A Typical Spring Weekend Special

rainy_day_pleasant_lakeI think I just heard a clap of thunder! Clouds, showers and sunshine … typical spring weather is in the forecast for the weekend. What to do? Head outside when you can and find a project for when you can’t.

Last weekend I tackled the workbench. The big stuff is done but there are at least a billion nails, screws, nuts and bolts to sort. Whether you are hiking or biking or finishing your spring-cleaning, end the day with delicious dinner with family and friends.

Here are a few suggestions!

Start the evening with a glass of wine and a tasty, savory treat. If you’ve never tried my Feta-Walnut Spread, please do. Or take it up a notch with my Zucchini Pancakes. No rush, relax and enjoy the company.

Now for the main course. How about a taste of the Mediterranean? Get grilling with Moroccan Spiced Lamb with Eggplant Salsa. Add a delicious bowl of Tabbouleh and a basket of warm pita bread.

After dinner, enjoy a little something sweet. Sip cozy mugs of Spiced Chai and nibble Almond Macarons with Chocolate-Raspberry Ganache or Cherry-Pistachio Biscotti.

Enjoy the weekend and bon appétit!

What are you up to this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016


Hop on your Bicycle & Tabbouleh

It must be spring; herds of cyclists have taken to the roads. Is herd the right word here? Perhaps flock or pack makes more sense. Flock because they fly by in their brightly colored spandex. Pack because of their tight formation as they careen down country roads. Whether you ride solo or are part of a team, gaggle or gang, it’s time to dust off your bicycle and take it on the road.

Even if they lack the romance and mystique of an easy riding Harley, bicycles gave us one of our first, intoxicating taste of freedom. Our bikes quickly took us out of shouting distance from Mom and Dad. We could cruise over to the schoolyard to swing on the swings, down to Longfellow Pond or nowhere in particular. By far, the best part was coasting down Jackson Road in joyful no-hands, no-feet abandon.

Perhaps you know, perhaps you don’t but May is National Bicycle Month. I can’t think of a better time to slip into some spandex and hit the road. If you are more the mountain bike type, hit an old logging road or rail trail. Chances are good that you’ll capture at least a bit of the heady freedom you felt at ten. Not convinced? Here are a few excellent reasons to hop on a bike!

It’s good for your heart and your head. Cycling improves stamina, strength and endurance. Watching your weight? Nothing like a spin on your bike to help keep the pounds under control. Exercise is also good for reducing stress. You’ve probably heard of the runner’s high, well, it works with biking too.

Not just for stress reduction, aerobic exercise is good for clearing your head and problem solving. Whether it is the change of scenery or the flow of oxygen to your noggin, cycling will help you think creatively and find answers. Want proof? Albert Einstein claimed he came up with the theory of relativity while riding his bicycle.

By the way, if you are a regular runner or walker, it’s not a bad idea to switch it up from time to time. An added inducement, the black flies are thick as thieves these days. You definitely can’t outwalk them (I have a few bites to prove it) and it’s hard to outrun them. However, you can probably outride them.

You’ll save money. Whether you use your bicycle to commute to work or for your daily trip to the post office, you’ll save at the pump and on your car’s daily wear and tear.

Not just good for your wallet, biking is good for the planet. Thirty percent of greenhouse emissions in the US are motor vehicle related.

Besides, you’ll be amazed at what you miss whizzing around in a car. A bike slows you down and let’s you check out the scenery. Spring daffodils, a family of loons and much more awaits you. Biking provides a more intimate view of the world.

Shopaholics will be delighted. Whether you favor the outrageously colorful or something cool and subdued, a slinky, new wardrobe is calling. (If the thought of spandex terrifies you, it’s okay to wear a pair of old shorts or snap a rubber band around the bottom of your khakis.) Even if you forgo those zippy bike shorts, the shops may still beckon. What better way to show off the fit, new you than a new outfit (maybe two)?

Have fun and bon appétit!

