Sunday –
Grilled steaks
Spinach with blue cheese http://main.kitchendaily.com/recipe/creamed-spinach-with-blue-cheese-84549/
Monday– out
Tuesday –
Thai Chicken With Corn and Asparagus http://www.doctoroz.com/videos/curtis-stones-slow-cooked-thai-chicken-corn-and-asparagus
Wednesday –
Greek salad with lemon and oregano http://smittenkitchen.com/blog/2013/05/greek-salad-with-lemon-and-oregano/
Thursday –
Fish tacos NEW RECIPE: http://www.saveur.com/article/Recipes/Fish-Tacos
Friday – out
Saturday – friends over for dinner
Lamb sliders with Mint-Yogurt Sauce
Sliders – Fresh cilantro leaves (~1 cup) Mint & basil leaves (~1 cup total) 1 cup greek yogurt 1 T cumin 4 t McCormick Montreal Steak Seasoning (or make your own seasoning – just look up the ingredients) 1 ½ lbs ground lamb
Place herbs in a food processor and pulse grind them to a fine cop. In a bowl combine the yogurt, herbs, cumin and Montreal seasoning. Add the meat and mix to combine. Form into patties
Mint-yogurt sauce: 1 cup plain yogurt 2 T chopped mint leaves salt to taste 2 t fresh lemon juice 1 small garlic clove, minced.
Wisk together yogurt, mint, lemon juice and minced garlic. Add salt to taste
Heat the olive oil in a non stick skillet over medium high heat, 3-4 minutes on each side or grill sliders on the BBQ
We like to serve these lamb patties on a bed of arugula tossed with a simple champagne vinaigrette, topped by lentils mixed with a little chopped red pepper, sliced green onion and lemon juice. P
Place the patties on top of the lentils with a dollop of yogurt sauce, chopped tomatoes and cucumbers.
Serve with naan on the side, which can also work this meal into an elegant “hamburger” if an easier sell to the kiddos.
