Makes about 2 cups.
Note: From JeanMarie Brownson.
• 2 Meyer lemons
• 1 large regular lemon
• 1/2 c. finely chopped pitted oil-cured olives (about half of a 10-oz. jar)
• 1/3 c. extra-virgin olive oil
• 1 c. finely sliced fresh chives or 1 bunch green onions, trimmed, white and tender greens, chopped
• 6 large garlic cloves, finely chopped (about 2 tbsp.)
• 1/2 c. chopped fresh parsley
• 1 1/2 tbsp. finely chopped fresh oregano
• 2 tsp. finely chopped, fresh thyme
• 2 tsp. finely chopped, fresh rosemary
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
Directions
Grate zests from all lemons into a medium bowl. Squeeze just the Meyer lemons and add their juice (about 1/3 cup) to the bowl. Stir in olives and olive oil. Stir in chives, garlic, parsley, oregano, thyme, rosemary, salt and pepper. Refrigerate, covered, up to 2 days.
Nutrition information per tablespoon:
Calories25Fat2 gSodium53 mg
Carbohydrates1 gSaturated fat0 gProtein0 g
Cholesterol0 mgDietary fiber0 g
Serves 10 to 12.
Note: From JeanMarie Brownson.
• 1 semi-boneless whole leg of lamb, 10 to 12 lb., sirloin end tied into a compact shape
• 1 c. Olive and Fresh Herb Mixture (see recipe)
• 1/2 c. dry white vermouth or white wine
• 1/3 c. fresh lemon juice
• 2 tsp. salt
• 2 lb. small yellow potatoes, scrubbed, quartered
• Fresh parsley sprigs for garnish
Directions
Place lamb in very large baking or roasting pan. Use the tip of a sharp paring knife to poke holes all over lamb.
Combine the Olive and Fresh Herb Mixture in a small bowl with vermouth, lemon juice and salt. Drizzle lamb with the mixture; turn to coat both sides. Let lamb stand at room temperature, turning occasionally, about 1 hour.
Heat oven to 400 degrees. Roast lamb in center of oven, 15 minutes. Reduce oven temperature to 350 degrees. Continue roasting lamb, 30 minutes; add potatoes to pan. Turn to coat potatoes well with pan juices. (You'll need to work at this a bit.)
Roast lamb, stirring potatoes once or twice, until potatoes are fork-tender and a meat thermometer inserted in thickest portion of meat (not near the bone) registers 140 degrees for medium-rare, about 50 minutes.
Use a slotted spoon to scoop potatoes into a bowl. Put lamb onto a cutting board, tent with foil and let rest for 20 minutes. Skim and discard fat from pan juices. Season pan juices with salt to taste; transfer to a small bowl.
Slice the meat thinly. Serve with the potatoes and pan juices. Pass any remaining olive and herb mixture. Garnish with parsley.
Nutrition information per each of 12 servings:
Calories454Fat16 gSodium593 mg
Carbohydrates17 gSaturated fat5 gProtein57 g
Cholesterol173 mgDietary fiber1 g
Serves 4.
Note: This recipe doubles easily — just don't crowd the pan. The griddle should be oily enough to cook a second batch. From JeanMarie Brownson.
• 1 bunch (about 12 oz.) skinny asparagus, ends trimmed
• 1 tbsp. olive oil
• Coarse salt
• 2 tbsp. Olive and Herb Mixture (see recipe)
Directions
Heat oven to 400 degrees. Put asparagus on a large cast-iron griddle or ovenproof skillet in a single layer. Toss with oil and a sprinkle of salt. Roast, turning asparagus occasionally, until tip of a knife goes in easily, 10 to 12 minutes. Transfer asparagus to a serving dish; toss with the Olive and Fresh Herb Mixture.
Nutrition information per serving:
Calories51Fat4 gSodium27 mg
Carbohydrates2 gSaturated fat0 gProtein1 g
Cholesterol0 mgDietary fiber1 g
Serves 4.
Note: To speed preparation time, use bottled lupini beans, which still need to have husks removed. A 14-oz. package of frozen fava beans cooked according to package directions tastes great here, too. (These will need to be peeled after cooking.) Or substitute butter beans. This recipe doubles easily. From JeanMarie Brownson.
• 1 jar (16 oz.) ready-to-eat lupini beans (about 2 c.), drained
• 2 tbsp. Olive and Herb Mixture (see recipe)
• Salt and freshly ground pepper
Directions
Pinch each lupini to remove the outer husk. Discard the husks; put beans in a small saucepan. Add 1/4 cup water; heat over medium until hot, about 3 minutes. Remove from heat. Drain. Stir in olive and herb mix. Season with salt and pepper to taste.
Nutrition information per serving:
Calories142Fat4 gSodium293 mg
Carbohydrates10 gSaturated fat0 gProtein17 g
Cholesterol0 mgDietary fiber3 g
Makes 6 appetizers.
Note: Expensive, very rich burrata is an amazing cheese: The outside layer is fresh mozzarella and the inside is filled with cream and mozzarella curd strips. This recipe also tastes great with ricotta in place of the burrata. From JeanMarie Brownson.
• 3 tbsp. Olive and Herb Mixture (see recipe)
• 3 tbsp. finely chopped sun-dried tomatoes
• 1 tbsp. chopped fresh basil, plus small leaves for garnish
• 1 (8-oz.) container buffalo milk burrata, drained, or 1 c. whole-milk ricotta cheese
• 1 to 2 tbsp. olive oil
• Freshly ground black pepper
• Thinly sliced French bread, toasted
Directions
Mix Olive and Herb Mixture, tomatoes and chopped basil in bottom of a shallow serving dish. Top with the drained burrata ball or scoop of ricotta. Drizzle with olive oil; sprinkle with pepper. Garnish with small basil leaves. Serve with slices of warm toasted bread.
Nutrition information per serving:
Calories113Fat9 gSodium66 mg
Carbohydrates3 gSaturated fat4 gProtein5 g
Cholesterol21 mgDietary fiber0 g
It’s too soon to tell how much the immigration crackdown is to blame.
