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RECIPES
BAKED RICE WITH SLOW ROASTED TOMATOES & FETA LAMB MEATBALLS
PREP TIME: 30 MINUTES COOK TIME: 2 HOURS SERVES: 6
Baked Rice with Slow Roasted Tomatoes
- 2 pints cherry tomatoes
- 12 large garlic cloves, peeled
- 3 sprigs of fresh thyme
- 3 cinnamon sticks
- 7 tablespoons olive oil
- salt and pepper
- 1 1/2 cups wile rice or basmati rice
- 2 1/2 cups boiling water
- 1/2 cup finely chopped parsley
Feta Lamb Meatballs
- 1 pound ground lamb
- 3 ounces crumbed feta
- 2 cloves of garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/2 cup finely chopped parsley
- 1/2 teaspoon ground cinnamon
- pinch of salt and pepper
- plain whole milk yogurt for serving
- pinch of crushed red pepper flakes for serving
Preparation
- Preheat the oven to 350F.
- In a large deep casserole dish, arrange the tomatoes, garlic, thyme and cinnamon sticks. Pour in the olive oil and add a hefty pinch of salt and freshly ground black pepper. Bake for 1 hour. Remove from the oven, sprinkle the rice evenly over the tomatoes without stirring them. Increase the oven temperature to 450F. Sprinkle the top of the rice with a little more salt and pepper. Pour the 2 1/2 cups of boiling water over the rice. Seal the casserole dish with aluminum foil and bake in the oven for 25 minutes, or until the rice is cooked. Remove from the oven and sprinkle with the parsley. Set aside.
- To prepare the meatballs turn the oven temperature down to 425F.
- In a large bowl combine the lamb, feta, garlic, thyme, parsley, cinnamon, salt and pepper. Form the mixture into about 2 inch size meatballs. Place on a rimmed baking sheet and bake in the oven until cooked through and lightly browned on the tops of the meatballs. About 20 minutes. Remove from the oven and keep to the side.
- Divide the rice between bowls and serve with the meatballs and plain yogurt. Sprinkle with additional salt and pepper to taste and crushed red pepper flakes if desired.
FARMSTAND BEEF STEW
PREP TIME: 15 MINUTES COOK TIME: 2.5 HOURS SERVES: 4
- 1/4 cup + 1 tablespoon all purpose flour
- salt and freshly ground black pepper
- 1 pound beef stewing meat, trimmed and cut into 1/2 inch chunks
- 3 tablespoons butter or ghee
- 1 medium sized yellow onion, roughly chopped
- 1 1/2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 cup dry red wine (Syrah or Pinot Noir works well)
- 4 cups beef bone broth (homemade is best)
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 2 medium sized carrots, cut into 1/4 inch chunks
- 4 medium sized baking potatoes (about 1.5 pounds) cut into 1/4 inch chunks
- salt and pepper to taste
- 1/2 cup minced parsley for serving
- freshly grated cheese for serving (optional)
Preparation
- Place 1/4 cup of the flour, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and whisk to combine. Place the meat in the flour mixture and toss to coat; set it aside.
- In a large, heavy bottom pot or Dutch oven set over medium heat, add the butter. Shake excess flour off about 1/3 of the meat and add the meat to the pot. Cook, stirring occasionally until it is browned all over, 4-5 minutes. Transfer to a large bowl. Repeat with the remaining meat. Set aside.
- Add the onion to the pot and season with it with salt and pepper. Cook, stirring occasionally, until it is softened and just starting to brown, about 5 minutes. Add the tomato paste, stirring to coat the mixture and cook for about 1 minute longer. Add the remaining 1 tablespoon of flour to the pot and stir to coat the onion mixture.
- Pour in the red wine vinegar and the red wine, stir to scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes. Return the meat and any accumulated juiced tin the bowl to the pot. Add the broth, bay leaves, thyme and rosemary. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for 1.5 hours.
- Stir in the carrots and potatoes and simmer for an additional 30-40 minutes or until the vegetables are tender but not falling apart.
- Remove and discard the bay leaves, thyme sprigs and rosemary. Season to taste with salt and pepper. Sprinkle with minced parsley and freshly grated cheese if using.
*Recipes from Dishing Up the Dirt by Andrea Bemis
RESOURCES