1/4 teaspoon black pepper
4 garlic cloves, minced
3/4 cup dry red wine
1 quart diced tomatoes oregano, chopped 1/4 cup chopped parsley (from top of parsley root if you have it) Heat a large Dutch oven over medium-high heat. Coat pan with olive oil. Sprinkle lamb with salt and pepper. Add lamb to pan, and cook on each side or until browned (about 5 minutes per side). Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Add butter and sugar as desired and bring sauce to a boil, cook 10 minutes or until thickened. If you want a smooth sauce, use an immersion blender or pour the sauce into a blender and puree (be careful for the steam and only put small amounts in the blender at a time). Return lamb to pan; cook until lamb is thoroughly heated. Stir in parsley. Serve over polenta with boiled greens. For the polenta: While the lamb is simmering, start your polenta. 5 cups water 1 cup coarse cornmeal Bring water to a boil and slowly rain in the polenta, whisking constantly. As the sauce starts to thicken, switch to a wooden spoon. Simmer on a very gentle heat for 30 minutes (I turn the burner on low and move the pan to the side of the burner so part of it is off), stir occasionally. Start a double boiler with about 1.5 inches of simmering water. Transfer the polenta to the double boiler, place a piece of parchment paper directly on the surface (to stop the formation of a crust). Leave over simmering water for 45 min-1 hour. For the greens: I like to use a bunch of mustard greens, thick stems removed and large sliced. you could also sub kale or collard greens. 1/2 cup onions, chopped 1 garlic clove 1/2 tsp mustard seeds, optional salt and pepper olive oil Coat a medium sized sauce pan with olive oil. Add onion and saute for 5 minutes or until cooked. Add garlic and mustard seeds. Saute 2 minutes. Add greens and saute until just beginning to wilt. No add about 1 cup water or until just barely covering the greens. Cover and simmer 30 minutes. Use a slotted spoon or tongs to remove the greens from any remaining liquid. Sometimes I like to make boiled greens, mix them with a little stone ground mustard and serve them over grilled brats.
Open Range Vegetable Kebabs 1 eggplant, cut into large cubes 1 large onion, cut into large bite sized pieces 2 bell peppers, cut into large squares 1 cup cherry tomatoes 5 potatoes, cut into chunks mushrooms, if desired garlic cloves, if desired Olive Oil Salt, Pepper Fresh herbs, chopped (any that you want) Skewers (I recommend metal if you are cooking them outside over a fire. If you are cooking over a grill and using wood skewer, remember to soak them for at least 30 minutes before using) Par boil the potatoes. Place in boiling water for 5 minutes (so they are not cooked through but begining to soften). Start your fire and get it nice and hot. Alternate the ingredients on a skewer. Place skewer over a grill grate placed on the fire pit. Cooke until desired degree of doneness, flipping the skewer a few times during cooking for even heat. Serve with homemade ketchup from above. Also good with beef, cubed and marinated in a little red wine and olive oil. I usually place the meat on a separate skewer as the cooking time is different from the vegetables. Bulgar Pilaf with cherry tomatoes and raisins 2 cups beef broth
1 cup bulgar
1/2 cup raisins
1 cup grape tomatoes, quartered
chopped parsley for garnish Combine broth, bulgar, raisins, tomatoes in a medium saucepan. Bring to a boil. Cover and simmer 15-20 minutes until liquid is absorbed. Remove from heat. Serve warm or cold. Roasted Broccoli with Tahini Sauce I always have a jar of tahini sauce hanging out in the fridge. This is a great use for it! 2-3 cups broccoli florets, trimmed and cut
2 Tbsp olive oil, divided
2 garlic cloves, slivered
2 Tbsp tahini
1 lemon, juice Preheat oven to 450 degreed. Toss broccoli w/ 1 tbsp olive oil, salt, and pepper. Spread on baking sheet, roast 15-20 minutes until florets start to brown.
Heat remaining tbsp oil in sautee pan over medium heat. Add garlic and sautee 1 minute. Stir in tahini and 1/3 cup water. Simmer 1 minute until starts to thicken. Remove from heat, stir in lemon juice. Toss with hot broccoli.