dinner time!

I'm not much of a cook - in fact I'm pretty sure that the only thing I really, truly know how to create is ramen. Other than that, anything I try to create from a recipe in a cookbook always turns out strangely unlike what I think it probably should be. Nevertheless, this weekend is Easter - and while the meaning of the holiday holds no religious bearing upon my soul - I find it's a time when family can get together and enjoy some delicious food.

My brother will be home from college and as a family we'll enjoy going out to some nice restaurants, and ultimately capping the weekend off with a nice Easter Sunday dinner at home. I've decided this year that I will take some initiative and put together a recipe that I can help cook and we can (hopefully) enjoy. I've done a little research and will be concocting some grilled lamb chops with tzaziki, a summer salad and minted couscous.

Meat & Marinade

Ingredients
3 medium cloves garlic, minced
3 tbsps fresh rosemary, chopped
1/3 cup chopped parsely
2 tbsps dijon mustard
1/3 cup olive oil
1/2 tsp pepper
2 racks of lamb, each cut into 6 chops
1 lemon, squeezed for juice
course sea salt

Directions
1. To prepare lamb combine garlic, parsley, dijon mustard, olive oil and pepper together in medium mixing bowl and smear on chops. Cover and let marinade for at least an hour.
2. Just before grilling, season lamb generously with course sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking. Remove from heat and let rest.

Summer Salad

Ingredients
2 medium zucchini, cut lengthwise into 1/4 inch strips
1 bunch asparagus, stringy ends peeled
1/2 pt grape tomatoes, halved
1/2 red onion, sliced very thin and soaked in cold water.
salt
olive oil

Directions
1. Bring a large pot of salted water to a boil. Cut asparagus into 1 1/2 inch lengths.
2. Add asparagus to boiling water, cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
3. Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
4. Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.


Minted Couscous

Ingredients
1 cup couscous
1 cup water
2 tbsps olive oil
1/4 cup chopped mint
3 tbsps flaked almonds, toasted
juice and zest of half a lemon
salt and papper to taste

Direction
1. Bring water to a boil. Pour over couscous; cover and let stand 5 minutes
2. Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.


Tzaziki

Ingredients
2 cups greek or whole milk yogurt, drained
1/2 medium english cucumber, peeled and grated
pinch of salt
1 small clove garlic, finely minced
handful chopped fresh mint
coarse salt and freshly cracked black pepper, to taste

Direction
1. Hang yogurt in sieve or fine mesh strainer over medium bowl. Let stand for at least one hour, letting excess liquid drain away.
2. Very lightly salt grated cucumber and let hang in same manner.
3. Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. Season to taste with salt and pepper.

And there you have it! Here's what it *should* look like...