Dans Gourmet Restoration

Lynne and I have been having some fun, finding recipes and making new dishes each week.  We haven’t had Lamb chops in ages, so this looked really interesting.  The Butterbean puree was excellent, and the tomato relish was out of this world!!  Overall, a fairly easy dish to make – probably took about 20 minutes total.  Once again, a keeper from Redbook Magazine! Ingredients: Lamb Chops: 8 loin chops, 1 inch thick ¼ tsp fresh ground pepper 4 oz thinly sliced pancetta, chopped 1 tsp fresh rosemary leaves Tomato Relish: 1 tbs extra virgin olive oil 1 tbs mint jelly 1 tbs balsamic vinegar 1 clove garlic, minced, or crushed through a press 1 cup cherry tomatoes, quartered Pinch of Kosher salt Butter Bean Puree: 2 tbs butter 1 small onion, finely chopped 2 cloves garlic, minced 1 (15 – 16 oz) can butter beans, rinsed and drained 1/3 cup milk 3 tbs heavy cream 2 tbs chopped fresh parsley 1 tbs fresh lemon juice 1 tsp Kosher salt ¼ tsp fresh ground pepper Instructions: 1)       Butter Bean Pure

Grilled Chicken Sausage with Warm Chickpea Salad This is a simple but tasty meal, a recipe I got from Red Book Magazine.  Its the perfect recipe for a tasty meal when you really don't feel much like cooking! Ingredients: 8 fully cooked chicken sausages, cut into 1” pieces 4 tbs olive oil 4 cloves garlic, minced 2 (15 oz) cans chick peas, rinsed 2 tsp fresh thyme 1 tsp kosher salt ½ tsp fresh ground pepper 4 jarred roasted red and yellow peppers, diced 1 cup cherry tomatoes, halved 16 pitted Kalamata olives 1 tsp lemon zest 2 tbs fresh lemon juice 4 cups arugula ½ cup shaved Parmesan cheese Directions: 1)       Pre heat grill (or grill pan – or sauté pan if you don’t have one) Grill sausage pieces until browned – about 7 or 8 minutes.  I used a pan designed to grill small things on a gas grill – essentially a frying pan full of holes. 2)       As sausages cook,  in a large skillet, heat 2 tbs olive oil over med high heat, till shimmering.  Add garlic and cook till translucent.  Add

This is a great, simple recipe - easily an every night type supper.  Serves about 6 - probably closer to 5, but definitely dinner for 2, then lunch for 2 with leftovers.  A simple supper : Ingredients: 4 tbs olive oil 4 ox prosciutto, sliced crosswise, thin 4 garlic cloves, minced 6 oz oil packed, sliced sun dried tomatoes, drained 1 1/4 lb cheese tortellini Salt and Pepper to taste 5 oz Arugula greens Juice/zest from one lemon Grated Parmesan cheese Instructions: Bring 4 qts water to boil in sauce pan.  Heat oil in large skillet over med high heat, till shimmering.  Add prosciutto, and cook, stirring frequently, until crispy.  Add pasta to boiling water. Remove prosciutto to plate with paper towel.  Add garlic to pan, heat till fragrant, about 30 seconds, and add tomatoes.  Stir frequently, until heated throughout. When pasta cooked to al dente, add to pan with tomatoes and garlic, and stir till well mixed.   Off heat, add arugula, and stir until leaves are glossy and reduced.  Season