Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

This easy Steak, Avocado, Corn & Cucumber Salad Bowl is a fresh 30-minute dinner with juicy steak, creamy avocado, crisp cucumber, sweet corn, and a bright honey-lime dressing.

Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

There are some weeknights when the last thing you want to do is spend a lot of time making dinner. That was exactly where I found myself with this Steak, Avocado, Corn & Cucumber Salad Bowl. After a long day at work, I wanted something easy, fresh, and satisfying—but I wasn't expecting dinner to come together quite this effortlessly.

While the steak rested and cooled, I chopped the cucumber, avocado, and fresh corn and whisked together the bright honey-lime dressing. That's really all there was to it. In about 30 minutes, dinner was on the table, and one bite told us this was a keeper.

The combination surprised both my husband and me. The sweet-tart lime and honey dressing is bright enough to keep the salad feeling light, while perfectly complementing the savory steak, creamy avocado, crisp cucumber, and fresh corn. Every bite has a little pop of flavor, and somehow it manages to be both filling and wonderfully light—the kind of meal that feels just right for a warm evening.

Enjoy!

-- Ingredients

For the Salad

• Sirloin steak — Flavorful, tender, and quick-cooking, making it perfect for an easy weeknight salad.

• Coarse salt & freshly cracked black pepper — A simple seasoning that lets the steak shine.

• Olive oil — Just enough for cooking the steak.

• English cucumber — Crisp and refreshing, it adds a cool crunch to every bite.

• Fresh corn — I love using sweet corn straight from the cob for its fresh, crisp texture. You can also cook it first if you prefer.

• Avocados — Creamy avocado adds richness and balances the crisp vegetables and tangy dressing.

• Fresh cilantro — A little fresh herbiness ties all the flavors together.

For the Honey-Lime Dressing

• Extra virgin olive oil — The smooth, savory base of the dressing.

• Honey — Adds just a touch of sweetness to balance the tart lime.

• Fresh lime juice — The bright, citrusy flavor that gives this dressing its signature pop.

• Garlic — Just a little adds savory depth without overpowering the fresh ingredients.

• Fine sea salt & freshly cracked black pepper — Brings all those bright flavors into balance.

-- Equipment

• Large skillet or grill
• Large mixing bowl
• Small bowl or jar for the dressing
• Whisk
• Sharp chef's knife
• Cutting board
• Tongs

My Go-To's

A large, heavy skillet is my favorite way to cook the steak indoors because it gets nice and hot and gives the steak a beautiful sear.

A sharp chef's knife also makes quick work of the cucumber, avocado, cilantro, and corn.

And if you're making the dressing in a jar, a small jar with a tight-fitting lid makes it easy—just add everything, cover, and shake.

-- Let's Make It Together

Let's start with the steak. Get your skillet nice and hot, give the steak a little olive oil, and season it generously with salt and freshly cracked black pepper. Sear it until it's beautifully browned on both sides and cooked to your liking.

Once it's done, transfer it to a plate, loosely tent it with foil, and let it rest for about 10 minutes. I like to slice it into bite-sized pieces and let it cool while I put the rest of the salad together.

While the steak is resting, make the dressing. Just whisk together the olive oil, honey, lime juice, garlic, salt, and pepper. You can also throw everything into a little jar, put the lid on, and give it a good shake. Easy!

Now grab a big bowl and add your cucumber, avocado, fresh corn, and cilantro. I used the corn raw, straight from the cob, and loved the little bit of crunch it added. Add the cooled steak, give the dressing another quick whisk, and drizzle it all over.

Give everything a gentle toss—you don't want to smash that beautiful avocado—and that's it. Dinner is ready!

I served ours with some crusty ciabatta bread and a cold glass of Sauvignon Blanc. It was such an easy dinner after a long day, and honestly, I was surprised by just how delicious it was.

-- Perfecting the Cooking Process

The one thing I wouldn't rush is the steak. Let it rest before slicing, and let it cool before adding it to the salad. Resting keeps the steak juicy, while allowing it to cool prevents the warm meat from wilting the cucumber and avocado. You get the best of both worlds—a tender, flavorful steak and a crisp, fresh salad.

-- Add Your Touch

This is one of those salads that's easy to make your own. Add a little crumbled feta for a salty bite, swap the cilantro for fresh parsley if cilantro isn't your thing, or add a handful of halved cherry tomatoes for even more color.

