At Lemon Tree Lane Kitchen, we believe food is love. Many of our fondest family memories were made in the kitchen. Get inspired to create wonderful memories of your own with our 'Recipes' page, which features some of our absolute favorite dishes! We've also created 'Heidi's Leftovers' to be your go-to resource for fun, out-of-the-box ways to turn leftover meals into something new and delicious. Be sure to peruse 'Market News' for the latest on what Lemon Tree Lane Kitchen products you can find at the farmer's markets. Last but not least, stop by 'Reminisce' to share your favorite food memories, stories and photos!
Wash kale, trim off and discard coarse stems. Place kale in saucepan with boiling water. Cover and cook 20 minutes or until almost tender. Remove from heat and add next 3 ingredients. Turn into a casserole dish. Mix ham with White Sauce and mustard. Spoon over kale. Mix bread crumbs with melted butter. Sprinkle over the top. Place in a preheated oven at 400*, 10 minutes or until brown. serves 4.
Combine the first 9 ingredients. Add pork cubes to marinade. Mix well. Cover and refrigerate 10 hours or overnight When ready to cook, string meat on skewers and broil over a slow-burning charcoal fire, turning to brown on all sides. Baste often while cooking with salad oil or melted butter. Cooking time depends upon heat of fire. serves 4.
Mix mustard with water and then add the next 6 ingredients. Heat to boiling point. Arrange pork chops over a slow-burning charcoal fire. Cook until browned on both sides and thoroughly cooked through the center, about 50 minutes, turning and brushing with warm barbecue sauce every 5 minutes or as often as chops look dry. serves 6
Season pork chops with salt & pepper. Sprinkle dried thyme on both sides of chops, pressing the chop to help the thyme adhere to the meat. Wrap the slices of prosciutto around the pork chops, pressing the ends to seal. Heat the olive oil over medium-high heat in a skillet. Cook pork chops, seam side down first, until golden brown and cooked through, about 4-5 minutes per side. serves 4.
1 teaspoon each of ground coriander, cumin, cinnamon, paprika, ginger, crushed
red pepper
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) chicken broth
1/2 cup halved dried apricots
steamed couscous
chopped fresh cilantro
Place chickpeas in a medium saucepan. Add water to cover by 2″. let soak
overnight. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2″. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt & pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bow. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, and all remaining seasonings. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups broth. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes. Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt & pepper. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over. serves 6.
2 lbs boneless sirloin of beef or lamb, cut into cubes
Combine first 12 ingredients in a mixing bowl. Add cut beef cubes to marinade. Let stand in the refrigerator 6 hours or overnight. String meat on skewers. Broil over slow-burning charcoal fire or in oven broiler 15 – 20 minutes, turning skewers frequently to brown on all sides. Baste with marinade as often as meat looks dry. serves 4.
Combine the first 6 ingredients. Add the salt, basil, black pepper and 2 of the eggs, well beaten. Mix well. Brush bottom and sides of a 9×5 inch loaf pan with oil and sprinkle with fine bread crumbs. Turn 1/2 of the meat mixture into the pan and spread uniformly over the bottom. Mix remaining egg, tomato sauce, and oregano with Ricotta cheese. Spread over meat. Top with remaining meat mixture, being sure to spread it to the sides of pan to completely cover cheese. Bake 1 hour or until done in a preheated oven at 350*. serves 4-5.
Slash the fat edge of steak at 2-inch intervals to prevent curling while broiling. Preheat broiler and broiling rack. Rub broiling pan with olive oil, to prevent meat from sticking, and broil 5 – 8 minutes on each side. (depending upon degree of rareness desired.) While meat is cooking, blend remaining ingredients. Place meat on a heated serving platter and spread with herbed butter. serves 4.
Cut the meat into julienne strips, about 2 inches long and 1/2 inch wide. Season with salt and pepper and saute in 4 tablespoons of the butter until brown. Add the Worcestershire, Sherry, and Tabasco. In another pan, saute in 4 tablespoons butter, the shallots, garlic, onions, mushrooms, until transparent. Add the flour and mix until well blended, then add the broth, tomato sauce, bay leaf. Simmer for 20 minutes. Just before serving, combine the meat with the sauce; heat to the boiling point; add the sour cream and the chives. serves 6.
Combine the chopped meat, potatoes and onion and seasonings. Heat the fat in a heavy skillet; add the hash; heat, stirring the while. Then spread the hash evenly; press gently. Cook slowly until a brown crust forms on the bottom. Cut and fold like an omelet; slide onto a heated platter and garnish with parsley or watercress. Serve at once. A fried egg for each portion may be used to garnish the platter or top the browned hash.
Author adminPosted on Categories Meats, Poultry and Seafood
