Ratatouille

A merry concoction of eggplant, tomatoes, onions, and zucchini.  Add olive oil, salt, pepper, garlic powder, paprika and sautee forever. Grab a fork.

Shwarma!

Mollie, mentioning shwarma seasoning got me in the mood for this tantalizing version made with boneless chicken thighs.
I threw together kebab seasoning, olive oil, fresh parsley, paprika, turmeric and onion soup mix and baked it on a cookie sheet @ 425°F (gotta be specific these days) till beautifully browned.  Worth the flight to this side of the Atlantic.

white wine & herb lamb chops with toasted israeli couscous

MMMM lamb chops!  Our friends just brought us herbs from their garden so I knew this dinner would rock.  Ali- they were amazing.  I know you're all about the shwarma seasoning with this type of dinner but trust me this simple recipe will have you changing your tune in no time.

 5 branches of rosemary
1 large branch of mint
2 heads of garlic- cloves left whole
salt and pepper
4-6 lamb chops
white wine
1 T olive oil

1. place herbs on bottom of the pan

2. season lamb on both sides with salt and pepper

3. pour enough wine to coat the meat (a cup or two) and 1 T olive oil

4. cover tightly and cook at 325 for 2 hours OR grill/broil 10 min per side

1. toast israeli couscous in 1 T olive oil 

2. add 2 C chicken broth and a bay leaf

3. cook 10-12 min on low simmer