Tips from a Chef
Light and fresh lunches: Greek-inspired dishes with healthy alternatives
Mar 21, 2013 | 12:30 pm

Photo by Hayden Spears
Rebecca Meeker is the Chef de Cuisine of Congress, the only restaurant in Austin to receive five-stars from the Austin American Statesman. She has studied and worked in the finest establishments around the world and brings those experiences to her new column, "Light and fresh lunches," in which she instructs the every-man how to prepare tasty, balanced midday meals.
Photo by Hayden Spears
Roasted Sweet Potatoes with Tzatziki Serves 4 Tzatziki: Labne Kefir Yogurt Cheese 2 cups Cucumber, peeled, seeded and diced 1 ea Garlic, smashed and chopped 1 clove Fresh Dill, chopped 1 4 cup Olive Oil 1 tb Salt & Pepper Roasted Sweet Potatoes: Sweet Potato 2 ea Olive Oil 1/4 cup Orange, cut in half 1 ea Salt & Pepper