A delicious addition to your next cookout or picnic, this healthy salad will taste even better after a nice bike ride. Enjoy!
Serves 8

1/4 cup bulgur (cracked wheat)
2-3 scallions, thinly sliced, white and light green parts separated from the dark green
2 cloves garlic, minced
Zest and juice of 1 lemon
1/4 teaspoon cinnamon
Pinch allspice
Kosher salt and freshly ground pepper to taste
Extra virgin olive oil
2 cups roughly chopped fresh flat-leaf parsley
1/2 cup roughly chopped fresh mint
2 tablespoons finely chopped fresh oregano
1 pint cherry tomatoes, halved or quartered depending on the size
1 European cucumber, peeled, seeded and chopped

Put the bulgur in a bowl and stir in 1/2 cup boiling water to cover the bulgur plus about an inch, cover the bowl and let sit for 15 minutes. If necessary, drain well through a fine mesh sieve, pressing out any excess water.

While the bulgur soaks, put the white and light green parts of the scallions, garlic and lemon zest in a large bowl, season with cinnamon, allspice, salt and pepper, drizzle with 1-2 tablespoons olive oil, and toss to combine.

Add the bulgar to scallions and garlic and tossing frequently, cool to room temperature. Add the fresh herbs, dark green part of the scallions and juice of 1/2 lemon to the tabbouleh and toss again. Cover and refrigerate for at least 2 hours to combine the flavors.

Prep the tomatoes and cucumbers and put them in a bowl, season with salt and pepper, drizzle with a little olive oil and remaining lemon juice and toss to combine. Add the tomatoes and cucumbers to the bulgur and toss again.

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One Year Ago – Mixed Greens with Grilled Asparagus, Cucumber & Avocado
Two Years Ago – Grilled Balsamic Vegetables
Three Years Ago – New Potato Salad Dijon
Four Years Ago – Israeli Couscous Salad with Grilled Vegetables
Five Years Ago – Chocolate Chip Cupcakes
Six Years Ago – Feta Walnut Spread
Seven Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola

Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you stay fit in warm weather? Feel free to share.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Still Waiting for Spring Weekend Special

Daffodils_VaseAt least in New Hampshire, spring is not a season but a state of mind. There’s snow in the garden and a skim of ice on small ponds. Forget about pouting; it won’t do any good. Instead, buy a bunch of daffodils, put on some great tunes and cook up a great dinner for family and friends.

Start with a tasty appetizer. Take your inspiration from the warmth and sun of the Mediterranean. I discovered the joy of mezein Turkey, Greece and Israel. These small dishes are perfect with cocktails. Baba Ganoush is a definite favorite. Serve it with sliced cucumbers, peppers and pita chips. Add a few Roasted Almonds and Spicy Olives and the aps are done.

What about dinner? Start with a little crunch and a bit of spice with my Spicy Cucumber & Radish Salad. Next, enjoy my Moroccan Baked Cod. Baked with onions and olives, it’s warm and cozy. Topped with a lemony herb salsa, it is bright and bold. Serve the cod Couscous with Dried Fruit and Pine Nuts.

Finish the evening with a sweet. Perhaps you’d like to try my Honeyed Apricots with Creamy Yogurt. It is sort of good for you. Or go for it with my Strawberry Shortcakes with Cardamom Cream. Local New Hampshire strawberries are months away but California berries are on sale at my local supermarket.

Stay warm and dry, have a great weekend and bon appétit!

What are you cooking this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2016

April Doldrums & Moroccan Baked Cod

snowy_adirondack_chair_01You know what they say about New England; if you don’t like the weather, well, wait a few minutes. Where else can you enjoy four seasons in just a couple of days? April is particularly good at showing off unpredictable and changeable weather. It is also good at mud and sand.

You’d think that after a record-breaking mild winter, we wouldn’t have to cope with mud season. No such luck. Sand is everywhere, on the roads, in the driveway and coating the front yard. The backyard, on the other hand, is a soggy bog.

As far as I can figure, there are only two ways to deal with mud season. First, find some joy in the murk or second, get the heck out of northern New England. Since I’m not in the position to buy you all plane tickets, I’ll offer a few words of encouragement for finding some fun and thinking positive.

Start your day with a cup of very good coffee. April showers may bring May flowers but in the meantime gray skies can make you feel tired. The caffeine will give you a nice little jolt as will the delicious aroma and taste.