You could also turn it into a bigger meal with a little extra steak or serve it alongside your favorite crusty bread.

And don't be afraid to make the corn your own. Fresh raw corn gives you a wonderful crisp texture, but grilled corn would add a delicious smoky flavor.

Set the Mood

A special dish deserves a good atmosphere to go along with it.  Here are some suggestions to make your dinner special.  

If you love dinners that feel fresh and special but don't require a lot of effort, this Steak, Avocado, Corn & Cucumber Salad Bowl belongs on your weeknight menu.

It's one of those recipes that reminds me that a really good dinner doesn't have to be complicated. A good steak, a handful of fresh ingredients, and a bright homemade dressing can turn a long day into a dinner worth sitting down for.

Looking for another easy dinner while summer produce is still at its best? Try my Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette for another simple weeknight favorite.

Or, if you're craving something a little more Mediterranean, my Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta makes a delicious next dinner.

Before You Start

Can I use a different cut of steak?
Absolutely. Sirloin works especially well because it cooks quickly, but flank steak, strip steak, or another tender cut can also work. Just adjust the cooking time based on the thickness of the steak.

Can I cook the corn first?
Yes. I used it raw for its crisp texture and because it makes this recipe even easier. You can grill, sauté, or boil the corn if you prefer.

Can I make the dressing ahead of time?
Yes. The honey-lime dressing can be made ahead and refrigerated. Give it a good whisk or shake before using.

How do I keep the avocado from browning?
The lime juice in the dressing helps, but for the freshest-looking salad, cut the avocado shortly before serving.

Can I grill the steak instead of cooking it in a skillet?
Definitely. A hot grill works beautifully and adds a delicious smoky flavor.

How should I serve this salad?
I like serving it as a complete meal with crusty ciabatta bread. It's filling enough for dinner while still feeling light and fresh.

How long does this recipe take?
About 30 minutes from start to finish, making it a great choice for a busy weeknight.

Fresh Peach Almond Muffins

These tender peach almond muffins are filled with juicy fresh peaches, vanilla and almond, then finished with crunchy sliced almonds for an easy summer bake.

Fresh Peach Almond Muffins

I can't seem to resist the summer peaches this year.  

When I get the best peaches, I don't want to do too much to them. They're sweet, juicy, and full of flavor all on their own, so sometimes the best recipes are the ones that simply let the fruit shine.

That's exactly what I wanted with these Fresh Peach Almond Muffins.

They're tender and lightly sweetened, with little pieces of juicy peach tucked throughout the vanilla-almond muffin. A sprinkle of sliced almonds on top adds a little crunch, while just a touch of almond extract gives the peaches an extra layer of flavor without overpowering them.

And these aren't those overly sweet muffins that could almost pass for cupcakes. The peach really comes through.

They're perfect with a cup of hot tea in the morning, as an afternoon snack, or tucked into a basket for a summer brunch. If you've got good peaches right now, this is a simple way to make them the star of the show.

Enjoy!

Ingredients

These muffins keep things simple so the fresh peaches can take center stage. Vanilla and almond add a subtle layer of flavor, while sliced almonds give the tender muffins a little crunch.

For the Muffins

• Egg – Provides structure and helps create a tender crumb.
• 2% milk – Adds moisture and keeps the muffins soft.
• Canola oil – Helps create a moist, tender texture without adding a strong flavor.
• All-purpose flour – The foundation of the muffin batter.
• Granulated sugar – Adds just enough sweetness to complement the peaches without making the muffins overly sweet.
• Baking powder – Gives the muffins their lift and helps create those nicely rounded tops.
• Salt – Balances the sweetness and brings out the peach and almond flavors.
• Almond extract – Adds a delicate almond flavor that pairs beautifully with fresh peaches.
• Vanilla extract – Rounds out the flavors and adds warmth.
• Fresh ripe peach – The star of the recipe. Dice it into small pieces so the peach is distributed throughout every bite.
• Sliced almonds – Adds a little crunch inside the muffins.

For the Tops

• Sliced almonds – Creates a golden, crunchy topping.
• Coarse or turbinado sugar – Optional, but adds a subtle sparkle and delicate crunch to the tops.

