinegar

¼ cup olive oil

2 tablespoons Dijon mustard

2 tablespoons maple syrup

1 teaspoon salt

½ teaspoon black pepper

1 pound rib cap, skirt, or flank steak, fat and gristle trimmed

For the spread:

2 tablespoons horseradish (not horseradish sauce)

3 tablespoons plain Greek yogurt

4 ounces cream cheese, softened

1 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Worcestershire sauce

Other:

3 large shallots, thinly sliced

1 tablespoon olive oil

½ teaspoon salt

1 tablespoon balsamic vinegar

1 French baguette, sliced on a bias (angle) into ½-inch thick pieces

Olive oil, for brushing and for the pan

Chives, finely chopped, to garnish, optional


Instructions

  1. For the marinade: In a large shallow dish, whisk together the Worcestershire sauce, balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper. Submerge the meat into the marinade, being sure to cover both sides. Cover with plastic wrap and marinate for one in a half to two hours.
  2. For the spread: As the meat is marinating, in a small bowl mix together the horseradish, yogurt, cream cheese, lemon juice, salt, pepper, and Worcestershire sauce until well combined. (For a lighter texture, beat with an electric mixer for a fluffier consistency) Place spread in the refrigerator until ready to use
  3. For the shallots: Heat a small sauté pan over medium-high heat. Add shallots and salt and sauté until golden brown. Add the balsamic vinegar and continue to sauté until balsamic has absorbed into the shallots. Remove from heat and set aside.
  4. For the crostini: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using a pastry brush, lightly brush olive oil on the bread and place on the baking sheet. Bake for about 10-15 minutes, turning halfway through the cook time, until toasted.
  5. For the meat: Heat a large cast iron skillet over high heat. Remove the meat from the marinade, pat dry, and discard the marinade. Heat oil in the pan. Place meat in the hot skillet and sear for about 5 minutes until a nice crust forms. Using tongs, turn the meat to sear the other side for about 5 minutes or until internal temperature reaches 135 degrees F. Remove from heat and let rest for 5-10 minutes allowing it to carry over cook to 140 degrees for medium. Slice along the grain.
  6. Assemble: Spread the horseradish mixture on each of the slices of bread. Top with slices of meat and then top with balsamic shallots. Sprinkle with chives, if using.

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Beef Meatball Gyros

Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade Greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted! 

beef meatball gyro open faced on small white plate with greek yogurt tzatziki

Most of the time you probably don’t make gyros at home, because they seem a little complicated and they have to taste just right because you are comparing them to the best Greek takeout in town. 

Using ground beef and making a meatball gyro is so much easier and when you top it with my famous greek yogurt tzatziki sauce it’s even better! 

What Is Typically in a Gyro? 

Traditional gyros are made from shaved lamb, beef, a combination of both, and sometimes chicken. If you were to see a behind-the-scenes view of an authentic Greek restaurant you would probably notice the vertical rotisserie. Also if you have ever been to a fair, you know what i am talking about. 

The seasoned meat (it usually has a lot of herbs for the Greek flavor, heavy on the garlic) is served on a warm pita, topped with lettuce, onions, feta, and smothered in tzatziki. 

Why Use Ground Beef? 

Beef is an excellent source of protein, choline, iron, and other important vitamins that help our bodies stay healthy. 

According to the New York Beef Council, “On average, a 3 ounce serving of beef provides half (25grams) of the Daily Value for protein, which is one of the most satisfying nutrients.”

It’s also an affordable meat that can go a long way when feeding larger families depending on the dish you are making.

folding together the homemade beef gyro on a white plate

Ingredients Needed for Ground Beef Meatball Gyros 

panko breadcrumbs – no need to grab the seasoned kind just go with the plain

milk

lean ground beef

onion, grated

cloves of garlic

Egg

Spices: Italian parsley, cumin, oregano, thyme, salt, and pepper

What You Need for Greek Yogurt Tzatziki:

plain Greek yogurt

English cucumber

garlic

olive oil

fresh dill

Salt and black pepper

fresh lemon juice

close up of a homemade meatball gyro with tzatziki and toppings

Making the Greek Yogurt Tzatziki Sauce

Combine the Greek yogurt, cucumber, oil, spices, lemon juice, and cucumber into a small bowl. Taste, then adjust the seasonings as desired. 

