Curried Lamb Stew

Curried Lamb Stew

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Curried Lamb Stew

Ingredients
  • 1 lb lamb stew (beef or pork are fine too!) in small cubes
  • 1 tbsp butter
  • 6 carrots, in large chucks
  • 2 parsnips, in large chunks
  • 4 medium potatoes, in large chunks
  • 2 onions, chopped medium
  • 4 sticks celery, in large chunks
  • 2 cloves garlic, finely minced
  • 1 tin peeled whole tomatoes (400ml – Romas are great!) chopped (reserve the juice they are packed in)
  • 1 – 2 tbsp curry paste (depending on how spicy you like it!)
  • 1 tsp salt
  • 20 cracks fresh black pepper
  • ½ tsp nutmeg
  • ½ c raisins
  • 1/3 c sour cream
  • 2 c fresh spinach

Step by Step Instructions

Step 1

Melt butter over medium heat in a Dutch Oven. Add lamb and sauté 10 minutes, then add onions, and sauté 2 minutes more. Add carrots, parsnips, celery, garlic, and raisins. Cover and turn heat to low and let simmer gently for 10 minutes, then add potatoes, tomatoes (along with the juice they were packed in), salt, pepper, and nutmeg. Cover and simmer over medium-low heat for about 20 minutes.

Step 2

Next, add curry paste, cover and let simmer 10 more minutes, then adjust seasoning and mix in sour cream.

Step 3

Finally, stir in spinach just before serving  (you want it to maintain a beautiful bright green color).

When the spinach has wilted serve the stew into shallow bowls and enjoy the amazing and delicious, savory meal that you have created!

Fancy Sausages with Dill & Onion Roasted Potato Salad

Fancy Sausages with Dill & Onion Roasted Potato Salad

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Fancy Sausages with Dill & Onion Roasted Potato Salad

Ingredients
  • 1 lb fancy sausages (chicken herb are a great choice, but use whatever you like!)
  • 16 new baby potatoes, cubed into bite sized pieces
  • Drizzle of olive oil
  • 1 tsp salt
  • 15 cracks fresh black pepper
  • ½ tsp garlic granules
  • Generous pour of olive oil
  • ½ onion, chopped (small)
  • ¼ c green onions, chopped
  • 1 tbsp dill
  • Juice from half a lemon
  • 2 c salad greens

Step by Step Instructions

Step 1

Set the oven to 390°.

Place the potatoes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules, then mix until the potatoes are well coated, then pour the potatoes onto a parchment lined baking sheet in a single layer and pop them into the oven for 45 minutes, until they are tender and golden brown.

Step 2

When there are about 10 minutes cooking time left on the potatoes, start the sausages over medium heat in a heavy skillet.

Brown the sausages to golden on one side, then turn them and cook them through and to golden brown on the other side. Cook time will be about 20 minutes, depending on how large the sausages are.

Step 3

When the potatoes are tender and golden remove them from the oven and let them cool.Once cooled, place them into a bowl with a generous pour of olive oil, as well as the white and green onions, lemon juice, and dill. Mix until the potatoes are well coated then taste and adjust seasoning if required then set aside until the sausages are done.

Step 4

When the sausages are done turn the heat off and share the salad greens to one side of each of 4 plates.Add a scoop of potato salad to the top of the greens and plate the sausages beside the salad.Time to sit down and enjoy this simple and delicious dinner with those you love!

Greek Inspired Lamb Meat Balls with Lemon & Garlic Roasted Potatoes

Greek Inspired Lamb Meat Balls with Lemon & Garlic Roasted Potatoes

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Greek Inspired Lamb Meat Balls with
Lemon & Garlic Roasted Potatoes

Ingredients

Meatballs

  • 1 ¼ lb ground lamb (use pork if you are not fussy about lamb)
  • 1 egg
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ tsp salt
  • 10 cracks fresh black pepper
  • 1 tsp garlic granules
  • ½ tsp basil
  • ¼ tsp oregano
  • ¼ tsp marjoram
  • ¼ tsp thyme
  • ¼ tsp cinnamon
  • ¼ c fresh grated parmesan cheese
  • ½ c green onions, chopped

