Mediterranean

Some of you may remember from my Lamburger post quite some time ago about my dad living next to a sheep farm. (If not, go check it out, seriously amazing recipe and a fun little story.)

Well as a house-warming gift my incredible dad and stepmom gave us an ice chest full of all sorts of wonderful cuts of lamb and even some pork! That is probably the best and most practical housewarming gift you could give a person right? Okay, maybe the best housewarming gift you could give a foodie. Daddy knows me all too well. Thankfully there was lots of ground lamb in the mix so I have been able to make this awesome dish a couple of times recently.

The lamb meatballs have a super unique flavor with the chopped up bits of apricot which keeps them super moist. I serve them over a bed of couscous with a little Athens salad made up of cucumber, tomatoes, and red onion. I love how light and refreshing the entire meal is! Seriously a fave recipe of mine and it just looks so darn pretty on the plate! Plus this recipe takes less than 25 minutes to make. #winning

INGREDIENTS
1 lb ground lamb
1/3 c dried apricots, chopped
1/2 tsp coriander
1 small red onion, half finely chopped and half thinly sliced
kosher salt and pepper
1 cup couscous
4 tbsp olive oil
4 tbsp lemon juice
2 tomatoes, sliced
1/2 cucumber, sliced
1/2 feta, crumbled

STEPS

Turn the oven on to broil.
In a bowl combine the ground lamb, apricots, coriander, the finely chopped red onion, salt, and pepper and mix until well combined,
Form the meat into 1 1/4″ balls and place them in a baking dish.
Place the dish in the oven on the middle rack and cook for 8–10 minutes.
While the lamb meatballs are cooking, prepare the couscous per package instructions.
In a small bowl whisk together the olive oil, lemon juice, and some salt and pepper.
Once the meatballs are couscous are done it’s time to plate.
Place a nice size scoop of the couscous in the center of the plate and top with 3–5 meatballs.
Place the sliced tomatoes, cucumber, and red onion on the plate next to the couscous.
Drizzle the lemon olive oil dressing over everything on the plate and then finish off with the crumbled feta cheese.
Dinner is ready to serve!

Recipe adapted from Real Simple.

When most people hear the word ratatouille they think of a movie about a little rat named Remy who dreams about becoming a chef. Ratatouille is not just a very cute Pixar movie; it is also a delicious dish loaded with succulent Mediterranean vegetables that your family is sure to enjoy.

Ratatouille is a traditional French vegetable stew that originated in Nice. The full name is ratatouille niçoise. It is a flavorful, hearty, low calorie fare that can be served as an excellent main dish, to accompany a protein, or tossed with pasta. This recipe is a great way to utilize all those wonderful summer garden veggies that are in season. Aside from all the chopping this recipe is very easy to prepare.

I will state that this makes a pretty hearty amount so you will probably have leftovers unless you are serving a whole army. The leftovers are incredible, as the flavors seem to intensify with time. I made lasagna with my leftovers and I must say it is one of the best lasagnas I have ever had! The big chunky vegetables were awesome, especially when I paired them with Italian sausage and some ricotta. I will be sure to share that recipe with you next. Delish!

INGREDIENTS
1/4 c olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 eggplant, cut into 1/2-inch cubes
2 zucchini, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 yellow bell pepper, deseeded and cut into 1/2-inch cubes
1 red bell pepper, deseeded and cut into 1/2-inch cubes
15 oz can diced tomatoes
1/2 tsp dried thyme
1/4 c fresh basil, chopped

STEPS

In a large pot that has a lid, heat olive oil over medium heat.
Cook onions until soft, about 5 minutes.
Stir in garlic and cook for about 1 min.
Add in eggplant and zucchini and season with salt and pepper.
Add 1/2 cup of water, cover, and simmer stirring once until vegetables begin to soften, about 5 minutes.
Stir in bell peppers, cover, and simmer for another 5 minutes.
Add in tomatoes and thyme and bring to a boil.
Reduce heat to medium-low and cover.
Stir occasionally until vegetables are cooked to desired consistency. Mine take about 12–15 minutes.
Remove from heat, stir in basil, and serve immediately.