Indian Squash and Chickpeas

Loooove this dish. Though I may have overdid the cayenne. And naturally I didn’t measure, so I’ll just say less is more.

Leftover Lamb Biryani

Sick of lamb posts yet?

Food & Wine served me well tonight, with the building blocks of this recipe and a yummy squash/chickpea side dish – both Indian-influenced.

Easy White Bean Dip

Made a batch of this for healthy snacking all week.

John’s Raspberry Gelato

Mmm, gelato.

Alton’s Avocado Ice Cream

This is probably my favorite of John’s homemade ice cream so far. He used Alton Brown’s recipe.

John’s Mint Cookie Ice Cream

John was inspired to make this ice cream after enjoying a similar flavor at Lazy Sundae in Falls Church.

Pulled Pork Sliders

These were a big hit at our most recent shindig. Shout out to my friend Lisa who sent me the recipe.

Lamb Stock

If you don’t have lamb stock on hand, and want to make the lamb stew recipe I mentioned, it’s pretty easy to whip some up on your own, provided you have a leg around.

Becky’s Roasted potatoes and green beans with pesto

Guest post from Becky!

I was inspired by Chef Anthony Chittum’s pesto-infused mushrooms with gnocchi and french beans this week to create a pesto-tastic side dish for Missy and John’s birthday roasting extravaganza. I’d made some potatoes with pesto before, but they never were quite what I’d hoped. Most of the recipes I found called for the potatoes to be boiled pre-pesto. This, I thought, was my problem before. Boiled potatoes + pesto = too much sog. But what about roasting the potatoes?

The recipe is pretty simple, and not that time consuming because you can make your pesto while the potatoes roast. I tossed this all together while hot, but by the time we served it, it was room temp and still delicious. Also, this recipe made a crapload of potatoes, so keep that in mind.

Leftover Lamb Stew

A great way to use up leftover lamb from, say, a rotisseried leg.