Equipment

You don't need any special equipment for these muffins—just a muffin pan, a couple of mixing bowls, and a good knife for dicing the peach.

You'll Need

• 12-cup muffin pan
• 6 paper muffin liners
• Two medium mixing bowls
• Whisk
• Rubber spatula or wooden spoon
• Chef's knife
• Cutting board
• Wire cooling rack

My Go-To's

• 12-Cup Muffin Pan – A sturdy muffin pan helps the muffins bake evenly and develop nicely rounded tops.
• Rubber Spatula – Perfect for gently folding the peaches into the batter without overmixing.
• Wire Cooling Rack – Helps the muffins cool without becoming soggy underneath. 

Let's Make It Together

These muffins are wonderfully simple.

Start by lining every other cup of a muffin pan with six liners. Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Combine the two just until the batter comes together, then gently fold in the diced peaches and almonds.

Divide the batter between the six prepared cups, top with more almonds and a sprinkle of coarse sugar, and bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking until the muffins are lightly golden and cooked through.

Let them cool for a few minutes before transferring them to a rack.

The result? Tender, peach-filled muffins with crisp almond edges and just the right amount of sweetness.

Perfecting the Baking Process

• Start With a Good Peach - Since peach is the main flavor, use a ripe, flavorful peach. It should be fragrant and give slightly when gently pressed.
• Dice the Peach Small - Cut the peach into roughly ¼-inch pieces. Smaller pieces distribute throughout the batter and give you a little peach in nearly every bite.
• Pat Very Juicy Peaches Dry - If your peach is exceptionally juicy, gently blot the diced pieces with a paper towel before adding them to the batter. This helps keep excess moisture from affecting the texture.
• Don't Overmix - Once the dry ingredients meet the wet ingredients, stir just until combined. A few small streaks of flour are better than overworked batter.
• Don't Skip the Temperature Change - The initial 425°F bake helps create the rise and domed tops. Reducing the oven to 375°F allows the muffins to finish baking without becoming overly dark.

Add Your Touch

These muffins are delicious as written, but there are a few easy ways to change them up:

• Add a light drizzle of vanilla glaze after the muffins cool.
• Substitute nectarines for the peaches.
• Add a pinch of ground cinnamon for a warmer flavor.
• Fold in a few white chocolate chips for a sweeter version.
• Add a little lemon zest to brighten the peach flavor.
• Swap the almonds for chopped pecans for a more Southern-inspired variation.

For this particular recipe, though, I'd keep the additions restrained. The simplicity is part of what makes the peaches stand out.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

A Little Taste of Summer

There's something special about recipes that don't need much fuss to be good. When summer peaches are ripe and juicy, they don't need a lot of help—they just need the right supporting cast.

The combination of peach, vanilla, and almond does exactly that here.

If you're enjoying summer produce while it's still at its best, you might also like:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze
• Tropical Blueberry Coconut Lime Muffins
• Honeyed Fig Crostini with Cinnamon-Cardamom Mascarpone
• Fresh Summer Tomato Bruschetta with Mozzarella & Basil
• Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

Before You Start

Can I use frozen peaches?
Fresh peaches are best for this recipe because they're the star, but frozen peaches can work in a pinch. Thaw them completely and drain or gently pat them dry before dicing.

Do I need to peel the peach?
No. You can peel it if you prefer, but the skin is perfectly fine to leave on. If the peach skin is particularly tough, peeling will give you a more uniform texture.

Why do you bake the muffins at two temperatures?
The initial high-temperature bake helps the muffins rise quickly and develop their rounded tops. Reducing the temperature after five minutes allows them to finish baking more gently.

Can I make more than six muffins?
Yes, but I specifically like this recipe as a small batch. If you want to make a larger quantity, the ingredients can be doubled to make 12 muffins.

How should I store them?
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.

Tropical Blueberry Coconut Lime Muffins

These Tropical Blueberry Coconut Lime Muffins are bursting with juicy blueberries, sweet coconut, and fresh lime zest for a bright, summery breakfast treat inspired by memories of Hawaii. Soft, tender, and perfect for brunch, afternoon tea, or an easy make-ahead breakfast.

Tropical Blueberry Coconut Lime Muffins

Some recipes come from a craving, and others come from a memory.