Dress in your favorite color or take it up a notch. Instead of yoga pants, wear those slimming jeans and your favorite sweater to the supermarket. Out to dinner? Trade in the slimming jeans for that great skirt you never wear. Looking fabulous might give you just the lift you need about now.

While you’re at it, maybe you’d like to try a new haircut or style. An updated look will make you feel gorgeous and confident. Unfortunately, with this one, you could find yourself on the wrong side of a double edged sword. If you hate the new do, then you will feel even more sullen and peevish than before.

Clean out a closet. Some people suggest a good spring cleaning from top to bottom will cheer you up. If cleaning is your thing, then go at it. If not, cleaning just one closet can be incredible satisfying. You can always tackle another closet tomorrow. Before you know it, you might have the whole house done.

Forget your cold weather favorites, move on and cook up some new recipes. Yes, we all like (make that love) a classi, even a not-so-classic, boeuf bourguignon or New England fish chowder but it’s time to put some spring in your menus. Perking up your menu with fresh herbs and lemon.

By all means, get out of the house. You can’t spend the entire month cooking and cleaning. Go for a long drive to some place interesting. Visit a museum or take in a show. Discover a terrific diner or a hole-in-the wall bakery with fantastic scones. Just make sure you wipe your feet before going back into the house.

Spend some time outdoors. Fresh air and exercise is a great way to fight off the doldrums. Dust off your bicycle and explore the Rail Trail or a new back road. The lake is too cold for swimming but you can go for a walk or maybe get out the kayak.

If that sounds too strenuous, laughter yoga might suit you. Yes, it’s been scientifically proven; laughter is a wonderful medicine. It will reduce stress as well as the doldrums. If you can’t find a laughter yoga class, start or join a ha ha club. How does it work? Simple, come together in a group, look each other in the eye and laugh.

Happy April and bon appétit!

Moroccan Baked Cod
When the sky is drab and gray, it’s time for a dash of spice and taste of lemon, herbs and exotic sunshine! Enjoy!
Serves 8

4 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh cilantro leaves
2 cloves garlic, minced
1 tablespoon minced shallot or red onion
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
Extra virgin olive oil
Olive oil
2 1/2-3 pounds cod filets
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 onion, trimmed, cut in half lengthwise and then in thin wedges
About 1/2 cup pitted and quartered green and/or black olives
1/4 cup dry white wine

Make the herb salsa: Put the herbs, garlic, shallot, lemon zest and juice of 1/2 lemon in a bowl, season with salt and pepper and whisk to combine. Whisk in extra virgin olive oil to taste, 2-4 tablespoons. Reserve.

Can be made ahead, covered and refrigerated. Bring to room temperature before serving.

Preheat the oven to 400 degrees. Lightly oil a large baking dish.

Sprinkle the fish with about 3/4 teaspoon each cumin and paprika and season with salt and pepper. Set aside while you prepare the onions and olives.

Heat a little olive oil in a skillet, add the onion, sprinkle with the remaining cumin and paprika, season with salt and pepper and sauté until the onion is translucent. Remove from the heat, add the olives and white wine and toss to combine. Evenly spread the onion and olives in the bottom of the prepared baking dish.

Arrange the fish in a single layer on top of the onion and olives and drizzle with the remaining lemon juice. Bake the fish at 400 degrees until cooked through, 10 to 15 minutes. Don’t overcook.

Transfer the cod to a serving platter or individual plates, top with olives and onions and serve with a spoonful of the herb salsa.

Why are there two kinds of olive oil in this recipe? Extra virgin is the highest quality and priciest of the olive oils. It also tastes wonderful. However, it’s delicate flavor is lost when heat is applied. So, use save yourself some money and use olive oil for cooking and extra virgin for salsas, vinaigrettes and drizzling on finished dishes.

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One Year Ago – Artichoke Pesto
Two Years Ago – Quinoa with Sweet Potato & Spinach
Three Years Ago – Runners’ Chicken with
Four Years Ago – Bananas Foster
Five Years Ago – Tapenade
Six Year Ago – Lavender Infused White Chocolate Crème
Seven Years Ago – Lemon Tart

Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you stay cheery during the dull days of April? Or, maybe you live in a place where spring is filled with sunshine, daffodils and butterflies! Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Guy Fawkes Night & Moroccan Spiced Vegetables & Chickpeas with Couscous

Bonfire Night - geograph.org.uk - 1034248If you know me at all, you know I dread November. By the fourth or fifth of October, a defense mechanism sets in and I lose track of time. All too soon, it’s Halloween. This fabulous eve of ghosts and goblins seems to come only minutes after the Columbus Day leaf peeper invasion. And then, it’s November.

