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Healthy Mediterranean Cooking at Home

Category Archives: Balsamic Vinegar

Appetizer

Arugula Salad

2 servings

Dressing
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1 teaspoon Kosher sea salt
1/4 teaspoon pepper

Salad
1/2 cup toasted pecans halves
1/4 cup dried cranberries
2 tablespoons crumbled blue cheese
3 cups baby arugula

Directions

Toast the pecans in a preheated 350 degree F oven for about 10 minutes.

Whisk in a medium mixing bowl: balsamic vinegar, honey, and mustard. Add olive oil slowly, while whisking briskly, then season dressing with salt and pepper.

Place the arugula in a salad bowl; add some dressing and toss to coat. Add the pecans and cranberries. Divide the salad between 2 serving plates; top each with the crumbled blue cheese.

Main Course

Seafood in Creole Sauce

Serve with Crusty Bread on the side.

2 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided
1/2 medium onion, finely chopped
1 clove garlic, finely chopped
1/2 stalk celery, finely chopped
1/2 small bell pepper, finely chopped
1 small fresh chile pepper, chopped
1 teaspoon tomato paste
1 cup chopped plum tomatoes
3/4 cup chicken or fish stock or water
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme
1 teaspoon Creole seasoning (Store-bought or see recipe below)
1/4 teaspoon hot pepper sauce, optional (depending on how hot the chile pepper is)
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 tablespoons all-purpose flour or low carb flour
4 U.S. sustainably caught raw shrimp, 16-20 per pound
4 large sea scallops
8 oz red snapper, redfish, cod or haddock fillet, skinned and cut into 2 portions

Directions

For the sauce

Heat 2 tablespoons oil in a large deep skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 3-4 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the tomato paste; cook, stirring, about 30 seconds. Add tomatoes, broth, wine, creole seasoning, hot sauce if using and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20-30 minutes until very thick. Season with ¼ teaspoon each salt and pepper and return to a gentle simmer.

Peel shrimp and set aside. Wash scallops and remove side muscle and set aside.

For the redfish

Whisk flour with ½ teaspoon each of salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add the fish and cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Cook shrimp and scallops in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes adding the remaining oil if needed.

Transfer the shellfish to the sauce; simmer for 1-2 minutes. Serve in individual bowls.

Creole Seasoning

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Directions

Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined. Store in an airtight container or zip lock bag.

Dessert Course

Cherry Clafoutis

Clafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and with cream.

For Valentine’s Day, I use a heart-shaped layer cake pan.

Ingredients

4 eggs
2/3 cup (5 oz./155 g) sugar
6 tablespoons (2 oz./60 g) all-purpose flour
2 teaspoons vanilla extract
1 cup (8 fl. oz./250 ml) heavy cream
1/2 teaspoon salt
1 1/2 lb. (750 g) fresh cherries, pitted, or 1 1/4 lb. (625 g) frozen cherries, thawed and drained
2 tablespoons Amaretto
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Whipped Cream or Vanilla Ice Cream for serving (optional)

Directions

Preheat the oven to 350°F
Grease a round 9-10″ baking dish and cut a piece of parchment paper to fit on the bottom. Arrange the cherries on the bottom of the pan in a single layer and then set aside.


Combine the rest of the ingredients – except for sliced almonds – in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
Pour the mixture over the cherries and then sprinkle the sliced almonds across the top.
Bake in the preheated oven for about 50-60 minutes, until puffed and golden brown. If you find that the clafoutis browns too quickly, cover it loosely with a sheet of aluminum foil.
Remove the pan from oven and let cool for a few hours then transfer to the refrigerator to chill completely. Serve with sweetened whipped cream or a scoop of vanilla ice cream on the side.

To make this dessert gluten-free and low carb:

Ingredients

4 eggs
1/3 cup sugar substitute
½ cup almond flour
¼ cup arrowroot powder flour
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
2 cups fresh raspberries or blueberries
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Follow the directions in the recipe above.

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Steak Kabobs

For a heartier meal, add a tomato salad and some soft rolls.

2 servings

Ingredients

2 ribeye steaks, each 10 oz
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/4 cup olive oil
6 mushroom caps
1 small zucchini, cut on the diagonal into half-inch pieces
1 medium yellow onion, quartered

Directions

Add the balsamic vinegar, olive oil, garlic, salt, pepper, and rosemary to a bowl and whisk well to combine.

Trim all the fat from the steaks and cut them into one-inch cubes. the steaks and cut into even sized cubes.

