Lamb Kofta Kabobs:
- Soak bamboo skewers in water for 15 minutes. Mix together lamb, egg, lemon juice, mint, olive oil, garlic, lemon zest, salt, cumin, coriander, cinnamon and pepper until combined.
- Preheat grill to medium-high heat; grease grate well. Shape lamb mixture by heaping 2 tablespoonfuls into small sausage shapes to make 12 kabobs; thread lengthwise onto skewers. Grill kabobs, turning occasionally, for 10 to 12 minutes or until cooked through and no longer pink inside.
Pickled Red Onion: Whisk together lime juice, sugar and salt until well combined. Add red onion; stir to coat, then cover and refrigerate for at least 1 hour or up to 2 days.
Couscous Salad: Whisk together yogurt, olive oil, lime juice, lime zest, garlic, salt and pepper. Combine couscous, tomato, cucumber, mint and parsley in large bowl. Toss with dressing and divide among 4 plates. Top with Lamb Kofta Kabobs and pickled onions.
- In bowl, combine 1/4 cup olive oil, lemon juice and zest, capers, parsley, salt and celery salt; toss with shrimp. Cover and marinate at room temperature for 1 hour or refrigerate for up to 1 day.
- In separate bowl, combine beans with remaining olive oil, tomatoes and shallot. Cover and let stand for 30 minutes. To serve, combine bean mixture with shrimp; transfer to shallow platter. Serve with slices of bread.
Recipe provided by Chef Mary Ann Esposito
Mâche and Turkey Salad:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Season turkey with rosemary, sea salt and pepper; brush with olive oil.
- Place turkey on prepared baking sheet; roast for 35 to 40 minutes or until golden and instant-read thermometer inserted in thickest part of breast reads 165°F. Cover loosely with foil; let rest for 20 to 30 minutes or until easy to handle.
- Shred 2 cups turkey (use remainder for another use); let cool completely. Combine mâche, shredded turkey, pear and shallot in large bowl; toss with 1/4 cup dressing. Stir in avocado and garnish with almonds.
Cranberry Dressing: Whisk together orange cranberry sauce, red wine vinegar, honey, ginger, mustard, salt and pepper until blended. Whisk in olive oil until combined.
Tip: If desired, toss with extra dressing to taste.
Heat olive oil in large saucepan set over medium heat; cook onion, stirring occasionally, for 5 minutes or until softened. Add beef broth; bring mixture to boil. Stir in lentils, tomato sauce and Italian seasoning.
Cover; reduce heat to low and simmer for 45 minutes or until lentils are tender. Season with salt and pepper to taste.
Lime-Mint Dressing: Whisk together lime juice, honey, garlic, lime zest, mustard, cumin, salt and pepper. Whisk in olive oil until blended; stir in mint.
- Preheat oven to 425°F. Line baking sheet with parchment paper. Place salmon on top and drizzle with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes or until just cooked through and fish is just starting to flake when tested with a fork.
- Meanwhile, combine lentils, peas, radishes, parsley and mint in bowl. Toss with 1/3 cup Lime-Mint Dressing. Divide among 4 plates. Serve salmon over salad and serve with remaining dressing, if desired.
- Warm oil in Dutch oven set over medium-low heat; cook onion, carrot, celery, garlic and bay leaves, covered and stirring occasionally, for 10 minutes or until golden.
- Stir in lentils, salt and pepper. Add broth, water and tomatoes. Bring to boil, reduce heat to medium-low; cover and cook for 20 minutes.
- Add pasta and 2 tbsp parsley; cook, partially covered, for 6 minutes or until pasta is almost al dente. If mixture is dry, heat 1/2 cup water, adding just enough to moisten sauce. Let stand for 5 minutes; discard bay leaves. Sprinkle with remaining parsley.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 375°F.
- Heat olive oil in large skillet set over medium-high heat; sauté mushrooms, pancetta, shallots and thyme for 5 to 8 minutes or until mushrooms are golden. Add kale; sauté for 3 or 4 minutes or until kale wilts. Let cool completely.
- In large bowl, toss bread cubes with mushroom mixture. Whisk eggs with milk; stir in Swiss and Parmesan cheese, salt and pepper. Pour over bread mixture, stirring until combined. Transfer to greased 13- x 9-inch baking dish; let stand for at least 30 minutes or until egg mixture is absorbed.
- Bake for 45 to 60 minutes or until puffed and golden, and center is set.
Tip: Make-ahead! Mixture can be covered and refrigerated for up to 24 hours.
- Preheat oven to 350°F. Pour olive oil into 13- x 9-inch casserole dish; stir in basil, rosemary, oregano, garlic and red pepper flakes. Season with salt, and pepper to taste. Add chicken, turning to coat well.
- Bake, uncovered, for 10 to 12 minutes or until chicken is cooked through. Serve hot.
Recipe provided by Chef Mary Ann Esposito
