I may not like mayonnaise on burgers but I love a good aioli and even more so on juicy lamb burgers.

Even though school has started in some areas, it’s still summer in central Ohio so I’m participating in #FarmersMarketWeek. Seeing as I first discovered purslane at my local farmers’ market I decided it was a great ingredient to use in my first recipe. Lamb burgers are pretty damn delicious on their own but when you serve them on a quality bun with fresh red onion (or try some quick pickled red onions), crumbly feta cheese, and a creamy aioli it’s down right fantastic.

Never heard of purslane? It’s a really common weed but it’s actually edible. The leaves are meatier like a thin succulent but tastes a bit like a mild arugula. As arugula goes well with lamb I figured so would purslane. And that’s my stream of thought that got me here. I love when my brain comes up with tasty things! Have you ever made anything with purslane? You should check out recipes for purslane strawberry salad, Mediterranean salad, quiche, caprese wth pesto, and toast with pesto too.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Monday’s Farmer’s Market Week Recipes

• Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
• Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
• Black Bean and Corn Salad by Palatable Pastime
• Blaukraut by A Day in the Life on the Farm
• Blueberry Cream Cheese Muffins by Tip Garden
• Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
• Dandelion Jelly by Daily Dish Recipes
• Farmers Market Chicken Pasta Salad by The Redhead Baker
• Herb Salad with Lemons by Culinary Adventures with Camilla
• Herb Vegetable Orzo Salad by Jolene’s Recipe Journal
• Lamb Burger with Purslane Aioli by The Spiffy Cookie
• Lemon Garlic Scape White Bean Dip by Savory Moments
• Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mexican Street Corn by Our Good Life
• Open-Faced Tomato Sandwiches by Cookaholic Wife
• Southern Corn Relish by The Freshman Cook
• Spinach Ricotta Pierogies by Cindy’s Recipes and Writings

Three years ago: August 2016 Stitch Fix #17

Four year ago: Wheat Berry Salad

Five years ago: Turkey and Kale Panini

Six years ago: Gnocchi with Sausage and Kale

Eight years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

LAMB BURGERS WITH PURSLANE AIOLI

Serves 3

Ingredients:

AIOLI

1/2 cup mayonnaise

1 Tbsp chopped purslane (or try arugula)

1 tsp lemon juice

1 tsp lemon pepper

BURGERS

1 lb ground lamb

2 cloves garlic, minced

1 tsp Greek seasoning

3 toasted burger buns

Sliced feta cheese

Lettuce greens

Slices red onion

Directions:

1. In a small bowl, whisk together the aioli ingredients. Cover and refrigerate until ready to use.
2. Heat grill (or grill pan) over medium-high heat.
3. In a large bowl, blend together the lamb, garlic, and seasonings until distributed. Form into 3 patties.
4. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
5. Assemble burgers with lettuce, red onion, and a generous drizzle of aioli.

Source: The Spiffy Cookie original

Whether you like pizza, pie, or Irish food this Shepherd’s pie pizza has it all. From a potato bread crust, to the classic Shepherd’s pie filling, finished off with mashed potato topping.

Happy Pi(e) Day! Both the math lover and pie lover in me loves celebrating this holiday. Here I was thinking I would be different this year and post not only a savory pie, but a festive one for St. Patrick’s Day. Only to realize exactly a year ago I shared a shepherd’s pie recipe… stuffed inside of twice baked potato skins. That being said, I gave myself a new challenge by making yet another variation of my tried and true pizza dough – potato dough! All I really did was take my recipe for potato burger buns and instead of dividing it into balls to become buns I rolled the dough out into one large pizza. The end result was just a bit more crisp on the outside and chewy on the inside than your typical pizza crust.

The dough was literally topped with the same filling you would make for an actual Shepherd’s Pie. Then, of course there’s no way I could get away with calling this Shepherd’s Pie pizza without more potato on top so, sure enough I spread out a nice layer of mashed potatoes on top (sprinkled with shredded gouda for good measure) before transferring to the oven to bake. Oh and that cheese did turn a perfect golden color. The final product was like eating a double crusted pizza, with potato on top and potato on bottom. Nothing wrong with that!

