Skillet Lamp Chops with Harissa, Spinach and Chickpeas

2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon paprika
¼ teaspoon cayenne
1 teaspoon Kosher salt
Freshly ground black pepper
4 lamb rib chops
1 ½ tablespoons vegetable oil
1 medium shallot, thinly sliced (about 1/4 cup)
½ cup homemade or store-bought low sodium chicken broth
2 (15-oz) cans chickpeas, drained and rinsed
1 tablespoon harissa
3 cups packed fresh spinach leaves (about 3/4 ounce)
2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
1/2 cup fresh picked cilantro leaves, roughly chopped

Combine the cumin, turmeric, paprika, cayenne, salt and pepper in a bowl. Heavily season the chops with the mixture and set aside.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving for 3 to 4 minutes, then flip and continue to cook until the internal temperature reaches 130°F as registered on an instant-read thermometer, 3 to 4 minutes longer. Remove from pan and set aside on cutting board, tenting loosely with foil.
Return pan to medium heat without wiping it out. Add the shallots, cook until softened, about 1 minute, then add the stock, scraping up any brown bits with a wooden spoon. Add the chickpeas and harissa and stir to combine. Simmer for 2 minutes, then add the spinach and cook until wilted. Season to taste with salt and pepper. Stir in lemon juice and half of cilantro off-heat (you could also add a few leaves of mint at this time too). Transfer to serving plates, top with lamb chops, sprinkle with remaining cilantro, drizzle with olive oil, and serve immediately with lemon wedges.

South African Grilled and Stuffed Butternut Squash

1 Butternut squash, halved and seeded
1 c. Cooked chopped spinach
2-4 Shallots, minced
8oz Feta cheese
2 cloves garlic, minced
Salt and pepper
Olive Oil

Heat the grill - either light the charcoal or turn on the gas.

Heat a splash of olive oil in a pan over medium heat. Add the shallots and sauté until softened. Add the spinach, feta, and garlic. Cook until heated through. Remove from the heat. Season with salt and pepper to taste. 

Scoop the spinach/feta mixture into the hollowed out halves of the butternut. Sprinkle with chopped rosemary and drizzle with olive oil. Wrap the individual halves in aluminum foil. 

Place on the grill, or better yet nestled directly in the coals. Cook for 40-45 minutes or until soft, testing for doneness with a knife.  

Greens aux Gratin

This is a great way to use up any greens – kale, spinach, radish or turnip greens, whatever. It’s also a way to get rid of excess cheese you may have lying around.

 Preheat oven to 350 degrees F.

 Sautee the greens (destemmed if using kale) in oil or butter over high heat with a little chopped onion or garlic. Cook until just wilted – 2 or 3 minutes. Set aside.

 Make a roux over medium heat, using 3 T butter and 3 T flour. Wisk in 1 cup of milk and stir until thickened.

 In a shallow baking pan, layer greens, roux and any cheese – we like a mixture of Monterrey Jack and a hard, salty Italian cheese. A little blue cheese is also great in there. Some thin slices of buttered wheat bread on top will add a nice crunch.

 Bake for approximately 30 minutes or until browned and bubbly.

Warm Greens Salad

Spinach (or other greens)
Grain of some sort
Hot peppers (if you like)
Whatever else you want to add....

Cook your grain of choice. Saute onions, peppers, tomatoes and any other veggies you are adding. 

Prepare a pile of spinach (or other greens) on your plate. Add sauteed vegetables. Then add cheese of your choosing— we’re really into feta, but really anything will do. 

Optional: prepare a simple dressing to go on top. Or just enjoy with salt and pepper and other fresh herbs- thyme, oregano, sage... it’s so versatile and delicious! 

Rutabaga and Spinach Stuffed Triangles

1/4 lb spinach
1 1/2 cups rutabaga, cooked mashed and cooled
1/4 t. nutmeg
1 T sugar
1 c. grated Italian cheese
6-8 T. butter
9 sheets phyllo dough, thawed according to the package 

Preheat oven to 375 degrees F. 

Blanch the spinach leaves and chop. Combine with rutabaga, nutmeg, sugar and cheese. Season with salt and pepper to taste. Melt butter. 

Unfold the phyllo dough. Pull off one sheet. Brush surface lightly with butter. Place another sheet over the first and bursh with butter again. Repeat with a third sheet. Cut the layers of dough vertically into six strips. Place a heaping tablespoon of filling at the bottom of each strip. Fold each strip like a flag, i.e. folding one corner over the filling to form a triangle, then continue folding the triangle back and forth up the strip. Place the folded pastry on a baking sheet. Continue with the remaining dough and filling. 

Brush the filled pastries with remaining butter. Bake for 20-30 minutes or until golden brown. Serve promptly.