Summer Recipes

 With the arrival of the summer, many foods are coming into season and reaching their peak of flavor. These include: herbs, lemons, bell peppers, mangoes, zucchini, tomatoes, berries, and many others. To celebrate these foods at their pinnacle, The Outlander presents something savory and sweet to accompany the summertime:


Stuffed Mediterranean Burgers & Lemon Potatoes


  • For the potatoes:
  • 4-5 Yukon gold potatoes, sliced into wedges
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • Fresh parsley, for topping
  • For the burgers:
  • 1 lb of ground chicken (beef or turkey can be substituted) 
  • ½ cup chopped baby spinach ½ bell pepper, diced
  • ¼ cup roughly chopped fresh parsley
  • ¼ heaping cup crumbled feta
  • ¼ cup Kalamata olives, chopped (optional)
  • 1-2 tbsp red onion, finely diced
  • 1 tsp Italian seasoning 
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • Pinch of red pepper flakes



1)    Preheat the oven to 425°F and line a large baking sheet with parchment paper.

2)    Toss the potato wedges in the olive oil, Italian seasoning, salt, and pepper. Lay flat on the baking sheet and roast for 40 minutes, tossing halfway. 

3)    While the potatoes are roasting, mix all burger ingredients together in a large bowl until well-combined. Form into 5-6 burger patties. 

4)    Heat a large skillet or griddle over medium heat and spray with olive oil (or any non-stick spray). 

5)    Cook burgers for 5-7 minutes on each side, until browned and cooked through.

6)    When the potatoes are done roasting, squeeze lemon juice over the potatoes and sprinkle with fresh parsley. Serve the burgers in buns or on top of a salad and enjoy! 


Chocolate Chunk Coconut Zucchini Bread



  • 2 zucchini, grated (about 2 cups)                                                                             
  • ⅓ cup coconut oil, melted
  • ½ cup honey or maple syrup
  • 2 eggs
  • 2 tsp vanilla extract 
  • 1 ½ cups all purpose flour
  • ½ cup almond flour (or additional all purpose flour)
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips or dark chocolate chunks Image provided by Acadia Dyson



1)     Preheat the oven to 350°F. Grease a 9×5 inch bread pan.                Image provided by Acadia Dyson

2)     Lay a clean towel on the counter and spread the grated zucchini out in an even layer, sprinkle with ½ tsp of salt, cover with another towel, and let sit for ten minutes, then squeeze out any excess water.

3)     In a large mixing bowl, stir together the coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, almond flour, baking soda, cinnamon, and salt, mix until just combined. 

4)     Fold in the chocolate. Pour the batter into the prepared bread pan. 

5)     Bake for 50-60 minutes, or until the center is just set. If the bread is browning before it’s done cooking, cover with foil. Remove and let cool for at least 30 minutes before cutting. Enjoy with butter and/or a drizzle of honey!