Happy Pi Day! Terri of Love and Confections gathered up a group of blog friends to celebrate by sharing some delicious pies with you. Check out the rest of the recipes for a delicious #piday!

Cherry Hand Pies from Love and Confections
Chocolate Orange Free Form Pie from The Bitter Side of Sweet
Chocolate Peanut Butter Freezer Pie from Feeding Big
Fried Apple Pies from Cindy’s Recipes and Writings
Gluten Free Death By Chocolate Pie from Gluten Free Crumbley
Mini Shamrock Pie from The Freshman Cook
Shepherd’s Pie Pizza from The Spiffy Cookie
Sweet Potato Pie from My Catholic Kitchen

One year ago: Shepherd’s Pie Potato Skins

Two years ago: Coconut-Pistachio Pie

Three years ago: Crustless Ginger Blueberry-Pear Pie

Four years ago: Banana Pudding Pie

Five years ago: Flower Bouquet Cake Pops

Six years ago: Cookies and Cream Peanut Butter Pie

SHEPHERD’S PIE PIZZA

Makes 1 large pizza

Ingredients:

CRUST

1 lb. russet potatoes, peeled and cut into 1-inch pieces

3 Tbsp unsalted butter, cut into 4 pieces

1 envelope (2-1/4 tsp) active dry yeast

1 Tbsp sugar

2-1/4 cups bread flour

1 eggs, lightly beaten

1 tsp salt

TOPPING

1 Tbsp olive oil

1/2 cup chopped yellow onion

2 cloves garlic, minced

1/2 lb. ground lamb

1/2 lb. ground beef

1/2 cup dry red wine

10 oz. (2 cups) frozen carrot, corn, pea mix

1 (6 oz.) can tomato paste

1 Tbsp Worcestershire sauce

1 Tbsp cornstarch

2 tsp whole grain mustard

1 tsp dried rosemary

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried oregano

2 Tbsp milk

1/4 tsp salt

1/8 tsp black pepper

3/4 cup shredded gouda

Directions:

1. Place potatoes in medium saucepan and add water to cover. Bring to boil then reduce to a simmer. Cook until potatoes are cooked through, about 8-10 minutes.
2. Drain potatoes, reserving 5 tablespoons of the potato water in a small bowl. Return potatoes to the saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill, food processor or mash well with potato masher. Stir in butter until melted.
3. In the bowl of a stand mixer, whisk together the warm reserved potato water, yeast and sugar. Let sit until foamy, about 5 minutes. Add flour, half of the mashed potatoes, egg and salt and mix until combined. Knead with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.
4. Shape dough into ball and place in lightly greased bowl. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, about 40-60 minutes.
5. Preheat oven to 425 degrees, with a pizza stone on lower third of the oven.
6. Meanwhile, prepare the topping. Heat oil in a large skillet over medium high heat. Add onion and garlic and saute for 2 minutes or until softened. Add meat and cook, breaking it up, until no longer pink, about 5 minutes.
7. Add wine and scrape up any bits on the bottom of the pan. Add veggies and remaining ingredients and stir to combine. Bring to a simmer and cook for 10 minutes. Remove from heat.
8. To the remaining potatoes, add milk, salt, and pepper and whip until smooth.
9. Once the dough has doubled, roll out to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal. Spread filling evenly over the pizza dough, leaving a 3/4-inch border for the crust. Top with mashed potatoes and cheese.
10. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 20-25 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serve sprinkled with cilantro, if desired.

Source: Crust adapted from my Potato Burger Buns, and topping adapted from my Shepherd’s Pie Potato Skins.

If you are a potato lover, you are going to want to make these shepherd’s pie potato skins ASAP. With a double dose of potato and a savory filling, what more could you ask for?

Pi day!!! Normally I am all about the sweet, dessert pies but today I decided to combine the holiday with St. Patrick’s Day with a savory pie. Shepherd’s pie is a popular meal for St. Patrick’s Day but instead of serving it in a traditional pie or casserole pan, I turned it into potato skins. Because what’s better than more potatoes on St. Patrick’s Day? Maybe pair it with a green Luck of the Irish cocktail?

