out like a lamb(burger) : spring dinner

I don’t know about you, but I am killin’ it right now with a sweet cap-sleeve tan line on my left arm, which faintly masks the other tank top tan line I built up on Sunday afternoon. Thanks to the awesomeness of this week’s weather thus far, I’ve been trying to get outside as much as I can so as to masque the putrid gray skin tone I’ve acquired this winter.

Yesterday, Sean had the day off (you read that right, a day off!) so we had lunch together (yes! I know!) and sat outside at one of our favorite neighborhood joints, West Side BBQ. Hey, what do you think it means when three separate police cars, a fire truck, and an ambulance bust through that crazy intersection where West Side is located and turn left, towards our house? I looked at Sean panicky, and he of course said “You didn’t leave an iron on did you?” While I sat there sunning wondering if our house was on fire or if our neighbor stroked out, stuffing my face with all things BBQ and the fixins, I discovered this morning that my left arm got the brunt of the afternoon sun. No matter! I will take all the uneven skin tone I can get if that means that we can start using the grill on the deck!

The other night, in high anticipation of spring glorious spring I made lamb burgers from mama’s Savor the Memories cookbook. I can honestly say, that in the almost 8 years of marriage to Sean I have never, ever, ever, ever, ever made lamb burgers. What is wrong with me? I remember as a child stuffing our faces with these on a hot summer day on my parents’ back porch, watching my dad reach for one after the other. Sean had three the other night (and he’s just a little guy so take that into consideration if men are involved in the meal). How could I have never known what joy these little guys would bring to Sean’s face? And the girls? The girls thought eating a burger from a pita pocket was just about the coolest thing they’d ever seen. And that sauce? If I could freeze it with a popsicle stick in the middle and feed it to Sean like a doggie treat, he’d love me even longer than forever. The sauce is an absolute must. You’re probably going to say, “Ugh, really? I thought I could be done at just the burger.” But no. You have to make the yogurt sauce.

Have to.

The night before I made the lamb burgers, I made this super delicious egg noodle dish as a main course from Simply Organic (And can I say that I rarely cook organic. I mean, I try to when possible, if I remember, but it’s not a lifestyle that I’m extremely passionate and anal about. That being said, I totally love this cookbook. Love it. Go get it. ). In the summer, ice cream is my comfort food. In the winter, any pasta with any bacon is my comfort food. And who am I kidding? Ice cream too. In the fall, soups and stews are my comfort food. But in the spring, I would have to say any pasta with peas and fresh herbs make me do that happy baby pose (in my head). As I mentioned, I made this as entree and served warm french bread alongside. The recipe made so much, that we had enough leftover for a side dish the next night- which I served as a pasta salad along with the lamb burgers. Delicious cold, room temperature, or best when served immediately, this interesting concoction of vegetarian ingredients with egg noodles will be a hit with you and your family, as you sit on your deck building up your awkward base tan of the year. Or, you can even serve this on a Sunday brunch kind of morning with your freshly baked scones and piping hot quiche, right?

Fire up the grill this weekend and have people over for dinner. It’s time to get back out into the world and escape from your hibernation.

lamb burgers with yogurt dill sauce (page 93, Savor the Memories)

2 pounds ground lamb
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup minced onion (red or yellow, but I used red)
1/4 cup chopped fresh mint leaves OR 1 tablespoon dried mint leaves
2 tablespoons chopped fresh oregano OR 2 teaspoons dried oregano
1 large egg

In a medium bowl, combine all ingredients for burgers. Mix well and form into 8 burgers, 1/2 inch thick and 3 inches in diameter. Heat grill to medium or add 1 tablespoon olive oil to a 10-inch skillet on medium heat. Grill burgers for 4 to 5 minutes per side, or fry in the olive oil in the skillet, 4 to 5 minutes per side. Burgers should be slightly pink in the center.

To make sandwiches:

4 pita bread rounds, cut into half to form pockets
2 large tomatoes, coarsely chopped
1 onion, thinly sliced
1 green pepper, thinly sliced

Place one burger in one half of sliced pita bread. Tuck in some tomatoes, onion, green pepper, and top with yogurt dill sauce. Serve at once.

Makes 8 lamb burgers.

yogurt dill sauce

8 ounces (1 cup) plain yogurt
1 tablespoon dried dillweed
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons finely chopped onion
2 tablespoons chopped fresh mint OR 2 teaspoons dried mint leaves

Combine all ingredients in a small bowl ONE HOUR before serving. Cover with plastic wrap and refrigerate until read to use. Makes about 1 1/2 cups sauce.

noodles with cottage cheese, leeks, and peas (page 68, Simply Organic)

12 ounces egg noodles
1 pound fresh peas, shelled, or 1 cup frozen peas, thawed
1 1/2 cups vegetable or chicken broth (I used vegetable broth AND I LOVE Kitchen Basics’ broths)
2 pounds baby or small leeks, sliced
1 1/2 cups cottage cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh dill (I forgot to buy some at store, so I just used dried. Use about 2 teaspoons if using dried.)
2 tablespoons chopped fresh chives
Salt
Freshly ground black pepper

Cook the noodles according to package directions. Add the peas during the last 2 minutes of cooking.

Meanwhile, in a medium skillet over medium heat, bring the broth to a simmer and add the leeks. Reduce the heat to low, cover, and simmer for 5 to 7 minutes or until leeks are very soft. Remove with a slotted spoon and transfer leeks to a large mixing bowl. Reserve the broth.

Drain the noodles and peas and add to the bowl with the leeks. Add the cottage cheese, butter, dill, and chives. Stir until well blended and season with salt and pepper to taste.

If the noodles are not moist enough for your taste, add a few tablespoons of the reserved broth. Freeze remaining broth for future use.

A tip about leeks: Leeks are very dirty. The best way to clean leeks is to cut them in half length-wise, and then cross-wise into 1/2 inch slices. Then, I like to rinse in a colander for a good while, and rewash the cutting board and knife I used so as to remove any excess grit that may have gathered on both. Then, after they’re rinsed, I return the leeks to the clean cutting board and chop further, if need be.