Honey Roasted Rhubarb & Strawberry Labneh Plate - A Southern Meets Mediterranean Spring Breakfast

This Honey Roasted Rhubarb & Strawberry Labneh Plate is a fresh, elegant spring breakfast inspired by Southern and Mediterranean flavors.

Honey Roasted Rhubarb & Strawberry Labneh Plate - A Southern Meets Mediterranean Spring Breakfast

Somewhere between a Southern spring fruit plate and a Mediterranean breakfast spread, this Honey Roasted Rhubarb & Strawberry Labneh Plate became one of those slow-morning recipes we immediately wanted to make again.

Warm honey-roasted rhubarb, cool creamy labneh, fresh strawberries, and pistachios come together in a breakfast plate that feels both rustic and quietly elegant. The rhubarb softens in the oven with honey and orange zest until glossy and tender, while the strawberries stay fresh and bright for contrast.

I like to think it’s a fresh alternative to the usual yogurt parfait — lighter, more textured, and made for spring mornings when rhubarb finally starts appearing at the market.

Whether you serve it with coffee on the patio or as part of a relaxed weekend brunch, this is the kind of breakfast that makes spring feel like it has officially arrived.

Enjoy!

Ingredients

• rhubarb - Fresh rhubarb becomes soft, jammy, and lightly caramelized in the oven while still holding its shape.
• honey - adds floral sweetness that balances the rhubarb’s natural tartness.
• zest of 1/2 orange - brightens the roasted fruit and adds a subtle citrus warmth that ties everything together.
• labneh - creamy, tangy, and rich — labneh gives this breakfast its Mediterranean-inspired base and feels more luxurious than yogurt.
• strawberries, hulled and sliced - keeping the strawberries fresh adds brightness, texture, and color contrast against the warm rhubarb.
• pistachios - adds crunch and a slightly buttery, nutty finish. 

Equipment

• Small baking dish
• Mixing spoon
• Citrus zester or microplane
• Sharp knife
• Small serving platter or shallow bowl

My Go-To’s

• A small white ceramic platter - for café-style plating
• Microplane zester - for bright citrus flavor without bitterness
• Small ceramic baking dish - that keeps the rhubarb snug while roasting

-- Let’s Make It Together

Preheat your oven to 400°F.

Place the rhubarb into a small baking dish. Drizzle with honey, sprinkle over the orange zest, and toss gently to coat.

Roast for 18–22 minutes, or until the rhubarb is tender and glossy but still holding its shape.

While the rhubarb roasts, hull and slice the strawberries.

Spread the labneh onto a serving plate or shallow bowl, creating soft swoops with the back of a spoon. Top with the warm roasted rhubarb and fresh strawberries.

Finish with a drizzle of honey and a sprinkle of chopped pistachios.

Serve immediately with toasted bread, a side of scrambled eggs, or simply enjoy as-is.

-- Perfecting the Cooking Process

The key to this recipe is roasting the rhubarb just until tender while still holding its shape. Rhubarb can go from perfectly soft to completely collapsed very quickly, so begin checking around the 18-minute mark. Keeping the strawberries fresh also helps balance the warm roasted fruit with brightness and texture, making the entire plate feel lighter and more layered.

-- Add Your Touch

This breakfast plate is easy to adapt depending on what you have in season.

Try swapping the strawberries for cherries, blackberries, or fresh figs later in the year. You can also add granola for extra crunch, sprinkle over fresh mint, or serve everything on toast for a more substantial brunch.

If you prefer a sweeter finish, a little orange blossom honey works beautifully here.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

If you love seasonal breakfasts that feel simple but elevated, this Honey Roasted Rhubarb & Strawberry Labneh Plate is one of those recipes that captures spring beautifully.

Warm roasted rhubarb, creamy labneh, fresh strawberries, honey, and pistachios come together in a breakfast that feels both relaxed and quietly elegant — perfect for slow mornings, spring brunches, or an easy café-style breakfast at home.

For more seasonal inspiration, you might also enjoy:
• Bakery-Style Strawberry Almond Scones
• Oven-Baked Dutch Baby Pancakes with Roasted Berries
• Golden Croissant French Toast with Honeyed Ricotta & Bananas
• Strawberry Balsamic Ricotta Toast

Before You Start

What is Labneh?

Labneh is a strained yogurt commonly used in Mediterranean cooking. It’s thicker, creamier, and tangier than traditional yogurt, making it perfect for both sweet and savory dishes.

