This is not your typical “Asian” recipe, heavy in umami, soy, and sweet.I actually use ground lamb, as a diversion – red wine (totally NOT Asian inspired), a spicy meat “rub” as the primary seasoning, glorious veggies, and farro (an ancient grain) to round out this incredibly flavorful, aromatic, and sensational meal.It’s quick, it’s easy,…
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I’m a little obsessed with lamb and eggplant these days – Greek and Middle Eastern cuisine seem to be calling my name.And, with the sweet goodness of sweet potatoes and tangy orange juice, accented with a little heat, we’ve got a swooning princess at the table, perhaps with a little drool dripping down her chin….
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This Mediterranean Blue Cheese Dill Lemon Lamb sauté recipe has all the great flavors of Greece and all the ease of 20 minutes. Really. I wish I could travel to Greece that fast and bask both in the sun and the flavors of such a spectacular culture! Are you with me?Blue Cheese Dill Lemon Lamb…
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After the summer, and so many days of baking COVID cookies, I sort of felt like I was in a creative kitchen desert. I didn’t feel like I had any new ideas. I had no motivation. And, I was just plain tired.And then, just like most of my motivational and inspirational experiences, the idea flashed…
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Chimichurri (or chimmichurri) is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in Argentina, and comes in a green and a red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are parsley and garlic. …
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I thought long and hard about this one. Actually, not really. It just sort of came to me in pieces and then as I pulled it all together, I believe it became a work of art. Growing up, my family often ate lamb around Christmas time. Lamb chops, rack of lamb, lamb with mint jelly…
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