Add the meat to the marinade and stir well. Add the vegetables and stir. Refrigerate the mixture for several hours before grilling.

Preheat an outdoor grill and oil the grill grates. You may also cook the kabobs on a stovetop grill.

Place the meat cubes on one long skewer or two short. Alternate the vegetable on another skewer.

Cook the meat skewers over the grill for about 8 minutes. Grill the vegetables for about 6 minutes until grill marks appear.

Garlic and Herb Rice

Ingredients

1 1/2 cups uncooked long-grain white rice
3 cups low-salt chicken broth
2 tablespoons olive oil
2 large garlic cloves, minced
3/4 teaspoon salt
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon
1/2 teaspoon dried Italian seasoning

Directions

Bring the broth to a simmer in medium saucepan.

Heat oil in large saucepan over medium heat. Add garlic; sauté until tender, about 1 minute. Add rice; stir 2 minutes.

Add the hot broth and 3/4 teaspoon salt and bring to boil.

Reduce heat to low; cover and cook until the rice is tender, about 25 minutes.

Turn off the heat; let stand, covered, 10 minutes. Add herbs to the rice; fluff with a fork and serve with the kabobs.


Grilled Rib-Eye Steaks

2 servings

Ingredients

Sauce
2 tablespoons balsamic vinegar
1 minced green onion
1 tablespoon extra-virgin olive oil plus more for steaks and grill
1/8 teaspoon dried crushed red pepper
1 tablespoon chopped fresh Italian parsley
1/2 tablespoon drained capers
1/2 teaspoon fresh thyme leaves

Steaks
Two 3/4-inch-thick grass-fed rib-eye steaks
1 garlic clove, pressed
2 teaspoons smoked paprika
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Directions

Rub both sides of the steaks with oil and garlic. Mix paprika, coarse salt, and black pepper in small bowl. Sprinkle on both sides of the steaks. Let stand at least 15 minutes and up to 1 hour.

Combine the sauce ingredients in a small glass dish. Set aside

Prepare an outdoor or stovetop grill (medium-high heat). Brush the grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to serving plates.

When the steaks are cooked and resting, heat the sauce in the microwave until hot, about 1 minute. Spoon the sauce over the steaks and serve.

Green Bean Casserole

Servings 6

Ingredients

1 pound fresh green beans, trimmed and cut into 1-inch lengths
1 clove garlic, minced
4 tablespoons dry white wine or dry vermouth
2 tablespoons butter
6 ounces cream cheese, softened
3 ounces cheddar cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 cup unsalted chicken stock/broth or vegetable stock
Salt to taste
1/4 teaspoon pepper
Shallot topping, recipe below

Directions

Preheat the oven to 350 degrees F. Butter an 8×8 ovenproof casserole dish.

Cook green beans to your liking. Boil in salted water or steam them on for 3-4 minutes..drain and place in a mixing bowl.

Sauce: In a saucepan heat the butter and add the garlic and saute for 1-2 minutes until soft. Turn the heat down to medium and add the wine. Saute for about a minute or until the alcohol has burned off. Add the softened cream cheese and break it up in the pan so that it melts more easily. Add the chicken broth little by little and whisk to combine until the cream cheese has melted.

Turn the heat to medium-low and let the sauce bubble a little to combine flavors and thicken slightly. Add the cheddar cheese, Worcestershire sauce, Dijon mustard, salt, and pepper. Whisk and taste to adjust seasoning.

Pour the sauce into the bowl with the green beans and stir together. Pour the green bean mixture into the buttered baking dish. Put the green bean casserole in the oven and bake for 15-20 minutes or until bubbly around the sides. Sprinkle with the fried shallots and serve.

Fried Shallots

Ingredients

Vegetable oil
4 large shallots, peeled and sliced lengthwise about 1/8-inch thick
Salt

Directions

Pour about one inch of oil into a deep skillet. Add shallots and place the pot over medium
heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
Place a fine-meshed sieve over a bowl. Transfer shallots to the sieve and let drain well. (Save the oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.’

Spinach-Stuffed Tomatoes

6 servings.

Ingredients

6 medium tomatoes
2 tablespoons butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded mozzarella cheese
3/4 cup dry bread crumbs
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Salt

Directions

Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.(Save the use the pulp for tomato sauce.)
Combine the bread crumbs, Italian seasoning garlic powder and black pepper in a small bowl. Set aside 1/4 cup for the topping. Add spinach and mozzarella cheese to the remaining crumb mixture. Sprinkle the tomato shells lightly with salt; stuff with the spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Toss the reserved crumbs with the melted butter. Sprinkle over tomatoes. Bake, uncovered, at 350°F for 20-25 minutes or until crumbs are lightly browned.


