Lamb Kebabs with Mint Pesto

Ingredients

Pesto:

• 1 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro leaves
• 2 tablespoons pine nuts
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove, peeled
• 1/2 teaspoon coarse kosher salt
• 1/2 cup (or more) extra-virgin olive oil

Kebabs:

• 1 tablespoon extra-virgin olive oil plus additional for brushing
• 4 large garlic cloves, minced
• 2 teaspoons coarse kosher salt
• 1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
• 2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
• 2 large red bell peppers, cut into 1-inch squares
• 1 large red onion, cut into 1-inch squares

Special Equipment

• 6 to 8 metal skewers

Preparation

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.

Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

yield: Makes 6 servings

active time: 1 hour

total time: 3 hours

Marinated Thai-Style Pork Spareribs

Ingredients

• 1 cup sliced shallots
• 10 scallions, coarsely chopped
• One 3-inch piece fresh ginger, sliced
• 8 large cloves garlic, peeled
• 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
• 6 tablespoons soy sauce
• 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1 teaspoon kosher salt
• 1 teaspoon fresh coarsely ground black pepper
• 2 tablespoons sugar
• 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
• Thai Chile-Herb Dipping Sauce

Preparation

1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .

Toasted Bread with Burrata and Arugula

Ingredients

• 6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally
• 5 tablespoons (about) extra-virgin olive oil, divided
• 2 garlic cloves, peeled, halved
• 1 8-ounce ball burrata cheese,* cut into 12 wedges
• 1 1/2 cups (about) baby arugula
• Finely grated peel from 1 lemon

Preparation

Finely grated peel from 1 lemon Preheat oven to 400°F. Fill small bowl with water. Place bread halves, cut side up, on baking sheet; brush bread with 2 tablespoons olive oil. Toast bread in oven until crisp and light golden around edges, about 15 minutes. Remove from oven. Lightly brush each bread half with water (do not soak). Rub cut sides of bread halves with cut sides of garlic halves.

Place 2 bread halves, cut side up, on each of 6 plates. Drizzle each bread half lightly with olive oil. Top each half with 1 burrata wedge; sprinkle with salt and freshly ground black pepper and drizzle lightly with olive oil. Toss arugula with 1 tablespoon olive oil in small bowl; sprinkle with salt and freshly ground black pepper. Mound arugula salad atop burrata on each bread half; sprinkle each with grated lemon peel and serve.

* A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets.

Dried Cranberry, Walnut, and Lemon Scones

Ingredients

• 2 tablespoons plus 1 cup sugar
• 2 tablespoons fresh lemon juice, divided
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon finely grated lemon peel
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
• 1 cup dried sweetened cranberries
• 1/2 cup coarsely chopped walnuts
• 1/2 cup (or more) chilled half and half, divided

 Preparation

Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.

Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.

Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.