These potato skins are serious potato-on-potato action. I used my trusty potato skin method to create the shells but instead of reserving the flesh to be used later in another recipe, after stuffing them with filling, I topped them off with their very own guts turned into mashed potato, just like you would top off a more traditional looking Shepherd’s pie.

I actually doubled the recipe for my Pot Luck o’ the Irish party I hosted this past weekend but I don’t think it was necessary because despite everything being crazy delicious, there was just so much of it! Everyone brought something different and yummy and no one brought any of their leftovers home with them! Guess who doesn’t have to cook this week ;-).

One year ago: Coconut-Pistachio Pie

Two years ago: Crustless Ginger Blueberry-Pear Pie

Three years ago: Banana Pudding Pie

Four years ago: Flower Bouquet Cake Pops

Five years ago: Cookies and Cream Peanut Butter Pie

SHEPHERD’S PIE POTATO SKINS

Serves 8

Ingredients:

POTATOES

8 large russet potatoes, scrubbed and dried

1 cup milk

1/4 cup unsalted butter, room temperature

1/2 tsp salt

1/4 tsp pepper

FILLING

1 Tbsp olive oil

1/2 cup chopped yellow onion

2 cloves garlic, minced

1/2 lb. ground lamb

1/2 lb. ground beef

1/2 cup dry red wine

10 oz. (2 cups) frozen carrot, corn, pea mix

1 (6 oz.) can tomato paste

1 Tbsp Worcestershire sauce

1 Tbsp cornstarch

2 tsp whole grain mustard

1 tsp dried rosemary

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried oregano

Directions:

1. Preheat oven to 425 degrees. Pierce potatoes several time with a knife or fork. Arrange on foil-lined baking sheets. Bake for 45 minutes or until tender. Cool.
2. Meanwhile, make the filling. Heat oil in a large skillet over medium high heat. Add onion and garlic ans saute for 2 minutes or until softened. Add meat and cook, breaking it up, until no longer pink, about 5 minutes.
3. Add wine and scrape up any bits on the bottom of the pan. Add veggies and remaining ingredients and stir to combine. Bring to a simmer and cook for 10 minutes. Remove from heat.
4. Slice each potato in half, scoop out the flesh leaving a 1/4-inch thick shell, reserving the flesh in a large bowl. Brush them inside and out with olive oil and sprinkle with salt and pepper and arrange back on the same baking sheets. Bake for 10 minutes until crisp, turning once halfway. Remove from oven and turn on the broiler.
5. Meanwhile, mash the potatoes reserved from the skins. Add butter, milk, salt, and pepper and whip until smooth. Fill each potato with the meat mixtures, pushing down slightly to pack. Spoon or pipe mashed potato mixture on top of each potatoes skin. Place under broiler fro 5 minutes or until golden brown.

Source: Inspired by many sources across the internet.

Don’t let the ingredient list fool you, this kofta platter comes together with ease and is packed with flavor. Make it tonight and you won’t regret it.

Jump to recipe

Relaxation is something we all need, yet the form in which each person finds relaxation varies. For many, a day sitting on the couch watching TV/reading a book or being alone with your thoughts is the ideal. I, on the other hand, have been accused of being incapable of relaxing. But I object – I just relax in a different way.

I find relaxation through going to the gym, marking things off my to-do list, spending time with friends, experiencing new things, traveling, and cooking a delicious meal. Might sound crazy but hear me out: working out makes me feel good and gives me energy, getting things done lessens my stress level, spending time with friends and experiencing new things brings me happiness, and food is pretty much what I think about 24/7.

Granted, that is not to say that I do not also find relaxation through being a couch potato but if there are things on my to-do list or a fun activity to partake in, more often I will choose between the latter two options. There is just not enough time for me to do, see, and eat everything I want to in this world!