 

Select beets that are heavy for their size and show no surface nicks or cuts. If they’re sold with their tops on, the greens are always a good indicator of freshness as they show wilting very quickly. So, buy beets that have very crisp leaves attached. Save the leaves and cook them for a side dish, as I did in the Stuffed Chicken Rolls for later in the week. I will post that recipe on Friday.

Marinated Roasted Beet Salad

4 servings

Ingredients

Two bunches (6) medium-sized beets
Kosher salt
Freshly ground pepper
1 garlic clove, sliced
¼ cup sliced red onions
2 tablespoons balsamic vinegar
Extra virgin olive oil

Directions

Heat the oven to 400°F.

Wash and trim the beets so the stems and roots are about ½-inch long.
Place the beets onto a double layer of heavy-duty aluminum foil. Place the foil on a baking sheet, sprinkle the beets with salt and pepper, add the garlic slices and drizzle with a little olive oil. Close the package tightly and place in the oven for about an hour or until the beets are easily pierced with a knife.

Cool the beets before peeling.
Cut the beets into thick slices and place in a serving bowl.
Season to taste with salt, pepper, and the balsamic vinegar. Mix well.
Marinate the beets for at least 30 minutes, stirring once or twice, before adding a few tablespoons of extra virgin olive oil.

Pan Seared Fish Fillets with Tomato Bacon Sauce

Ingredients:

4 (12 ounces) thin fish fillets
1 large Florida tomato, diced
2 slices cooked bacon, crumbled
1/4 cup vegetable stock
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped fine, plus extra for garnish
1 garlic clove, grated
1 small shallot, finely minced
6 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
Sea salt and fresh ground pepper, to taste

Directions

Lightly season the fillets with salt, pepper, and fresh parsley.
Preheat a skillet just large enough to fit the fillets over medium-high heat. Add the olive oil and carefully place the seasoned fillets skin side up in the sauté pan. Cook each fillet for 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet. Remove the cooked fillets from the pan and place on a plate.

Add the tomatoes, shallot, and garlic to the skillet. Cook the tomato mixture until the tomatoes start to wilt and release their juices. Add the heavy cream, lemon juice, and vegetable stock. Quickly bring the ingredients to a boil and reduce the heat to low. Taste the sauce and adjust the seasoning. Return the fish to the skillet just to warm the fillets. Garnish with chopped parsley and serve.

Sautéed Baby Zucchini

Scallions (green onions) are also in season in the spring. Look for crisp, bright-green stalks and a firm white base. Avoid stalks with any slimy, wet tops.
Young zucchini are in season where I live. If they are not available in your area, substitute another vegetable, such as green beans.

Ingredients

1 tablespoon olive oil
2 young zucchini
2 scallions, sliced thin
1 garlic clove, grated
1 tablespoon chopped fresh oregano

Directions

Cut each zucchini in half lengthwise and then cut each in half crosswise to make 8 pieces.
Heat the oil in a small skillet and place the zucchini cut side down in the pan. Sprinkle the garlic and scallions over the zucchini. Let cook for 7- 8 minutes, stirring occasionally.
Take the pan off the heat and sprinkle with oregano and salt and pepper to taste. Toss to coat and serve.


This easy, oven bake makes a wonderful, flavorful dinner with plenty extra for leftovers. I only use the breasts, thighs and chicken legs in this recipe. I also cut the breasts in half. The rest of the chicken parts are used for soup stock. If you would like to use the entire chicken for this recipe, then cut it into 12 pieces.

Chicken and Sausage Bake

Serves 6-8

Ingredients

One whole chicken (about 4 lbs) cut into 8 pieces
1 ½ bs sweet Italian pork sausage cut into 3 inch lengths
Two medium sweet onions, cut into eighths
6 mini bell peppers, seeded and cut in half
½ cup chicken broth
2 teaspoons dried Italian seasoning
1 teaspoon red chili flakes
3 garlic cloves, minced
4 tablespoons olive oil
Sea salt & coarse black pepper

Directions

Preheat oven to 400 degrees F.

Arrange the chicken pieces and sausage in an oiled oven-proof casserole dish. Sprinkle all the chicken pieces with sea salt and pepper.

Sprinkle the garlic over all the sausage and chicken. Add the onions and peppers.

