{ Saffron Fish Stew with White Beans }

Be sure to choose a sustainable fish, like wild-caught Pacific flounder or wild-caught Alaskan halibut.

1 tablespoon extra-virgin olive oil
1 cup prechopped onion
1 teaspoon ground fennel
1/2 teaspoon ground coriander
2 garlic cloves, crushed
1 thyme sprig
1/2 teaspoon grated fresh orange rind
1/4 teaspoon saffron threads, crushed
1 1/2 cups water
1 1/2 cups clam juice
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1 pound flounder fillet, cut into (2-inch) pieces
1 (14-ounce) can great Northern beans, rinsed and drained
Fresh thyme leaves

Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in rind and saffron; add water, clam juice, and tomatoes. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in salt, fish, and beans; cook 5 minutes. Top with thyme leaves.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Halibut with Lemon-Fennel Salad }

1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
5 teaspoons extra-virgin olive oil, divided
2 garlic cloves, minced
4 (6-ounce) halibut fillets
2 cups thinly sliced fennel bulb (about 1 medium)
1/4 cup thinly vertically sliced red onion
2 tablespoons fresh lemon juice
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves

Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.

Combine remaining 3/4 teaspoon spice mixture, remaining 2 teaspoons oil, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Lamb Chops with Pistachio Gremolata }

Serve with a side of Israeli couscous tossed with golden raisins and diced red bell pepper.

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
8 (4-ounce) lamb loin chops, trimmed
Cooking spray
2 tablespoons finely chopped pistachios
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh cilantro
2 teaspoons grated lemon rind
1/8 teaspoon salt
1 garlic clove, minced

Heat a large nonstick skillet over medium-high heat. Combine first 5 ingredients; sprinkle evenly over both sides of lamb. Coat pan with cooking spray. Add lamb to pan; cook 4 minutes on each side or until desired degree of doneness.

While lamb cooks, combine pistachios and the remaining ingredients; sprinkle over lamb.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Quick Lamb Kofta with Harissa Yogurt Sauce }

Rice:
1 (3 1/2-ounce) bag boil-in-bag jasmine rice
1 teaspoon saffron threads
2 tablespoons thinly sliced green onions

Kofta:
2 tablespoons minced fresh cilantro
2 tablespoons grated fresh onion
2 tablespoons 2% Greek-style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lean ground lamb
Cooking spray

Sauce:
1/2 cup 2% Greek-style plain yogurt
1/4 cup chopped bottled roasted red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt

To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with a fork. Sprinkle with green onions.

While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.

While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Spicy Chicken Shawarma }

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe

{ Pita Salad with Cucumber, Fennel, and Chicken }

2 (6-inch) pitas
2 cups thinly sliced fennel bulb
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped fresh flat-leaf parsley
1/4 cup vertically sliced red onion
1/2 English cucumber, halved lengthwise and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon chopped fresh oregano
3 tablespoons extra-virgin olive oil

Preheat oven to 350°.

Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.

Would you like to use this recipe on your web site? E-mail Lia for licensing information.

print this recipe