Salad with Warm Chevre
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Cooking time: 45
minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Salad with Warm Chevre (Goat Cheese) and Walnuts Time: 10 minutes
1 goat cheese - You don't want the creamy kind in the carton for this but a proper goat cheese:
log-shaped (long, round), 100 gr. (4oz) and wrapped in paper. It will have a thin rind that is
edible. We'll use a all or most tonight, (depending on size).
1/2 cup walnuts
Lettuce for 2 small salads
Tarragon Vinaigrette
Prepare lettuce and put into medium bowl. Add half of the vinaigrette and toss lightly to combine. Taste and add the rest if desired. (I did - but it depends on how much lettuce you have.) Arrange on 2 dinner plates. Slice cheese into 1/2" (1.25cm) rounds and place on a nonstick and/or foil lined baking sheet. Place under the broiler (grill) or in a 425F (210C) oven for 2 - 3 minutes, just until they start to get bubbly. Remove from oven and place half the slices on each salad. Sprinkle with walnuts and serve.
Tarragon Vinaigrette
2 tbs olive oil - the good stuff
1/2 tbs tarragon white wine vinegar
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp fresh tarragon
1 tsp snipped chives
In small bowl whisk vinegar, mustard and lemon juice. Slowly whisk in olive oil. When incorporated add herbs and whisk to combine.
Lamb and Vegetable Kebabs with Yogurt Dipping Sauce Time: 45 minutes
lamb shoulder, 12 - 16 oz (400gr) (or pork or beef), cut into 1 1/2" (3.75cm) cubes
1 green pepper - reserve 2 'squares' for couscous - the equivalent of 1/4 cup
1 red onion
1 small - medium zucchini (courgette) - reserve the equivalent of 1/4 cup for couscous
6 - 8 mushrooms, large enough to be skewered
6 - 8 large cherry tomatoes
4 - 6 skewers if wood, soak in water while lamb marinates
Marinade
3 tbs olive oil
2 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs sherry
1 tbs chopped fresh rosemary
1 tbs chopped fresh basil
1 clove garlic, minced
In small bowl whisk together all ingredients for marinade. Pour over meat and let marinate for 20 - 30 minutes. Clean pepper and cut into 1 1/2 " (3.75cm) squares. Peel and cut onion into 8 wedges. Cut zucchini in half the long way and then into pieces an inch wide. Clean mushrooms. Remove meat from marinade, reserving marinade. Thread meat and vegetables onto skewers alternating. Leave about 1/4" (.75cm) space between stuff so heat can circulate. Place on barbecue grill over indirect heat. Baste with reserved marinade. Cover and cook for 10 - 15 minutes, until meat is done to your liking and vegetables are crisp-tender. Turn and baste again halfway through cooking time. Remove and serve on a bed of Summer Couscous. Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done.
Yogurt Dipping Sauce Time: 5 minutes This is doing double duty
1 cup plain yogurt
1 tsp lemon juice
2 tsp sugar
2 tsp snipped fresh mint leaves (spearmint)
1 tsp fresh snipped chives
1 tsp fresh snipped tarragon
Couple of drops vanilla extract if it's handy
Divide yogurt in half and put into 2 small bowls. To one bowl add 1 tsp fresh mint and 2 tsp sugar (and vanilla if using). Mix and refrigerate until dessert. To the other bowl add the remaining ingredients: lemon, mint, chives, and tarragon. Mix well and serve with kebabs.
Summer Couscous Time: 15 minutes
1/2 cup couscous
3/4 cup chicken broth
1/4 cup chopped green pepper
1/4 cup chopped zucchini (courgette)
2 tbs snipped chives
5 - 6 cherry tomatoes, halved
2 tsp olive oil - the good stuff
Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes. Do not stir it. Meanwhile, chop pepper and courgette, snip chives and halve tomatoes. Add vegetables and oil to couscous, fluff gently with a fork to combine and serve.
Fresh Berries with Yogurt Sauce Time: 10 minutes
1 - 1 1/2 cups fresh berries: strawberries, raspberries, blueberries, whatever your market has
1 tbs powdered sugar (or regular if that is what you have)
Yogurt Dipping Sauce (see above)
Rinse berries. Trim if needed. That's it, your done. When ready to serve, put them into pretty, individual glass dishes, sprinkle with powdered sugar and put a dollop of Yogurt Sauce on top, and a whole mint leaf if you have one. Serve with the rest of the Yogurt Sauce on the side. top of page
Cooking Schedule: 45 minutes |
Remove lamb from marinade, reserve marinade |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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