Avocado, Feta & Cherry Tomato Salsa Flatbreads

Recipe adapted from Food and Wine

1. 
   
2. 2 cups cherry tomatoes, quartered
3. 1/2 cup extra-virgin olive oil, plus more for brushing
4. 1 small shallot, minced
5. 1/3 cup chopped cilantro
6. 1 1/2 tablespoons red wine vinegar
7. 1/4 teaspoon crushed red pepper
8. Kosher salt
9. Black pepper
10. All-purpose flour, for dusting
11. Pizza Dough - store bought or homemade
12. 4 ounces feta cheese, crumbled
13. 1 Hass avocado, peeled, pitted and thinly sliced

1. In a bowl, toss the cherry tomatoes with the 1/2 cup of olive oil, shallot, cilantro, vinegar and crushed red pepper. Season the salsa with salt and black pepper. This can stand at room temp for several hours.
2. Light a grill. On a lightly floured work surface, press and stretch each piece of dough to an 8-inch oval and brush with olive oil. Grill dough over moderately high heat, turning once, until puffed and lightly charred, 5 minutes. Transfer to a work surface. Spoon the salsa over the flatbreads and top with the feta and avocado. Cut the flatbreads into wedges and serve .

Pasta with Anchovies, Garlic, Chiles and Kale

Recipe from NY Times

1/2 pound pasta

3 tablespoons good olive oil, more for drizzling

1/4 to 1/2 teaspoon crushed red chile flakes, to taste

2 to 4 fat garlic cloves, smashed and peeled

2 tablespoons drained capers

4 anchovy filets

1 small bunch kale, chopped (or use 3 large handfuls chopped kale)

Black pepper

Squeeze of lemon, optional

Grated pecorino or Parmesan cheese, for serving (optional)

1. Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.

2. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.

3. Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.

4. Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. 

Spicy Lamb Sausage With Grilled Onions and Zucchini

Recipe from New York Times

FOR THE SAUSAGE

• 3 pounds ground lamb
• 2 teaspoons toasted cumin seeds
• 2 teaspoons toasted coriander seeds
• 1 teaspoon black peppercorns
• 2 teaspoons salt, more as needed
• 1/2 teaspoon cayenne
• Pinch cinnamon
• 4 tablespoons mild paprika
• 4 large garlic cloves, smashed to a paste

FOR THE VINAIGRETTE

• 1/2 teaspoon toasted cumin seeds
• 1/2 teaspoon toasted coriander seeds
• 1/2 teaspoon toasted caraway seeds
• 1 teaspoon paprika
• Cayenne, to taste
• 2 garlic cloves, smashed to a paste
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 4 tablespoons olive oil

FOR ASSEMBLY

• 2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
• Olive oil
• Salt and pepper
• 4 medium zucchini, in 1/2-inch lengthwise slices
• 2 heads bibb or other lettuce
• 3 or 4 large ripe tomatoes, cut in wedges
• 2 tablespoons roughly chopped cilantro
• 2 tablespoons roughly chopped mint
• Pita breads, optional
• Plain yogurt, optional

PREPARATION

1.

To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper (you can also use ground spices too). Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Refrigerate at least 1 hour or, preferably, overnight. Form mixture into 24 two-ounce patties.

2.

To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.

3.

Light a charcoal grill. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. 

4.

Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads and plain yogurt if desired.

Spiced Black Bean, Grilled Avocado and Goat Cheese Tacos

Recipe from Naturally Ella

Super easy and super delish. Who knew grilled avocado could be so good! Can't wait to try it in other recipes...salads, guacamole, salsa, sandwiches.

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Recipe from Epicurious

With a handful of simple ingredients and easy instructions, this recipe has the sophistication of a four-star restaurant. We served it with sautéed spinach. If you're a fan of fennel, you'll love the fact that it has both dried and fresh.

Simple Lamb Curry with Carrot Raita

Recipe from New York Times

This curry is light, wonderfully flavored, with an amazing raita.  If you don't have time to marinate the lamb - it's still delicious. We used leg rather than shoulder and found our black mustard seeds (a lifetime supply) at our local Indian market -- the best place to buy spices. 

Green Chile-Pork Pozole

Recipe from Epicurious

Love this recipe––fresh, spicy, delicious! We made a couple of changes: fresh tomatillos, about 1 cup diced, instead of canned, and chicken thighs instead of pork. Grilling the thighs and adding them at the end is best. Serve with warm corn tortillas. 

Asian Cabbage Rolls with Spicy Pork

Recipe from The Kitchn

A new twist on traditional eastern European cabbage rolls. Crunchy cabbage mixed with ground pork, ginger, sesame, shitake mushrooms and sriracha make for a delicious meal in a roll. Note: They did take a bit longer to make than I had hoped (best to make on the weekend, rather than after work!). The recipe does say they can be made 24 hours ahead and even frozen