Grilled Lamb with Roasted Cauliflower Polenta

Disclaimer:  Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group

I’d like to think that my palate has evolved over the years, and it has in some ways. 

I used to detest olives and currently, I’m having olive tapenade with my morning eggs almost daily, my frozen yogurt obsession has declined a bit since college (thank goodness!), and I’m definitely using herbs and spices in my home cooking now more than ever before.

But, in all reality, I’ve always been a pretty healthy eater.

I was never the kid that refused to eat my veggies – in fact, I’ve always really liked them. Focusing on plant foods at the center of my plate has been my go-to eating instinct from the beginning. Yet, incorporating lean meats and fish on my plate from time to time sits well with me, too. 

And with Easter coming up and lamb’s ability to transform an average meal into a really special one, this is a recipe I wanted to share. It looks elegant when served and tastes like a dish worthy for a holiday.

Cauliflower has always been my favorite vegetable and it’s been fun to see this humble veggie take a role as one 2015’s “it” foods.  Pair cauliflower with polenta, grilled lamb and additional veggies, and you have yourself a very special, balanced meal. And to set your mind at ease, cooking lamb is just as simple as cooking other meats. Click here for some helpful info.

Grilled Lamb with Roasted Cauliflower Polenta

Impress your family and friends on Easter weekend with this simple-to-make, yet impressive-to-serve recipe. Serve with additional roasted veggies, such as a asparagus, to show-off springtime flavor.

serves 2

Ingredients:

lamb:

8 oz. boneless leg of lamb

1 teaspoon olive oil

salt and pepper

polenta:

1 ½ cups chopped cauliflower

2 teaspoon olive oil

¼ teaspoon black pepper

¼ cup polenta

1 cup chicken stock

Directions:

1. Heat oven to 400 degrees, and roast cauliflower with half the olive oil and black pepper for about 20 minutes until tender.

2. Add cauliflower to food processor and blend until smooth.

3. Bring chicken stock to boil in small saucepan; add pureed cauliflower and polenta and whisk over low heat for about 5 minutes until thick.

4. Pour polenta into parchment lined loaf pan and allow to cool until firm.

5. Brush lamb with olive oil and season with salt and pepper.

6. On a hot grill or grill pan, cook lamb until desired level of doneness*. Allow to rest before slicing into 8 slices.

7. Cut polenta into 4 equal pieces, brush with remaining olive oil, and grill for 1 minute each side until warmed through.

8. Add polenta to plate and top with slices of lamb.

*About 4 minutes each side for medium, depending on thickness.

(Picture served with Mint Chimichurri and Roasted Asparagus)

Greek-Style Flatbread: Lamb Meatballs in Spicy Tomato Sauce with Greek Yogurt

When Elie and I went on our honeymoon to the Greek islands, our first stop was Paros, where we fell in love with the tiny island and its narrow winding roads, never-ending views of the sea, gracious people and beautiful food.  Ever since we left, I’ve been dreaming of a dish we had at Thea, a restaurant with a stunning view of the water and the island of Antiparos:  tender meatballs cooked in a spicy tomato sauce and served on top of a grilled flatbread with thick Greek yogurt.     

It’s taken me a year-and-a-half to recreate this dish, but I think it was worth the wait. 

It's the same idea as the dish at Thea, but with a twist: savory lamb meatballs simmered in a spicy tomato sauce and served on grilled flatbread with roasted cauliflower, pine nuts and a big dollop of Greek yogurt.  The tomato sauce is dangerous, because I could just stand at the stove and eat spoonful after spoonful until the pot is empty.  Rich with olive oil and warm with smoked paprika, allspice and cinnamon, it’s the perfect simmering bath for tender lamb meatballs.  For the meatballs, I used ground lamb combined with shredded zucchini, a trick from the turkey kebabs in Yotam Ottolenghi’s Jerusalem cookbook, which adds great moisture to the meatballs and keeps them very tender.  I wanted more vegetables to create a complete meal, so I added roasted cauliflower.  For the flatbread, I used my standard whole wheat pizza dough recipe, grilling the dough for a smoky char.  A garnish of toasted pinenuts, fresh parsley and a big dollop of Greek yogurt and I’m back at Thea.

Don’t be intimidated by the long ingredient list, because most of it is just spices that you already have in your pantry.  It took me less than an hour to make this dinner, start to finish (not including letting the flatbread dough rise).  You could also make each of the components ahead of time and then just reheat and serve.