Place it in the fridge covered until you are ready to serve. You can also make it ahead of time if needed. 

How to Make Homemade Gyros Using Ground Beef 

Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 450 degrees. 

Stir together the plain breadcrumbs and milk in a large bowl. Let it sit for 5 minutes. 

Then add the ground beef, eggs, and spices. Use a wooden spoon or your hands to mix the ingredients together. You want each meatball to have a little taste of all of the ingredients. 

Pinch off small amounts of the beef mixture to make the meatballs or use a cookie or ice cream scoop for more precise measurement. 

Place the meatballs on a baking sheet leaving a little bit of room in between each one. 

Bake until the internal temperature reaches 160 degrees which should take no more than 18 minutes. Sometimes the cooking time may vary based on the size of your gyro meatballs. 

Once they are ready, let them rest just a few minutes before making your gyro. 

close up of a meatball gyro on a flatbread garnished with parsley

Assembling the Perfect Meatball Gyro 

Combine the tomatoes, red onion, and cucumber in a small bowl and sprinkle with salt. 

Add a few meatballs in the center of each flatbread (warm these first if you would like). Then spoon on the greek yogurt tzatziki sauce down the center, top with the cucumber mixture. 

Add a little feta and chopped parsley, then wrap and serve! 

ground beef meatball gyro topped with feta and greek yogurt tzatziki sauce

Storing Leftovers

If you have any leftovers, store the meatballs, tzatziki, and cucumber mixture in the fridge for up to 4 days. 

It’s best to assemble when you are ready to serve so your bread doesn’t get soggy! 

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beef meatball gyro open faced on small white plate with greek yogurt tzatziki

Beef Meatball Gyros

  • Author: Chef Julie Harrington, RD
  • Yield: 4 Servings 1x

Description

Beef Meatball Gyros have all of the traditional flavors and are topped with a homemade greek yogurt tzatziki sauce that is better than any restaurant you have ever tasted! 


Ingredients

Scale

For the Tzatziki sauce:

1 cup plain Greek yogurt

1/4 cup English cucumber, grated, pat dry with a paper towel

1 clove garlic, finely minced

1 teaspoon olive oil

1 tablespoon fresh dill, chopped

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon fresh lemon juice

Gyro Meatballs:

½ cup panko breadcrumbs

¼ cup milk

1 pound 93% lean ground beef

½ small onion, grated

3 cloves garlic, minced

1 large egg, beaten

2 tablespoons flat-leaf Italian parsley, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon dried thyme

¾ teaspoon salt

½ teaspoon ground black pepper

To assemble:

1 cup English cucumber, finely diced

1 cup tomatoes, finely diced

1/2 cup red onion, finely diced

4 Flatbreads, likely toasted, if desired

Feta Cheese (optional)

Parsley for garnish (optional)


Instructions

For the Tzatziki Sauce:

  1. In a small bowl, combine the Greek yogurt, cucumber, garlic, olive oil, dill, salt, black pepper, and lemon juice. Adjust to taste. Cover and place in the refrigerator until ready to serve.

 

For the gyro meatballs:

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, stir together the panko breadcrumbs and milk. Set aside for 5 minutes.
  3. Add the ground beef, onion, garlic, egg, parsley, cumin, oregano, thyme, salt, and black pepper. With a wooden spoon (I prefer to use my hands!) mix until ingredients are evenly dispersed through the meat mixture.
  4. Form small meatballs, by using a small ice-cream scoop or eye-ball measurements, and place on the backing sheet.
  5. Bake for 12-18 minutes or internal temperature reaches 160 degrees F. (Cook time will vary depending on the size of your meatballs.)
  6. Allow meatballs to rest for at least 5 minutes before serving.

 

To assemble:

  1. In a small bowl, combine the cucumber, tomatoes, and red onion. Sprinkle with salt.
  2. Place a few meatballs down the center of each flatbread. Spoon a generous amount of Tzatziki sauce down the center next to the meatballs and top with a heaping spoonful of the tomato and cucumber mixture. Garnish with feta cheese and chopped parsley, if desired. Wrap up and enjoy!

