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Harissa Lamb Chops with Corn & Dill Yogurt

(serves 2 to 4)

Corn & Dill Yogurt:

2 cups Greek yogurt

1 lemon, zest & juice

1 cup fresh corn kernels (plus corn "milk")

¼ cup grated Parmigiano-Reggiano  

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon dry dill

Salt

Ground black pepper

Extra virgin olive oil

 Harissa Lamb Chops:

6 dried chiles de arbol

¼ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon ground caraway seeds

3 tablespoons olive oil

4 cloves garlic

4 tablespoons fresh lemon juice

¼ teaspoon salt

1½ pounds lamb chops

 Instructions:

1.     In a large mixing bowl, whisk together all the ingredients for the yogurt sauce until combined and chill in the refrigerator for 4 hours or overnight.

2.     In a food processor, combine all the ingredients for harissa (except for the lamb chops) and blend until smooth.

3.     In a plastic bag, combine the lamb chops and ¼ cup of the harissa. Gently massage the harissa into the lamb chops and marinate for 4 hours or overnight.

Meyer Lemon & Avocado Brassicas Bowl

(Serves 4)

4 large eggs

1 pound of chicken thighs (Optional)

Kosher salt

Ground black pepper

½ cup of extra virgin olive oil, plus extra

1 bunch of broccolini, trimmed

1 small shallot, finely chopped

Juice and zest of 1 Meyer lemon

1 tablespoon of whole grain mustard

8 cups of curly kale, ribs and stems removed, leaves torn

8 ounces of Brussels sprouts, thinly sliced

½ cup of roasted and unsalted sunflower seeds

½ cup of hummus

¼ cup of peanuts, crushed

2 avocados, quartered

¼ cup of parsley, roughly chopped

Instructions:

1.     Bring a small pot of water to a boil and, using a spoon, gently add the eggs to the water. Continuing boiling for 6½ minutes. Drain and transfer to a bowl of ice water to cool. Peel, cut in half, and set aside.

2.     If you are using chicken, preheat the oven to 475 degrees F. Place the chicken on a rimmed baking sheet, rub with 1 tablespoon of olive oil and season with salt and ground black pepper. Roast on the middle rack for 20-25 minutes until cooked through. Let cool and chop into bite-sized pieces. Set aside.

3.     On a rimmed baking sheet, toss the broccolini with 1 tablespoon of olive oil, salt, and ground black pepper. Roast on the top rack for about 8-10 minutes until slightly charred. Let cool and roughly chop. Set aside.

4.     In a jar with a tight fitting lid, combine the olive oil, shallot, lemon juice, lemon zest, and whole grain mustard. Shake vigorously until combined.

5.     In a large bowl, combine the kale and Brussels sprouts along with ¾ of the vinaigrette and massage into the greens. Add the roasted broccolini, ½ of the sunflower seeds, ½ of the hummus, and ½ of the peanuts and toss again.