Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
Ingredients
- Servings: 1
- 2 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 teaspoon salt
- 3/4 cup butter, diced
- 2 eggs
- 4 tablespoons cold water
- 1 1/2 cups ricotta cheese
- 4 ounces feta cheese
- 1 cup grated parmesan cheese
- 1 egg
- 1/4 cup chopped parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 2 cups shredded mozzarella cheese
- 1/2 pound ham slices
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
- 1 egg
Recipe
- mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
- in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
- have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
- scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
- roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
- bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
Ingredients
- Servings: 4
- 1 cup quinoa
- 1 1/2 cups cold water
- salt to taste
- 1 tablespoon vegetable oil
- 1 cup cubed fully cooked ham
- 1/2 cup diced red bell pepper
- 1/2 cup chopped green onion, and green parts separated
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce, or to taste
- 1 teaspoon chile-garlic sauce (such as sriracha®), or more to taste (optional)
- 1 teaspoon sesame seeds, or to taste (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 45 mins
- rinse quinoa in cold water for about 1 minute and drain well.
- place in a saucepan and cover with 1 1/2 cup cold water and salt. bring to a boil and reduce heat to low. simmer, covered, until quinoa is tender, about 15 minutes. remove from heat and let sit for 5 minutes.
- fluff quinoa with a fork and set aside.
- heat vegetable oil in a large skillet over medium heat. cook and stir ham, red bell pepper, and the parts of the green onion until the ham begins to brown, about 5 minutes. set chopped green onion tops aside. add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes.
- stir in quinoa and return to stove over medium-low heat. cook and stir until warmed through, 2 to 3 minutes. remove from heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. garnish with reserved green onion tops.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
Ingredients
- Servings: 2
- 1 lamb tenderloin
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 2 shallots, sliced
- 3 fresh thyme sprigs, or more to taste
- 2 firm plums, pitted and each cut into 4 wedges
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 teaspoon cold butter
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). generously season lamb tenderloin with salt and black pepper.
- heat oil in a large, oven-proof skillet over medium-high heat. cook tenderloin until browned on all sides, 2 to 4 minutes per side. transfer tenderloin to a plate.
- saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around lamb tenderloin.
- cook until lamb is slightly pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). transfer lamb and plums to a plate.
- place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. whisk butter into mixture until melted and sauce is shiny. pour sauce over lamb and plums.
