See Us Eat: Dinner at Home

Tuesday, August 21, 2007

Dinner at Home

Farmer's Market Salad
This salad was completely inspired by the farmer's market and was full of totally delicious veggies, tied together with interesting herbs.

-5 heirloom tomatos, sliced
-2 large yellow squash, quartered and thinly sliced
-2 large zuchinni, quartered and thinly sliced
-handful of purple basil, rough chopped
-2 ginger blossoms, thinly sliced
-4 tb balsamic vinegar
-sea salt

Toss the squash, tomatoes and zuchinni and put in a serving dish. Sprinkle the ginger blossoms and basil on top and season with balsamic and sea salt.

Roasted Leg of Lamb with Balsamic Glazed Figs
Although I cooked the lamb to an internal temperature of 125, expecting the temperature to raise to 135 to 14o after cooking, giving me a medium to medium rare lamb, these temperatures ended up giving me a medium-well lamb, which was far more overcooked than we wanted. The figs complemented the lamb well, and added some needed moisture.

Lamb:
-1/4 cup balsamic
-2 tb dijon
-1 tb sea salt
-1 ts pepper
-1 leg of lamb

Mix balsamic, dijon, sea salt and pepper thoroughly. Rub into the lamb and marinate overnight. Roast on 375 until the internal temperature reached 115.