Ghormeh Sabzi (Persian Green Stew)

 Prep time:  35 minutes

Cook time:  8.5 hrs on Low, 4.5 hrs on High

1.5 lbs boneless leg of lamb, cut into 1-inch cubes

1 tsp ground turmeric

3/4 tsp salt, divided

1/2 tsp curry powder

1/2 tsp ground black pepper, divided

2 Tbsp olive oil, divided

2 medium onions, chopped

1 bag (5oz) fresh baby spinach, chopped

2 cups chopped fresh Italian parsley

1 cup chopped fresh cilantro

6 green onions, green part only, chopped

1.5 cups beef broth

1 can (15oz) cannellini beans, drained and rinsed

2 Tbsp fresh lime juice

3 cups hot cooked basmati rice

1. Coat inside of slow cooker with nonstick cooking spray.
2. Combine lamb, turmeric, 1/2 tsp salt, curry powder and 1/4 tsp pepper in large bowl.  Heat 1 Tbsp oil in large skillet over medium-high heat.  Add half of lamb; cook and stir 4 minutes or until browned.  Transfer to slow cooker.  Repeat with remaining lamb.  Add onions and remaining 1 Tbsp oil to skillet;  cook 6-7 minutes or until onions are starting to brown.  Stir in spinach, parsley, cilantro, and green onions; cook and stir 2 minutes or until wilted.  Add to lamb in slow cooker; pour broth over all.
3. Cover; cook on Low 8 hours or on High 4 hours.  Add beans.  Cover; cook on High 30 minutes.  Turn off heat.  Stir in lime juice, remaining 1/4 tsp salt and 1/4 tsp pepper.  Serve over rice.

Middle Eastern Lentil Soup

 2 Tbsp olive oil

1 small onion, chopped

1 medium red bell pepper, chopped

1 tsp whole fennel seeds

1/2 tsp ground cumin

1/4 tsp ground red pepper

4 cups water

1 cup dried lentils, sorted and rinsed

1/2 tsp salt

1 Tbsp fresh lemon juice

1/2 cup plain yogurt

2 Tbsp chopped fresh parsley

1. Heat oil in large saucepan over medium-high heat until hot.  Add onion and bell pepper; cook and stir 5 minutes or until tender.  Add fennel seeds, cumin, and ground red pepper; cook and stir 1 minute.
2. Add water, lentils, and salt.  Bring to a boil.  Reduce heat to low. Cover and simmer 25-30 minutes or until lentils are tender.  Stir in lemon juice.
3. Top each serving with yogurt; sprinkle with fresh parsley.

Serve with homemade pita chips or lavash chips.

Mediterranean Chili

 prep time:  20 minutes

cook time:  7-8 hours (low) or 3.5 - 4 hours (high)

2 cans (28ozeach) chickpeas, drained and rinsed

1 can (28oz) diced tomatoes

1 can (14oz) vegetable broth

2 onions, chopped

10 kalamata olives, chopped

4 cloves garlic, chopped

2 tsp ground cumin

1/4 tsp ground red pepper

1/2 cup chopped fresh mint

1 tsp dried oregano

1/2 tsp grated lemon peel

1 cup crumbled feta cheese

1. Combine chickpeas, tomatoes, broth, onions, olives, garlic, cumin, and ground red pepper in slow cooker; stir to blend.  Cover; cook on Low 7-8 hours, or on High 3/5 - 4 hours.
2. Stir in chopped mint, oregano, and lemon peel; top each serving with feta.

