Monday, October 24, 2016

Menu Planning: Fall Feast

Happy Fall! We celebrated the season with a menu worth sharing. A special thank you for our partners: American Lamb Board, Logan's Sausage, California Figs, San Bernardo Ice Cream.  Lamb, figs and sausages are perfect fall ingredients.  Logan's Sausage Company is one of my favorites.  They have so many varieties and they are great for grilling at parties.  

There are so many ways to enjoy California figs.  You can make many fresh salads, roast them with goat cheese and even make yummy desserts.  

Everyone knows that I'm a fan of lamb.  I went with a Mediterranean recipe this time.  I love lamb with pita and yogurt sauce.  It is bright and delicious.  I also provided some ideas for the leftovers.  

Invite over some close friends and recreate this meal.  Get some hot apple cider on the stove and break out the whiskey.  Cheers!
It also happened to be #babycapcook’s 2nd birthday and our 10th wedding anniversary... such a fun way to celebrate!

American Slow-Cooked Leg of Lamb Gyros with Yogurt Sauce and Fresh Herbs
California Fig Salad with Melon, Fresh Mozzarella, and Mint

Mac 'N Cheese
Watermelon Salad with Feta, Mint and Balsamic Glaze

Cheesy Potato Casserole

Romaine Salad with Rice Vinegar and Shallot Dressing
Cake and San Bernardo Ice Cream

Recipe:  American Slow-Cooked Leg of Lamb Gyros with Yogurt Sauce and Fresh Herbs
Sink your teeth into a slow cooked lamb leg. Top it with yogurt sauce, cucumbers, herbs, and enjoy the tender, juicy dish. Serve with toasted pita bread.

1 6-9 pound leg of lamb
2 tablespoons olive oil
Mixed herbs (dried oregano, garlic, thyme, etc.)

Add olive oil to the slow cooker. Season the leg with salt and mixed herbs. Turn on the cooker to low and let it go for 10 hours. The results: Tender juicy lamb when you walk in the door from work. Such a treat!

Other ideas: 

Lamb Taco Salad
Lamb over Rice
Lamb BBQ
Recipe:  California Fig Salad with Melon, Fresh Mozzarella, and Mint

California Figs
Fresh Mozzarella
Mint, chiffonade
Fig Balsamic

Quarter Figs, chop melon, and dice mozzarella. Add prosciutto and drizzle with Fig Balsamic Vinegar.

No comments: