I haven’t always been a big fan of salads. Here in America salads seem to be an afterthought. Case in point, a side salad usually consists of iceberg lettuce with bad tomatoes, cucumbers, shredded cheese, along with a huge amount of the dressing of your choice. To me that is not very appetizing. When I started reading books about France and learned that salads were amazing dishes – not an afterthought – I was intrigued but a little bit unbelieving.
Lamb is one our favorite meats, and it features heavily in both Mediterranean and certain Asian cuisines. It’s also less impactful on the environment than beef. When cooked properly, it’s tender, juicy, moist and delicious. However, overcooking it can result in a dry, and almost gamey tasting piece of meat.
This lamb dish is one our go-to dishes every the summer since its an easy and delicious weeknight meal. It has just a handful of simple, fresh ingredients that let the lamb shine. Mashing the garlic into a paste reduces the likelihood of it burning on the grill. Letting the rosemary char directly on the meat gives it an deep smoky and herbal flavor.
It doesn’t get much easier than this. This versatile recipe is as simple as lightly sauteing spring vegetables, and tossing them in cooked pasta with fresh herbs and Greek yogurt. This can be made any time with whatever vegetables and herbs are currently in season. We used spring Vidalia onions, asparagus, zucchini, and mushrooms, but any fresh vegetable would work great! This dish is amazing warm, at room temperature, or cold the next day.
I’m always so excited for grilling season to start because it really opens up our repertoire of recipes. So many great Mediterranean and Asian recipes are perfect for grilling. One prime example is Souvlaki – a delicious Greek grilled chicken dish. This version is very simple – only 5 ingredients: chicken, garlic, oregano, olive oil, and lemon. Like most of our recipes, it’s fast, easy, and healthy!