  

Greek-Style Flatbread: Lamb Meatballs in Spicy Tomato Sauce on Grilled Flatbread with Greek Yogurt

Serves 4, with extra meatballs

For the sauce

2 tablespoons extra virgin olive oil

1 onion, cut in small dice

1 teaspoon sea salt

¼ teaspoon red pepper flakes, or to taste

1 red bell pepper, cut in medium dice

1 clove garlic, sliced

1 bay leaf

1 teaspoon smoked paprika

¼ teaspoon allspice

¼ teaspoon ground cinnamon

¼ cup white wine

1 28-ounce can crushed tomatoes

Freshly ground black pepper, to taste

1 strip of lemon peel*

For the meatballs

1 pound ground lamb

1 zucchini, shredded

1 egg

¼ cup parsley leaves, chopped

1 teaspoon sea salt

½ teaspoon smoked paprika

¼ teaspoon allspice

¼ teaspoon red pepper flakes

Zest of half a lemon

Extra virgin olive oil

For the cauliflower

1 large head of cauliflower, cut into small florets

2 tablespoons extra virgin olive oil

Sea salt

1 whole wheat pizza dough, store bought or from our recipe

Extra virgin olive oil

¼ cup pine nuts, toasted

Extra parsley leaves, for garnish

Greek yogurt

Preheat your oven to 450 degrees.

First, make the sauce.  Heat a large pot over medium heat.  Add the olive oil, chopped onion, salt and red pepper flakes and cook until the onion is translucent and very tender, about 10 minutes, stirring often.  Add the chopped red pepper and garlic clove and cook another 5 minutes, or until the pepper is starting to soften.  Add all of the spices and stir them into the onions and pepper, coating them in the oil.  Let them toast in the oil for a minute or two.  Add the white wine, crushed tomatoes, black pepper and lemon zest and stir.  Bring the sauce to a boil and then reduce to a simmer.  Let the sauce cook while you make the meatballs.

Next, make the meatballs.  Add all of the ingredients for the meatballs to a large bowl and mix well with your hands.  The mixture will feel rather wet.  Heat a large skillet over medium heat.  Start forming the lamb mixture into balls, a little smaller than golf balls.  You’ll get about 12 – 15 meatballs.  Gently place the meatballs in the pan, being sure not to crowd the pan.  You will probably have to do this in batches, depending on the size of your pan.  Once they have browned on one side, gently roll them to the other side to brown.  If they are sticking, add a little olive oil to the pan.  How much olive oil you need depends on how much fat is in your ground lamb.  Once they are browned on all sides, about 5 minutes, remove them from the pan and place them in the pot of sauce to finish cooking.  These are very tender meatballs, so if some of them fall apart, don’t worry!  Just add the pieces to the sauce.  Let the meatballs simmer in the sauce for at least 20 minutes, or until they are cooked through.

Next, roast the cauliflower.  Place the cauliflower on a rimmed baking sheet.  Add the olive oil and salt and toss to coat.  Place in the oven and roast for 15 minutes, or until deeply golden brown.  Remove the pan from the oven.

While the cauliflower is roasting, grill the flatbread.  Heat your grill to at least 500 degrees.  Divide your pizza or flatbread dough into 4 equal pieces.  Roll or press the dough into a circle about 6 inches in diameter.  You don’t want the dough to be too thin, because you want it to stay tender instead of crispy.  Brush the dough with olive oil.  Place the dough directly on the grates of the grill and then close the lid of the grill to trap in the heat.  Wait about 1 – 2 minutes and then check the bottom of the flatbread.  If it lifts easily, turn the dough to the other side and let it cook for 1 – 2 minutes on the other side, or until it’s cooked through.  If the bottom of the dough seems like it is going to burn, turn off the burners on one side of the grill and place the dough on that side.  Let them continue to cook until done all the way through.  Remove from the heat.

To assemble, top each flatbread with about three or meatballs with sauce.  Garnish with roasted cauliflower, pine nuts, fresh parsley and a big dollop of Greek yogurt.

Enjoy, preferably with a glass of red wine and someone you love!              

Disclaimer:  McKenzie and I are consulting dietitians for the Tri-Lamb Group, Lean on Lamb.

Peanut Butter Veggie Pasta Salad

By posting this recipe I am entering a recipe challenge sponsored by PeanutButterLovers.com and am eligible to win prizes. I was not additionally compensated for my time.

When I think of peanuts and peanut butter, a lot of things pop into my mind – and I’m not just talking about it’s protein and heart-healthy unsaturated fat content –although, admittedly, I do think of that, too. 

My first dog, Chip comes to mind – the sweetest Black Lab/German Shepherd mix – who’s favorite food just so happened to be peanut butter.