Which brings me to another accusation of which I get accused – not cooking the same thing twice. Some of that stems from the fact that none of you would be sitting there reading this if I posted the same stir fry and spaghetti that I used to make back in my undergrad years, pre-blogging. But it is also because there are too many things that I want to make and eat! This just means that if I make something more than once, it was really good. This kofta platter? Yea, it’s one of those.

I swear, I am not trying to scare you away. I say that because today’s recipe ingredient list is even more daunting than the chicken satay I shared last week and tried to convince you that it really wasn’t as bad as it looked. But seriously, it’s not as bad as it looks! And neither is this recipe.

The kofta, feta-yogurt spread, salad, and salad dressing ingredients are all thrown together at once. Then all you have left is to cook the rice and the kofta. Doesn’t sound so bad, right? Once you get through measuring everything it’s smooth sailing ending in a paradise for your taste buds.

One year ago: Slow Cooker Shredded BBQ Brisket

Two years ago: Spiced Pear Smoothie

Four years ago: Breakfast Burrito

KOFTA PLATTER

Print

Yield: 8 servings Prep Time: 50 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KOFTA

• 2 lb. ground lamb or beef*
• 1/2 medium onion, minced
• 1/2 cup chopped parsley
• 1/2 cup chopped fresh cilantro
• 4 Tbsp chopped fresh mint leaves, divided
• 4 tsp paprika
• 2 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 8 wood skewers (soaked 30 minutes)
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 2 tsp chili flakes

FETA-YOGURT SPREAD

• 1/2 cup plain Greek Yogurt (I used 0% Chobani)
• 1/4 cup Feta Cheese, crumbled
• 1/2 lemon, juiced
• 1 Tbsp olive oil
• 1 tsp dried oregano

GREEK SALAD

• 1 romaine heart, chopped
• 1 tomato, diced
• 1/2 cucumber, seeded and diced
• 1/4 red onion, thinly sliced
• 1/4 black or Kalamata olives, sliced
• 3 oz. crumbled feta

GREEK SALAD DRESSING

• 1/4 cup extra virgin olive oil
• Juice from 1/2 lemon
• 2 Tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano

RICE

• 2 Tbsp unsalted butter
• 1 tsp turmeric
• 1/4 tsp ground cumin
• 1/8 tsp cinnamon
• 1/2 Tbsp minced garlic
• 2 cups uncooked jasmine rice
• 3 cups chicken broth
• 1 whole bay leaf

Directions

1. Mix together the meat through cayenne pepper (using only 2 tablespoons of the mint) in a large mixing bowl, cover and leave for an hour (or longer in the fridge) to allow the flavors to blend.
2. When ready to cook, first prepare the feta-yogurt spread and salad. In a small bowl, stir together the spread ingredients; set aside. In a large bowl, toss together the salad ingredients. In another small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Pour over salad and toss to coat; set aside.
3. For the rice, heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
4. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices.
5. Add chicken broth and bay leaf, cover, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for 20 minutes. Turn the heat off and let it rest an additional 10 minutes, covered.
6. While the rice cooks, divide the kofta mixture into eighths and shape into cylinders or sausage shapes. Skewer while squeezing it to mold it the skewer.
7. Heat olive oil in a large non-stick pan on medium-high heat. Add the skewers and cook until brown on all sides, about 5 minutes per side. Add the pine nuts and let them toast until golden brown. Add garlic, remaining 2 tablespoons mint, and chili flakes and cook for just a few seconds. Remove from heat.
8. Serve kofta over rice topped with sauce and with a side of salad (and hot pitas if desired).

Notes

*I have also made this with ground chicken.

Source: Adapted from Lady and Pups, About Food, A Day in the Life on the Farm, and Budget Bytes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Speaking of washing your hands, be sure to also do so whenever you immerse your hands in raw meat to make burgers or these lamb meatballs. Mixing and forming raw meat is one of my least favorite tasks while cooking, so I took advantage of Bob since he was visiting for BBQ fest/a long weekend and delegated this step to him. Add that to the list of reasons why I like cooking with others O:-). Don’t worry, I was kind enough to turn on the faucet and dollop soap onto his hands afterwards.

