Lamb Chops
Ingredients:
- Lamb chops enough for each person to have 3 oz of meat each (about 2-3 chops depending on size)
- Rosemary (fresh or dried)
- Thyme (fresh or dried)
- Extra Virgin Olive Oil
- Preheat grill to med high heat
- Rub olive oil on each side of the lamb chops, and sprinkle each side with Rosemary and Thyme
- Grill until Med Rare to Med turning once
Stuffed Mushrooms (Yields 2 servings)
Ingredients:
- 3-4 Medium Portabella Mushrooms (enough for 1-2 per person)
- 1 1/2 cups of chopped fresh Spinach (Rough estimate, I eyeball a lot so it is hard to say exactly)
- 1 Green Onion
- 1/2-1 Tbsp. Extra Virgin Olive Oil
- 4 Tbsp. Italian Bread Crumbs (Rough estimate, I eyeball a lot so it is hard to say exactly)
- 2 Tbsp. Grated Parmesan Cheese (Rough estimate, I eyeball a lot so it is hard to say exactly)
- Preheat oven to 450 degrees
- Add about 1/2-1 Tbsp. extra virgin olive oil to a skillet on med heat.
- Take off stems from mushrooms and chop the stems setting the mushrooms crowns on a cookie sheet. Chop green onion. Add to the skillet, sautee for a few minutes while you coarse chop the spinach. Add the spinach to the mushrooms and onion. Cook until wilted, then add the bread crumbs and the parmesan cheese.
- Scoop the mixture into the mushroom crowns. Sprinkle the top with italian cheese.
- Bake at 450 degrees for 15-20 minutes.
Spinach and Feta Orzo (Yields 2 servings)
Ingredients:
- 1/2 cup Orzo
- 1 cup chopped fresh spinach
- 1 Lemon
- 1/4 cup of Feta Cheese
- 1/2 Tbsp. Extra Virgin Olive Oil
- Bring water to a boil, when it is boiling add the orzo and season with a little bit of salt.
- While the orzo is cooking, coarsely chop the spinach.
- Zest the lemon and set aside in a separate bowl. Juice 1/2 the lemon in another bowl.
- When the orzo is done, drain it and add it back to the pot. Add the spinach, feta, and lemon zest to the orzo and mix. Then, add the lemon juice and olive oil, mix again. Enjoy!