#weekdaymeal

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.

For hectic weeknights, this chicken and broccoli stir-fry is an easy and tasty supper. It's loaded with flavorful sauce, crunchy veggies, and soft chicken strips that will tickle your taste buds.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced into thin strips. 2 cups broccoli florets. 1 red bell pepper, sliced. 1/2 cup sliced carrots. 1/2 cup sliced mushrooms. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes optional. 2 tablespoons vegetable oil for cooking. Salt and pepper to taste. Cooked rice for serving.

Instructions: Combine the soy sauce, oyster sauce, cornstarch, sesame oil, and red pepper flakes if using in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. When the chicken strips are no longer pink, add them and stir-fry them for three to four minutes. After taking the chicken out of the skillet, set it aside. Add the final tablespoon of vegetable oil to the same skillet. Stir-fry the minced garlic for about 30 seconds, or until fragrant. To the skillet, add the bell pepper slices, carrots, broccoli florets, and mushrooms. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. After the chicken has finished cooking, add the vegetables and sauce to the skillet. Stir-fry for an additional two to three minutes, or until the sauce has thickened and everything is well coated. To taste, add salt and pepper for seasoning. Over cooked rice, serve the Chicken Broccoli Stir-Fry. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

For hectic weeknights, this chicken and broccoli stir-fry is an easy and tasty supper. It's loaded with flavorful sauce, crunchy veggies, and soft chicken strips that will tickle your taste buds.

Ingredients: 1 lb boneless, skinless chicken breasts, sliced into thin strips. 2 cups broccoli florets. 1 red bell pepper, sliced. 1/2 cup sliced carrots. 1/2 cup sliced mushrooms. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes optional. 2 tablespoons vegetable oil for cooking. Salt and pepper to taste. Cooked rice for serving.

Instructions: Combine the soy sauce, oyster sauce, cornstarch, sesame oil, and red pepper flakes if using in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. When the chicken strips are no longer pink, add them and stir-fry them for three to four minutes. After taking the chicken out of the skillet, set it aside. Add the final tablespoon of vegetable oil to the same skillet. Stir-fry the minced garlic for about 30 seconds, or until fragrant. To the skillet, add the bell pepper slices, carrots, broccoli florets, and mushrooms. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. After the chicken has finished cooking, add the vegetables and sauce to the skillet. Stir-fry for an additional two to three minutes, or until the sauce has thickened and everything is well coated. To taste, add salt and pepper for seasoning. Over cooked rice, serve the Chicken Broccoli Stir-Fry. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and flavorful vegan lentil curry packed with protein and nutrients, perfect for a satisfying meal any day of the week.

Ingredients: 1 cup dried lentils. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 cups vegetable broth. 2 cups spinach. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the lentils well and set them aside. Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onions and saut until the garlic smells good. Stir in the curry powder to the onion and garlic mix for about one minute. Pour in the lentils that have been rinsed and the coconut milk. Bring up the temperature. Turn down the heat, cover, and let it simmer for twenty to twenty-five minutes, or until the lentils are soft. Put in the spinach and cook until it wilts. Add pepper and salt to taste. Serve hot with bread or rice.

Prep Time: 10 minutes

Cook Time: 30 minutes

This gluten-free paprika chicken is crispy on the outside and juicy on the inside. Coated with a flavorful blend of gluten-free panko breadcrumbs and spices, it's a delicious and easy-to-make dish that's perfect for a satisfying weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup gluten-free panko breadcrumbs. 2 teaspoons paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. In a shallow dish, combine gluten-free panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast in beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts to the skillet and cook for 2-3 minutes per side, until golden brown. Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and internal temperature reaches 165F 75C. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes