Lamb Keftas with Roasted Cherry Tomatoes

🥙 Lamb Keftas with Roasted Cherry Tomatoes

Description

Lamb keftas are a beloved staple across North Africa and the Middle East, often served as part of a mezze spread or enjoyed as a main dish. These juicy skewers combine fragrant spices, fresh herbs, and tender ground lamb, grilled to perfection and paired with sweet roasted cherry tomatoes and garlic. Simple yet deeply flavorful, this dish is ideal for summer barbecues or cozy family dinners.

Ingredients

For the lamb keftas

• 1 egg

• 30 g (⅓ cup) panko breadcrumbs

• 1 tsp coriander seeds

• ½ tsp cumin seeds

• ½ tsp black peppercorns

• 340 g (¾ lb) lean ground lamb

• 3 tbsp chopped flat-leaf parsley

• 1 tbsp chopped fresh mint

• ½ tsp salt

For the roasted tomatoes

• 2 packages (150 g each) cherry tomatoes on the vine

• 4 garlic cloves, peeled

• 3 tbsp olive oil

• Salt and pepper, to taste

For garnish

• 3 tbsp toasted pine nuts

• Fresh parsley

Instructions

1. Preheat the barbecue to medium-high heat and lightly oil one side of the grill.

2. In a bowl, whisk the egg with the breadcrumbs and let the mixture soak for 5 minutes.

3. Using a mortar or spice grinder, crush the coriander seeds, cumin seeds, and peppercorns until coarse.

4. Add the lamb, parsley, mint, and salt to the breadcrumb mixture. Mix gently with your hands until just combined.

5. Divide the mixture into 8 portions. Shape each portion around soaked wooden skewers to form small sausages. Sprinkle with the spice mixture.

6. Place the tomatoes and garlic in a cast-iron skillet. Drizzle with olive oil and season with salt and pepper.

7. Cook the tomatoes on the cooler side of the grill for about 12 minutes. Grill the keftas on the hot side for 10–12 minutes, turning until evenly browned and cooked through.

8. Remove the tomatoes. Mash the remaining tomatoes and garlic to create a rustic sauce.

9. Serve the keftas over the tomato sauce, topped with roasted tomato clusters, pine nuts, and parsley.

Serving Tip

Serve with warm flatbread, couscous, or a fresh yogurt sauce for a complete meal.

🍤 One-Pot Rice with Tomatoes and Shrimp

Description

This vibrant one-pot rice dish is inspired by classic Mediterranean flavors and simplified for busy home cooks. The rice slowly absorbs white wine, tomato-basil sauce, and gentle spices, while tender shrimp cook right on top. Minimal cleanup and maximum flavor make this recipe a weeknight favorite.

Ingredients

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1½ cups parboiled long-grain rice

• ½ cup dry white wine

• 3 cups water

• ¼ tsp crushed red pepper flakes

• 600 ml tomato and basil sauce

• 340 g (¾ lb) small shrimp, peeled and deveined

• Salt and pepper, to taste

• Fresh parsley, chopped

• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until soft.

2. Stir in the rice and cook for 1 minute, ensuring the grains are well coated.

3. Pour in the white wine and let it reduce until nearly evaporated.

4. Add water and red pepper flakes. Season with salt and pepper. Bring to a boil.

5. Cover and simmer on low heat for 15 minutes, until the rice is tender and liquid absorbed.

6. Stir in the tomato and basil sauce. Adjust seasoning if needed.

7. Arrange the shrimp over the rice, cover, and cook for 5 more minutes until the shrimp turn pink.

8. Remove from heat and let rest briefly. Garnish with parsley and serve with lemon wedges.

Cooking Tip

For extra flavor, add a pinch of smoked paprika or saffron to the rice.

🐟 Panzanella Salad with Oven-Baked Redfish

Description

This modern twist on the classic Italian panzanella transforms the salad into a complete meal. Juicy redfish fillets are baked alongside crispy croutons and topped with a fresh vegetable salad dressed in a sun-dried tomato vinaigrette. Light, colorful, and satisfying.

Ingredients

Vinaigrette

• 3 tbsp olive oil

• 2 tbsp sun-dried tomato pesto

• 1 tbsp lemon juice

• 1 tsp honey

Salad & Fish

• ¼ baguette, thinly sliced

• 1 tbsp olive oil

• 340 g redfish fillets

• 1½ cups cherry tomatoes, halved

• 2 cups baby spinach

• 1 Lebanese cucumber, sliced

• 1 shallot, thinly sliced

• 2 tbsp capers

Instructions

1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. Whisk vinaigrette ingredients in a large bowl. Season with salt and pepper.

3. Brush baguette slices with olive oil and bake for 6 minutes.

4. Add fish to the baking sheet. Brush with part of the vinaigrette and season. Bake for 10 minutes.

5. Add vegetables and capers to the remaining vinaigrette. Toss gently.

6. Mix in the croutons.

7. Serve fish topped with the fresh panzanella salad.

Variation

Substitute redfish with cod, halibut, or sea bass.

🥪 Chicken and Ricotta Meatball Sandwiches with Crunchy Salad

Description

These hearty sandwiches combine soft, cheesy bread with tender chicken and ricotta meatballs, topped with a fresh, crunchy salad and zesty lemon-garlic mayonnaise. Perfect for quick dinners or casual gatherings.

Ingredients

• ⅓ cup mayonnaise

• 1 tbsp lemon juice

• 1 garlic clove, minced

• 3 cups iceberg lettuce, chopped

• 2 cups arugula

• ½ cup marinated eggplant

• 4 submarine rolls

• 8 slices provolone cheese

• Cooked chicken and ricotta meatballs

Instructions

1. Preheat oven to 200°C (400°F).

2. Mix mayonnaise, lemon juice, and garlic. Season to taste.

3. Toss lettuce, arugula, and eggplant with the dressing.

4. Slice rolls and place on a baking sheet. Add cheese and bake until melted.

5. Fill with hot meatballs and top with salad.

6. Serve immediately with chips or salad.