Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Do you ever get the craving for delicious Greek flavors like lemon and parsley seasoned gyro meat or hummus, briny Kalamata olives, and roasted red peppers?
This week’s low energy use recipe helps you create loaded Greek salads reminiscent of a “burrito bowl,” but with a big flavor twist. The only cooking you’ll have to do is for the ground meat and rice – and for the latter, just use a rice cooker or microwave for a bag of “minute” rice.
I visit the olive bar at the grocery store for this recipe because I can get the right amount of Kalamata olives and roasted red peppers without having to buy two big jars. Since I know I won’t use them all before they go bad, I save around $8-9 on average with the self-serve option.
I use a traditional hummus in the pictures for this dish, but using a roasted garlic, pine nut, or roasted red pepper flavor will also taste great.
I recommend purchasing a store-bought Greek seasoning in this recipe, especially one with salt, basil, oregano, thyme, onion powder, garlic powder, and pepper. Not only is it simpler and more convenient, you can use it on grilled chicken, baked vegetables, and pasta to maximize the value of the purchase.
This is a great bag lunch for the office if you package your rice and ground meat in one container and your cold salad items in another. Just microwave the meat/rice container to warm it through and then combine everything in the second bowl for a delicious lunch at work.
Beef and Lamb Greek Salads
- 1 lb. Ground sirloin beef (90/10)
- 1 lb. Ground grass-fed lamb
- ¼ c. Chopped parsley
- 3 tbsp. Fresh squeezed lemon juice
- 1 tsp. Greek seasoning
- ¼ tsp. Sea salt
- ¼ tsp. Mild paprika
- 1 tbsp. Butter
- ¼ c. Diced Kalamata olives
- 2 c. Cooked white rice (from rice cooker or microwave kind)
- 3 tbsp. Butter
- 3 tbsp. Chopped parsley
- 2 tbsp. Fresh squeezed lemon juice
- ¼ tsp. Sea salt
- ¼ tsp. Fresh cracked black peppercorns
- Chopped romaine lettuce (or any lettuce) for the base
- Diced tomatoes
- Diced cucumbers
- Scoop of hummus (any flavor)
- Crumbled feta cheese
- Marinated olives or feta cheese from olive bar
- Roasted red bell pepper slices
- Greek vinaigrette or lemon vinaigrette dressing
1) Prepare your rice using your preferred method, whether rice cooker or microwave.
2) Toss your rice with the other ingredients in the rice section until the butter is melted and everything is mixed thoroughly. Set aside.
3) In a large mixing bowl, add the ground beef and lamb. Add the Greek seasoning, salt, and paprika. Mix together by hand.
4) Heat a large nonstick skillet over medium heat and melt 1 tbsp. of butter. Add the beef and lamb to the hot skillet. Cook through completely until no pink remains. Drain any fat and grease created by cooking the meat.
5) Add the parsley, lemon juice, and olives to the pan. Cook for 3 minutes on low heat to combine the flavors and then remove the pan from the heat.
6) Start building each of your Greek salads by placing lettuce on the bottom of a wide bowl followed by a scoop of the browned meat.
7) Drizzle the vinaigrette dressing over the lettuce and meat, then add your preferred chosen topping options. Enjoy!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan