Lamb, Fig & Olive Stew
March 7th 2011By Eating Well
Not your Irish grandmother’s stew, this version was inspired by ingredients commonly used in the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb instead of lamb stew meat. Serve with toasted focaccia and a tossed salad.
Kefta
March 7th 2011By Eating Well
Not your average meatballs, these are something delectable. Kefta, seasoned ground meat, is one of Morocco’s most popular street foods. Traditionally, kefta is washed down with a glass of sweet mint tea. It’s delicious served with ratatouille.
Couscous & Fruit Salad
March 7th 2011By Eating Well
This should be your lunch tomorrow. It has fruit, nuts, and couscous so you will be raring to go all afternoon. Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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