By Lillyan Baker
Who says you need a reason to break out the fine china and celebrate? It’s Wednesday, so celebrate that you are halfway finished with the week with these delicious recipes from MyRecipes.com. With a savory spread of spiced lamp chops, smashed peas, couscous salad and a velvety lemon tart for dessert, you’ll want to celebrate every weeknight.
It's Wednesday, let's celebrate!
Spiced Lamb Chops and Smashed Peas
8 lamb chops (about 2 pounds) 1 tsp curry powder Kosher salt and black pepper 2 Tbsp olive oil 4 shallots, chopped 3 c frozen peas, thawed 2 tsp fresh lemon juice 1 Tbsp chopped fresh mint 2 pieces pita bread, torn into quarters and toasted1. Heat oven to 400° F. Season the chops with the curry powder and 3/4 teaspoon each salt and pepper.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, brown the chops, about 2 minutes per side.
3. Transfer the chops to a baking sheet and roast to the desired doneness, 4 to 6 minutes for medium-rare.
4. Wipe out the skillet and heat the remaining oil over medium heat. Add the shallots and cook, stirring occasionally, until soft, 2 to 3 minutes.
5. Add the peas and gently smash with a fork or potato masher. Cook until heated through, about 2 minutes.
6. Stir in the lemon juice, mint, and 1/4 teaspoon each salt and pepper. Serve with the lamb and pita bread.
A food so nice, they named it twice.
Couscous Salad with Portobello Mushrooms
Yield: Makes 6 servings 1 (10-oz.) box plain couscous 6 large portobello mushroom caps 3/4 c extra-virgin olive oil, divided 2 large garlic cloves, minced and divided Salt, to taste Freshly ground pepper, to taste 1/4 c fresh lemon juice 1 pint grape tomatoes 2/3 c pitted and drained kalamata olives 1/2 c coarsely chopped pecan halves, toasted 1 c finely crumbled cheese (such as feta, aged goat cheese or ricotta) 1 c chopped fresh mint leaves 6 c mixed greens (such as watercress, arugula and frisée) Garnishes: mint sprigs, dried tomatoes1. Prepare couscous according to package directions.
2. Wipe mushroom caps clean with dampened paper towels. (Remove gills from underside with a spoon, if desired.) Drizzle with 1/4 cup oil, coating both sides and season with 1 garlic clove, salt, and pepper. Transfer to heated grill pan or outdoor grill, and grill over medium heat 3 to 4 minutes on each side or until cooked.
Transfer to a plate, reserving juices.
3. Combine remaining minced garlic and lemon juice in a medium bowl; whisk in remaining 1/2 cup oil. Season with salt and pepper. Fluff couscous with a fork, and transfer to a large bowl. Add tomatoes and next 4 ingredients. Add all but 2 tablespoons dressing to couscous, and toss to combine.
4. Toss mixed greens with remaining 2 tablespoons dressing in a separate large bowl; arrange greens around rim of 6 serving plates. Mound couscous mixture in center. Slice mushrooms diagonally, and arrange on top. Pour mushroom juices over salad, and garnish, if desired.
End the evening with a velvety dessert.
Lemon Velvet Tart
Yield: Makes 8 servings 1/2 (15-oz.) package refrigerated piecrusts 2 (4-oz.) white chocolate bars, chopped 1 (8-oz.) package cream cheese, softened Lemon Curd 8 lemon candies Caramelized Sugar Spirals
1. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.)
Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.
2. Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown.
Cool on a wire rack 20 minutes or until completely cool.
Gently tap excess crust from sides of pan, using a rolling pin.
3. Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
4. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.
5. Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.
6. Arrange lemon candies evenly on top of tart. Prop
Caramelized Sugar Spirals against lemon candies.
