Thyme Out

Low in fat, but high on taste. The crust of sweet crunchy meringue is the perfect backdrop for tart strawberry yogurt. Make the crust the night before and let it cool in the oven.

Ingredients:

Meringue Crust

• 4 egg whites, at room temperature
• 1/2 teaspoon cream of tarter
• 1 cup superfine sugar
• 3/4 teaspoon vanilla extract

Filling

• 2 pints plain lowfat yogurt
• 2 cups strawberries, sliced
• 1 Tablespoon sugar, to taste
• 1 teaspoon vanilla extract

Whipped Topping (optional)

• 1 cup very cold whiping cream
• 4 Tablespoons sugar
• 1/2 teaspoon vanilla extract

Directions:

For Meringue Crust

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Beat eggwhites with cream of tarter and salt at medium speed until frothy. Continue at high speed until the whites form soft peaks.
3. Beat at high speed while slowly adding sugar. Continue to beat until stiff.
4. Spoon meringue onto parchment paper into a pie shape. Build up the edges of the “pie” so that you have a shallow bowl.
5. Reduce heat to 200° and bake the pie crust for 5 hours. DO NOT OPEN THE DOOR! After 5 hours, turn off the oven and leave meringue in the oven until cool.

For Filling

1. Meanwhile… Place 2 pints of yogurt in a sieve lined with cheesecloth. Set the sieve over a bowl and let strain in the refrigerator for at least 3 hours.
2. Mix strawberries with 1 Tablespoon of sugar and let sit.
3. Combine the strawberries with the yogurt and vanilla extract.

For Whipped Cream

1. Whip cream with vanilla and sugar until soft peaks.

To Assemble

1. Pour the strawberry yogurt into the prepared meringue shell and freeze for 1 hour.
2. Remove filled crust from freezer and let stand 5 minutes before serving. Top with fresh whipped cream and fresh strawberries.  IF left in freezer for more than one hour, allow to thaw for 2 1/2 hours before serving.

A tasty springtime recipe that’s so easy to prepare, you can’t help but love it! (Most kindly provided by Lava Lake Lamb and the American Lamb Board.)

8 servings
Preparation time:  10 minutes
Cook time:  1 hour

Ingredients:

• 3 to 4 pounds boneless American lamb leg, butterflied
• 1/2 cup olive oil
• 1 Tablespoon dried basil
• 1 Tablespoon oregano
• 1 Tablespoon minced fresh garlic
• 1 teaspoon black pepper

Directions:

1. Blend oil with basil, oregano, garlic and pepper; pour half over meat and brush over both sides.
2. Grill lamb over medium coals in covered grill, about 6 inches from coals, for 20 to 25 minutes per side.
3. Baste occasionally with remaining herbed olive oil.
4. Rest lamb for about 10 minutes; slice lamb crosswise at a diagonal slant.

Once a year, I visit my brother John, who lives in the central coast of California. His house sits way up on a hill and overlooks the little town of Cambria. It is absolutely beautiful, but a long way to town on winding pot-holed roads. As a result, John has become quite self-sufficient. He grows his own herbs and has a repertoire of “gourmet” meals that he prepares for his numerous guests. The following recipe was prepared for him by an Argentinian friend, and now is a staple both in his house and in mine. I make a double batch and store it in the fridge in an old ketchup squeeze bottle. Anything that I find just a little bland, gets a squirt of Chimichurri. It is great with steak, chicken, and even tuna fish sandwiches. It will last in the fridge for up to 10 days, though we usually finish it all by day 5. The flavors need to meld together, so make it ahead and let it sit for at least 30 minutes.

• 1 cup fresh parsley, rinsed
• 1 cup fresh cilantro, rinsed
• 2 teaspoons dried organic oregano
• 1/3 cup red wine vinegar
• 1/2 teaspoon organic granulated garlic
• 1 teaspoon organic red pepper flakes
• 1/2 teaspoon fine sea salt
• 1 cup olive oil

Directions

1. Combine everything but the olive oil together in a food processor, and pulse.
2. Drizzle the olive oil in to the mixture while it is blending.
3. Serve with beef, chicken, or fish.

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Ingredients

• 1/4 cup margarine, melted
• 3/4 cup brown sugar
• 2 eggs
• 2 or 3 very ripe bananas, mashed
• 1 cup dried cranberries
• 1-1/2 cups whole wheat flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon organic ground cinnamon
• non-stick vegetable oil spray

Directions

1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
2. Add mashed bananas and cranberries. Mix.
3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
5. Grease 9″x5″x3″ loaf pan with non-stick spray. Transfer batter into loaf pan.
6. Bake at 350°F for 1 hour (or until test knife comes out clean).
7. Let stand 10 minutes, and remove from pan to cool.

Ingredients

• 2 Tablespoons olive oil
• 1/2 onion minced
• 2 celery stalks, minced
• 2 parsnips, peeled and minced
• 1 head of cauliflower, chopped into small pieces
• 4 cups chicken or vegetable stock
• juice of one lemon
• 1/4 cup chopped fresh parsley
• pinch of saffron
• 2 egg yolks
• 1/4 teaspoon organic paprika
• fine sea salt and freshly ground organic black pepper to taste

Directions

1. Saute the onions, celery, and parsnips in olive oil over medium heat until soft (about 5 minutes)
2. Stir in cauliflower and cook for 3 more minutes
3. Add chicken stock and paprika and cook for 20 minutes
4. Remove from heat, cool and blend using an immersion blender, or transfer to a blender and puree in small batches.
5. Return pureed soup to stockpot.
6. In a small bowl, add pinch of saffron to 2 Tablespoons of boiling water and let set.
7. In another bowl, beat egg yolks with lemon juice. Add parsley and combine with saffron water.
8. Add parsley mixture to the soup in the stockpot. Reheat and flavor with salt and pepper.
9. Serve with a sprinkle of paprika.