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

spicy asian chicken and noodle soup

Ingredients

3 cups, low-sodium chicken broth
1 1/2 cups water
1 1/2 cups shredded rotisserie chicken breast
1/2 cup grated carrot (about 1 medium)
1/2 cup thinly sliced snow peas
2 tsp. Sriracha
2 tsp. low-sodium soy sauce
1 1/2 tsp. Thai red curry paste
1 (2-inch) piece peeled fresh ginger
6 cups water
3 oz uncooked wide rice sticks (rice-flour noodles)
1 tbsp. fresh lime juice
1/4 cup chopped fresh mint
1/4 cup fresh cilantro
1/4 cup thinly sliced green onions

Instructions

1. Bring first 9 ingredients to simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of the 4 bowls.
3. Discard ginger. Add juice to broth mixture, stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tbsp. each mint, cilantro, green onions.

*From Cooking Light

corn salad

Here's a delicious recipe from my Aunt!
Makes a perfect side for a BBQ or Mexican dinner...

Ingredients

6 ears of corn

2 tbsp. olive oil

salt and freshly ground pepper

1 cup roasted red peppers, finely chopped.

1 large jalapeno, seeded and minced

2 tbsp. basil, chopped

1 tbsp. mint, chopped

1 tbsp. fresh lime juice

Instructions

1. Brush corn with oil and season with salt and pepper.

2. Wrap in foil and roast until tender, about 1 hour in 350 degree F oven.

3. Cut kernels from cobs into a bowl. Add the roasted red peppers, jalapeno, basil, mint, and lime juice. Season with salt and pepper.

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.

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