Slow Cooked Lamb Riblets with Cumin, Garlic, and Lemon

Balky Farm of Northfield has been offering lamb and goat riblets (like spare ribs, but smaller) on sale the last couple of farmers markets, so I bought some.  So glad I did!  Well seasoned and slow cooked, they are tender, succulent, and flavorful.    You could easily substitute goat for lamb here.

3 lbs lamb riblets
Salt and pepper
1 head garlic, cloves peeled and minced
2 Tbsp ground cumin
2 Tbsp lemon juice

Generously sprinkle the riblets all over with salt and pepper.  Combine the minced garlic, cumin, and lemon juice in a small bowl and mix to form a paste.  Smear this all over the riblets.  Place the seasoned riblets in your slow cooker and cook on Low for 8-10 hours.  Serve or follow the optional browning step (good but not at all necessary).

Optional: After slow cooking, place the meat on a baking sheet and quickly brown under the broiler (a couple minutes should do it).

Serves 4-6.

Orzo with Ramps and Lemon

This side dish is simple but satisfying and flavorful.  It showcases the ramps beautifully, and it was a hit with the whole family.

Ramps are a wild allium (related to leeks and garlic) with a mild flavor.  You can eat the whole thing, from bulb to leaves.

8 oz. orzo
Olive oil
1/4 lb ramps
1 tsp lemon juice (or to taste)
Salt and pepper

Wash the ramps and slice off the root end.  Thinly slice the bulbs and stems and set aside.  Thinly slice the leaves as well and set aside separate from the bulbs and stems.

Cook the orzo in a pot of salted boiling water until al dente, then drain and toss with some olive oil.

While the orzo cooks, heat a little olive oil in a skillet.  Saute the ramp bulbs and stems over medium high heat for 3-4 minutes, then add the leaves and saute until nicely wilted.  Remove from heat.

When the orzo is cooked and drained, combine it with the ramps.  Drizzle in the lemon juice and add salt and pepper to taste.  Mix well and adjust seasonings if needed.

Serves 5-6 as a side dish.

Moroccan Chicken and Chickpeas with Kale

A little turmeric makes this dish a cheery bright yellow.  It's simple and easy but tastes deliciously of somewhere else.  This is adapted from Claudia Roden's New Book of Middle Eastern Food, which I have recently acquired and am liking greatly.

You can use chicken legs, drumsticks, boneless thighs, even breasts here.  Or cut up a whole chicken and use it all (for a more generous number of servings).  Serve this over rice.

Olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1/2 tsp ground turmeric
Chicken pieces for 4 people
2-4 tsp lemon juice (depending how tangy you like it)
3 cups cooked chickpeas
1/4 - 1/2 cup water
3-4 cups chopped kale, stemmed removed
Salt and pepper to taste

Heat a little olive oil in a braising pan, Dutch oven, or other wide bottomed pan.  Add the onion and saute over medium heat until translucent, 4-5 minutes.  Add the garlic and saute for another 1-2 minutes.  Stir in the turmeric, then add the chicken, turning each piece over a few times to coat with turmeric.  Add the lemon juice, chickpeas, and 1/4 cup water.  Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through (exact timing will depend on what you use for chicken pieces).  Stir occasionally and add a little more water if needed to keep it a bit soupy.  When the chicken is nearly done, add the kale, stir well, and cover again. When the chicken is done, add salt and pepper to taste.  Serve over rice.

Serves about 4.

Grilled Fennel with Lemon and Parsley

Another recipe for fennel lovers.  Lemon juice adds a pleasant tang as you bite into it.

2 medium fennel bulbs, cut into wedges
1 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper
2-3 Tbsp finely chopped fresh parsley

Combine the oil and lemon juice, then brush it onto the fennel.  Sprinkle both sides with salt and pepper.

Grill the fennel over medium heat for 10-12 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).  Sprinkle with parsley at the table.

Serves about 4.

Simple Fennel Salad

Raw fennel sliced thin makes a nice salad, especially when served cold. Here it's very simply prepared with a little parsley, lemon juice, and olive oil.

1 medium-large fennel bulb, thinly sliced or finely chopped
1 tsp lemon juice
1 tsp good olive oil
1/4 cup finely chopped parsley
Pinch or salt

Combine all ingredients in a bowl and toss to coat. If not serving immediately, refrigerate.

Serves 2-3.

Variations: Add shredded carrots or julienned cucumber to the salad.

Lemon Blueberry Yogurt Muffins

And while I'm on the subject of blueberry muffins...this is another favorite recipe. Again, you can use fresh or frozen berries, but frozen actually work a bit better.

1 cup white flour
1 cup whole-wheat pastry flour
1/4 cup white sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 Tbsp lemon juice
3 Tbsp vegetable oil
1 cup plain yogurt
1 cup fresh or frozen blueberries

Preheat the oven to 400°. Grease muffin tins to make 12 muffins.

In a medium bowl, whisk together the white flour, whole wheat pastry flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Add the lemon juice, vegetable oil, and yogurt to the dry ingredients and combine thoroughly. Stir in the blueberries. Do not overmix. The batter will be fairly thick and slightly spongy.

Spoon the batter into the muffin tins. You can fill them fairly full.

Bake for about 14 minutes, until the muffins turn golden on top and a toothpick inserted in the center comes out clean.

Makes 12 muffins.