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Salmon Burgers with Lemon Dill Horseradish Sauce

Rethink the classic burger with a seafood twist. Add these salmon burgers with lemon dill horseradish sauce to your menu rotation.

salmon burger with creamy sauce on a brioche bun

Salmon is one of the most popular species consumed. With the high demand, the safest and most efficient way to feed the population is with farm-raised salmon. Norway is the world leader in the production of ocean-farmed sustainable salmon.

opened face salmon burger with creamy dill sauce

Understanding aquaculture

Aquaculture provides safeguarding to the environment and fish stocks for the future is the only way its aquaculture industry can remain sustainable. Sustainability has been one of the main objectives of the Norwegian fishing industry, and they are committed to producing seafood in a safe, controlled, and sustainable manner with strict regulations.

seafood from norway

Seafood from Norway

In Norway, salmon farmers monitor fish conditions carefully, control the salmon’s feed, and keep parasites out. This farmed environment helps resist disease. In Norway, farm-raised salmon live in their natural habitat and have plenty of room to swim. One of the myths about salmon farming is that the fish lives in crowded pens. The fact is, Norwegian salmon has plenty of space to grow as the pen holds 97.5% water and just 2.5% fish. Their pens are designed to ensure optimal growth and living conditions for the dish. Norwegian aquaculture industry sets the standard for high-quality, safe, and sustainably farmed salmon.

salmon burgers in a cast iron skillet

FREE Cooking Class:

This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.

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salmon burger with creamy sauce on a brioche bun

Salmon Burger with Lemon Dill Horseradish Sauce

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Ingredients

Scale

1 1/2 lbs salmon fillets skin and bones removed, chopped
3/4 cup plain breadcrumbs
1 large egg, lightly beaten
3 tablespoons fresh dill chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon lemon juice
canola oil for frying (can also use olive oil)

Yogurt-Dill Sauce:
1 cup plain full-fat yogurt
1/4 cup dijon mustard
1/4 cup dill, chopped
1/2 lemon, juiced (about 2 tablespoons) and zested (about 1 teaspoon)
1 tablespoon horseradish

To serve:
Brioche buns
Butter lettuce


Instructions

  1. In a food processor add salmon. Pulse a few times until the salmon breaks down into small pieces. (Tip: Pulse a few times vs. running the food processor)
  2. In a large bowl, combine salmon, breadcrumbs, egg, dill, salt, garlic powder, and lemon juice. Mix well, but make sure to not overwork the mixture. Shape into 6 burgers.
  3. For the yogurt-dill sauce: In a small bowl, stir together yogurt, mustard, dill, lemon juice, lemon zest, and horseradish. Refrigerate until ready to use.
  4. In a large cast-iron skillet, heat oil over medium heat. Add salmon burgers and cook on each side for about 2-3 minutes or until internal temperature reaches at least 145 F.
  5. To serve: Place a few pieces of butter lettuce on the bottom half of the bun, top with a burger, and a generous dollop of the yogurt-dill sauce.

Keywords: salmon, salmon burger, burger, seafood, omega3, heart healthy

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salmon burger with creamy sauce on a bun

FAQ

Can I freeze these salmon burgers?

Yes! Form the salmon into patties. Place on a baking sheet lined with parchment paper (so they don’t freeze to the pan!) and freeze until solid. Once frozen, wrap each individually with plastic wrap, then foil, then store in a freezer bag removing as much air as possible.

Can I grill these salmon burgers?

Yes, of course! I like using a cast-iron skillet to get a good sear, but grilling works great too! Tip for if you decide to grill – After forming the patties, refrigerate them for 10-20 minutes so they firm up a little to prevent them from falling apart on the grill.

How else can I use the salmon burgers?

These salmon burgers as leftovers are delicious! Here are a few suggestions:

  • Add to leafy greens
  • Crumble and scramble with eggs
  • Chop and add to a wrap
  • Serve with a sunny side egg on top

What else can I use the lemon dill horseradish sauce with?

Utilize this sauce any way you would utilize any other condiments! This pairs well with many foods.

bowl of lemon dill horseradish sauce

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Edamame Avocado Hummus

Move over chickpea hummus. There’s a new hummus in town – Edamame Avocado Hummus. 

Edamame Avocado Hummus ingredients in a food processor

I recently did a presentation about smart snacking. One thing I like to mention about smart snacking is to opt for real food first. Snacking is an opportunity for nourishment. 

