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
Tzatziki: Mix the yogurt cheese, cucumber, garlic, dill and olive oil together. Season with salt and pepper. Place in an airtight container and keep refrigerated until ready to use. Sweet potato: Preheat your oven to 400 F. Put the sweet potato on a piece of foil. Drizzle the sweet potato with olive oil and salt and pepper. Wrap the foil around the sweet potato and place on a baking sheet. Roast the sweet potatoes until they’re completely soft. This could anywhere between 1 to 2 hours, depending on the size of your sweet potato. Let them cool until you can handle them. Cut in half and squeeze the orange juice over the sweet potatoes. Drizzle with olive oil and season with salt & pepper. Place a dollop of Tzatziki on top of each sweet potato halves and serve.