The best lamb burger I ever had was prepared  by a Greek man at a farmer’s market in Kinsale, Ireland.  The secret ingredient, he told me, was the addition of ouzo – a Greek anise-flavored spirit (similar to Italy’s Sambuca).  So I decided to make lamb meatballs using ouzo and they were phenomenal!  Don’t be afraid of the anise flavor – it isn’t licoricey.  Ouzo gives depth of flavor and keeps the meatballs deliciously moist.  No dipping sauce is needed for these flavorful lamb meatballs.

To make-ahead for a party, prepare the meatballs up to 2 days in advance and undercook them.  Reheat in the microwave for about 2 minutes, adding an additional minute at a time if needed.

Ouzo Lamb Meatballs

1 lb. ground lamb

3 Tbs. ouzo

½ yellow onion, chopped

3 Tbs. extra virgin olive oil

1 medium garlic clove, minced

3 Tbs. fresh mint, finely chopped

1 ½ Tbs. fresh parsley, finely chopped

2 Tbs. capers (rinsed), finely chopped

1 large egg + 2 egg yolks, lightly beaten

½ tsp. dried oregano

1 tsp. kosher salt

Fresh ground pepper

1 lemon, zested

1.            Place meat in medium bowl, add ouzo and let sit.  Sautee onions in 1 Tbs. olive oil until soft and caramelized, about 5 minutes.  Add onion to meat mixture.

2.            Add remaining ingredients to meat mixture and knead until well combined and smooth.  Using moistened hands or a small spring-loaded scoop, form meat mixture into 1” meatballs and place on a baking sheet.

3.            Heat 2 Tbs. olive oil in large skillet, cooking meatballs in batches until browned on all sides (size of batch depends of size of your skillet – keep the skillet hot by leaving plenty of room for each meatball).  Keep cooked meatballs warm on a baking sheet in a pre-heated 200-degree oven.  Sprinkle meatballs with lemon zest before serving.

Wondering what to do with the abundance of fresh basil this time of year?  I love to make basil infused olive oil and drizzle it over heirloom tomatoes, grilled eggplant, fresh mozzarella and broiled fish.  I also serve it as a dipping oil with crusty bread, or toss it with any grilled veggie for a flavorful side dish.  It’s the essence of summer, concentrated into a simple oil. 

Basil Infused Olive Oil

1 cup tightly packed fresh basil leaves
¼ cup olive oil

Bring 4 cups of salted water to a boil and blanch basil for 5 seconds.  Drain and immediately plunge into ice water.  Once cooled, remove from water and pat leaves dry with paper towel.  Puree basil with olive oil in a food processor.  Season with salt and pepper.  Strain the basil oil through a fine mesh strainer and discard basil remnants.  Pour oil into a jar, cover and refrigerate until ready to use.  Basil oil will keep in the fridge for up to 2 weeks.

 Photo Credit:  Lisa Barber

Don’t save coconut macaroons for a once-a-year treat during Passover.  Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable.  These macaroons taste nothing like the bland, dry canned varieties available at the store.  A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.

This recipe is a variation on a recipe from Cooks Illustrated.

Chocolate-Dipped Coconut Macaroons

14 oz sweetened coconut flakes

1 ½ C. granulated sugar

1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)

½ tps. almond extract (you can substitute vanilla but almond really makes these special)

½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)

1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees.  Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).

2. Chop coconut in food processor for 1 minute.  Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow.  Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer.  If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.

3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.

4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking.  Be careful not to overbake the macaroons or they will become dry when stored.  Cool macaroons completely on cookies sheets (removing them when warm will cause them to break).  Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.

5.  When macaroons are completely cool, carefully remove them from the sheets.  Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate.  It will likely require 1 minute in the microwave total.  Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate.  Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides.  Place dipped macaroon on waxed paper and allow chocolate to harden.  Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).