Gray, dreary, cold November; there’s nothing to look forward to until the end of the month. Finally, Thanksgiving pulls us out of the doldrums and lifts our spirits. Or so I thought; until I remembered Guy Fawkes Night is tomorrow! An English holiday, it’s rarely, if ever, celebrated on this side of the pond. Who cares? Heck, it’s dark at 4:30 in the afternoon; we could all use, make that need, a little frivolity.

Guy Fawkes was part of a rebellious group who tried to blow up the English House of Lords and take down King James I. He was caught, tortured, tried and found guilty. He would have been hung but he committed suicide before anyone could get a rope around his neck. Is it irony, fate or fluke that Guy Fawkes Night falls just hours after the midterm election? Let’s go with none of the above.

Like many commemorations, Guy Fawkes Night has lost most of its political overtones. It has become a night for bonfires, fireworks and fun. Sounds a bit like the Fourth of July and a good excuse for a party; not a bad idea on a dreary November night. Call it an evening of rebellion; rebellion against a cold, cruel November.

Also known as Bonfire Night, the first thing you will need is towering pile of old wood. Oops, think again, a visit and fine from the fire department will probably ruin the your evening. It might be best to settle for cozy fire pit. Expect a chill in the air and encourage your guest to practice LL Bean chic with fleece and down. It is New Hampshire after all. Mull some cider and maybe add a shot of applejack or rum. If the weather is soggy, don’t hesitate to move the party indoors. A fireplace works fine for me.

Going with the theme of rebellion, invite everyone to share a personal story of insurgence, mutiny or foot stamping. The results will be anything but dull. I’m guessing there will be a few stories of college sit-ins. Depending on your group, there could be some more recent protests as well. Perhaps, you’ll get a play-by-play account of an almost-raging response to a telemarketer. Or another’s retort to the idiot who stole, yes stole, their parking space this morning. You know the feeling, “I’m as mad as hell, and I’m not going to take this anymore!” And who knows, maybe one of your friends actually told the boss to take that job and shove it.

From the deadly serious to the mundane, the sublime to the ridiculous; it will be an enlightening evening. A trip down memory lane, you’ll hear about petitions, vigils and boycotts. More than history, you may learn some things that you never knew, never would have guessed about each other.

Perhaps one of your friends missed his chance to compete in the Olympics when the US refused to go to Moscow. You will find out who gave up any and everything from grapes to red meat, chicken, chocolate chips, Abercrombie & Fitch t-shirts and Mickey Mouse. You might even get a firsthand account of the March on Washington or Occupy Wall Street.

Happy Guy Fawkes Night and bon appétit!

Moroccan Spiced Vegetables & Chickpeas with Couscous 
A dash of color and spice for a cold night, serve this flavorful stew as a vegetarian main course or as a side dish with chicken or lamb. Enjoy!
Serves 6 or more

Olive oil
1 large onion, roughly chopped
2 large carrots, roughly chopped
2-3 stalks celery, roughly chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cloves
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 red or yellow bell pepper, roughly chopped
1-2 medium zucchinis, roughly chopped
1-2 cups crushed tomatoes
1-2 cups cooked chickpeas, drained and rinsed
1/2 cup golden raisins
1-2 cups vegetable or chicken stock
12 ounces fresh mixed baby kale or spinach
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1-2 scallions, thinly sliced
Garnish: chopped cilantro or parsley

Heat a little olive oil in a large pot over medium-high heat. Add the onion and spices and sauté until the onion starts to become translucent. Add the garlic and sauté a minute or so more.

Add the carrots and celery, season with salt and pepper and sauté for about 5 minutes. Add the tomatoes, chickpeas and stock and stir to combine. Bring the stew to a simmer, reduce the heat to low, cover and gently simmer for about 20 minutes. Add the zucchini and simmer for about 10 minutes more.

