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  Grilled Lamb Chops Ingredient 2 lb. lamb rib or loin chops 2 tsp. salt 1 tsp. ground black pepper 1/2 c. chopped fresh parsley 1 tbsp. chopped fresh oregano 1/2 c. plus 2 tbsp. olive oil 2 garlic cloves, grated 2 tsp. lemon zest 1 tbsp. fresh lemon juice 2 tsp. honey 1/4 tsp. red chile flakes 1 c. chopped mixed olives Directions Step 1: Add lamb chops to a resealable plastic bag. Season with salt and pepper; set aside. Step 2: In a medium bowl, stir together parsley, oregano, 1/2 cup olive oil, garlic, lemon zest, salt, pepper, honey, and chile flakes. Reserve 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the lamb. Seal the bag, and gently massage the marinade into the lamb chops. Refrigerate for at least one hour or overnight. Add the olives to the remaining unused marinade; stir in the remaining 2 tablespoons of olive oil; cover and refrigerate until ready to serve. Step 3: Remove the lamb and olive mixture from the refrigerator 30 minutes before g

  Cedar-Plank Salmon Ingredient 2 tablespoons grainy mustard 2 tablespoons mild honey or pure maple syrup 1 teaspoon minced rosemary 1 tablespoon grated lemon zest 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick) Equipment: a cedar grilling plank (about 15 by 6 inches) Cooking Step 1 Soak cedar grilling plank in water to cover 2 hours, keeping it immersed. Step 2 Prepare the grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure. Open vents on bottom and lid of the charcoal grill. Step 3 Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread the mixture on flesh side of salmon and let stand at room temperature for 15 minutes. Step 4 Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank for 5 minutes before serving. #

  Greek Chicken Souvlaki INGREDIENTS 3 cloves garlic 2 medium lemons, divided 3 tablespoons olive oil 1 tablespoon dried oregano 1 teaspoon honey 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds boneless, skinless chicken breasts or thighs 4 to 6 skewers Vegetable oil 2 medium plum tomatoes 1/2 medium English cucumber 1/4 small red onion 1/3 cup pitted kalamata olives (about 10) 4 (about 6-inch) pita breads Tzatziki sauce (store-bought or homemade), for serving Step 1 Prepare the following, adding each to the same gallon zip-top bag or 8x8-inch baking dish as it is completed: Finely grate 3 garlic cloves and the zest from 1 medium lemon (about 1 teaspoon). Squeeze the juice from 2 medium lemons (about 1/3 cup). Step 2 Add 3 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon honey, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir together, or seal the bag and massage to combine. Step 3 Cut 1 1/2 pounds boneless skinless chicken breas

  Cranberry Goat Cheese Balls with Rosemary Skewers Ingredients: 1/3 cup Sweetened Dried Cranberries 1/3 cup Toasted Pecans 1 tsp Dried parsley 1/2 tsp Salt 1/4 tsp Pepper 8oz goat cheese log 16 Rosemary sprigs Directions: Start by finely chopping dried cranberries with pecans.Add dried parsley, salt and pepper. Roll 8oz goat cheese into 16 balls then roll in your crumbs mixture. Skewer with a Rosemary sprig for an extra festive touch. #Cloudela #LaPulperia #cooking