Herbed Rack of Lamb


This is a super simple and tasty lamb dish!

1 TBSP fresh rosemary, chopped
2 tsp Thyme, chopped
2 cloves garlic, minced
2 TBSP olive oil
Salt and pepper
1 rack of lamb, frenched

Preheat oven to 375.

Combine herbs, oil and garlic in a small bowl. Salt and pepper the rack, rub with herb mixture. Place fat side up on a baking sheet. Bake for 35 -40 minutes until 145 for rate.

Remove from oven, let rest 5 minutes, then slide.

Serves 2.


Roasted Leek with Yogurt and Toasted Walnuts


This dish is heavenly, let the leeks get a nice char on them.

1/4 c Greek yogurt
1 1/2 tsp lemon zest
1 tsp minced marjoram
1/2 sugar
salt and pepper
1/4 c walnut halves, toasted
6 very fresh leeks, white and light green parts only, trimmed and halved lengthwise
Extra-virgin olive oil, for drizzling
2 TBSP lemon juice

Preheat oven to 375.

Roasted Leeks with Yogurt and Shaved Toasted Walnuts

In a small bowl, blend the yogurt with the lemon zest, marjoram and sugar. Season with salt and pepper and mix well.

Spread the leeks on a baking sheet in a single layer. Drizzle with 1 TBSP of olive oil and the lemon juice and season with salt and pepper; rub to coat the leeks thoroughly.

TRoast for about 20 minutes, tossing occasionally, until the leeks are tender, golden and crispy in spots.
Transfer the leeks to a platter or plates. Top with nuts and Drizzle with olive oil and serve with the yogurt sauce.

Serves 2.

Creamed Swiss Chard


This dish made my husband love Swiss chard. It’s great for a weeknight.

1/2 c torn fresh breadcrumbs
2 TBSP olive oil
1 tsp lemon zest
Salt and pepper
2 large bunches Swiss chard, stemmed , leaves torn
2 TBSP unsalted butter
2 medium shallots, thinly sliced
1/2 c heavy cream

In a large skillet, heat oil over medium heat toss breadcrumbs and lemon, season with salt. Toast, tossing several times until golden brown, 8–10 minutes.

Heat butter in a large saucepan over medium heat. Add shallots, season with salt and pepper, and cook, stirring often, until tender, 5–8 minutes. Add chard and cook until it starts to wild. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, season with salt and pepper.

Top Swiss chard with breadcrumbs just before serving.