Lemon Roasted Potatoes

  • 4 large potatoes, cut into wedges
  • Drizzle of olive oil
  • ½ tsp salt
  • 10 cracks fresh black pepper
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp garlic granules
  • 1 chicken bouillon cube
  • 1 c hot water
  • Juice of ½ lemon

Salad

  • ½ cucumber, thinly sliced into rounds
  • ½ c cherry tomatoes, halved
  • Loose ½ c cilantro, roughly chopped

Tzatziki 

  • 1 c plain yogurt
  • ½ English cucumber, grated
  • Juice of ½ lemon
  • 2 cloves garlic, minced
  • 1 heaping tsp dill
  • Pinch of salt & pepper to taste

Step by Step Instructions

Step 1

Set oven to 395°and use a pastry brush to grease a large baking dish with a drizzle of olive oil.

Place potato wedges into a large bowl, drizzle with olive oil, salt, pepper, ½ tsp each of: garlic, basil, oregano, thyme, and toss until potatoes are evenly coated. Dissolve the bouillon cube in 1 cup of hot water, add the juice of half lemon, mix and pour the broth into the baking dish. Add the potato wedges in a single layer and pop the potatoes into the oven for 40 – 50 minutes, turning them half way through the cooking time, and cook until the potatoes have soaked up all the broth and they are golden brown.

Keep a very close eye on the potatoes as they near the end of their cooking time – once the broth has been soaked up the residue in the pan will burn quickly, making a terrible mess, and the potatoes will stick solidly to the bottom of the baking dish (ask me how I know!).

Step 2

Once the potatoes are on the go it’s time to get cracking on the meatballs. Place all meatball ingredients into a bowl and use your hands to mix well then roll into balls (just over 1” is a good size). Melt a pat of butter in a heavy skillet over medium heat. Add the meatballs and cook until nicely browned on one side, then use a spoon to turn them over then brown and cook through on the other side – total cook time for the meatballs will be about 20 minutes.

Step 3

While the meatballs are cooking, prep your tzatziki and salad. Place all tzatziki ingredients into a small bowl then mix well and set aside. Place all salad ingredients into a bowl, toss well and set aside.

Now is a good time to take a peek at the potatoes to make sure that there is still broth in the pan. If the broth has been absorbed, give the potatoes a stir and turn the heat down to 350° until the potatoes are golden and tender.

Step 4

When the potatoes and meatballs are done make a pool of tzatziki in the center of each of 4 plates. Use most of the tzatziki but reserve a little to drizzle over each salad. Add the potatoes, meatballs, and salad around the plate, on top of the pool of tzatziki, then sit down and enjoy the fabulous Mediterranean flavors of this amazing dinner!

Spring Time Lamb Stew

Spring Time Lamb Stew

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Spring Time Lamb Stew

Ingredients
  • 1 tbsp butter
  • 1 ½ lbs lamb stew, cubed (feel welcome to substitute beef or pork)
  • 1 onion, chopped
  • 4 carrots, chopped in large rounds
  • 3 sticks celery, chopped
  • 6 medium potatoes (Yukon Gold are great!) in medium cubes
  • 4 cloves garlic, roughly chopped
  • Salt and Pepper to taste
  • ½ tsp cinnamon
  • 1 bay leaf
  • 1 ½ tsp Five Spice Powder
  • 1 tsp coriander
  • ½ cup dried apricots
  • ½ c sundried tomatoes, sliced
  • 2 c fresh spinach

Step by Step Instructions

Step 1

In a large Dutch oven over medium heat melt butter and sauté lamb until it begins to brown. Reduce heat to medium and add onions, carrots, potatoes, and celery. Sauté until onions are translucent, then add spices and bay leaf, cover, lower heat and let simmer gently for 10 minutes, then add apricots and sundried tomatoes, cover, and gently simmer until veggies are tender (about 20 minutes).

Step 2

When veggies are done to your liking, taste and correct seasoning as required. If stew is too thin, remove lid and bring up the heat for a few minutes until it thickens up.