Spanish Tortilla

 1 tsp olive oil

1 cup thinly sliced peeled potato

1 small zucchini, thinly sliced

1/4 cup chopped onion

1 clove garlic, minced

1 cup shredded cooked chicken

8 eggs

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes

fresh tomato salsa (optional)

1. Heat oil in 10-inch nonstick skillet over medium-high heat.  Add potato, zucchini, onion, and garlic; cook and stir about 5 minutes or until potato is tender, turning frequently.  Stir in chicken; cook 1 minute.
2. Meanwhile, whisk eggs, salt, black pepper, and red pepper flakes in large bowl.  Carefully pour egg mixture into skillet.  Reduce heat to low.  Cover and cook 12 - 15 minutes or until egg mixture is set in center.
3. Loosen edges of tortilla and slide onto large serving platter.  Let stand 5 minutes before cutting into wedges or 1-inch cubes.  Serve warm or at room temperature.  Serve with salsa, if desired.

Savory Pita Chips

 2 whole wheat or white pita breads

olive oil

3 Tbsp grated parmesan cheese

1 tsp dried basil

1/4 tsp garlic powder

1. Preheat oven to 350.  Line baking sheet with foil.
2. Carefully cut each pita round half horizontally; split into 2 rounds.  Cut each found into 6 wedges.
3. Place wedges, inside layer down, on prepared baking sheet.  Brush lightly with oil.  Turn over; brush again.
4. Combine parmesan, basil, and garlic powder in small bowl; sprinkle evenly over pita wedges.
5. Bake 12-14 minutes or until golden brown.  Cool completely.

Cinnamon crisps:  substitute melted butter for olive oil and 2 Tbsp sugar mixed with 1/4 tsp ground cinnamon for the Parmesan cheese, basil, and garlic powder.

Falafel with Garlic Tahini Sauce

 1 cup dried chickpeas, sorted and rinsed

Garlic Tahini Sauce (recipe follows)

1 small onion, chopped

1/2 cup chopped fresh parsley

2 cloves garlic

1 Tbsp fresh lemon juice

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp salt

1/2 tsp ground red pepper

vegetable oil

Pita bread, lettuce, tomatoes, chopped cucumbers (optional)

1. Place chickpeas in large bowl; cover with water by 3 inches.  Soak 8 hours or overnight.  Prepare Garlic Tahini Sauce; refrigerate until ready to serve.
2. Drain chickpeas; place in food processor.  Add onion, parsley, garlic, lemon juice, cumin, coriander, salt and red pepper. Pulse until mixture is smooth, scraping side of bowl frequently.  If mixture is too dry, add 1 to 2 Tbsp water.
3. Shape mixture into 1 1/2" balls with dampened hands.  Place on baking sheet lined with wax paper.
4. Pour oil into deep heavy saucepan to depth of 2 inches.  Heat over medium-high heat to 350.  Fry falafel in batches 3-5 minutes or until golden brown.  Remove with slotted spoon and drain on paper towels.
5. Serve with pita bread, lettuce, tomatoes, cucumbers, and Garlic Tahini Sauce.

Garlic Tahini Sauce

1/2 cup plain yogurt

1/4 cup tahini

3 Tbsp water

2 Tbsp fresh lemon juice

1 clove garlic, minced

1/2 tsp ground cumin

salt and black pepper to taste

Whisk all ingredients in small bowl until well blended.  Cover and refrigerate 1 hour before serving.

Bruschetta

 4 plum tomatoes, seeded and diced

1/2 cup packed fresh basil leaves, finely chopped

5 Tbsp olive oil, divided

2 cloves garlic, minced

2 tsp finely chopped oil-packed sun-dried tomatoes

1/4 tsp salt

1/8 tsp black pepper

16 slices Italian bread

2 Tbsp grated Parmesan cheese

1.  Combine diced tomatoes, basil, 3 Tbsp oil, garlic, sun-dried tomatoes, salt and pepper in large bowl; mix well.  Let stand at room temperature 1 hour to blend flavors.

2.  Preheat oven to 375.  Place bread on baking sheet. Brush remaining 2 Tbsp oil over one side of each bread slice; sprinkle with cheese.  Bake 6 to 8 minutes or until toasted.

3.  Top each bread slice with 1 Tbsp tomato mixture.