Moussaka

 Directions:

• Fry 2-3 large eggplant in 1/4 inch slices 
• Saute 1 chopped onion and lots of garlic
• Add 1 lb lean ground beef and cook 
• Add 3 tbsp tomato paste (one tin)
• Add 1 can broth  (15 oz)
• Add dried oregano 
• Add salt
• Add pepper
• Add 1/8 tsp cinnamon(opt)
• Bring above to boil, cook 5 min until thick and set aside
• At the same time:Combine 1 1/4 milk, 2 tbsp cornstarch, 1/2 tsp nutmeg with wisk
• Boil, reduce heat and add 1 egg - stir in with wisk
• Arrange 1/3 eggplant on pan, sprinkle with 1 1/2 tsp parmesan cheese, top with 1/3 meat... Repeat twice.
• Pour milk mix over layers
• Sprinkle with cheese
• Bake @ 350* for 25 min  until sauce is set 
• Broil 5 min if you like or not.

 Serves 4-6 

Mediterranean Penne with Sausage

Ingredients

·         2 red bell peppers, chopped

·         1 small bulb fennel, quartered lengthwise and thinly sliced

·         1 large onion, chopped

·         1 small eggplant, peeled and cut into small chunks

·         1 clove garlic, minced

·         3/4lb Italian-style turkey sausage, casings removed

·         1 jar (25.5 oz)pasta sauce (any flavor)

·         2 cups water

·         2 teaspoons fennel seeds, crushed

·         ½ teaspoon crushed red-pepper flakes 

      8oz penne pasta

 Directions

1. Coat large skillet with cooking spray. Add bell peppers, fennel bulb (made without bulb and added more seeds which worked fine), onion, eggplant, and garlic. Cook, stirring often, over medium heat 5 minutes, or until fennel starts to soften. Add sausage. Cook, breaking up sausage with back of spoon, 3 minutes, or until no longer pink.

2. Add pasta sauce, water, fennel seeds, and red-pepper flakes. Stir to mix. Cover and reduce heat to low. Cook 20 to 25 minutes, or until vegetables are tender. Meanwhile, cook pasta according to package directions. Place pasta in serving bowl. Top with sauce. Add up to 1/2 cup of reserved cooking water, if needed, for sauce to coat pasta.

Serves approx 6

Lamb Kabobs with Yogurt Marinade

Lamb
1. Trim the white membrane off of a large piece of lamb (this is not totally necessary but apparently reduces the toughness and gamey flavor), and cut the trimmed meat into approx. 1.5 in cubes.
2. Set meat aside.

Yogurt marinade
There are lots of different options here.  This is the general recipe, but you can use almost any herb, spice, or flavoring that you want.  The yogurt penetrates the meat to tenderize it and leaves a tart and slightly creamy flavor when cooked.  Additional spices add interest.  Measurements are very rough.

Combine:
1 c. plain yogurt
2 tbs fresh rosemary, minced
2-3 tbs fresh mint, minced
2 tbs pomegranate syrup (the potluck kabobs were actually made with cherry syrup--the kind made from real fruit, not grenadine, but pomegranate syrup is significantly easier to find.)
juice of one lemon
1 tbs cinnamon
1.5 tsp coriander
1.5 tsp black pepper

Cut one red onion into 1/8 wedges, then half each of these.  Briefly microwave or steam the onions in order to partially cook them. 

Put lamb, onions and marinade in ziplock bag.  Mix to make sure that all meat is well-coated. Refrigerate for several hours.

Soak bamboo kabob sticks in water for 5-10 minutes.  Dry skewers with paper towels, then fill each with alternating pieces of lamb and onion.  I usually put about four pieces of meat on each skewer. 

Cook on a grill, or broil in an oven.  Flip kabobs after 6-8 minutes.  Continue to cook until desired doneness is reached.

Tomato-Basil Bruschetta

Ingredients:

• 2 very ripe tomatoes, seeded & finely diced
• 1 tablespoon slivered basil
• 1 tablespoon balsamic vinegar
• 2 teaspoons extra virgin olive oil
• Pinch kosher salt
• Freshly ground black pepper to taste
• One 8oz loaf French or Italian bread, cut into 8 slices
• 1 garlic clove, halved

Directions:

1. In a small bowl, combine the tomatoes, basil, vinegar, oil, salt, and pepper. Set aside.

2. Preheat the oven to 375 F. Place the bread on a baking sheet in a single layer; toast until lightly browned, 2-3 minutes on each side.

3. Rub the toast slices on one side with the garlic clove and top with a generous tablespoon of the tomato mixture. Arrange on a serving tray and garnish with the basil leaves (if using). Let stand, covered, at room temperature until the mixture's juices have soaked into the bread, at least 30 minutes (but no longer than 6 hours before serving).