Yes, grabbing a bar is quick (some bars do pack in great nutritional value), but really think about your snacks throughout the day. How many of them are real food vs. processed foods?

Edamame Avocado Hummus in a small white bowl

I’ve been challenging myself to include more veggies into my snacks. I go through snacking phases, and raw veggies have fallen out of my routine a little bit.

Snacking is more fun when you are dunking. I love dunking my veggies into hummus, but I decided to switch it up a bit and use edamame as the base instead of chickpeas. Edamame, a plant-based protein is a young soybean that has been harvested before the beans have had a chance to harden.

Edamame Avocado Hummus in a white bowl with carrots and crackers

Adding avocado to the edamame helps make this dip creamy. Avocados can act as a booster to help your body absorb fat-soluble nutrients from the foods eaten with them, like vitamin A. Vitamin A foods, like carrots, contain carotenoids, which not only promote healthy skin but benefit the heart and immune system as well. This vitamin is a potent antioxidant that protects the skin from free radicals. So, pair carrot sticks with this delicious dip!

carrot being dunked into green dip
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Edamame Avocado Hummus in a white bowl

Edamame Avocado Hummus

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8
  • Category: dip
  • Method: no-cook

Ingredients

Scale
  • 1 cup frozen shelled edamame, thawed
  • 1/2 large avocado
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon tahini
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground pepper
  • pinch of salt
  • 2 tbsp avocado oil (can sub olive oil)

Instructions

  1. Add edamame, avocado, lemon juice, garlic, tahini, onion powder, pepper and salt in a food processor. Pulse for 30 seconds and scrape down sides.
  2. Slowly drizzle in oil while motor is running and pulse until reach desired consistency.

Keywords: hummus, avocado, edamame, dip

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Blueberry Chia Jam

This Blueberry Chia Jam has now become a staple in my refrigerator. With just four simple ingredients you have a delicious and flavorful jam without excess sugar. Mix and match or combine different berries for a variety of flavor combinations.

Blueberry Chia Jam in a small mason jar with a wooden spoon

HOW TO MAKE CHIA JAM

You might see a few variations of chia jam recipes floating around the internet, but after testing this recipe a few times, here are some tips I’ve gathered.

STOVETOP METHOD

Simply heat frozen berries and water over low-medium heat and gently simmer for the berries to defrost and their natural sugars begin to breakdown. Avoid using high heat as the berries will not defrost evenly and the natural sugars of the berries will scorch the bottom of your pan.

Using a potato masher or the back of a fork, mash the blueberries so they burst. The jam may look still very liquidy at this point. Remove from heat and stir in the vanilla extract, chia seeds, and sweetener, if using. The chia seeds thicken the jam as it rests and begins to cool.

MASHED VS. BLENDED

Simply leave the jam as is, mashed and chia seeds fully intact if you enjoy the texture and a chunkier jam. Or opt for a smoother consistency and pulse in a food processor or blender until you reach the desired consistency.

Blueberry Chia Jam on a slice of whole wheat toast with peanut butter

HEALTH BENEFITS OF WILD BLUEBERRIES

All blueberries are not alike! By nature, wild ones have a more intense flavor, deeper blue color, and 2x the antioxidants than their regular cultivated blueberries.

Ever wonder why you can only find wild blueberries in the frozen department? Wild Blueberries are frozen fresh within 24 hours of harvest when their flavor and antioxidant goodness are at their peak. In fact, tiny, potent wild ones contain less water than regular blueberries, so they freeze better than ordinary, larger blueberries.

FLAVOR VARIATIONS

Utilize this recipe as the base and mix and match with other berries or berry combinations. Try a mixed berry combination using blueberries, strawberries, and raspberries or go for a bold combination of a mixture of cherries and blackberries. Thinking about going tropical and using pineapple or mango? I would recommend using white chia seeds vs. black chia seeds.

ADJUST FOR SWEETNESS

This is a much lower sugar jam than those found on the grocery store shelves. Highlighting the fruits natural sugars is the star of this recipe, but an optional sweetener can be added in if desired.

Blueberry Chia Jam in a small mason jar

HOW TO USE CHIA JAM

Use this jam anywhere you would typically use any jam or jelly. Spread on toast, top on oatmeal, or swirl into yogurt.