Sprinkle the Italian seasoning and red pepper over all the vegetables, chicken and sausage. Drizzle with the olive oil.

In one corner of the baking dish, pour in the chicken broth.

Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and cook an additional 30 minutes.

Remove from the oven and serve with Italian bread.

Tomato Feta Salad

Don’t forget to let the salad marinate. It will develop great flavor.

4 servings

Ingredients

1 tablespoon good quality balsamic vinegar
1/2 teaspoon dried basil or oregano
1/2 teaspoon salt
1/2 cup coarsely chopped sweet onion
4 diced plum tomatoes or a pint of multi-colored grape tomatoes, halved
¼ cup kalamata olives, cut in half
2 tablespoons extra virgin olive oil
1/2 cup cubed feta cheese

Directions

In a serving bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes.

Add the tomatoes, oil and feta cheese; toss to coat. Let marinate at room temperature for one hour. Serve with a slotted spoon.


July is a  month when everything seems to be in season. Even our young fig tree that we planted in April is producing some figs. Here is a photo of our very first fig. You will have to wait a bit until I can show you what I can make with them,

My CSA share and the farmers’ markets are filled with wonderful produce to choose from and turn into some delicious meals.  I like to try new ideas for recipes with some of the vegetables that are not plentiful during the cooler months. So this month is a good time to cook with poblano peppers, fresh tomatoes, yellow squash, eggplant and okra. Looking for something different, give one of these recipes a try.

Eggplant Caponata

Ingredients

1 1/2 pound eggplant (1 large)
1 garlic clove, minced
Olive oil, plus extra for the baking pan
Half a medium onion, finely chopped
2 ribs celery, finely diced
1/2 teaspoon crushed red pepper flakes
11/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped oil cured olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Basil leaves for garnish
Crostini

Directions

Preheat the oven to 400°F.

Cut the eggplant in half lengthwise and score twice with a knife (not hitting the skin on the bottom.)

Roast face down on a foil lined baking sheet that has been brushed with olive oil, about 20 minutes or until tender.

Let drain on a paper towel for 10 minutes, cut side down.

Scoop the eggplant out of the skin and finely chop.

Heat 1 tablespoon olive oil over medium heat in a medium, heavy saucepan.

Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.

Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more.

Add the eggplant, capers, red peppers, olives and parsley and cook until thickened and all visible liquid has evaporated.

Cool to room temperature. Drizzle with olive oil and garnish with basil leaves. Serve with toasted Italian bread slices.

Summer Squash and Potato Pie

Ingredients

Vegetable cooking spray
4 tablespoons butter, melted
2 small sweet onions
4 medium red potatoes
2 medium zucchini
3 (yellow) summer squash
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1/2 cup shredded cheddar cheese

Directions

Cook the potatoes in boiling, salted water until barely tender. Drain, cool and peel.

Very thinly slice the onions, zucchini, squash and potatoes.

Preheat oven to 375°F

Coat a 10-inch quiche dish or pie pan with cooking spray.

Alternate, overlapping slightly, slices of onion, potato, zucchini and yellow squash in a single circular layer all around the dish (see photo),

Sprinkle with thyme, salt and pepper.

Drizzle with the melted butter. Cover with aluminum foil.

Bake for 45 minutes. Remove the foil and bake 45 minutes more or until golden brown.

Remove the dish from the oven and sprinkle with the shredded cheese. Return the pie to the oven and bake until the cheese is melted.

Let stand 10 minutes before serving.

Pasta with Tomato and Zucchini Sauce

Ingredients

3 oz Prosciutto, diced
1 pint grape tomatoes, cut in half
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon red chili flakes
1/4 cup extra-virgin olive oil plus 1 tablespoon
1 lb short pasta (such as penne)
2 zucchini, diced
1 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the prosciutto in the 1 tablespoon olive oil until crisp. Remove to a paper towel lined plate.

In a large bowl, toss together the tomatoes, zucchini, basil, parsley, garlic, salt, chili flakes and remaining olive oil.

Add this mixture to the skill and cook for 2-3 minutes, just enough time to heat the ingredients.

In a large pot of boiling salted water, cook the pasta until al dente; drain well.

Add the pasta to the skillet vegetables along with the grated cheese and the crispy prosciutto, toss again and serve in individual pasta bowls.

