lamb kebabs with mint pesto

Ingredients

For the pesto:
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup olive oil
 
For the kebabs:
1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares

Instructions

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
1. Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
2. Prepare grill (medium-high heat). Thread lamb on skewers alternating with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper.
3. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
4. Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

*From Epicurious.com

grilled cajun fish

Ingredients

1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons coarse salt
1/4 cup olive oil
1/4 cup finely chopped cilantro, plus sprigs for garnishing
2-pound fillet of striped bass or red snapper, skin intact (we used Grouper)
Lime wedges, for garnishing

Directions

1. Stir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.
   
2. Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.
   
3. Transfer fish fillet to a plate. Set aside to cool slightly.

*Adapted from Martha Stewart.com

cauliflower and chickpea tacos with cilantro pesto

Ingredients

Roasted Cauliflower:

1 medium head cauliflower, separated into florets
2 tablespoons olive oil
1/4 teaspoon salt  

Crispy Chick Peas:
1 can (15 oz.) chick peas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano

Cilantro-Pepita Pesto:
2 cups fresh cilantro leaves
1/3 cup pepitas
3 cloves of garlic, cut in half
1-2 jalapeño chiles
2 tablespoons fresh lime juice
1/4 cup olive oil 

8 white corn tortillas, toast or grill before serving 

Instructions
1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Stir until evenly coated. Arrange on baking sheet. Bake 15 minutes; then flip. Bake 15 to 20 minutes longer or until cauliflower is tender and browned. 
2. Meanwhile, mix together the ingredients for the crispy chick peas. Spread on baking sheet. Bake 15 minutes; then flip. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl
4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro. 

* Adapted from Betty Crocker.com

southwestern pinto bean burgers

Ingredients

Burgers:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained and rinsed
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves
avocado, sliced
tomato, sliced
red onion, sliced

Directions

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

*Adapted from Cooking Light

southwestern cobb salad

Ingredients

Chicken Marinade:

1/4 cup freshly squeezed lime juice (2-3 limes)

1/4 cup olive oil

1/4 cup soy sauce

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

3-4 boneless, skinless chicken breasts

Green Goddess Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons low-fat buttermilk

1 tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)

2 green onions, white and green parts, cut into thick chunks

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon sugar

1 teaspoon coarse or Kosher salt

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper (optional)

Black Bean Salsa:

1 (15-ounce) can black beans, rinsed and drained

1/2 sweet onion (I used vidalia), diced

1/4 cup cilantro, chopped

1 tablespoon olive oil

Yellow Pepper Salsa:

1 yellow pepper, seeded, and diced

1 tomato, seeded and coarsely chopped

1 can large olives, coarsely chopped

1/2 sweet onion (I used vidalia), diced

Avocado Salsa:

2 ripe avocados, peeled and cut into 1/2-inch pieces

Juice of 2 limes

1/4 cup cilantro, chopped

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

4-5 large eggs

6-8 slices thick-cut bacon (I used turkey bacon - it was delicious)

1 medium head romaine lettuce, washed, dried and torn into 1-inch pieces

Instructions

1. For the chicken marinade, in a small bowl, combine the 1/4 cup lime juice, olive oil, soy sauce, 1/2 teaspoon cumin and red pepper flakes. Place the chicken breasts in a ziploc bag and pour the marinade over the chicken. Close the bag and refrigerate for at least an hour or up to overnight.

2. For the dressing, combine all the ingredients together in a blender. Process until smooth. Thin with additional buttermilk (adding it one teaspoon at a time), if desired. Store the dressing in an airtight container in the refrigerator for up to 3 days.

3. Heat a grill to medium-high heat (an indoor grill pan or skillet could be used also). Grill the chicken until it is cooked through, about 5-7 minutes per side. Cool the chicken completely then cut into 1/2-inch pieces. Set aside.

4. Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil. Cover and remove from the heat. Let the eggs sit for 13 minutes then rinse them under cold water until they are completely cooled. Peel and coarsely chop the eggs. Set aside.

5. Cook the bacon over medium heat until it is crisp. Drain on paper towels. When cool, crumble and set aside.

6. In a medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.

7. In another bowl, combine the black beans, 1/4 cup cilantro and onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Set aside.

8. In another bowl (don't worry, we are almost done with the excess of bowls), combine the avocado, 1/4 cup cilantro, juice of 2 limes, cayenne pepper and 1/2 teaspoon cumin. Season with salt and pepper. Set aside.

9. On a large platter (or large bowl), arrange the romaine lettuce. Arrange the chicken in a strip down the middle of the romaine. On either side, make piled strips of the eggs, bacon, yellow pepper mixture, black bean mixture and avocado mixture. Drizzle with dressing or serve it on the side. The easiest way to serve this on a platter is with a pair of tongs. If using a large bowl, gently toss to combine all the ingredients before serving.

* by MelsKitchenCafe.com

fresh salsa

Ingredients

5 ripe tomatoes, coarsely chopped
1/2 red onion, chopped
3 garlic cloves, minced
1 bunch of cilantro, coarsely chopped
2 limes, juiced

Instructions

1. In a food processor, pulse red onion, garlic, and cilantro. Remove contents from bowl and set aside.
2. In the food processor, pulse small batches of tomatoes until desired consistency, then set aside in large bowl. Repeat until all tomatoes are processed.
3. Drain any excess juice from the tomatoes until you have the desired amount of liquid.
4. Mix in onion and cilantro mixture.
5. Add lime juice.