Every August, as our wedding anniversary gets a little closer, I find myself thinking back to the beautiful days we spent in Hawaii. I remember the warm ocean breeze, the colorful flowers, and all the fresh tropical flavors that seemed to find their way into nearly every meal. It never fails—this time of year I start reaching for coconut, citrus, and sweet fruit, hoping to bring just a little piece of those memories back into my own kitchen.

That's exactly how I created these Tropical Blueberry Coconut Lime Muffins.

The blueberries are the star of the show, while shredded coconut adds a tropical flavor and the fresh lime zest brightens every bite without overpowering the fruit. The result is a tender, bakery-worthy muffin that feels fresh, sunny, and perfect for late summer mornings.  These are flavors come out heavenly.

Whether you're enjoying one with a cup of hot tea on the porch, serving them at a weekend brunch, or packing one for an afternoon snack, these muffins are a little reminder that sometimes the best recipes aren't just about the ingredients—they're about the memories that inspire them. I hope they bring a little taste of sunshine to your kitchen, just as they do to mine every August.

Enjoy!

-- Ingredients

One of my favorite things about these muffins is how each ingredient brings something different to the finished loaf. The blueberries stay juicy, the coconut adds gentle sweetness and texture, and the lime brightens everything without overpowering the fruit.

Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Wet Ingredients

• Large egg
• Granulated sugar
• Canola oil
• 2% milk
• Greek yogurt
• Vanilla extract
• Zest of 1 large lime

Add-Ins

• Fresh blueberries
• Flour (for coating the blueberries)
• Unsweetened shredded coconut

Topping

• Unsweetened shredded coconut
• Coarse sugar

-- Equipment

You won't need anything fancy to make these muffins. A few basic baking tools and a couple of favorite kitchen essentials are all it takes to create tall, tender muffins with beautifully golden tops.

You'll Need

• Standard 12-cup muffin pan (or 6 well muffin pan) Note: I use every other well in a 12 cup pan to allow the domes to raise high without obstruction.
• Paper muffin liners (optional)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Microplane or fine grater (for the lime zest)
• Cooling rack

My Go-To's

These are a few baking tools I reach for again and again. They've become staples in my kitchen and make baking days just a little easier.

• USA Pan Muffin Pan – Bakes evenly and releases muffins beautifully.
• Microplane Classic Zester – Perfect for getting all that fragrant lime zest without the bitter white pith.
• OXO Silicone Spatula – Great for gently folding the batter without overmixing.

-- Let's Make It Together

These muffins come together in just two bowls and don't require a mixer, making them perfect for an easy weekend bake.

Start by whisking together the flour, baking powder, and salt in one bowl. In a separate bowl, whisk the egg and sugar until smooth before adding the oil, milk, Greek yogurt, vanilla, and fresh lime zest.

Gently fold the dry ingredients into the wet ingredients until just combined. Toss the blueberries with a teaspoon of flour before folding them into the batter along with the shredded coconut. This simple step helps keep the berries evenly distributed throughout the muffins.

Divide the batter evenly between six muffin cups, filling each nearly to the top for those beautiful tall bakery-style domes. Note: if using a 12 cup muffin pan place batter in every other well.  That way the tops can raise and spread high without any side obstructions. Sprinkle the tops with the remaining coconut and a light dusting of coarse sugar.

Bake at a high temperature for the first few minutes to encourage a nice rise, then reduce the oven temperature until the muffins are golden and a toothpick inserted in the center comes out clean.

Let them cool for a few minutes before transferring them to a wire rack. They're especially delicious while still slightly warm.

-- Perfecting the Baking Process

The secret to tall, bakery-style muffins is starting with a hot oven. The initial burst of heat gives the batter a quick lift before the temperature is lowered to finish baking gently.

Tossing the blueberries with a little flour helps prevent them from sinking, while the Greek yogurt keeps the crumb moist and tender. Be careful not to overmix the batter—just a few streaks of flour are perfectly fine before folding in the blueberries and coconut.

-- Add Your Touch

These muffins are wonderfully versatile, and it's easy to customize them based on what you have in your pantry or the flavors you're craving. A few simple swaps can make them feel brand new while keeping that bright tropical character.

• Use raspberries instead of blueberries.
• Add white chocolate chips.
• Substitute lemon zest for the lime.
• Sprinkle sliced almonds on top.
• Use sweetened coconut for a more sweet muffin.