A mild, minty vinaigrette is the perfect dressing for a light spring salad.  You won’t be overwhelmed by the mint – its a slightly tangy, creamy vinaigrette that won’t overpower the taste of other salad ingredients.  I like to use this dressing on a salad tossed with mango, red peppers, toasted macadamia nuts and goat cheese.  That exact salad is on my menu for Easter brunch this year.

Don’t save this dressing for salad – it’s great on fish or lamb too, and adds a pretty touch of spring to your plate.

Mint Vinaigrette

1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste

In a large food processor, blend the oil and mint until well combined.  Add the remaining ingredients and blend until fully combined.  Maked about 1 cup of dressing and can be stored for up to 3 days.

I love granola – as a cereal, as a snack, as a bar….  Which gave me the idea to play around and come up with a recipe for bite-size granola balls that I could set out as an “appetizer” for brunch.  These granola bites are packed with flavor and natural goodness.  They are sturdy enough to be eaten without a spoon, but remain moist and chewy.  The granola bites are best made a few days in advance so the oats have time to soften and the flavors have a chance to merry.  Leftovers (if there are any) make a great breakfast on-the-go or a pre-workout snack.

Granola Bites

1 ½ cup rolled oats
1 cup dried apricots, chopped
¼ cup dried blueberries or currants
¼ cup raw sunflower seeds, chopped
¼ cup unsweetened coconut flakes
¼ cup sliced almonds, chopped
1 tsp. cinnamon
½ cup natural peanut butter (smooth)
¼ cup agave nectar
1 tsp. vanilla extract

1. Combine ground oats, chopped apricots, blueberries, sunflower seeds, coconut, almonds and cinnamon in a large bowl until well mixed.

2. Add peanut butter, agave nectar and vanilla to oat mixture and stir with a wooden spoon until mixture is slightly moist and sticky.

3. Using a 1” spring-loaded scoop or a melon baller, scoop out a small amount of mixture and form into round balls. Place on a cookie sheet lined with parchment or waxed paper. Cover with plastic wrap and refrigerate overnight to give oats time to absorb moisture and soften.

* These can be made gluten-free by making them with certified GF oats.

Infuse the flavors of fall into a year-round favorite.  Adding pumpkin puree to store-bought hummus adds a slightly sweet, warm flavor to this crowd-pleasing dip, and a healthy dose of beta-carotene.  Serve this as part of a Halloween, Thanksgiving or fall cocktail party menu.  I even like to whip up a batch for an afternoon snack.

Pumpkin Hummus

1 C. garlic hummus (store-bought or homemade)

1/2 C. pumpkin puree (canned or homemade)

1/2 tsp. cinnamon

1/8 tsp. ground nutmeg

1/8 ground cloves

1/4 C. toasted pepitas (green pumpkin seeds), optional

crackers, tortilla chips or pita wedges

Combine hummus, pumpkin and spices in a small bowl.  Stir until well combined.  Transfer to a small serving dish; sprinkle with toasted pepitas.  Serve with whole-grain crackers, tortilla chips or pita wedges.

I can think of few things more comforting than crispy potatoes layered with caramelized onions.  These delicious bite-size appetizers are a must on an tapas menu and a crowd-pleasing, inexpensive addition to any cocktail party menu.  Make the tortilla up to a day in advance.  Once cooled, cut into small wedges or squares and refrigerate.  Serve at room temperature or warm by heating tortilla bites on a cookie sheet at 300 degrees for 15 minutes or until warm.

Add any of the following complimentary ingredients if you’d like to add more flavor and color to the tortilla:  Chopped pimientos or roasted red peppers, diced chorizo, sauted kale, spinach or zucchini.  Parsley is an excellent garnish for the tortilla.

Here are the links to my favorite tortilla recipes.  The first recipe (from Food Network) is an authentic recipe; the second recipe (from epicurious) is a less labor-intensive variation that’s baked in the oven.

