Roasted veggies are one of my favorite "goes with anything" sides - pick your favorite, chop them, toast them with some olive oil and seasonings (stay away from too much salt) and put them in the oven at 425 for about 20 minutes. Tonight it was broccoli, cauliflower, carrots, and sweet potato (sliced thin). I then tossed it with olive oil and Greek Seasoning.
Cucumber-Yogurt Soup
(From The Dreaded Brocolli)
1 large seedless cucumber or 2 regular cucumbers, peeled and seeds removed
2 scallions
1/4-1/2 cup fresh mint leaves
2 cups nonfat plain yogurt
juice of 1 lime
1/2 tsp ground cumin
Combine all ingredients in a blender or food processor and blend until you've achieved the consistency you like. Chill thoroughly. Stir well and taste before serving - you may need to add some more mint, lime, or salt. Sprinkle with nuts or scallion tops if desired.
Greek Style Lamb Chops
(from http://www.food.com/recipe/greek-style-lamb-chops-103527)
Lamb cops
salt and pepper
1 tablespoon olive oil
1/2 cup chicken broth
2 cloves garlic, peeled and sliced
1 cup grape tomatoes, halved
1/4 cup fresh mint, chopped
1 tablespoon fresh oregano, chopped OR 1 tsp dried
1 tablespoon lemon juice
1 teaspoon grated lemon zest
In a saute pan heat olive oil. Season lamb chops w/salt and pepper, saute 5 minutes per side, remove and keep warm.
Add 1/2 c chicken broth to deglaze the pan, scraping up browned bits. Add garlic, cook for a minute.
Add tomatoes and cook for 2 minutes.
Add mint, oregano, lemon juice and zest, cook for 1 minute.
Pour tomato olive oil mixture over lamb chops. Top with crumbled feta and garnish with mint and lemon slices, if desired.