Set the Mood

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

More Tropical-Inspired Favorites

If you're anything like me, once August rolls around it's hard not to reach for bright citrus, sweet tropical fruit, and plenty of coconut. These recipes have all been inspired by those sunny island flavors that bring back some of my favorite memories. If you enjoyed these Tropical Blueberry Coconut Lime Muffins, here are a few more tropical-inspired favorites to add to your menu:

• Coconut Dream Pancakes – Light, fluffy pancakes with a hint of coconut that make any breakfast feel like a vacation.
• Citrusy Garlic Steak with Fresh Mango Salsa – Juicy grilled steak topped with a bright mango salsa that's perfect for summer grilling.
• Island Turkey Salad – A fresh, colorful salad packed with tropical-inspired flavors for an easy lunch or light dinner.
• Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta – A hearty summer dinner with island-inspired flavors and plenty of fresh vegetables.
• Tropical Strawberry Coconut Muffins – Another bright, fruit-filled muffin that's perfect for breakfast, brunch, or an afternoon treat.

I hope these recipes bring a little sunshine to your kitchen and inspire you to create your own delicious summer memories, one bite at a time.

-- Before You Start

Can I use frozen blueberries?
Yes. Add them straight from the freezer and toss them with the flour first. You may need to add a minute or two to the baking time.

Why toss the blueberries with flour?
The light coating helps suspend the berries throughout the batter so they don't all sink to the bottom.

Can I make these ahead?
Absolutely. Store the muffins in an airtight container for up to three days, or freeze them for up to three months.

Can I make smaller muffins?
Yes. Divide the batter in a mini muffin pan and begin checking for doneness after about 8 minutes.

Caramelized Zucchini with Whipped Feta, Pistachios & Mint

 

Caramelized Zucchini with Whipped Feta, Pistachios & Mint transforms simple zucchini into a vibrant Mediterranean-inspired side dish. Finished with creamy whipped feta, fresh herbs, crunchy pistachios, and a sprinkle of sumac, it's easy to make in the oven or on the grill.

Caramelized Zucchini with Whipped Feta, Pistachios & Mint

Every once in a while, I come across a cookbook that completely changes the way I look at everyday ingredients. That was exactly the case when I picked up Shred Happens: So Easy, So Good by Arash Hashemi. If you've spent any time on social media, you've probably seen his beautiful recipes inspired by his Persian heritage and the vibrant flavors of the Middle East and Mediterranean. His approach to cooking is fresh, colorful, satisfying, and centered around simple ingredients—a style of cooking that feels right at home in my own kitchen.

This Caramelized Zucchini with Whipped Feta, Pistachios & Mint was inspired by one of the recipes in his cookbook, and from the very first bite, I knew it was something I wanted to make again and again. It transforms humble zucchini into a dish that feels elegant without being complicated. Deeply caramelized zucchini is paired with a creamy whipped feta sauce brightened with Greek yogurt, garlic, fresh mint, and lemon, then finished with crunchy pistachios and a sprinkle of tangy sumac.

What I love most is how beautifully these Mediterranean-inspired flavors come together. The zucchini becomes silky and almost buttery, the whipped feta adds richness without feeling heavy, and the fresh herbs and citrus keep every bite vibrant. It's the kind of dish that looks like it came from a neighborhood café but is surprisingly easy to make at home.

Whether you serve it as part of a colorful mezze spread, enjoy it as a light lunch with warm pita, or pair it with grilled chicken, steak, or fish, this recipe celebrates everything I love about cooking with fresh seasonal produce. It's colorful, approachable, and full of bold flavors that prove simple vegetables can easily become the star of the table.

Enjoy!

-- Ingredients

For the Caramelized Zucchini

• Zucchini - Medium zucchini work beautifully because they're tender and cook evenly while still holding their shape.

• Avocado Oil - Its high smoke point makes it perfect for achieving that deep golden caramelization.

• Kosher Salt - An essential first step that draws out excess moisture, helping the zucchini brown instead of steam.

For the Whipped Feta

• Greek Yogurt - Creates an incredibly light, creamy texture while adding a pleasant tang.

• Feta Cheese - The salty richness balances the sweetness that develops as the zucchini caramelizes.

