2.

cups plain cups plain couscous couscous

4.

scallions scallions, chopped, for garnish

A handful of fresh cilantro cilantro leaves, finely chopped, for garnish leaves, finely chopped, for garnish

Place the lamb in a resealable food storage bag. Combine the spices in a small bowl, then sprinkle them into the bag and seal the bag. Shake to coat the lamb pieces evenly in the spices.

Heat a large, deep skillet over medium-high to high heat. Add the EVOO, then the lamb. Sear and caramelize the lamb, turning to brown all sides, 5 to 7 minutes in all. Add the onions and garlic and cook for 5 minutes more. Add the dates and 2 cups of the chicken stock to the pan and cover. Cook for 7 to 8 minutes more to plump the dates and soften the onions. Remove the cover and adjust the seasonings.

During the last 5 minutes the lamb cooks, melt the butter in a saucepan. Add the pine nuts and stir until toasted, 1 or 2 minutes. Add the remaining 2 cups of stock and bring it to a boil. Remove the pan from the heat, add the couscous, and cover the pan. Let it stand for 5 minutes. Remove the lid and fluff the couscous with a fork.

Serve the lamb over the couscous in shallow dishes and garnish it with chopped scallions and cilantro.

TIDBITMake a double or triple batch of this spice blend to use with ground chicken or turkey for an unexpected Moroccan burger. The spice blend will keep for 6 months in an airtight container.EXPRESS LANE SHOPPING LIST - [image]2 pounds boneless leg of lamb leg of lamb - [image]1 small jar turmeric turmeric - [image]20 to 24 pitted dates pitted dates, about 1 cup - [image]1 small container pine nuts pine nuts or 2 ounces from the bulk bin or 2 ounces from the bulk bin - [image]1 bunch scallions scallions - [image]1 bunch fresh cilantro cilantro And make sure you have the following On Hand: - Grill seasoning - Ground cumin - Ground coriander - Paprika - Cinnamon - EVOO - Onions - Garlic - Chicken stock - Butter - Plain couscous

Ginger Flank Steak with Wasabi Smashed Potatoes and Seared Savoy Cabbage This is not your average steak and baked dinner; it's about meat and potatoes in a whole new way. Try the same recipe with beef cut for London Broil or skirt steaks. All of these cuts are affordable, but with this exotic recipe they become way above average.

4 SERVINGS.

3-inch piece fresh ginger fresh ginger, peeled and grated .

cup cup tamari tamari

Zest and juice of 2 limes

5.

tablespoons tablespoons vegetable oil vegetable oil

2.

tablespoons tablespoons grill seasoning grill seasoning, such as McCormick's Montreal Steak Seasoning

2.

pounds pounds flank steak flank steak 2.

to 3 pounds to 3 pounds Idaho potatoes Idaho potatoes (4 large potatoes), peeled and cut into chunks (4 large potatoes), peeled and cut into chunks

Salt .

to cup to cup heavy cream heavy cream

1.

to 2 tablespoons to 2 tablespoons wasabi paste wasabi paste-how hot do ya like it?

4.

scallions scallions, root end trimmed

A handful of fresh cilantro leaves cilantro leaves

1.

small head small head Savoy cabbage Savoy cabbage, quartered, cored, and shredded with a knife

Black pepper

Preheat a grill pan or outdoor grill to high.

Combine the ginger, tamari, lime juice, 3 tablespoons of the oil, and the grill seasoning in a large shallow dish. Add the meat to the marinade and turn to coat it. Let it stand for 10 minutes, then grill the meat for 6 to 7 minutes on each side.

Place the potatoes in a pot and cover them with water. Bring them to a boil, salt the potatoes, and cook them until tender, 10 to 12 minutes. Drain the potatoes and return them to the hot pot. Mash the potatoes, adding the cream and wasabi to achieve the desired consistency and heat level. Adjust the salt to taste.

While the potatoes and meat cook, finely chop the scallions together with the cilantro and lime zest. Set aside.

Heat a large skillet over high heat. Add the remaining 2 tablespoons of vegetable oil, twice around the pan. Stir-fry the cabbage until it's wilted and just tender but still has a bite, 4 to 5 minutes. Season the cabbage with salt and black pepper.

Let the meat rest for 5 minutes, then thinly slice it on an angle against the grain. Serve the meat on mounds of mashed potatoes and garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest. Pile the seared cabbage alongside.

EXPRESS LANE SHOPPING LIST.

- [image]3-inch piece fresh ginger fresh ginger - [image]2 pounds flank steak flank steak - [image]1 tube prepared wasabi paste wasabi paste - [image]1 bunch scallions scallions - [image]1 bunch fresh cilantro cilantro - [image]1 small head Savoy cabbage Savoy cabbage (about 1 pounds) (about 1 pounds) And make sure you have the following On Hand: - Tamari - Limes - Vegetable oil - Grill seasoning - Idaho potatoes - Salt - Heavy cream - Black pepper

Thai Chicken Pizza [image]

Do you have trouble making up your mind? How does this sound: grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market and have this pizza on the table in less time than it would take the delivery man to get to your door.

2 to 4 SERVINGS

1.

pizza dough pizza dough .

cup cup duck sauce duck sauce or plum sauce or plum sauce .

teaspoon teaspoon red pepper flakes red pepper flakes

1.

10-ounce sack (2 cups) shredded 10-ounce sack (2 cups) shredded provolone provolone or Monterey Jack cheese or Monterey Jack cheese .

red red bell pepper bell pepper, cored, seeded, and thinly sliced

1.

tablespoon tablespoon vegetable oil vegetable oil