These gyros would be a perfect weeknight meal because it comes together quickly and satisfies. But if you feel the need for a side, go for a Greek salad or if you have more time, oven roasted Greek potatoes.

One year ago: Spicy Basil Chicken

Two years ago: Buttermilk Ranch Mac & Cheese

SIMPLE LAMB MEATBALL GYROS

Serves 4

Ingredients:

1 lb. ground lamb

1/4 cup golden raisins

1/2 tsp ground cinnamon

1 whole grain English muffin, pulsed in a food processor for breadcrumbs

1 egg, lighten beaten

4 scallions, thinly sliced, divided

4 whole wheat pita breads

1/2 cup Greek yogurt (I used 0% plain Chobani)

Fresh mint leaves, for garnish

1/4 cup freshly chopped tomatoes, for garnish

1/4 cup sliced red onion, for garnish

1 lime, for spritzing

Coarse salt and freshly ground pepper

Directions:

1. Preheat oven to 400. Line a rimmed baking sheet with foil and lightly coat with nonstick spray, set aside.
2. In a large bowl combine the lamb, raisins, cinnamon, breadcrumbs, egg, 3/4 of the scallions, and a good pinch of salt and pepper. Form meatballs about the size of a golf ball. Place them on prepared baking sheet.
3. Bake for about 20 minutes, rotating every few minutes so they brown evenly on all sides.
4. Heat the pita bread in the microwave until soft and pliable. Place 3 to 5 ball on each pita bread. Dollop with a little yogurt and garnish with remaining scallions, mint, tomato and red onion. Spritz with lime and serve!

Source: Bev Cooks

Mini Greek meatloaves will convert meatloaf haters with their fresh flavors and a creamy feta-Greek yogurt sauce served on top. Serve with an arugula cucumber salad on the side.

Jump to recipe

Meatloaves.

Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them throughout my childhood and into adulthood until now – minis!

When you make them mini it’s just like eating a meatball because they are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe – mini Greek meatloaves!

Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make meatloaves using some of it (not to be confused with my Greek meatballs recipe). Fittingly, I made these mini Greek meatloaves with the Greek yogurt!

With the addition of a fresh arugula and cucumber salad on the side, this meal of mini Greek meatloaves is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life (the first being cheddar BBQ turkey)? Crazy!

Fast forward to 2014 and the third is hoisin-glazed turkey meatloaves. Cupcakes/mini are the way to win over any picky eaters in your life, my friends – so long as they like meatballs.

Post updated 5/15/2023, photo above is the original.

MINI GREEK MEATLOAVES

Print

Yield: 4 servings Prep Time: 25 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MEATLOAVES

• 10 oz. ground sirloin
• 5 oz. lean ground lamb
• 1/3 cup breadcrumbs
• 1/3 cup minced red onion
• 1 Tbsp chopped fresh mint
• 1 Tbsp chopped fresh thyme
• 1/4 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp crushed red pepper
• 3 garlic cloves, minced
• 1 egg, lightly beaten

SAUCE

• 1/2 cup plain fat-free Greek yogurt
• 2 oz. reduced-fat feta, crumbled
• 1 Tbsp fresh lemon juice
• 1 tsp chopped fresh mint
• 1 tsp chopped fresh thyme

SALAD

• 1 Tbsp fresh lemon juice
• 1 Tbsp extra-virgin olive oil
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 4 cups baby arugula leaves
• 1-1/2 cups 1/4-inch diagonally sliced, seeded, peeled cucumber

Directions

1. Preheat oven to 450 degrees. Coat eight muffin cups with nonstick spray, set aside.
2. In a large bowl, combine meatloaf ingredients. Roll into 8 balls and place into prepared muffin cups. Bake for 7 minutes. Turn broiler on to high and broil for 3 minutes.
3. While the meatloaves cook, combine sauce ingredients in a mini food processor. Pulse 10 times to combine.
4. In another large bowl, whisk together lemon juice, olive oil, salt and pepper. Add arugula and cucumber then toss to coat.
5. Serve meatloaves with a cup of salad and feta sauce on top.

Source: Cooking Light, May 2013

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE