Ground lamb is seasoned with fresh mint and cilantro, and ginger and green chili paste, and made into delicious shish kabobs. Serve with lime wedges, mint chutney, and sliced, sweet Vidalia onions.
I make this hearty soup using the ham bone from our Easter spiral ham. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use.
A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme and basil. Serve with a loaf of warm, crusty bread for sopping up the delicious broth!
A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.