Tomato Salad

2 T lemon juice
1 1/2 t Dijon mustard
1/2 t honey
1 T EVOO
2 C flat leaf parsley leaves
1 C diced yellow bell pepper
1/2 C diced red onion
1 pint halved grape tomatoes

Combine lemon juice, mustard and honey in a large bowl; gradually whisk in oil.  Add parsley, pepper, onion and tomato.Toss gently to coat.  Serve with lamb.

Greek Lamb Chops and Mint Sauce with Tomato Salad

2 T + 1/2 t lemon juice
2 t chopped oregano
3 garlic cloves, minced
8 (4 oz) lamb loin chops, trimmed
2 t canola oil
1/2 C plain fat-free yogurt
1 T chopped mint

Combine 2 T lemon juice, oregano, and 2 of the garlic cloves in a small bowl.  Sprinkle lamb with 1/4 t each salt & pepper.  Rub with oregano mixture. Heat a large skillet over high heat.  Add oil to the pan, swirling to coat.  Add lamb and cook for 3 min on each side.  Let stand 5 min.  Combine yogurt, mint, 1/2 t lemon juice, 1/8 t salt, and remaining garlic in a small bowl.

Tomato Salad
2 T lemon juice
1 1/2 t Dijon mustard
1/2 t honey
1 T EVOO
2 C flat leaf parsley leaves
1 C diced yellow bell pepper
1/2 C diced red onion
1 pint halved grape tomatoes

Combine lemon juice, mustard and honey in a large bowl; gradually whisk in oil.  Add parsley, pepper, onion and tomato.Toss gently to coat.  Serve with lamb.

Tandoori Lamb Kabobs

Serves 6

Marinade:
2 C plain yogurt
1/4 C heavy cream
1/4 t grated ginger
3 cloves garlic
1/2 t salt
1/4 t ground cloves
1/4 t ground cinnamon
1 t ground coriander
1 t ground cumin
3 T white vinegar
2 T fresh lemon juice
1/2 t red chili powder

Kabobs:
2 lb lamb, cut in 2" cubes
2 green bell peppers, cut in 1" pieces
2 red bell peppers, cut in 1" pieces
2 yellow bell peppers, cut in 1" pieces
1 onion, quartered
8-12 oz small mushrooms

Place all marinade ingredients in blender and mix well until turned to paste.  Thoroughly coat lamb with marinade.  Cover and refrigerate at least 6 hours and preferably overnight.

Arrange meat on skewers alternately with peppers, onions and mushrooms.  Grill over hot coals to desired doneness, turning often and basting with marinade.

Overnight Slow Cooker Scramble

2 lbs hash browns
12 eggs
1 C milk
1 T ground mustard
16 oz sausage
Salt & Pepper
16 oz shredded cheddar

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl, mix well (and slowly) with a whisk. Add the milk and plenty of salt and pepper. Mix well and set aside.

Cook sausage over high heat. Drain. Add on top of hash browns.

Throw in the whole bag of cheese.  Mix up crock pot ingredients.

Pour egg mixture over everything and smooth out ingredients with a wooden spoon so everything is even.

Turn the crock pot on low for 6-8 hours. If you want to sleep more than that, make a day ahead and leave on warm overnight.

Reuben Soup au Gratin

1 C beef broth
1 C chicken broth
1/4 C chopped onion
1/4 C chopped green bell pepper
1 T cornstarch
2 T water
1/4 lb corned beef, shredded
2 1/2 C shredded swiss
3/4 C sauerkraut, drained well
4 T butter
2 C half and half
Salt & Pepper
4 rye bread rounds, toasted

In heavy saucepan, heat beef broth, chicken broth, onion and green pepper to boiling.  Reduce heat and simmer, covered until vegetables are crisp-tender, about 5 minutes.  Dissolve cornstarch in water and blend into soup.  Cook until soup thickens, stirring constantly.

Remove from heat and stir in corned beef, 1 1/4 cups Swiss and sauerkraut.

In a 2nd saucepan, over low heat, melt butter and stir in half and half.  Add soup and stir until smooth and thoroughly heated.  Do not boil.  Season with salt and pepper.

Ladle soup into 4 oven-proof bowls.  Place one bread round in each bowl and cover with remaining Swiss cheese.  Place each bowl under broiler until cheese is bubbly and golden.

Artichoke, Bacon, Potato Stew

1 lb new potatoes
2 strips thick bacon, cut into 1/2" strips
1 T minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 C water
1/2 C cream
Salt
2 T minced chives

Steam the potatoes until tender, about 15 minutes and set aside.  When cool enough to handle, cut into quarters or bite-sized pieces.

Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes.  Discard all but 1 to 2 teaspoons of fat and transfer to large pot.

Add shallots and cook until fragrant and tender, about 3 minutes.

Add artichokes and water. Cover tightly and cook until the artichokes are tender, 10-15 minutes.

Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes.

Add cut-up potatoes and stir to coat iwth juices.  Add the cream and bacon, and salt to taste ; continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about five minutes.

Remove from heat and stir in the minced chives before turning into a serving dish.

Calories  194
Protein    5g
Carbs     23g
Fiber      8g
Fat         10g
Sat Fat   5g
Chol       31mg
Sugar     2g
Sodium  125mg

Brown Sugar Glazed Pork Loin

5 lb pork loin

Rub:
2 T Adobo seasoning
2 T minced shallots
1 T minced garlic
1 T minced fresh thyme leaves
1 t minced fresh oregano leaves
1 t fresh minced parsley leaves

Paste:
1 C light brown sugar
2 t finely chopped garlic
2 t ground ginger
1/2 t ground cloves
1/4 t ground black pepper
1 t kosher salt

In a small bowl, mix together rub ingredients. Rub mixture all over pork, pressing firmly, and refrigerate overnight.

Preheat oven to 350.

Place pork in roasting pan and bake 30 minutes.  Remove from oven and let stand until cool enough to touch.

Meanwhile, make paste.  Once pork is cool enough to touch, spread the paste all over the pork loin.  Return to oven and cook until it has developed a crust and is cooked to the desired doneness, about 25-30 minues.  Place roasting pan on a cookie sheet if your roasting pan is shallow, because brown sugar will foam after about 20 minutes.

Remove pork from pan and let rest 15 minutes.  Cut into slices, drizzle with pan juices and garnish with a sprig of thyme.