26 June 27 • 2019
jn
LAMB BURGERS WITH
TAHINI SAUCE AND ARUGULA
I love these with tahini sauce. If you’
d
like, serve with a dollop of Greek yogurt
as well.
2 pounds lean ground lamb
(10 percent fat content, if possible)
½ cup freshly chopped mint
2 Tbsp. lemon juice
1 tsp. granulated garlic
Kosher salt to taste
Fresh ground pepper to taste
6-8 good-quality hamburger buns or
soft pita pockets
Sauce:
3 Tbsp. tahini
3 Tbsp. hot water
3 Tbsp. lemon juice
1⁄
3 cup olive oil
Salt to taste
Garnish:
Fresh baby arugula
Combine all burger ingredients in a
bowl and mash well with your hands.
Chill the mixture until ready to use.
Divide ground lamb into 6-8 patties
(make them wider than thick — they
will shrink).
Heat grill to medium-high. Grill the
burgers until they are easily turned with
a spatula; too early and the burgers will
break.
For the sauce, whisk together all the
sauce ingredients.
Make a sandwich with the bun or pita,
drizzled with tahini sauce and top with
arugula.
CARAMELIZED ONION DIP
Caramelized onions are naturally sweet,
giving this dip a slightly sweet flavor.
2 Tbsp. butter or olive oil
2 cups chopped onions
1 cup sour cream
(or vegan sour cream)
1 tsp. granulated garlic
½ tsp. onion powder
½ tsp. Worcestershire sauce
Salt and pepper to taste
Melt butter or oil. Add the onions and
cook over moderate heat, stirring occa-
sionally until golden, about 25 minutes.
Allow the onions to cool for about 5
minutes. Transfer to a medium bowl.
Add remaining ingredients and stir
well. Serve with your favorite potato
chips. Makes 1½ cups of dip.
GRILLED CORN ON THE COB WITH
CAYENNE, CHILI POWDER AND LIME
Husked ears of corn (any amount)
Olive oil or extra-virgin olive oil
Kosher salt to taste
Sugar
Optional garnishes:
Melted butter
Ground cayenne pepper
Chili powder
Heat grill to medium-high heat. Rub
each ear of corn very lightly with olive
oil. Season lightly with salt, pepper and a
touch of sugar.
Grill on all sides (turn while cooking),
until charred to your liking. Serve hot
with melted butter, a sprinkle of ground
pepper, salt, chili powder and cayenne
pepper (just a touch — less is more).
Serve with lime wedges.
S’
MORES DIP
2 bags (about 12-ounces each) semi-
sweet or milk chocolate chips
1-2 bags (10-ounces each) regular-
sized marshmallows
Graham crackers, for serving.
Preheat the oven to 350°.
Pour the chocolate chips into a deep
pie dish or other baking dish. Arrange
continued from page 25
TOP TO BOTTOM: Lamb burger, corn and bean salad, s’
mores dip,
grilled pineapple, grilled corn on cob, potatoes in foil
arts&life