Dinners w/o 12/25:

Sunday –  
Dinner at in-laws

Monday
Lemon chicken with croutons – http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-with-croutons-recipe2/index.html
Endive, pear, blue cheese salad – http://www.foodnetwork.com/recipes/ina-garten/endive-pear-and-roquefort-salad-recipe3/index.html

Tuesday
Out – sushi

Wednesday
Arugula salad with steak and blue cheese (I use flank steak) http://smittenkitchen.com/2010/09/skirt-steak-salad-with-arugula-and-blue-cheese/
Ina’s garlic bread – http://www.foodnetwork.com/recipes/ina-garten/garlic-bread-recipe/index.html

Thursday
Lamb Patties with Mint-Yogurt Sauce Lamb Patties:
Fresh cilantro leaves (~1 cup) Mint & basil leaves (~1 cup total) 1 cup greek yogurt 1 T cumin 4 t McCormick Montreal Steak Seasoning 1 ½ lbs ground lamb 1-2 T olive oil 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
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.
Heat the olive oil in a non stick skillet over medium high heat, 3-4 minutes on each side. Wisk together yogurt, mint, lemon juice and minced garlic. Add salt to taste

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. We place the patties on top of the lentils with a dollop of yogurt sauce, chopped tomatoes and cucumbers. I like to serve with naan on the side, which can also work this meal into an elegant “hamburger” if an easier sell to the kiddos.

Friday – Out

Saturday – TBD

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