I think of summer days spent hiking with my dad and the trail mix we would pack for our uphill journey. (He still teases me about the time I asked, “Are we there yeeeeet?” literally five minutes in to a two hour hike.)

I think of early morning trips to the mountains in both Alberta and California with friends to go skiing or snowboarding. I’d usually pack a homemade peanut butter sandwich for the day ahead.

Peanut butter reminds me of college – those fun days in San Luis Obispo – and my go-to recipe, a Peanut Butter Stir-fry.

I also get a smile on my face when I think of my mom and her love of peanut butter sandwiches dipped in chocolate milk.

It's fun to think about the memories formed by certain foods throughout our lives –  whether it's at the dinner table, the hiking trail, or the snowy mountain. 

This recipe reflects my current love of peanut butter in savory dishes. It's a recipe I'd like to pack for a picnic – so I may do just that. 

Peanut Butter Veggie Pasta Salad

Packed with veggies, plant-protein, and whole grains, this is a perfectly balanced meal by itself! It’s a good one to keep on hand throughout the week for a go-to healthy lunch or dinner when you don’t have time or feel like cooking.

makes 4 heaping 1 cup servings

Ingredients:

1.5 cups dry whole wheat fusilli pasta

1 heaping cup small broccoli florets

1 heaping cup small cauliflower florets

1 cup asparagus spears, cut into 1" pieces

1/2 cup carrots,  julianned

2 tablespoons scallions

1 tablespoon cilantro

Sauce:

1/2 cup chunky peanut butter

1/2 cup water

2 tablespoons low sodium soy sauce

1 teaspoon wasabi powder (optional)

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1.     Bring a large pot of water to a boil and cook pasta according to package instructions -- about 11 minutes for fusilli. Strain, and set aside to cool.

2.     Bring another large pot of water to the boil and add cauliflower florets, cook for 2 minutes, then add broccoli florets and asparagus to the pot with the cauliflower. Cook all veggies for 1 minute longer.

3.     Strain vegetables and add to a large bowl of ice water to stop them cooking and keep their colors bright. Strain and set aside.

4.     In a medium sized microwave safe bowl add peanut butter and water and cook for about 30 seconds until soft. Whisk until smooth. Then add the soy sauce, wasabi powder, rice vinegar, and sesame oil.

5.     In a large serving bowl, add pasta, cooked vegetables, carrots, scallions, and cilantro. Pour about half of the sauce over the mixture and toss. Add more sauce to your desired consistency. (Adding more as the salad sits and ingredients soak up sauce.)

6.     Enjoy!

{Meatless Monday} Roasted Purple Cauliflower, Two Ways

Food and culinary experts are speculating that cauliflower is anticipated to be the new kale.

And this makes sense when you consider that both cauliflower and kale fall into the same vegetable family. They both contain unique compounds called glucosinolates which are not only responsible for giving these vegetables their pungent aroma and somewhat spicy flavor (they are also in the same family as wasabi!), they have also been associated with a lot of health benefits, too. For starters, they’ve been linked to lowering risks of lung, stomach, colorectal, breast, and prostate cancer.

I love that cauliflower is anticipated to be the next nutrition rock-star. It’s always been one of my personal favorite veggies. So when Frieda’s produce sent me this beautiful purple cauliflower last week, I was so excited to use it for a couple of my Meatless Monday dishes.

Here’s what we came up with:

Recipe #1: Roasted Purple Cauliflower and Chickpeas

Ingredients:

1 head purple cauliflower

1 15 ounce can chick peas, drained

2 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

1 tsp Dijon mustard

Salt & pepper to taste

Instructions:

1.      Preheat oven to 400 degrees.

2.      Wash and cut cauliflower into small florets. Spread cauliflower and chickpeas onto a baking sheet with 1 tablespoon olive oil.

3.      Roast in the oven for about 30-40 minutes.

4.      Stir 1 tablespoon olive oil and red wine vinegar in a bowl. Add mustard, salt, and pepper. When the vegetables are done, toss them with the dressing in a large bowl.

Recipe #2: Balsamic Roasted Cauliflower

Ingredients:

1 large cauliflower head (chopped into florets)

2 tablespoons olive oil

Sprinkle of salt & pepper

2 tablespoon balsamic vinegar

Freshly grated Parmesan cheese, to taste

Instructions:

1.      Preheat oven to 450 degrees.

2.      Wash and cut cauliflower into small florets. Combine cauliflower florets, oil, salt and pepper in a medium bowl. Mix well.

3.      Spread out on a baking sheet and drizzle with balsamic vinegar.

4.      Bake for approximately 25 minutes.

Optional: Top with Parmesan cheese the last couple minutes of baking.

Enjoy, preferable with those you love.