• Cool Summer Flavors

    Summer time is here! Well, it’s almost gone, but next week it’ll probably be back, as is the nature of Texas. Ah, summer. With its sweltering heat, its bikini-clad sunbathers, and the knowledge that your New Year’s Resolution to lose 20 pounds didn’t quite go so well. What to do? I say ignore the food truck with the duck fat fries and truffle aioli that hangs around your favorite swimming hole, taunting your love for all things fried and emulsified.


    Swim, my little pretties…


    So, what to do? Distract your mouth with some foods that are crispy, healthy, and flavorful. Having something that’s on the cool side is a great idea as well, just help you beat the heat. And since the Mediterranean Diet is all the rage nowadays, give this little paleo twist on a traditional treat will hit all the tight spots, and help to keep the pounds off!

    Turkey Kafta Lettuce Wraps with Cucumber Salad and Roasted Garlic Tahini Sauce

    IMG_0964Let’s start with the salad, since the onions need to marinate.

    Tomato Cucumber Salad

    1/2 cup Red Wine Vinegar IMG_0962
    1/2 cup Extra Virgin Olive Oil
    1 T Dijon Mustard
    1 T Agave Nectar
    3 cloves garlic
    1/2 cup Parsley, chopped

    1 cucumber, peeled and seeded
    1/2 pint Grape Tomatoes, sliced lengthwise
    1/2 Red Onion, quartered and sliced

    • Combine the first 6 ingredients in a food processor and blend until smooth. Season to taste
    • Toss the onions in the dressing and let it sit for about an hour.
    • Add in the cucumbers and let marinate for about 1/2 an hour more.
    • Finally, toss in the tomatoes.

    Turkey Kafta Meatballs

    IMG_09611.5 lbs Ground Turkey Thigh
    1 cup Bread Crumbs or Almond Flour
    2 eggs
    1/2 cup Parsley, chopped
    1/2 cup Cilantro, chopped
    8 cloves Garlic, minced
    1/2 an Onion, finely chopped
    2T Cumin
    2T Coriander
    Salt and Pepper to taste


    • Pre-heat oven to 350IMG_0963
    • Combine all ingredients in a glass bowl and mix well.
    • Form into meatballs. You should get between 12 and 16, depending on size.
    • Place on a greased baking sheet lined with foil or parchment
    • Bake for 20-25 minutes




    Roasted Garlic Tahini Sauce

    1/3 cup Roasted Garlic clovesIMG_0959 IMG_0958
    4 T Tahini
    Juice of one lemon
    2 T Sriracha Sauce
    1/3 cup Extra Virgin Olive Oil
    Salt and pepper to taste

    • Combine above ingredients in a food processor
    • Adjust seasonings
    • If the sauce “breaks”, add a bit of water and re-blend until smooth

    In order to assemble this properly, so that you can wrap this all without too much spillage, cut the meatballs in half before placing in a leaf of romaine. Top that off with a bit of salad and a fair amount of the sauce and enjoy this flavorful treat!



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