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, cardamon and lemon juice together. Season with salt and pepper. Place in an airtight container and keep refrigerated until ready to use. Beets: Preheat your oven to 400 F. Put the beets on a piece of foil. Drizzle the beets with olive oil and season with salt and pepper. Wrap the foil around the beets and place on a baking sheet. Roast the beets until they’re completely soft. This should take 20 minutes. Let them cool until you can handle them. Cut them in half. Lamb: Cut the lamb loin into 2 inch cubes. Marinate the lamb in olive oil and pomegranate vinegar for 12 hours. Season with salt and pepper and grill until medium rare or desired doneness. This should take about 7-10 minutes. Garnish with mint.