Stir in the kale and continue cooking until it wilts.

While the vegetables are simmering, cook the couscous according to package directions. Add the pine nuts and scallion, drizzle with a little olive oil and toss to combine.

To serve: spoon couscous into shallow bowls, top with vegetables and sprinkle with cilantro or parsley.

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Bonfire photograph via Wikimedia Commons, courtesy of Gwen and James Anderson, participants in the Geograph® Britain and Ireland project. Copyright © by Gwen and James Anderson.

One Year Ago – Smashed or Mashed Potatoes
Two Years Ago – Apple Muffins
Three Years Ago – Mixed Greens with Warm Roasted Squash
Four Years Ago – Spinach Ricotta Pie
Five Years Ago – Seared Scallops with Lentils
Six Years Ago – Tomato, Olive & Feta Tart
Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you cope with the gray days of November? What’s your strategy to keep smiling through the fog and drizzle? Feel free to share – let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook. In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2014

Easter Weekend Special

Easter_Bunnies_Think_SpringIt’s Easter weekend! How will you celebrate? With a big family brunch or dinner and an Easter egg hunt in the garden? I’m hoping to spend the morning on the ski slopes. Easter dinner is served in the evening, not at noon, in my house. In any case, my garden is still covered with a foot of snow.

If you need a little help, here are a few suggestions for a festive Easter dinner:

Artichokes are one of my favorite spring vegetables! If you agree, try my Artichoke Crostini. Or maybe you’d prefer my Asparagus Crostini with Sundried Tomato Pesto & Goat Cheese. Or both!

Around the Table: Start your dinner with a bit of crunch. Try my Crunchy Salad with Apples & Grapes or my Fennel & Feta Salad.

On to the main course: Give me a choice and I will always take lamb at Easter. Why not get out the grill and give my Grilled Moroccan Spiced Lamb with Eggplant Salsa a try. To complete you dinner, add a spoonful of Israeli Couscous.

Top off your feast with something sweet: It’s maple sugaring season in New Hampshire. Maple Mousse with Apple Compote is a great choice for Easter dinner. For a light dessert, try my Honeyed Apricots with Creamy Yogurt or Blueberry Soup with Mascarpone Cream.

Happy Easter and bon appétit!

How will you celebrate Easter? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Here Comes Peter Cottontail & Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa

Brenda_Susie_EasterAs a little girl, I always looked forward to Easter. Even if Easter was early and there was snow on the ground, the holiday was the perfect excuse for a spring shopping spree. All women love party dresses and little girls, at least my sister and I, were no exception. For several years, my Dad’s cousin Virginia ensured that we were the best dressed little girls in New England, if not the world. Or rather it was Ginny’s friend Frances, a buyer at G. Fox & Company, who scoured the samples and latest arrivals in the children’s department.

Like most young couples, my parents were more or less living from paycheck to paycheck, juggling a mortgage, car payments and all that goes with raising a family. They welcomed the help and, time and time again, Frances delivered. Years later, Mom admitted that she and my Dad were a bit rag-tagged but her girls were always dressed to the nines. Whenever she told the story, her smile beamed with pride.

We debuted our fancy spring dresses and bonnets at the Maugus Club’s children’s party. A few miles from our house, the Maugus Club was not a swanky country club. A big brick building, it had bowling lanes on the ground floor and a big room upstairs. We bowled there on many a rainy Wednesday afternoon. Once a week for an interminable hour, Mrs. Ferguson took over the big room. She taught the waltz, foxtrot and cha cha to the town’s fifth and sixth graders. I don’t know her success rate but I failed miserably. Although it was a great excuse to wear a party dress, I was a terrible dancer.

But before I ever stumbled around the dance floor, my sister and I donned our new spring finery and spent Easter Saturday in the Maugus Club’s great room. Bedlam reigned throughout the afternoon. Hordes of kids enjoyed games, music, sweet treats and a visit from the Easter Bunny.