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Small mason jar filled with blueberry jam

Blueberry Chia Jam

  • Author: Chef Julie Harrington, RD
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 10 1x
  • Category: dip/spread
  • Method: stove top

Description

A few simple ingredients and you can whip up this jam in no time. Mix and match with different berries for a variety of flavors.


Ingredients

Scale

1 cup frozen wild blueberries
1/2 cup water
1/4 teaspoon vanilla extract
1 1/2 tablespoons chia seeds
optional sweetener: 1 tablespoon maple syrup or sugar


Instructions

  1. Add frozen blueberries to a small saucepan and heat over low-medium heat, stirring occasionally. Once the berries have thawed and started to break down, use a fork or potato masher to break them down further. 
  2. Stir in vanilla extract, chia seeds, and sweetener of choice, if using. Remove from heat and allow jam to cool and thicken for about 5-10 minutes.
  3. Spoon into a mason jar as is and store in the refrigerator. (Alternative method: Add jam to a food processor or blender and puree until desired consistency is reached. Spoon into a mason jar and store in the refrigerator. 

Notes

Store jam in the refrigerator for up to a week. 

Keywords: blueberry chia jam, jam, chia, blueberries, wild blueberries, low sugar

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Greek-Style Lamb Pita with Tzatziki Sauce

Do you cook with lamb? If you are new to cooking with lamb try starting with ground lamb and this Greek-Style Lamb Pita with Tzatziki Sauce. Lamb offers a protein-packed, flavorful alternative to the typical protein sources, like beef, chicken or turkey.

lamb meatballs in a pita

I had the wonderful opportunity to travel to the Goldring Center for Culinary Medicine at Tulane University a few months ago. When I was there, I was immersed with information, learning all about pasture-raised lamb, butchery, and cooking techniques for lamb with Nourish with Lamb.

Lamb is pasture-raised

Instead of being called a rancher, those who raise lamb are known as Shepards. Have you ever cooked with or prepared lamb? Lamb might seem intimidating if you’ve never worked with before, but this lean protein pairs well with global flavors and can be used in a variety of dishes.

raw ingredients of lamb meatballs in a clear bowl on a marble slab

Ground lamb is typically made from the shoulder and is incredibly moist and flavorful. Lamb is delicious in meatloaf, shepherd’s pie, tacos, casseroles, stews, lamb burgers, or in this case meatballs for pitas.

 Greek-Style Lamb Pita with Tzatziki Sauce on a white plate

Did you know?

Lean lamb is a source of healthy, unsaturated fats. Nearly 40% of the fat in lean lamb is heart-healthy monounsaturated fat. On average, a 3-ounce serving of lamb is lean and has only 150 calories. Lean cuts include the leg and loin.

Greek pita with a side salad on a white plate
Lamb's Fatty Acid Breakdown
(source: Nourish with Lamb)

Lamb Fits in the Traditional Mediterranean Diet

The 2015 Dietary Guidelines gives special recognition to the Mediterranean dietary pattern for its healthful eating approach. Lamb is a staple protein in a healthy Mediterranean-style diet, particularly in Greek cuisine. Lamb is nutrient-rich and on average, it’s an excellent source of protein, vitamin B12, niacin, zinc, and selenium and a good source of iron and riboflavin.

This pita with tzatziki sauce is a way to start on the path to a Mediterranean-style diet.

Greek stuffed pita with meatballs
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Lamb meatballs in a pita on a white plate

Greek-Style Lamb Pita with Tzatziki Sauce

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Cuisine: Greek

Ingredients

Scale

For the Tzatziki Sauce:

6 ounces plain Greek yogurt
1/2 cup seedless cucumber, peeled and finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon red wine vinegar
salt, to taste

For the Lamb Meatballs:

1 pound ground lamb
3 cloves garlic, minced
1/4 cup onion, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon lemon zest
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or more if more heat is desired

For the Pitas:

4 whole grain pita pockets, warmed
1/2 cup grape tomatoes, halved
1/2 cup seedless cucumber, chopped
2 cups lettuce, chopped


Instructions

For the Tzatziki Sauce: In a small bowl, combine yogurt, cucumber, dill, and red wine vinegar. Season with salt, to taste. Set aside.