Can I make this ahead?

You can roast the rhubarb ahead of time and refrigerate it for up to 2 days. Assemble the plate just before serving for the freshest texture.

Can I use Greek yogurt instead?

Yes. Greek yogurt works well if you can’t find labneh, although the finished dish will be slightly less rich and creamy.

How do I know when rhubarb is done roasting?

The rhubarb should look glossy and softened while still holding its shape. If it begins falling apart when moved, it has cooked too long.


What should I serve with this?

This plate pairs beautifully with toasted bread, pastries, soft boiled eggs, or coffee for a relaxed spring brunch.

 

 

 

The Mediterranean Table: Spinach Feta Turkey Burgers with Lemon-Dill Yogurt & Salad

  

These Spinach Feta Turkey Burgers with Lemon-Dill Yogurt and Mediterranean Salad are bursting with bright, fresh flavor. Juicy, tender, and easy enough for a weeknight, this recipe is inspired by Primal Gourmet’s healthy Mediterranean-style dishes.

The Mediterranean Table: Spinach Feta Turkey Burgers with Lemon-Dill Yogurt & Salad

My husband and I have always been drawn to Mediterranean flavors — the brightness of lemon, the freshness of herbs, and the way a drizzle of olive oil can make even the simplest ingredients feel special.

One evening while scrolling Instagram, I came across a recipe from Primal Gourmet, one of my favorite creators for Whole30 and healthy spins on global cuisines. His Mediterranean turkey burgers immediately caught my eye — juicy patties packed with spinach and feta, paired with a tangy yogurt sauce and crisp salad. I had to try it.

I didn’t stray far from his version, because honestly, it was perfect as-is. The flavors are incredible — the turkey stays juicy and tender, the feta adds a creamy bite, and that lemon-dill yogurt ties everything together. It’s simple enough for a weeknight, yet fresh and elegant enough to serve for guests.

This has quickly become one of my new favorites — a dish that tastes like sunshine, simplicity, and the kind of meal that makes you slow down and savor every bite.

Enjoy!

Visit Primal Gourmet here.

What Ingredients Do I Need?

These Mediterranean-inspired turkey burgers come together with a handful of fresh, flavorful ingredients that balance brightness and comfort beautifully. Here’s what you’ll need:

• Ground Turkey: Lean yet tender, turkey provides the perfect canvas for Mediterranean herbs and creamy feta. Choose 93% lean for juicy, flavorful patties.

• Baby Spinach: Adds color, moisture, and a subtle earthy note that keeps the burgers tender and nutrient-packed.

• Feta Cheese: Brings salty, tangy flavor and little creamy pops in every bite. Look for authentic Greek feta packed in brine for the best flavor.

• Garlic: Freshly grated garlic deepens the flavor and ties together the lemon, dill, and herbs.

• Egg: Acts as a binder to hold the burger mixture together while adding a little richness.

• Fresh Dill: Adds a bright, herbal kick to the yogurt sauce that complements the feta perfectly.

• Greek Yogurt: Thick, creamy, and tangy — it’s the base for that dreamy lemon-dill sauce that cools and balances the savory burgers.

• Lemon Juice: Brings brightness and acidity, essential to achieving that true Mediterranean flavor.

• Olive Oil: The heart of Mediterranean cooking — use a good-quality extra-virgin oil for both the salad and cooking the burgers.

• Fresh Vegetables (Tomatoes, Cucumbers, Lettuce): Crisp, juicy, and colorful, they round out the plate with texture and freshness.

• Fresh Parsley: A little sprinkle adds color, freshness, and that classic Mediterranean green note.

Substitutions and Variations

These turkey burgers are wonderfully flexible — you can adjust them for what you have on hand or give them a new flavor twist altogether.

Basic Substitutions

• Protein: Swap ground turkey for ground chicken for a similar lean option. For a richer flavor, try ground lamb or beef.

• Greens: Use finely chopped kale or arugula instead of spinach. Both add a slightly different flavor and extra nutrients.

• Cheese: If you’re out of feta, try goat cheese for a creamy tang or crumbled cotija for a saltier bite.

• Yogurt: Regular Greek yogurt is best, but dairy-free alternatives like coconut or almond yogurt work for a lighter option.

• Herbs: No dill? Try fresh mint, basil, or oregano for a different Mediterranean spin.

Variation 1: Greek Island Style

Add a few chopped Kalamata olives and a pinch of lemon zest to the burger mixture, then top the finished burgers with sliced cucumber and a drizzle of olive oil. The olives bring depth and briny balance to the creamy feta.

