Don loves lamb and this is a tasty way to prepare and serve it. This will serve 4 people and you can add fresh sliced peaches or papaya with spring mix greens as a base for the lamb.
- 1/4 cup fig balsamic vinegar
- 1/2 cup olive oil
- 8 bone-in lamb chops, frenched, about 1 inch thick
- coarse salt and freshly ground pepper
- 3 tbsp. toasted sunflower seeds
Whisk together the oil, vinegar together. Reserve 1/4 cup and pour the balance into a large sealable plastic bag. Season the lamb with the salt and pepper and place in the plastic bag, refrigerating up to 3 hours.
Let the chops warm to room temperature and place a large skillet on a medium heat. Cook the lamb in batches, using an instant read thermometer check to see that the internal temperature is 125 (about 8 minutes). Do not let it touch the bone. Transfer to a plate to allow it to rest for 10 minutes.
Whisk the remaining marinade to combine. Put a handful of greens in the center of the plate, add some of the fresh fruit, along with a sprinkle of sunflower seeds and drizzle with the marinade. Top with the lamb and serves.
Zesty Beef And Rice Fajita
This is a good time to use some of that leftover roast or even pork tenderloin sliced thin, of course.
- 1 cup zesty salad dressing
- 1 pkg. fajita seasoning mix
- 1 lime, zested and juiced
- 1 1/2 lbs. roast or pork, sliced thin
- 2 cups cooked rice
- 1 cup cherry tomatoes quartered
- 1 cup thinly sliced radishes
- 8 cups mixed spring mix greens
- 2 avocadoes, peeled and sliced
- 1 cup roasted bell peppers, sliced thin
- 1/3 cup, roasted pumpkin seeds (sans shells)
In a bowl, combine the dressing, 1 tbsp. fajita seasoning, 1 tbsp. lime juice and 1 tsp. lime zest. When well mixed, set aside.
Sprinkle some of the fajita mix over the meat. Set aside. In another bowl, mix together the rice, tomatoes and radishes.
On 6 plates, divide the greens, arrange the rice mixture over the top, finishing off with the meat, sliced avocadoes and peppers. Drizzle dressing over each salad, putting the extra in a creamer and setting on the table for anyone to add to their salad. This is a win-win dinner.
Sprinkle each plate with the pumpkin seeds.
Enjoy!
Chicken alla Milanese
Okay, this is the last one I am going to give you using the chicken cutlets. It is, as well, quick and easy. I was just thinking you could probably use turkey cutlets and the same ingredients of the other recipes as well. Only you would have to make sure they aren’t too dry. That would destroy what you are trying to do here.
- Chicken cutlets (as many as you need)
- baby mixed greens
- juice from one lime
- olive oil (good quality)
- coarse salt
- freshly ground pepper
- Asiago cheese shavings
- lime wedges
Preheat the cutlets until heated through. Mix together the greens, lime juice, olive oil salt and pepper.
Plate the cutlets, top with the salad and place some of the cheese shavings over the salad.
Serve with a lime wedge. Now, that was super quick and easy. Oh yeah, and the kids will eat it as well.
Okay, say goodbye to the chicken cutlet epic. On to other things tomorrow.
P.S….I lied. Make a chicken cutlet sandwich with a kaiser bun, mayo, slice of provolone cheese, cutlet, 2 slices crisp bacon, lettuce, tomato. Whew!
Turkey and Parmesan Salad
It is always nice to find a little different way to re-create the wheel, so to speak. This is fresh, tasty and a super-great summer main-meal salad. Just add a fresh roll or focaccio bread and a glass of wine. The deck or patio is on you to produce. I just gave you the props.
- 1/4 cup red wine vinegar
- 1 tbsp. finely chopped shallot
- 1 tsp. sugar
- 1 tsp. Dijon mustard
- pinch of salt and pepper
- 2 tbsp. olive oil
- 1/2 cup avocado oil (any grocer carries it)**
- 1 1/4 lb. turkey cutlets (approx. 1/4 inch thick)
- 16-18 cups of fresh mixed baby greens, loosely packed
- 1/4 cup shaved parmigiano-reggiano cheese (use a vegetable peeler)
Whisk together the vinegar, shallot, sugar, mustard salt and pepper until well combined. Add 1/2 cup of avocado oil in a stream, whisking until blended.
Put the turkey in a large shallow baking dish and pour 1/4 cup of the dressing over and marinate for about 10-15 minutes, turning once in a while. Remove and pat dry. Be sure to discard the marinade.
Put 1 tbsp. of oil in a skillet until it ALMOST smokes and saute half of the cutlets, turning once until browned and cooked through. Transfer to a cutting board and cover with foil. Repeat cooking the remaining turkey, using the other tbsp. of oil, in the same way.
Slice along the grain into 1/2 inch wide strips.
In a large bowl, toss the greens with the vinaigrette until well coated. Test the waters by using only half of the dressing and adding more to taste. Divide into large, pretty bowls or plates, top with the turkey strips and shaved cheese.
What did I tell you? Easy…tasty and a wonderful meal for a hot summer day.
** avocado oil is better for your heart and keeps the arteries from clogging. Leaves a nice flavour , is not overpowering.