For the Meatballs: Preheat the oven to 400°F. Place a wire rack on a sheet pan. Set aside. In a large bowl, combine lamb, garlic, parsley, lemon zest, salt, pepper, and cayenne pepper. Mix well to combine. Form small meatballs and place on the wire rack. Bake for 20-30 minutes or until internal temperature reaches 165°F. (cook time will vary depending on how large the meatballs are)

To assemble: In a pita pocket stuff pockets with lettuce, cucumber, and tomatoes. Add a smear of Tzatziki sauce and 3-4 meatballs per pita. 


Notes

Meal prep tip: Make a double batch of these meatballs and freeze for later. 

Keywords: lamb, sauce, Tzatziki, Greek

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Tell me your favorite ways you cook with lamb! Drop a comment below or tag me on Instagram.

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Lemon Vinaigrette

Brighten any salad, grain, or vegetable dish with this simple lemon vinaigrette. Made with ingredients you probably already have on hand, simply whip this up in a mason jar.

Lemon Vinaigrette in a small glass jar

I don’t think people realize how EASY it is to make a homemade dressing. The most basic vinaigrette recipe is mixing an acid and a base. Then just add seasonings you enjoy. Simply pour ingredients into a mason jar and shake away. Your dressing is made! How easy was that? Plus, making it in a mason jar is ready to store any leftovers.

Lemon Vinaigrette in a small glass jar

If you want to go beyond the basics, use this guide to build your own vinaigrette.

Create a homemade vinaigrette

Choose your acid:

This can be in the form of vinegar or citrus juice. Pick something that matches with your salad mix-ins. Opt for a sweet acid like white wine vinegar, white balsamic vinegar, or an orange juiced, for salads that have fruit. 

Try acids like apple cider vinegar, balsamic vinegar, red wine vinegar, rice vinegar, lemon juice, lime juice, or other citrus juices. 

Tip: Think about the components of your salad. If you have a salad with bright colors, avoid darker vinegar. Once the salad is dressed, those bright vibrant colors will look muddy. Remember – we eat with our eyes first! 

Choose your base:

The base is oil. Use good quality oil. This can be a simple olive oil or fancy garlic and rosemary-infused walnut oil. Again think about the components of your salad. If there are avocados in your salad, why not try avocado oil? 

Try oils like olive oil, avocado oil, walnut oil, pumpkin seed oil, hazelnut oil, or other flavor-infused oils. 

Add seasonings:

If you are new to making dressings, simple olive oil and balsamic vinegar dressing with a pinch of salt and pepper will work just fine. Once you are comfortable making dressings, try amping it up with other seasonings. 

Add a teaspoon of Dijon mustard to add a little tanginess and also to help create a creamier vinaigrette. Add a teaspoon of miso for an umami flavor. Try using fresh herbs for a pop of flavor. For a sweet vinaigrette, add a little maple syrup or honey. 

Lemon Vinaigrette in a small glass jar

Once you start playing around with different combinations, you’ll start to know what flavor combinations you like best!

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lemon vinaigrette in a small jar with lemons

Lemon Vinaigrette

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x
  • Category: dressing
  • Method: no-cook

Description

This lemon vinaigrette is incredibly easy to make. Drizzle it on all your salad and veggie recipes!


Ingredients

Scale
  • 1/3 cup olive oil
  • 2 lemons, juiced (approx 1/3 cup juice)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 2 garlic cloves, minced
  • salt and pepper, to taste

Instructions

Simply measure ingredients and add to a mason jar. Secure lid and shake. Season with salt and pepper, to taste.


Keywords: dressing, vinaigrette, homemade, mason jar, salad dressing, healthy fats, lemon, citrus, cooking tips

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Cheesy Spinach Hummus Dip in a baking dish with pita chips

Cheesy Spinach Hummus Dip

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8

Ingredients

Scale
  • 1 (12 oz.) container Sabra Classic Hummus
  • 2 cloves garlic, minced
  • 2 cups spinach, chopped
  • 3/4 cups white cheddar cheese, shredded
  • 2 teaspoons Italian seasonings
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  • 1/4 cup parmesan cheese

Instructions

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  3. Bake for 20 minutes or until heated through and cheese on top is melted.
  4. Top with additional green onions and serve with pita crackers or vegetables.

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Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a pic, I’d love to see! RDelicious Kitchen @RD_KitchenCheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
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