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    Lamb Cutlets with Haloumi, Bean and Potato Salad

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    12 lamb cutlets, frenched
        •    200g kipfler potatoes
        •    1 lemon
        •    150g green beans, sliced
        •    200g haloumi cheese, cut into 1cm thick slices
        •    1 cup flat-leaf parsley leaves, roughly chopped
        •    ½ cup pomegranate seeds
        •    250g Greek yoghurt
        •    2 tbsps dukkah
        •    4 tbsps extra virgin olive oil
        •    Salt and pepper to taste


    1. Boil potatoes until tender. Drain, cool and slice. Season with juice of half a lemon, 2 tablespoons olive oil and salt and freshly ground pepper. Blanch and drain sliced green beans and add to potatoes.
    2. Preheat barbecue to medium heat. Season lamb cutlets with salt and pepper, lightly oil and cook for 3-4 minutes. Remove and rest.
    3. Cook haloumi until golden brown. Squeeze with lemon.
    4. Toss haloumi with green beans, potatoes, parsley and pomegranate seeds, top with yoghurt and dukkah and serve with the lamb.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-cutlets-with-haloumi-bean-and-potato-salad/#

    Grilled Leg of Lamb with Feta and Herb Salsa

    In this spin on the classic pairing of lamb and mint, the butterflied leg of lamb is rubbed with a garlicky, spicy mint pesto, which is also used to flavor a feta-herb salsa. The salsa makes a fantastic sandwich spread for any leftovers.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 8


        •    1 1/2 cups mint leaves
        •    1 1/2 cups flat-leaf parsley leaves
        •    6 garlic cloves, thickly sliced
        •    3/4 tsp crushed red pepper
        •    3/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
        •    1/4 cup plus 2 tbsps freshly grated Parmesan cheese
        •    1/2 tsp grated lemon zest
        •    Salt and freshly ground pepper
        •    One 5 1/2- to 6-pound butterflied leg of lamb
        •    1 pound feta cheese, preferably French, crumbled (4 cups)


    1. In a food processor, pulse the mint with the parsley, garlic and crushed red pepper until finely chopped. Add 1/4 cup plus 2 tablespoons of the olive oil and process to a coarse paste. Add the Parmesan and lemon zest and pulse to combine. Season with salt and pepper.

    2. Spread the lamb on a cutting board and, using a paring knife, poke the meat all over on both sides. Using your fingers, work 1/3 cup of the mint pesto into the slashes and crevices. Season the lamb generously with salt and pepper and transfer to a roasting pan. Cover and refrigerate overnight.

    3. Meanwhile, transfer the remaining mint pesto to a bowl and stir in the feta and remaining 1/2 cup of olive oil. Season with salt and pepper and refrigerate.

    4. Light a grill. Bring the marinated lamb to room temperature, about 1 hour, then brush it all over with olive oil. Season generously with salt and pepper and grill the lamb over a medium-high fire, turning occasionally, for about 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 125° (150° in the thinnest part). Transfer the lamb to a cutting board and let it rest for 10 minutes. Thinly slice the lamb and serve with the feta salsa.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/grilled-leg-lamb-feta-and-herb-salsa

    Orange Pork with Scallions

    This pork stir-fry dish is great for a weeknight dinner. With bold flavors like ginger, scallions, and garlic, this dish is sure to please. Serve over rice noodles.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 pound pork tenderloin
        •    2 tbsps cornstarch, divided
        •    1/3 cup fat-free, less-sodium chicken broth
        •    1/4 cup orange juice
        •    2 tbsps low-sodium soy sauce
        •    1 tsp chili garlic sauce
        •    1/4 tsp salt
        •    Cooking spray
        •    1 1/2 tsp canola oil
        •    2 cups matchstick-cut carrots
        •    1/4 cup water
        •    2 tsps bottled ground fresh ginger (such as Spice World)
        •    2 tsps bottled minced garlic
        •    1/3 cup diagonally cut green onions
        •    Sliced green onions (optional)


    1. Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).
    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.
    3. Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/orange-pork-with-scallions

    Breaded Baked Chicken Drumsticks Recipe

    These breaded, baked chicken drumsticks are crunchy on the outside and super tender on the inside. The garlic mustard sauce is delicious! There's no need to marinate or wait since the breading seals in all of the amazing flavor so it basically bastes itself. Crunchy on the outside; super tender and bursting with flavor on the inside. This is a no-nonsense recipe and these drumsticks also re-heat really well. I tossed them onto a lightly oiled skillet the next day and toasted over medium heat until they were crisp again. This recipe can easily be cut in half to feed a smaller crowd.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 58 minutes
        •    Yield: Serves 8-12


        •    4-4.5 lbs. chicken
        •    drumsticks about 14-16
        •    Sea Salt & Pepper
    1/2 cup dijon mustard grey poupon is my favorite
    1/2 cup real mayo or vegenaise
    4 garlic cloves pressed
    2 cups seasoned italian-style bread crumbs I used Progresso brand


    1. Preheat Oven to 350˚F. Line a baking sheet with foil if you want to save yourself some clean-up time.

    2. Rinse chicken in cold water then pat dry with paper towels and season both sides of the drumsticks with salt and freshly ground black pepper.

    3. In a separate bowl, whisk together 1/2 cup dijon with 1/2 cup mayo and 4 pressed garlic cloves.

    4. Place 2 cups seasoned breadcrumb in a separate bowl with a wide enough base to accommodate a drumstick. Now you have your assembly line ready.

    5. Roll or Brush your mustard mixture onto all sides of the drumsticks and double roll each of them into just the bread crumbs to get a nice coating on them.

    6. Transfer breaded drumsticks to a baking sheet and bake at 350˚F for 50-60 min (min were in there 55 min + 3 min broiled) . Don't crowd drumsticks or they won't crisp on the bottom like they should; for extra crispness on all sides, bake on a wire rack set inside of a rimmed cookie sheet). Bake until chicken is cooked through. If you want the skin crispy, put it under a hot broiler 3 min or so or until desired crispness (not blackness) is achieved.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/breaded-baked-chicken-drumsticks-recipe/

    Sausage and Mushroom Pasta With Butternut Squash

    Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4 (serving size: 1 1/4 cups pasta and 1 1/2 tbsp. parsley mixture)


        •    6 ounces reduced-fat ground pork sausage
        •    1 (8-oz.) pkg. sliced fresh cremini mushrooms
        •    1 cup chopped yellow onion
        •    1 cup 1/4-inch-cubed butternut squash
        •    3 tbsps chopped fresh sage
        •    1 1/2 tbsps chopped garlic
        •    1/3 cup dry white wine
        •    8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
        •    1 cup unsalted chicken stock
        •    3 tbsps heavy cream
        •    1/2 tsp kosher salt, divided
        •    1/2 tsp black pepper, divided
        •    1/2 cup finely chopped fresh flat-leaf parsley
        •    3 tbsps unsalted roasted pumpkin seed kernels (pepitas), chopped
        •    2 tbsps pecorino Romano cheese, grated
        •    1 tsp lemon zest


    1. Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.
    2. Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.
    3. Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.
    4. Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/sausage-and-mushroom-pasta-with-butternut-squash