• Fresh Garlic - Adds just enough bite without overpowering the delicate vegetables.

• Fresh Mint - Brings freshness that makes every bite taste bright and vibrant.

• Lemon Zest & Juice - Wakes up the entire dish and complement both the feta and zucchini.

For the Finishing Touches

• Crushed Pistachios - Add color, crunch, and buttery richness.

• Extra Feta - A little extra crumbled over the top makes every bite even better.

• Fresh Mint - For freshness and beautiful presentation.

• Sumac - Adds a subtle citrusy finish that ties everything together.

-- Equipment

You'll need:

• Large cast iron or stainless steel skillet
• Sheet pan (if using oven method)
• Food processor or blender
• Sharp chef's knife
• Cutting board
• Microplane
• Paper towels

My Go-To's

• Cast Iron Skillet - Great heat retention.  Goes from stovetop to oven.  Create great caramelization. 
• Mini Food Processor - perfect for sauces of all kinds
• Microplane Zester - this one is one of the best.  It easily zests citrus, garlic, even Parmesan cheese.

-- Let's Make It Together

Prep the zucchini.
Score the cut sides in a deep crosshatch pattern, salt generously, and let them rest for 20–30 minutes before patting completely dry.

Blend the whipped feta.
Combine the Greek yogurt, feta, garlic, mint, lemon zest, lemon juice, salt, and pepper until smooth and creamy.

Sear until golden.
Place the zucchini cut-side down in hot avocado oil and cook until deeply caramelized.

Finish cooking.
Transfer to a hot oven or continue on the grill until the zucchini becomes soft and pillowy.

Assemble.
Spread the whipped feta onto a serving platter, arrange the zucchini on top, then finish with pistachios, extra feta, fresh mint, and a generous sprinkle of sumac.

-- Perfecting the Cooking Process

The biggest secret to this recipe happens before the zucchini ever touches the pan. Scoring the flesh allows more surface area to caramelize while salting draws out excess moisture that would otherwise create steam. Together, these simple techniques create beautifully golden zucchini with an almost buttery texture instead of soft, watery vegetables. Finish with a generous sprinkle of sumac just before serving for the brightest flavor.

-- Add Your Touch

This recipe is wonderfully adaptable depending on what's in season or what you have on hand.

• Substitute toasted walnuts or almonds for the pistachios.
• Add a drizzle of hot honey for sweet heat.
• Top with fresh dill in place of some of the mint.
• Serve over cooked farro or quinoa for a heartier meal.
• Try it with Japanese Eggplant instead of Zucchini.
• Add grilled shrimp or chicken to turn it into a complete entrée.

Set the Mood 

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

Some recipes blur the line between side dish and main course, and this is one of them. With creamy whipped feta, caramelized zucchini, fresh herbs, and crunchy pistachios, it's satisfying enough to enjoy as a light lunch while still pairing beautifully with grilled meats or fish. This Caramelized Zucchini with Whipped Feta, Pistachios & Mint is one of those dishes that's simple enough for a weeknight but beautiful enough to serve when friends come over.

If these bright Mediterranean-inspired flavors are your style, you're in the right place. From colorful grain salads and citrusy grilled chicken to creamy tahini sauces and fresh herbs, these are the kinds of recipes I come back to again and again. Here are a few more favorites to explore:

• Mediterranean Quinoa Salad

• Spinach Feta Turkey Burgers with Lemon Dill Yogurt & Salad

• Roasted Vegetable Couscous with Lemon Tahini Dressing

• Sumac Grilled Chicken and Citrus Avocado Salad

• Grilled Kofta with Creamy Tahini Swirl

Before You Start

Can I make this on the grill?
Absolutely! Sear the zucchini first, then finish cooking over indirect heat on the grill until tender.

Why do I salt the zucchini first?
Salting removes excess moisture so the zucchini caramelizes instead of steaming, giving it a richer flavor and silky texture.

Do I have to score the zucchini?
Yes—it makes a noticeable difference. The crosshatch pattern increases the surface area for browning and allows the zucchini to absorb more flavor.

Can I make the whipped feta ahead of time?
Yes. Blend it up to two days in advance and refrigerate until ready to serve.

Can leftovers be reheated?
They're delicious warm or at room temperature. The whipped feta can also be served chilled, making this a great make-ahead dish.