Creamy Corn Stuffed Poblano Peppers

Ingredients

8 small poblano peppers
1 tablespoon olive oil
1/2 cup diced scallions
2 teaspoons minced garlic
1 teaspoon ground chili powder, divided
1 cup fresh corn kernels cut from cobs (about 2)
2 tablespoons chopped cilantro
4 oz cream cheese
1/2 teaspoon salt
Grated zest of a 1/2 lime, plus the juice of 1 lime
1/4 cup shredded cheddar cheese
Salsa, optional

Directions

Preheat the oven to 450 degrees F.

Put the poblano peppers on a baking sheet and toss them with 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon salt.

Roast until they begin to soften, about 15 minutes.

Using a paring knife cut the top off each pepper—be careful not to puncture or rip the peppers.

Remove and discard any seeds and membranes from the opening in the top; set the peppers aside.

Remove the corn kernels from the cobs; add to a bowl along with the scallions.

Stir in the cream cheese, cilantro, ½ teaspoon chili powder, ½ teaspoon salt, cheddar cheese, the lime zest and lime juice.

Divide the stuffing mixture into 8 equal portions.

Stuff each pepper with the filling using your fingers to push the stuffing down into the peppers and place them in an oiled baking dish.

Reduce the oven temperature to 425°F and arrange a rack in the middle of the oven.

Bake the peppers until the filling is heated through, 25 to 30 minutes. Serve with salsa, if desired.

Oven Roasted Okra

I had never tried okra until this year, when my CSA farm included a bunch in my share. I did some research and found a way to make it tasty from the New York Times cooking section. The secret to good tasting, non-slimy okra is oven roasting. Use small, thin okra for the best taste.

Ingredients

1 pound small okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Directions

Preheat the oven to 450 degrees F.

Rinse the okra, drain and dry on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips and place the okra in a large bowl. Generously salt the okra and toss with the olive oil until coated.

Place the okra on a rimmed baking pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.

The okra should be lightly browned and tender. If you don’t want it too brown, roast at 400 degrees F.

Remove the pan from the oven, toss with fresh thyme and freshly ground pepper. Transfer to a platter. Serve hot.


Besides a wide selection of spring vegetables, my market had American raised grass-fed, organic lamb on sale. Lamb is traditional for spring and it is tender at this time of year. I think lamb benefits from a simple marinade with lots of fresh herbs added. Grass-fed lamb has a sweet, clean taste with the flavor of herbs and grasses eaten on the pasture. It is never greasy and the texture is firm and tender.

One of the best ways to cook lamb chops is to grill them. They cook quickly — just a few minutes per side — and are best cooked to medium-rare, with an internal temperature of 120 degrees. Once you take the chops off the grill, let them rest a few minutes. They’ll continue to cook and the temperature will rise a few degrees.

Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops, about 1 ½ inches thick, as much fat as possible removed
2 tablespoons olive oil
1 garlic clove, sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
¼ teaspoon coarse black pepper
½ teaspoon coarse sea salt
1 lemon, cut in half

Directions

Place the lamb chops in a glass dish with a cover. Add the oil, garlic, rosemary, oregano and black pepper. Toss the lamb in this mixture.

Cover the dish and refrigerate for at least four hours.

Remove the dish from the refrigerator about 30 minutes before grilling.

Prepare an outdoor grill and oil the grill grates.

Add the salt to the lamb chops and place them on the grill. Cook for about 5 minutes on each side or to taste.

Remove the meat from the grill to a serving plate and squeeze the lemon juice over the lamb. Let rest five minutes before serving.

Cucumber Yogurt Salad

3-4 servings

Ingredients

2 large cucumbers
4 tablespoon plain Greek yogurt
1 garlic clove, minced
Half a sweet onion, finely chopped
1/2 teaspoon dried dill
1 teaspoon rice vinegar
½ teaspoon agave syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ cup crumbled feta cheese

Directions

Peel the cucumbers and cut them in half. Remove the seeds with a spoon and slice the cucumbers.

In a medium bowl combine yogurt, minced onion, garlic, dill, vinegar, agave, salt and black pepper.

Add cucumber and feta cheese to the yogurt mixture and toss until combined well.

Add salt and pepper to taste, if needed. Refrigerate several hours before serving.

Roasted Beets and Carrots

4 servings

Ingredients

3 large beets, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon honey
1 sprig fresh rosemary
kosher salt and black pepper
Balsamic Glaze with Figs

Directions

Heat the oven to 375° F. Toss the beets, carrots, oil, honey, rosemary, 1/2 teaspoon salt and ¼ teaspoon pepper together in a one quart baking dish. Cover the dish with foil.

Roast for about 45 minutes or until tender. Drizzle with the balsamic glaze before serving.



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