Sunday grilling: Fourth of July edition.

1. Greek feta Burgers
I remembered how good this recipe that I used last year was, so decided to go with it instead of overthinking what to make. As always, I replaced ground lamb with beef and blanched my own spinach instead of using frozen. The cucumbers and lettuce for the toppings came from our garden.

2. with Feta Salsa [Spread]
A friend of mine linked me to this recipe, which was quite à propos since I had Kalamata olives and sun dried tomatoes to use up. I eyeballed the quantities and processed it for longer to turn it into a spread for the burgers. It could’ve used less olives, as their taste was quite overpowering.

3. Grilled Tomatoes with Oregano and Lemon (Everyday Food, July/August 2011)
Super simple grilled veggie side! I made the oregano-garlic-lemon oil for the top a few hours ahead to allow it to infuse.

4. Cranberry Upside-Down Cake
Once again, continuing to slowly make my way through my stash of frozen cranberries.

5. Lemon-Mint Ice Tea
Brew the tea with a fistful of mint, and add half a cup of lemon juice. Easypeasy.