1. Prepare burgers
  2. fry burgers
  3. make salad dressing
  4. prep rest of salad
Sweet potato tuna burgers
I crave these tuna patties. They have such flavor and you can make them a day in advance, they reheat so perfectly! Place a non peeled carrot into the oil when frying to avoid burning!
Servings: people USA imperial/metric conversion:
Print Recipe
  1. In a small jar or bowl add the yogurt, ½ the chili pepper and ¼ cup of fresh basil. Mix well and set aside.
  2. Grate the sweet potatoes and place in a large bowl with the rest of the ingredients except the olive oil and mix well.
  3. Prepare a large skillet on high heat. Add a ¼ cup of olive oil and get hot. Use your hands to make burgers, squeezing out excess liquid right before you place it in the pan. Fry for 4 minutes per side.
  4. Use a wooden spoon AND a fish spatula to turn them over.
Notes & Tips:

If you make them in advance, reheat them in the oven uncovered. They last up to 6 days in the fridge and are even delicious room temperature!

Fresh bell pepper salad
I love goat cheese, and honey brings out its flavor even more!
Course: Salad, Side Dish
Cuisine: Vegetarian
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. In a large salad bowl, add the honey, vinegar, olive oil, salt and pepper. Whisk well.
  2. Add the rest of the ingredients right before you serve. Mix well and serve.
Notes & Tips:

Feel free to play around with this recipe, adding other fresh vegetables and cheeses!

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

These burgers are SO good the next day and don’t even need to be reheated.  If you have leftover yogurt, add rice wine vinegar to it and mix really well as a creamy salad dressing!!

What else is for dinner this week?