Step 3

Make a bed of fresh spinach on 4 shallow bowls and serve a healthy scoop or two of stew over the spinach – sit down and enjoy the delightful flavors! A glass of Pinot Noir pairs nicely with this dish!

Stuffed Zucchini

Stuffed Zucchini

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Stuffed Zucchini

Ingredients
  • 2 medium sized Zucchini
  • 1 lb Ground Lamb, Pork, or Beef
  • ½ medium Onion, chopped into small cubes
  • 6 Cherry Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Garlic Granules
  • ¼ tsp Nutmeg
  • 6 Fresh Basil leaves, chiffonade
  • 1 tsp Salt
  • 20 cracks fresh Black Pepper
  • 1 tsp butter
  • 1 cup grated Mozzarella
  • Fresh Grated Parmesan to garnish (optional)
  • 4 c fresh salad greens
  • 1/4 red onion, in thin slices
  • 1/3 English cucumber, cubed
  • Olive oil and Balsamic to dress salads

Step by Step Instructions

Step 1

Trim ends from Zucchini and par-boil on a hard boil for 10 min, until they begin to soften – but don’t cook them through!

While zucchini are par-boiling, add butter to a heavy pan over medium high heat and sauté onions until they begin to turn translucent. Turn heat down to medium and add ground meat, tomato paste, garlic, nutmeg, salt, pepper and sauté until meat is cooked and lightly browned. Remove from heat and set aside to cool.

Step 2

Use tongs to remove zucchini from boiling water into a bowl of cold water to cool them down. When the zucchini are cool enough to handle cut them in half length wise and scoop out the seedy pulp from inside with a spoon, and discard the pulp. Set zucchini on a clean kitchen towel cut side down to help them release a little more water.

Step 3

Set oven to 375.

Cut cherry tomatoes into small pieces and set them in a small strainer over a bowl to let them release some of their juice. Give the strainer a good shake to help this process.

When sautéed meat and onions have cooled, scoop into a bowl, add ¾ of the grated mozzarella (save enough to sprinkle some on top of each zucchini), chopped cherry tomatoes, and fresh basil to the bowl and stir until all ingredients are mixed thoroughly.

Step 4

Place the zucchini on a parchment lined baking sheet and use a spoon to scoop the filling into the hollowed zucchini, sharing the stuffing evenly over the four halves. Scatter the remaining shredded mozzarella over each half, and pop into the oven for 20 minutes.

Share salad greens over 4 plates. Scatter the salads with red onion and cucumber and a drizzle of olive oil and balsamic vinegar. When baking time is up, remove zucchini from oven and sprinkle with fresh grated parmesan (optional) and place half a zucchini on each plate – serve and enjoy!

Bangers ‘n Mash

Bangers ‘n Mash

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Bangers ‘n Mash

Ingredients
  • 8 British Bangers (or any kind of sausage you like!)
  • 6 medium potatoes, peeled and cut into quarters
  • 1 bunch rainbow chard, leaves sliced into ribbons, stems chopped
  • 2 leaves kale, leaves sliced into ribbons, stems chopped
  • Butter for sauté
  • Butter and cream for mashed potatoes
  • 1 tsp garlic granules
  • Salt and Pepper

Step by Step Instructions

Step 1

Place peeled and cut potatoes into a pot of salted water and bring to a boil for 15 – 20 minutes, until potatoes are tender.

Place bangers (or sausages) into a heavy skillet over medium heat until cooked through (about 20 minutes, depending on the size of the sausages) turning half way through so that they are browned on two sides.

Step 2

Melt a bit of butter in another heavy skillet and add the chard, kale stems, and kale. Sauté for a few minutes until the stems are tender. Reduce heat to keep warm until potatoes and sausages are almost done.

Step 3

When potatoes are tender to the fork, drain them well and return them to the pot. Add salt, pepper, and garlic granules, along with butter and cream (as much as you like – don’t be shy! In our house garlic mashed potatoes are the star of the show and we indulge in a little extra butter and cream for this awesome side dish!) Use an electric mixer to whip the potatoes until they are fluffy and creamy. Cover and set aside until you are ready to serve.