Traditional Spanish Tortilla:
http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-tortilla-recipe/index.html

Baked Spanish Tortilla Bites
http://www.epicurious.com/recipes/food/views/Chorizo-and-Potato-Spanish-Tortilla-Bites-236695

*I added chopped pimientos to the tortilla pictured above.

This dish tastes like spring on a plate.  It’s sophisticated, yet so simple.  It’s a great recipe for entertaining because it can be made in minutes.  Serve it as an entrée, or serve a smaller version (3 scallops per plate) as a first course.

The basil-pea puree can be made up to 8 hours ahead and warmed as the scallops cook.  If you are short on time you can skip the oven-dried tomatoes, thought they really are worth the minimal effort but advance planning required.  The slow oven drying process really concentrates the flavor of the tomatoes, but you can substitute a few raw tomato wedges instead to achieve the same pop of color.

Serve this entrée with herb popovers or crusty bread so you can scoop up the last of the basil-pea puree.  Trust me, you won’t want to waste a single bite.

Seared Scallops Over Basil Pea Puree

1 package grape tomatoes or 6 plum tomatoes

(2) 10oz packages frozen peas or 4 C. fresh shelled peas

4 Tbs. fresh basil (about 12 large leaves)

½ tsp. kosher salt

Fresh ground pepper, to taste

15 large sea scallops, patted completely dry

Extra virgin olive oil

1.  Preheat oven to 250 degrees.  Slice tomatoes in half and place cut side up on a cookie sheet lined with parchment or coated with a nonstick spray.  Drizzle with olive oil and sprinkle with a pinch of kosher salt.  Place in oven for 2-2.5 hours, or until the tomatoes are shriveled and dry with a tiny bit of juice left inside.   Tomatoes can be oven-dried up to 2 days in advance.   

2.  Place thawed peas in a colander and rinse with cold water.  Shake to remove excess water.  Add peas to blender with fresh basil, salt and pepper.  Puree peas until smooth.  To heat pea puree, place in a small saucepan over medium heat, stirring frequently.  Once warmed through, reduce heat to low and keep warm until ready to serve.

3.  Heat a large nonstick skillet over high heat.  Once hot, coat pan with olive oil.   Add scallops to pan in a single layer with room between each scallop.  Cook for 2-3 minutes per side, depending on the size.  Scallops should have a nice crust on both sides and be barely firm to the touch.  (Do not overcook the scallops or they will become rubbery.)  Serve immediately over basil-pea puree and garnish with oven-dried tomatoes.

Serve some shrimp “up” in a martini glass for a hip twist on the traditional shrimp cocktail.  It makes a great appetizer for New Year’s Eve, or any other time of year.

This seasonal salsa is interesting enough to serve at a holiday soiree.  Using pomegranate seeds  in place of tomatoes gives this salsa a hip twist.  Make the salsa at least a few hours in advance so the flavors have a chance to come together.  Serve this jewel tone salsa with red tortilla chips for added color.  Yellow or blue chips will taste great too.

Pomegranate Salsa
¼ cup 100% pomegranate juice (fresh or bottled)
2 large pomegranates
½-1 jalapeño pepper, seeded and chopped (depending on how much heat you like)
1 medium yellow bell pepper, chopped
4 Tbs. cilantro, chopped
½ Tbs. agave nectar or 1 Tbs. granulated sugar
1 Tbs. rice vinegar

1.       Fill a large stain-resistant bowl with water.  On a cutting board lined with paper towel or another stain-resistant surface, cut pomegranates in quarters and put them in the water.  With your hands submerged in the water, bend back the peel of one quarter of the pomegranate and carefully remove the seed sacs (called “arils”) from the white pith.  The pith will float to the top of the water and the seeds will sink.  Use your hand to skim the pith off the top of the water and throw it away.  Continue doing the same thing with each quarter until you have removed all of the seeds from the fruit.

2.        Combine remaining ingredients and seeds in a medium size bowl and gently mix until well combined.  Refrigerate the salsa for up to 2 days.