The Rural Voice, 2006-07, Page 41top. Garnish with tomato wedges.
GRILLED MARINATED LAMB,
FETA, RED ONION AND
SPINACH SALAD
4 boneless lamb short loins, about
1 1/2 lbs (750 g)
1/3 cup (75 mL) red wine vinegar
2 cloves garlic, minced
2 tbsp (25 mL) finely chopped
fresh oregano (or 1 1/2 tsp/7 mL
dried)
1/2 tsp (2 mL) each salt and
pepper
2/3 cup (150 mL) olive oil
1 large bunch spinach
half red onion, thinly sliced
1/2 cup (125 mL) crumbled feta
cheese
1/4 cup (50 mL) black olives, pitted
2 tsp (10 mL) honey mustard
Place lamb in single layer in small
dish or in sturdy plastic bag. In small
bowl, whisk together vinegar, garlic,
oregano, salt and pepper; gradually
whisk in oil. Pour half over lamb,
turning to coat evenly. Marinate 30
minutes at room temperature or up to
4 hours refrigerated, turning once
during marinating. Bring to room
temperature before grilling.
Meanwhile, clean spinach and tear
leaves into bite -sized pieces to make
about 10 cups (2.5 L). Place in large
salad bowl; toss with onion, feta and
olives.
Reserving marinade, place lamb
on greased grill over medium-high
heat. Barbecue 3-5 minutes a side or
until tender, yet still pink inside,
brushing with any reserved marinade
and turning once during cooking.
Remove from barbecue; let stand
about 5 minutes before diagonally
cutting into thin slices. Toss with
spinach mixture. Whisk mustard into
remaining dressing; toss with salad.
Taste and add more salt and pepper if
desired.
ROASTED VEGETABLE
LASAGNA
(Recipe courtesy of Tabasco)
1 red pepper, cored and seeded
1 green or yellow pepper, cored
and seeded
1 medium onion, thinly sliced
3 cups (750 mL) thinly sliced
peeled eggplant (about 1 medium)
1 1/2 cups (375 mL) thinly sliced,
unpeeled zucchini (about 1 medium)
4 large garlic cloves, minced
1 tbsp (15 mL) olive oil
1/4 cup (50 mL) finely chopped
parsley
salt and pepper
1 pkg (3/4 lbs/375 g) fresh lasagna
noodles
1 pkg (300 g) frozen chopped
spinach, thawed
1 475 g container smooth ricotta
1 cup (250 mL) freshly grated
parmesan
2 eggs
1 tbsp (15 mL) red pepper sauce
1 can (14 oz/398 mL) tomato
sauce
Preheat oven to 450°F (230°C).
Slice red and green pepper. Place in
large bowl along with onion,
eggplant, zucchini and garlic; toss
with oil. Turn onto a large baking
sheet; bake in preheated .oven 25 to
30 minutes, until tender. Remove
from oven; toss with parsley, salt and
pepper. Reduce temperature to 375°F
(190°C).
Meanwhile, in a large pot of
boiling salted water, cook lasagna
noodles according to package
directions. Drain. Press excess water
from spinach and place in a bowl
with ricotta, 3/4 cup (175 mL)
parmesan, eggs and 1/2 tsp (2 mL)
salt; stir together.
Combine pepper sauce and tomato
sauce. Thinly spread 1/4 of sauce on
bottom of a deep 9x9 -in (23x23 cm)
baking dish. Top with 1/4 noodles.
Spread 1/3 of ricotta mixture, then
scatter with 1/3 of the vegetables.
Repeat layering ending with
tomato sauce and cover with
remaining parmesan. Cover with foil,
place on baking sheet; bake 40-45
minutes until hot. Remove foil during
last 5 minutes. Let stand 10 minutes
before cutting.
ASIAN MUSHROOMS AND
VEGETABLES WITH NOODLES
1/2 cup (125 mL) chicken broth
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) each chili garlic
sauce and rice vinegar
1 tsp (5 mL) cornstarch
1/2 tsp (2 mL) Chinese five -spice
powder
8 oz (250 g.) mushroom mixture
(shiitake, oyster and white button)
half 12 oz (350 g) package chow -
mein steamed noodles
2 tsp (10 mL) vegetable oil
1 onion, cut into thin wedges
2 carrots, cut into thin diagonal
slices
1 sweet red pepper, cut into
'julienne strips
1 tbsp (15 mL) minced gingerroot
2 cups (500 mL) baby spinach
leaves
1/4 cup (50 mL) chopped fresh
coriander
Stir together broth, soy and chili
garlic sauces, rice vinegar, cornstarch
and five -spice powder until smooth;
set aside.
Remove woody stems from
shiitake mushrooms. Slice all
mushrooms.
Pour boiling water over noodles
and let stand for about 5 minutes or
until tender. Drain well and place in
large bowl. Cut with scissors for
easier tossing and eating.
While soaking noodles, heat oil in
large non-stick skillet over medium-
high heat until sizzling. Add onion,
carrots and red pepper; stir -fry for 3-4
minutes or until tender -crisp. Add
mushrooms and ginger; stir -fry for 2-
3 minutes or until mushrooms are
slightly softened.
Stir sauce mixture and stir into
vegetables; bring to boil, stirring until
thickened slightly. Stir in spinach just
until wilted, about 30 seconds. Add to
noodles. Add coriander; toss well and
serve.
PASTA AND VEGETABLES
WITH PROSCIUTTO
3 cups (750 mL) penne pasta
(8oz/250g)
2 thin slices prosciutto
1 tbsp (15 mL) olive oil
1 onion, coarsely chopped
1 sweet yellow pepper, coarsely
chopped
8 oz (250 g) white button or
brown crimini mushrooms (or
mixture of both) sliced
2 cloves garlic, chopped
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) hot pepper flakes
1 can (19 oz/540 mL) seasoned
chunky tomatoes (for pasta)
JULY 2006 37