Variation 2: Spicy Mediterranean Twist

Mix a teaspoon of harissa paste or a pinch of cayenne into the turkey mixture and top the burgers with a spoonful of tzatziki instead of the lemon-dill yogurt. This version brings heat and depth while keeping that fresh, Mediterranean vibe.

Kitchen Tips & Notes

• Chill the Patties: Refrigerating the burger mixture for at least 30 minutes before cooking helps them firm up and hold their shape beautifully.

• Don’t Overmix: Gently combine the ingredients just until mixed — overworking the meat can make the burgers dense.

• Use Damp Hands: Lightly wet your hands before forming the patties; this prevents sticking and gives you smooth, even shapes.

• Cook in Batches: Avoid crowding the pan so the burgers brown evenly and develop that golden crust.

• Make Ahead Friendly: The burger mixture and the yogurt sauce can both be prepped a day ahead — perfect for easy weeknight dinners.

• Serving Idea: Serve these burgers over the salad, wrapped in lettuce leaves, or tucked into warm pita with extra lemon-dill yogurt for a handheld version.

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    RECIPE IS DOWN BELOW👇     

Quick & Cozy Chicken Shawarma Bowl (Weeknight-Style)

 

This Quick & Cozy Chicken Shawarma Bowl is your go-to weeknight dinner — full of warm spices, crisp veggies, and creamy tahini yogurt sauce over fluffy basmati rice. All the flavor of shawarma, made easy at home in under 30 minutes.

Quick & Cozy Chicken Shawarma Bowl (Weeknight-Style)

I love it when meals are both comforting and full of life — something that wakes up your taste buds without requiring hours in the kitchen.  That’s where this Quick & Cozy Chicken Shawarma Bowl comes in.

It’s inspired by the bold, aromatic flavors of traditional Middle Eastern shawarma but reimagined for the modern weeknight. No rotisserie spit, no takeout — just a skillet, a handful of pantry staples, and layers of texture and color that make dinner feel a little special.

Think tender, spiced chicken nestled on fluffy basmati rice, topped with a lemony cucumber-tomato salad and finished with a cool, garlicky tahini-yogurt drizzle. It’s the kind of bowl that’s simple enough for Tuesday, yet flavorful enough to crave all week long.

If you’re craving something fresh, hearty, and fall-appropriate but still quick enough for a weeknight, this bowl checks every box.

What Ingredients Do I Need?

• Basmati Rice – The perfect fluffy base that soaks up all the shawarma flavors.

• Chicken Breasts – Boneless, skinless, and quick-cooking — ideal for busy nights.

• Extra-Virgin Olive Oil – Adds richness and helps the chicken brown beautifully.

• Shawarma Seasoning – The heart of this dish — a fragrant blend of warm spices like cumin, paprika, turmeric, and garlic.

• Pita or Naan Flatbreads – Toasted until golden for dipping, scooping, or soaking up that creamy sauce.

• Red Onion – Thinly sliced and quick-pickled for a tangy crunch that balances the savory chicken.

• White Wine Vinegar & Honey – The duo behind your easy pickled onions — sweet, sharp, and addictive.

• English Cucumber – Brings a crisp, refreshing bite to each spoonful.

• Grape Tomatoes – Juicy pops of color and flavor that brighten the whole bowl.

• Fresh Lemon Juice – Adds brightness and ties everything together with a citrusy lift.

• Fresh Parsley – A sprinkle of freshness to finish each bowl.

• Tahini – The nutty base of the creamy sauce that gives that signature Middle Eastern flavor.

• Plain Greek Yogurt – Adds body and cool creaminess to the tahini sauce.

• Garlic – Just enough to give the sauce a punch of flavor.

• Salt & Pepper – Essential seasoning that enhances every layer.

Substitutions & Variations

Make it your own! This bowl is endlessly flexible — swap ingredients based on what you have or what’s in season.

• Protein: Try boneless chicken thighs for extra juiciness, or swap in shrimp, chickpeas, or tofu for a vegetarian twist.

• Base: Substitute quinoa, couscous, or cauliflower rice for basmati.

• Greens: Add a handful of arugula or baby spinach under the rice for a light, fresh layer.

• Veggies: Use chopped bell peppers, roasted sweet potatoes, or fall squash for a heartier variation.

• Sauce Swap: Replace tahini with hummus or drizzle with garlic sauce if you prefer.

