Zesty Meat Loaf

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 lb ground lamb (~1 kg)
• 1 finely chopped onion
• Parsley bunch finely chopped
• 2 beaten eggs
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pomegranate sauce
• 1 lb fozen corn kernels
• 1 medium potato thinly sliced
• 1 roma tomato thinly sliced

1. Mix eggs, bread crumbs, onion, parsley, salt, papper, corn and pomegranate sauce in a medium bowl. Add meat and mix well.

2. Pat the mixture into a loaf or pound cake baking dish. Top with slices of potatoes and tomatoes and drizzle with some pomegranate sauce.

3. Bake in 400°F oven for 1 hour till no pink remains. Transfer to a platter and enjoy.

TABAHEJ HOOT

PREP: 45 MINUTES ----- COOK: 2 HOURS ----- SERVINGS: 4-6

• 2.5 lb Spanish mackerel (about 3 fish)

Marinade:
• 8 cloves garlic minced
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon red pepper
• 1 tablespoon cumin powder

Vegetables:
• 3 cups canola oil or light vegetable oil
• 4 medium potatoes
• 2 bell peppers
• 3 zucchinis
• 2 medium eggplants
• 6 jalapenos or hot green peppers

Sauce:
• 6 ripe tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 2 tablespoons olive oil

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Marinate Fish:
1. Mix the marinade ingredients together

2. Clean fish, remove heads and tails, and cut into 3 pieces each

3. Pour marinade over fish and marinate covered for about 30 minutes

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Cook Sauce:

1. Dice tomatoes or crush in food processor leaving a coarse texture. Heat oil in a medium pot, add tomatoes paste, crushed tomatoes and cilantro. Bring to boil, then simmer on low heat for 30 minutes.

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Cook vegetables:

1. Peel and cut potatoes into wedges, 1/2 cm thick. Sprinkle with some salt and about 1 tablespoon flour. Flour helps make the vegetable crisp and not so soggy.

2. Heat canola oil in deep frying pan. Add potatoes and lower stove to medium high. Cook until potatoes start turning golden brown. Stir carefully and cook till done. Drain potatoes in a colander.

3. Cut bell peppers and zucchini, and remove stems from jalapeno peppers (do not cut, just pull stems off). Sprinkle with salt and flour and add to frying pan. Stir when halfway done, then transfer to colander.

4. Cut eggplants into half circles, 1 inch thick slices. Sprinkle with salt and flour and add to frying pan. Do not stir till eggplants become firm and golden brown. When done, transfer to colander.

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Almost done!

1. Coat the fish pieces lightly with flour and place in an oven dish. Add vegetables. Mix the remainder of the marinade with the tomatoe sauce and add to the fish and vegetables.

2. Cook covered in 475° F preheated oven for 30 minutes.

SPINACH ORZO

PREP: 15 MINUTES ----- COOK: 20 MINUTES ----- SERVINGS: 4-6

• 1 cup uncooked orzo
• 4 cups firmly packed baby spinach leaves, washed with stems removed, or 1 (10 oz) package frozen, chopped spinach
• 2 medium-to-large onions
• 2 cloves garlic
• 1 teaspoon dried thyme leaves or 1/2 cup chopped fresh cilantro
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 2 tablespoon butter

1. Cook orzo according to package directions - usually 10-12 minutes with oil and salt.

2. Meanwhile dice onions and saute in butter in large skillet until golden and slightly brown. Add minced garlic to onions.

3. Add spinach, thyme, salt, and pepper to skillet and saute till spinach is wilted.

4. Drain orzo and rinse then transfer to a dish. Stir in spinach mixture and mix well.

LEMON-HERB HALIBUT

PREP: 30 MINUTES ----- MARINATE: 30 MINUTES ----- BAKE: 20 MINUTES ----- SERVINGS: 4

For tender, juicy fish, marinate no longer then 30 minutes. Marinating longer will make the fish chewy, dry, and tough.

• 4 halibut steaks, 1 inch thick, thawed
• 8 scallions
• 2 vine ripened tomatoes
• 1 bell pepper or zucchini
• 1/2 lemon
• 4 cloves of garlic
• 1 teaspoon dried basil or 3 tablespoons fresh basil leaves
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 2 tablespoon cooking olive oil

1. Preheat oven to 400°F (200°C)

2. Slice scallions, squeeze juice of the 1/2 lemon

3. Dice tomatoes and bell pepper into large chunks

4. Peel the garlic and leave whole

5. Combine all ingredients into a large casserole dish and marinate for 30 minutes

6. Bake covered for 15 to 20 minutes

Serve over Spinach Orzo

MEDITERRANEAN CHICKEN CASSEROLE

PREP: 30 MINUTES ----- BAKE: 1 HOUR ----- SERVINGS: ~6

• 3 chicken quarters (legs preferred)
• 4-5 medium potatoes
• 6 shallots (may substitute with pearl onions or small onions)
• 2 tablespoons tomato paste
• 1 lemon
• 8 cloves of garlic
• 1 teaspoon crushed rosemary
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 1 tablespoon cooking olive oil

1. Preheat oven to 400°F (200°C)

2. Clean chicken and remove excess fat (leave the skin on)

3. Peel and cut potatoes into 1/2 inch thick circles

4. Peel shallots or onions and garlic

5. Slice 1/2 of the lemon and squeeze the juice of the other half

6. Combine all ingredients in a bowl and mix well to cover evenly

7. Bake covered in the oven for 40 minutes. Remove cover and bake for an additional 20 minutes. Broil for 5 minutes if needed.