Yes, the Easter bunny. Every year some poor dad was cajoled into dressing up in an Easter Bunny costume. The costume’s oversized rabbit head had enough blind spots to leave the wearer virtually helpless. The fake fur suit was warm enough to keep him toasty on even the coldest winter day. Towards the end of the afternoon, the hapless volunteer hopped into the party to a rousing chorus of Here Comes Peter Cottontail. After circling the room and patting a few heads, Peter passed out chocolate eggs and then hopped out again.

Mr. Cottontail’s departure signaled the end of the party. Kids high on good cheer and bright yellow Peeps were left in his wake. Cars began to fill the parking lot. Coats were retrieved, stray kids were tracked down and a few tears were inevitably shed. Slowly, the herd of children was corralled out the door and carted home to recover from the sugar rush.

Not to be outdone, more often than not our parents would soon head out for their own celebration. We never heard all the facts, in truth we’ve never heard any facts, but I’m pretty sure that a good time was had by all. One particular year stands out.

The details have always been a bit sketchy; we were only told that Dad lost a bet. As the looser, he was obliged to walk all the dogs in neighborhood dressed in the Maugus Club rabbit costume. Late Easter Sunday afternoon he donned the heavy white suit. Barely able to see, he paraded down Jackson Road in harey splendor, tripping over a tangle of dogs and leashes. Most of the neighborhood kids joined in the fun, waving carrots, shouting and laughing.

I was all of five or six and thrilled that MY dad was dressed up as the Easter Bunny. The day was glorious, warm and sunny more like summer than spring. Dad almost melted in the heavy suit but as far as I was concerned it was the best Easter ever!

Have a wonderful day with family and friends and maybe even a giant rabbit, Happy Easter and bon appétit!

Moroccan Spiced Grilled Lamb with Roasted Eggplant Salsa
Lamb is my favorite Easter dinner. A warm weekend is in the forecast, so pull out the grill for grilled lamb with a bit of spice. Happy Easter and enjoy!
Serves 6-8

1/4 cup olive oilMoroccan_Spiced_Lamb_Roasted_Eggplant_Salsa_05
Zest and juice of 1 lemon
Zest and juice of 1 orange
6 cloves garlic, minced
1/2 small red onion, minced
1-2 tablespoons Harissa
1 teaspoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Kosher salt and freshly ground pepper
3 pounds well-trimmed boneless leg of lamb

Put the olive oil, citrus zests and juices, garlic, onion, Harissa, herbs and spices in a bowl, season with salt and pepper and whisk to combine.

Add the lamb to the citrus and spice mix, turn the meat to coat evenly with the marinade. Cover and, turning a few times, marinate the lamb overnight in the refrigerator.

Prepare a charcoal or gas grill. Fire should be medium hot.

Remove the lamb from the marinade. Grill the lamb, turning 2-3 times until a thermometer inserted in the thickest piece of meat registers at 130 degrees, 20 to 25 minutes. Transfer to a cutting board and let stand for 15 minutes, loosely covered in foil. Slice the lamb and serve with Roasted Eggplant Salsa.

Roasted Eggplant Salsa
Serve 8

1 1/2 teaspoon paprika
1 1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Kosher salt and freshly ground pepper
3 medium eggplants (about 3 pounds total), cut into 1-inch cubes
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 red onion, roughly chopped
Extra virgin olive oil
4 garlic cloves, minced
Juice of 1 lemon
1/3 cup raisins
1/3 cup pine nuts
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint

Preheat the oven to 450 degrees.

Combine the spices in a small bowl.

Put the vegetables in a large bowl, sprinkle with the spice mix, season with salt and pepper and toss to combine.

Spread the vegetables on baking sheets in a single layer, drizzle the vegetables with enough olive oil to lightly coat and toss to combine.

Roast the vegetables until tender, about 20 minutes. Remove from the oven, add the garlic and toss to combine. Let sit for a few minutes.

Transfer the vegetables to a bowl, add the lemon juice, raisins and pine nuts and toss to combine. Cool to room temperature, check for seasoning and add the chopped herbs. Serve immediately or cover and refrigerate. Remove from the refrigerator about 1 hour before serving to bring to room temperature.

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One Year Ago – Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
Two Years Ago – Roast Chicken
Three Years Ago – Roasted Asparagus with Walnuts
Four Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

What your favorite Easter memory? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013