Patties With Tomato Arugula Salsa Recipes

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SAUTEED BABY TOMATOES WITH ARUGULA



Sauteed Baby Tomatoes With Arugula image

A great summer recipe when tomatoes and arugula are plentiful. Serve with grilled chicken or steak.

Provided by KelBel

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups grape tomatoes
2 tablespoons extra virgin olive oil
1 medium garlic clove, minced
1/4 teaspoon kosher salt
4 cups arugula
1 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar

Steps:

  • Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
  • Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.

Nutrition Facts : Calories 82.8, Fat 7.2, SaturatedFat 1, Sodium 121.6, Carbohydrate 4.8, Fiber 1.3, Sugar 0.4, Protein 1.2

GREEK BURGER WITH ARUGULA, TOMATOES, AND FETA



Greek Burger with Arugula, Tomatoes, and Feta image

Provided by Georgia Downard

Categories     Sandwich     Blender     Food Processor     Tomato     Low Fat     Yogurt     Low Cal     High Fiber     Dinner     Lunch     Feta     Mint     Ground Lamb     Cucumber     Arugula     Pan-Fry     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 20

4 whole-wheat pitas (6 1/2 inches each)
1/4 cup skim milk
1 small onion, finely chopped
2 cloves garlic
2 tablespoon chopped fresh mint
4 teaspoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh lemon juice
3/4 pound lean ground lamb
2 teaspoon olive oil
3 cups arugula
1 medium tomato, cut into 1/4-inch-thick slices
1 red onion, cut into 1/4-inch-thick slices
1/3 cup crumbled feta
Dressing
2/3 cup nonfat plain yogurt
1 tablespoon chopped fresh mint
2 teaspoon chopped garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup peeled, seeded and finely diced cucumber

Steps:

  • Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.

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