2-3 tablespoons extra virgin olive oil
2-3 garlic cloves, thinly sliced
2 tablespoons fresh thyme leaves (or basil, oregano, or mint)
½ teaspoon paprika
Zest and juice 1 lemon
4 medium zucchini, rinsed, dried, cut ½ inch off each end
½ cup lightly toasted slivered almonds
Juice 1 lemon
Freshly ground black pepper
In a small bowl, add the oil, garlic, thyme, paprika, lemon zest together and mix well.
With an apple peeler, slice the zucchini thinly and lengthwise. Place them on a platter. For each layer, drizzle a little of the oil mixture, almonds, squeeze of lemon juice, and freshly ground pepper on top. Repeat until you have used up all of the ingredients. Cover with plastic wrap and keep in the fridge for at least an hour before serving.
1 pound ground beef (80-90% lean)
1 large sweet onion, grated
3 large garlic cloves, finely minced
Pinch red pepper flakes (or two)
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon paprika
2-3 tablespoons finely minced Italian parsley
Kosher salt and black pepper
1-2 tablespoons extra virgin olive oil
1 lemon, cut into 6-8 slices
Soak 12-14 wooden skewers in water for at least an hour if using outdoor grill. If using an indoor top stove grill, it is not necessary to soak skewers.
In a large bowl, mix all ingredients. Take about a teaspoon of meat mixer and cook in a small skillet. When ready, taste and adjust seasoning if needed.
Take about 2 tablespoons of the beef mixture and shape into small sausages like shapes. Wrap around skewers, making sure that all skewers are about the same size. Brush the outside of each skewer lightly with oil.
Grill or cook in large skillet until the beef is nicely golden brown on all sides. Serve with fresh lemons and yogurt sauce.
Yogurt Mint Sauce
2 cups plain or Greek yogurt
2 tablespoons finely minced fresh mint
1 medium shallot, finely minced
Kosher salt and black pepper
Drizzle olive oil
Strain the yogurt in cheese cloth or an extra fine strainer over a bowl. Strain overnight to remove any excess liquid.
|Straining the yogurt|
When the yogurt is strained, add all remaining ingredients. Taste for seasoning and adjust if needed. When ready, chill for a few hours for best flavor.
These skewers can be made with chicken, turkey, beef, pork, as well as beef. The yogurt sauce can be served independently with pita bread, with skewers, with cooked seafood. Both recipes are very versatile. You can create many dishes by simple changing a few ingredients.
|Zucchini Arugula Yellow Squash Frittata|
3-4 tablespoons extra virgin olive oil
2 small zucchini
2 small yellow squash
3 garlic cloves, minced
2 cups baby arugula
Kosher salt and pepper
Pinch red pepper flakes
1/2 teaspoon dried oregano
8 large eggs
1/2 cup Romano or Parmesan Grated cheese
1/2 - 1 cup grated Fontina cheese
Preheat the oven to 375° F. Butter a baking pan on all sides
Sauté the zucchini and yellow summer squash in olive oil in a large skillet over medium-high heat for 10-14 minutes or until the vegetables are partly golden. Do not overcrowd the pan if you want to avoid watery vegetables. (Cook in 2 skillets or cook in 2 batches). Add the garlic, arugula, season with salt and pepper; add red pepper flakes and oregano cook for a minute. Transfer to buttered pan.
Beat eggs in a bowl and season with salt and pepper. Add the cheeses, mix again. Pour egg mixture over the vegetables. Bake 18-25 minutes until just golden on top. Serves 4.
If you like a cheesier frittata, add additional grated cheese on top and place under broiler for about 2 minutes after baking. This frittata can be served as Tapas, appetizer, side dish, or even an entrée with a side salad