Step 4

When the sausages are cooked through cover and turn off the heat while you finish the kale. Bring up the heat on the kale and stems and add the chard and a little salt and pepper to the pan. (If you have any leftover veggies from another meal, add those too! (You can see in the images of this meal that that is what I did with some leftover roasted carrots and onions – Don’t have any leftovers? Don’t worry about it!)).

Step 5

When the chard has warmed and wilted, turn off the heat and serve a little bit of everything over 4 plates, then sit down and enjoy a quick and simple plate of pure comfort.

Pesto Linguine with Italian Sausage

Pesto Linguine with Italian Sausage

Servings

Four

Ready In:

45 min +

Good For:

Dinner

Pesto Linguine with Italian Sausage

Ingredients
  • 1 lb dry Linguine
  • 1 lb Mild Italian Sausage (4 – 6 sausages: beef, pork, chicken, lamb – doesn’t matter!)
  • ½ pint Cherry Tomatoes, in halves lengthwise)
  • ½ c Basil Pesto (Want home made? Recipe HERE. Pre-made will do just fine if you are pressed for time (or ingredients are not available)!
  • 1 tsp Salt
  • 20 cracks fresh Black Pepper
  • Drizzle of Olive Oil
  • Parmesan Cheese to garnish

Step by Step Instructions

Step 1

Set oven to 350°.

Place sausages on a parchment lined baking sheet and bake for about 20 minutes, until cooked through. Turn the sausages after 15 minutes so that they brown on two sides.

Step 2

Put a large pot of salted water on to boil and cook pasta to al dente (refer to package instructions for cooking time). Drain when pasta is al dente and return to the pot. Toss pasta in a drizzle of olive oil, and cover to keep warm until sausages are done.

Step 3

When sausages are cooked through, remove from oven and slice into rounds (use tongs to hold the sausage so that you don’t burn your fingers!). Add sausage rounds to pasta pot along with basil pesto, salt, pepper, and cherry tomatoes. Use tongs to toss pasta until it’s evenly coated in pesto.  Serve to pasta bowls, sprinkle with fresh grated Parmesan, serve, and enjoy!

Sausage Burgers with Fresh Greens & Chips

Sausage Burgers with Fresh Greens & Chips

Servings

Four

Ready In:

Less than 45 minutes

Good For:

Dinner

Sausage Burgers with Fresh Greens & Chips

Ingredients
  • 6 fancy sausages (pork, beef, chicken, or lamb – I used lamb & basil – AWESOME!)

  • 1 large bag of kettle chips

  • 4 slices of cheese (any kind will do)

  • 4 burger buns

  • Mayo, ketchup, relish (for burger buns)

  • 4 c fresh salad greens + a little more for the burger buns

  • ½ pint cherry tomatoes, halved

  • 1/3 English cucumber, cubed

  • Olive Oil & Balsamic Vinegar to dress the salads

Step by Step Instructions

Step 1

Brown sausages on both sides in a heavy skillet over medium heat (about 5 minutes per side). When sausages are nicely browned remove them from the pan and slice them in half horizontally, then return them to the pan cut side down and cook sausages through.

Step 2

When the sausages are cooked through, turn the heat to low and keep them warm. Set the oven to warm and put the buns in the oven to warm through then share the salad greens over 4 plates, garnish with tomatoes and cucumber, and set aside.

Step 3

When the buns have warmed, cut them open and spread with your choice of sauces (mayo, ketchup, etc). Add a little lettuce, some tomatoes, and cheese to each bun, and top with 6 slices of sausage (one row of three slices topped with another row of three slices stacked on top). Close the bun and place a sausage burger on each plate. Add a handful of chips to each plate, serve and enjoy! This quick and easy dinner is the perfect way to cap your work day!

Fancy Sausage with Fresh Greens

Fancy Sausage with Fresh Greens

Servings

Four

Ready In:

40 minutes

Good For:

Dinner

​Fancy Sausage & Fresh Greens

Ingredients
  • 8 Fancy Sausages of your liking (I used Pork & Fennel, but you can choose any sausage you like!)