• Flatbread: Use whole wheat pita, lavash, or skip the bread entirely for a gluten-free option.

Kitchen Notes & Tips

Marinate ahead: If you have time, toss the chicken with olive oil and seasoning up to 4 hours in advance for deeper flavor.

• Pickle magic: The quick-pickled onions bring balance and brightness — don’t skip them!

• Serve warm or cold: The leftovers make an excellent chilled lunch bowl the next day.

• Double the sauce: Trust me — you’ll want extra for dipping pita or drizzling over veggies.

• Shortcuts welcome: Pre-cooked rice or a store-bought shawarma spice blend keeps prep quick.

Equipment You May Need

Shawarma Seasoning - This is the one that I use and I love the flavor!

Cast Iron Skillet - perfect for cooking chicken.  I had this skillet for over 10 years and it's a workhorse in my kitchen.  I just love it!

Instant Pot (for cooking rice) - I cook all my rice in my Instant Pot.  It comes out perfect every time.  I love this hands off method.

Stoneware Bowls - I love these bowls for pastas, stir frys, and our many "chicken bowl" foods.

Set The Mood

Bring a little Mediterranean warmth into your kitchen with this cozy fall dinner setup — simple touches that make it feel special without any fuss.

Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing

This Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing is a 30-minute dinner wonder—fresh, healthy, and perfect for easy outdoor dining.

Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing

There are certain meals that just feel like summer, and this one has been on repeat in my kitchen for the past few weeks.  Bright, bold, and bursting with color, this Late-Summer Arugula Salad with Spiced Chicken & Creamy Cilantro Dressing is the definition of a warm-weather dinner. It’s quick enough for weeknights, refreshingly light for warm evenings, and bursting with fresh flavors that practically beg you to dine alfresco and linger until the last golden rays of sunset fade away.

“Fresh, vibrant, and on the table in just 30 minutes—my go-to late-summer dinner.”

What I love most about this dish is how it balances ease with elegance. In just 30 minutes, you get juicy spiced chicken, a crisp bed of peppery arugula, sweet cherry tomatoes, crunchy bell peppers, and hearty chickpeas—all tied together with a silky, tangy cilantro dressing. It’s a healthy meal that never feels like you're eating "healthy".  This meal will satisfy every time.  

Enjoy!

What Ingredients Do I Need?

• Red onion
• Boneless, skinless chicken breasts
• Lime (zest and juice)
• Fresh cilantro
• Plain Greek yogurt
• Baby arugula
• Chickpeas (garbanzo beans)
• Orange bell pepper
• Cherry tomatoes

Pantry Items

• White wine vinegar
• Honey
• Ground cumin
• Garlic powder
• Smoked paprika
• Black pepper
• Salt
• Extra virgin olive oil

Substitutions and Variations

Substitutions

Want to switch things up or accommodate what you have on hand? These easy swaps let you keep the salad fresh and flavorful without missing a beat:

• Chicken → shrimp, salmon, or steak

• Greek yogurt → dairy-free yogurt or sour cream

• Arugula → baby spinach, mixed greens, or kale

• Chickpeas → white beans or black beans

• Honey → sugar

Variations

Feeling adventurous? Try one of these tweaks to elevate the salad or give it a seasonal twist that keeps it exciting all summer long:

• Add fruit → sliced peaches, nectarines, or avocado

• Spice it up → chili flakes or cayenne in the spice rub

• Add crunch → toasted almonds, pumpkin seeds, or pepitas

• Make it a grain bowl → serve over quinoa, farro, or brown rice

Kitchen Tips & Notes

• Prep Ahead: We are doing a quick pickling of the onion in this recipe.  You can do this a few hours in advance if you like.  The dressing may also be made in advance and refrigerated until serving.

• Chicken Cooking: For evenly cooked cutlets, pound to ½-inch thickness before seasoning.

• Dressing Consistency: Adjust water 1 tsp at a time to reach your ideal drizzle.

• Serving Tip: Let the salad sit for 5 minutes after tossing to allow flavors to meld.

    "Set the Mood"    

Imagine a warm late-summer evening: the air tinged with the scent of fresh herbs and grilled chicken. A chilled glass of white wine in hand, soft sunlight dancing on the table, and the gentle hum of conversation. 

This salad is light yet hearty, colorful, and bursting with fresh, vibrant flavors that make outdoor dining feel effortless and indulgent. Perfect for a casual weeknight, a small gathering, or simply a moment to savor the season.

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