Grabbing the Gusto

Deirdre Reid – Freelance Writer & Home Cook

Curious lamb - inspiration for menu ideas and recipes for ground lamb, eggplant, kale, chard, striped bass, carrots, broccoli stems, almaco jack, arborio rice, green beans, and butternut squash

Menu ideas and recipes for ground lamb, eggplant, kale, chard, striped bass, carrots, broccoli stems, almaco jack, arborio rice, green beans, and butternut squash

Shepherd’s pie

One of my favorite flavor combos is lamb and eggplant, so this shepherd’s pie recipe in Bon Appétit caught my eye. I used ground lamb instead of shoulder so it didn’t take nearly as long to make—30 minutes simmering instead of 1-3/4 hours. Add the garlic when the onions are nearly done, not later, as instructed. I used 2% milk and pecorino romano cheese.

On the side, what else, sautéed greens. This time the mix included kale, chard, red cabbage, bacon, onion, orange bell pepper, garlic, and dried cranberries.

Curious lamb - inspiration for menu ideas and recipes for ground lamb, eggplant, kale, chard, striped bass, carrots, broccoli stems, almaco jack, arborio rice, green beans, and butternut squash

Fish dinners

One of our fish nights featured striped bass given the Mummy Lorraine treatment—for those not in the know that’s baked fish fillets topped with a mix of crushed Ritz crackers, lemon zest, garlic salt, and melted butter. On the side, broccoli stems and carrots cooked in a small amount of butter/oil with herbes de Provence.

The next night, we had Thai curry risotto with butternut squash and green beans. I used chicken, not vegetable, broth and added bite-sized chunks of baked almaco jack fillets to the risotto when it was done.

Wishing you fun times in the kitchen, chop chop!


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Creative Commons licensed photo by Sam Carter via Unsplash

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