  • 4 cups fresh salad greens

  • 15 cherry tomatoes, halved

  • ½ English cucumber, cubed

  • Olive oil and vinegar to dress the salads

  • 8 slices grainy bread, toasted and buttered (yes, I said TOAST (not just for breakfast!)
    OR 4 lg potatoes, cubed (if you just can’t make toast work for dinner…)

Step by Step Instructions

Step 1

Set the oven to 350°and line a baking sheet with baking parchment.  If you opt to make potatoes instead of toast, prepare 2 baking sheets. Toss the potatoes in olive oil with a sprinkle of salt, pepper, and garlic granules and scatter them evenly over one of the baking sheets. The potatoes will take about 45 minutes to roast, so put them in the oven first, and pop the sausages in about 10 minutes later.

Step 2

Place the sausages on the sheet and bake them for 20 – 40 minutes, until they are golden on the outside and cooked through.

Timing will depend on the size of the sausages.

Step 3

Share the salad over 4 plates and add tomato and cucumber on top of each salad and drizzle each salad with olive oil and vinegar.

If you opt to serve toast, prepare the toast to be ready at the same time as the sausages.

Step 4

When the sausages (and potatoes if that was your choice) are done plate two sausages with each salad along with the toast (or potatoes). And there you have it: a simple, nutritious, and tasty dinner for these chaotic and unpredictable times!

Cheesy Ragu Stuffed Zucchini

Cheesy Ragu Stuffed Zucchini

Servings

Four

Ready In:

Less than 1 hr

Good For:

Dinner

Cheesy Ragu Stuffed Zucchini

Ingredients
  • 1 lb ground beef, pork, or lamb
    (I like a mix of half lamb, half pork)
  • 1 tbsp olive oil or butter
  • ¼ c tomato paste
  • 1 carrot, finely grated
  • 1 stick celery, finely chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ tsp nutmeg
  • ¼ tsp cinnamon
  • Salt & pepper to taste
  • ½ to 1 tsp chili flakes (optional)
  • 4 small zucchini
  • 1 cup shredded mozzarella
  • 1 ½ to 2 cups ricotta cheese
  • 2 c mixed salad greens
  • handful of tomatoes, cubed
  • Grated Parmesan to garnish

Step by Step Instructions

Step 1

Trim ends from Zucchini and par-boil on a hard boil for 10 min, until they begin to soften – but don’t cook them through!

Step 2

While zucchini are par-boiling, add butter to a heavy pan over medium high heat and sauté onions until they begin to turn translucent. Add carrots, celery, and garlic and sauté until they begin to soften – about 5 min more. Turn heat down to medium and add ground meat, salt and pepper, and sauté until meat is cooked through. Add tomato paste, cinnamon, chili flakes, nutmeg, and ricotta, and mix well. Cook for a few minutes more, then remove from heat and set aside to cool.

Step 3 

When zucchini are finished par-boiling use tongs to remove them from boiling water to a cold water bath to cool them down. When the zucchini are cool enough to handle cut them in half length wise and scoop out the seedy pulp from inside with a spoon. You can use the pulp in the stuffing if you like, but I find it makes the stuffing too watery. (Toss it into the compost, or if you are like me and hate to waste, set it aside and add it to your morning smoothie!) Set zucchini on a clean kitchen towel cut side down to help them release a little more water.

and Step 4 

Set oven to 375°. Line a sheet pan with parchment paper and place zucchini in rows on the pan. Use a spoon to scoop the meat and ricotta mixture into the hollowed zucchinis. There’s lots of filling, so heap it on! When each zucchini is filled, sprinkle with mozzarella, pop the pan in the oven and bake until the cheese is nicely browned – about 25 to 30 min.

Make beds of greens on four plates and scatter cubed tomatoes along the sides. Place two zucchini halves on each bed of greens sprinkle  with Parmesan and fresh cracked pepper – Serve piping hot and enjoy!

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