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 steak and arugula

Ingredients

2 boneless rib-eye steaks
1/2 cup olive oil
salt and pepper
1/4 cup freshly squeezed lemon juice
1/2 tsp. Dijon mustard
8 oz. baby arugula
Parmesan cheese

Instructions

1. Make the dressing by whisking together the olive oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon, and mustard. Set aside.
2. Heat a non-nonstick pan over high heat for 3 minutes. Place the steaks on the pan for 4 minutes. There should be a lot of sizzling and a good amount of smoke. Turn and cook another 5 minutes for medium-rare.
3. Dress the arugula. Add shavings of Parmesan cheese and place steak on top.

*Adapted from Ina Garten

garlic-roasted cauliflower

I ABSOLUTELY LOVE this recipe!

It makes a perfect side dish or a light vegetarian meal all by itself.

Ingredients

1 whole head of garlic, cloves peeled (cut largest cloves in half)

1 large head of cauliflower, trimmed and cut into large florets

4 1/2 tbsp. olive oil

Kosher salt and black pepper

1/4 cup minced fresh parsley

3 tbsp. pine nuts, toasted

2 tbsp. freshly squeezed lemon juice

Instructions

1. Preheat the oven to 450 degrees F.

2. On a sheet pan, toss the cauliflower with the garlic, 3 tbsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

3. Scape the cauliflower in a large bowl with the garlic and pan juices. Add 1 tbsp. olive oil, parsley, pine nuts, and lemon juice. Season to taste. Toss well and serve hot or warm.

*Adapted from Ina Garten

lemon chicken breasts

Ingredients
1/4 cup olive oil
3 tbsp. minced garlic (about 9 cloves)
1/3 cup white wine
1 tbsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
1 1/2 tsp. dried oregano
1 tsp. minced fresh thyme
salt and pepper
4 boneless chicken breasts, skin on
1 lemon

Instructions

1. Preheat oven to 400 degrees F.
2. Warm olive oil in a small saucepan over medium-low heat, add the garlic, and cook for 1 minute. Don't let the garlic brown. Off the heat, add the wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp. salt and pour into a 9 x 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Cut the lemon into 8 wedges and tuck in among the pieces of chicken.
4. Bake 30-40 minutes, until the chicken is done and the skin in lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
5. Serve with pan juices over couscous.

*Adapted from Ina Garten

roasted garlic hummus

Ingredients

1 garlic bulb

1 can of chickpeas, drained

1/2 lemon, juiced

2 tbsp. olive oil

1/2 tsp. oregano

Instructions

1. Preheat the oven to 350 degrees F.

2. Cut the top off the garlic bulb so the tops of the individual cloves are exposed. Drizzle olive oil over the top of the bulb. Season with a pinch of salt. Cover in aluminum foil. Cook in the oven for 45-60 minutes, until the garlic is soft and the tops of the cloves are golden brown.

3. When the garlic bulb has cooled, remove all cloves from their skin and place in food processor.

4. Combine the rest of the ingredients in the food processor and puree. Add olive oil if you desire a different consistency.

fattoush

After eating some delicious Middle Eastern food this summer I decided to go searching for some authentic recipes online and was pleasantly surprised. Try the fattoush out for yourself - simple and fresh, yum!

Ingredients

2-3 tomatoes, cubed
1-2 small cucumbers, peeled, quartered lengthwise, and chopped
1 medium green pepper, seeded and diced
1 small red onion, roughly chopped
1 small head of romaine lettuce, chopped
2 tbsp. fresh parsley, finely chopped
1 tbsp. fresh mint, finely chopped
2 pita bread pockets, toasted and cut into cubes
lemon juice
olive oil
salt and pepper

Instructions

1. To make the dressing, combine equal parts of olive oil and lemon juice, season with salt and pepper.
2. Combine vegetables, herbs, and bread in a large bowl.
3. Pour desired amount of dressing over salad, toss well, and chill for at least 30 minutes.

pasta with asparagus, pancetta, and pine nuts

Ingredients

cavatappi pasta

1 lb. asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 tsp. minced garlic

3 tbsp. pine nuts
2 oz. pancetta, diced

2 tbsp. fresh lemon juice

2 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 cup crumbled Parmigiano-Reggiano cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Cook pasta; add asparagus to pan during last 3 minutes of cooking. Drain and return to pan. Sprinkle pasta with garlic, toss well.

3. Bake pine nuts for 3 minutes or until golden brown at 400 degrees on half sheet. Place in small bowl.

4. Increase oven temperature to 450.

5. Bake pancetta on half sheet for 6 minutes or until crisp.

6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta; mix well. Sprinkle pine nuts, pancetta, and cheese.

*From Cooking Light

tabbouleh with chicken

Ingredients

1.5 cups boiling low sodium chicken broth (I pop mine in the microwave for 3 minutes in a microwave-safe measuring cup)

1 cup bulgur wheat

1/4 cup freshly squeezed lemon juice

olive oil

1 rotiserie chicken

1 bunch scallions, white and green parts, minced

1 bunch fresh mint, minced

1 bunch fresh flat-leaf parsley, minced

1 hothouse cucumber, medium-diced

2 cups halved cherry tomatoes

Instructions

1. Remove chicken from bone and discard any skin from the chicken. Medium dice.

2. In a heat-proof bowl pour the boiling chicken broth over the bulgur wheat. Add lemon juice and 1/4 cup olive oil. Mix and cover bowl with plastic wrap. Let wheat sit at room temperature for about an hour.

3. Add chicken, herbs, tomatoes and cucumbers to wheat and mix. Add 1 tsp. salt and 1/2 tsp. black pepper. Serve or store in refrigerator. Flavors will improve as it sits.

*Adapted from Ina Garten

beet, pear, and walnut salad

Ingredients

For the Dressing:
1/3 cup fresh lemon juice
1 1/2 tbsp. sugar
2 tbsp. finely minced shallots
2 tsp. olive oil
1/4 tsp. salt

For the Salad:
4 small cooked beets
10 cups mixed salad greens
1 pear, sliced

3 tbsp. coarsely chopped walnuts, toasted
crumbled blue or Gorgonzola cheese
1 tbsp. chopped fresh chives

Instructions

1. To prepare dressing, combine first 5 ingredients, stirring with a whisk. I like to use my Cuisinart Smart Stick chopper attachment to make salad dressing- so easy!
2. Place salad greens on a large platter. Top with sliced beets, walnuts, pear, cheese, and chives.
3. Serve with dressing on the side.

*adapted from Cooking Light

chicken salad

Ingredients

3-4 cups diced poached chicken
1 stalk celery, thinly sliced
1 small onion, finely chopped
1 1/2 tsp. fresh dill, finely chopped
1/2 cup mayonnaise
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
ground pepper

Instructions

1. In mixing bowl, toss together chicken, celery, onion, and herbs. Set aside.
2. In small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add slowly to the chicken mixture and combine (you likely won't want all the mayonnaise mixture).