Grilled Lamb Pita Pockets Recipe

Ingredients:

2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes

2/3 cup fresh lemon juice

1/4 cup olive oil

2 tablespoons soy sauce

1 small onion, minced

1/2 teaspoon freshly ground pepper

2 tablespoons melted butter

1 tablespoon plain yogurt, room temperature

1/2 teaspoon cumin

Dash of salt

6 rounds pita bread, warmed

1/2 cup chopped scallions

1 cup chopped fresh tomatoes

2 tablespoons chopped fresh mint

Directions:

In a bowl, whisk together lemon juice, olive oil and soy sauce until blended. Stir in onion and pepper. Add lamb and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally.

Bring lamb to room temperature 1 hour before grilling. Thread cubes onto 6 metal skewers and set aside. In a small bowl, whisk together melted butter, yogurt, cumin and salt. Grill meat 4 to 6 inches away from the fire, turning occasionally and basting with yogurt mixture 2 to 3 times while cooking to desired doneness (best when rare to medium-rare).

Tuck lamb into warmed pitas and sprinkle in scallions, tomato and mint. Serve any remaining yogurt sauce on the side.

Serves: 4

Italian Wedding Soup

Ingredients:

1/2 pound ground beef salt and pepper to taste

1/2 pound ground veal

4 cups chicken broth

1/4 cup Italian seasoned bread crumb

2 cups spinach leaves cut into pieces

1 egg

1/4 cup grated Pecorino Romano cheese

1 tablespoon parsley

Directions

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350 F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.

White Shrimp Remoulade Salad

Ingredients for White Remoulade Sauce:

1 (16-ounce) jar Creole mustard

1 onion, coarsely chopped

1/2 cup coarsely chopped fresh parsley

1/2 cup coarsely chopped green onions

3 ribs celery, coarsely chopped

3 dill pickles, drained, squeezed dry and coarsely chopped

6 garlic cloves, minced

1 quart mayonnaise

1 (3-ounce) jars capers, drained

Ingredients for Salad:

6 cups baby lettuce leaves, torn

3 pounds deveined peeled boiled shrimp

Directions:

For the sauce, process the mustard, onion, parsley, green onions, celery, pickles and garlic 1/3 at a time in a blender until blended. Combine the mustard mixture and mayonnaise in a bowl and mix well. Stir in the capers. You may store, covered, in the refrigerator for up to 2 weeks.

For the salad, line 8 salad plates with the lettuce leaves. Add the shrimp to the sauce and mix until coated. Mound the shrimp mixture evenly on the lettuce-lined plates. Or, spoon the shrimp mixture into a bowl and serve as an appetizer with wooded picks.

Serves: 8

Old Fashioned Brown Bread

Ingredients:

2 cups whole wheat flour

1 cup unbleached flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup molasses

1 cup buttermilk

3/4 cup milk

Directions:

Preheat oven to 350 degrees. Mix flours, baking soda and salt together. Add molasses, buttermilk and milk to dry ingredients and mix until moistened. Pour into greased 9x5-inch loaf pan. Bake for 60–70 minutes or until done.

Yields: 1 loaf