For Tzatziki
1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
1/2 cup plain yogurt, preferably whole milk yogurt
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper

For Lamb Burgers
1 1/2 pounds ground lamb
1/2 small onion, minced (1/4 cup)
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Salt and pepper
4 pieces pita bread (6 inches each)
Iceberg lettuce, for serving
2 medium beefsteak tomatoes, sliced, for serving

Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.

Quinoa and Cous Cous Salad

Cook Quinoa and Cous Cous according to package directions. When mostly cooled, add in:
1/2 cup chopped cilantro
1/3 – 1/2 cup feta cheese
1/2 green onion sliced thin
1 tomato chopped small
1/2 cucumber chopped small
OTHER options – corn, bell peppers or black beans.

Dressing, mix together:
1/3 to 1/2 cup olive oil
2 tsp apple cider vinegar
2 ½ tsp. cumin
Salt and Pepper

This risotto manages to be savory and light at the same time with additions of peas that give it a springtime taste.A wholesome, healthy plate bounding with nutrients in its horseradish crusted salmon, mashed potatoes, and spinach.