Grilled Halloumi and Asparagus over Arugula with Preserved Lemon and Green Garlic Dressing

From Sonoma cooking class

Serves 6

6oz arugula
3/4 lb halloumi
1 lb asparagus, tough ends trimmed
1 bunch scallions, trimmed
Salt and pepper to taste
1/4 cup olive oil
1 Tbsp fresh mint
1 tsp sumac

Prepare a hot grill.  Cut halloumi into 8 to 12 slabs, about 1/3 to 1/2 inch thick.  Season asparagus with salt and pepper.  Toss asparagus and halloumi with olive oil.

Grill asparagus until tender and nicely charred, turning occasionally.  Remove and cut into 1 inch pieces on the diagonal.

Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear.  When you press on the cheese, it should give but it should not be runny.

Remove cheese to the platter with arugula and asparagus, sprinkle cheese with herbs and sumac, and serve over dressed arugula.


Preserved Lemon and Green Garlic Dressing

1 preserved lemon, minced
1 stalk green garlic, minced
juice of 2 lemons
1/2 cup olive oil
1/4 honey
salt and pepper

Whisk all ingredients together in a bowl.  Slowly drizzle in olive oil while continuously whisking.  Toss arugula with dressing and serve.

Spicy Lamb Kebobs with Harissa Aioli

From Sonoma cooking class

Harissa Aioli
Makes 1 1/4 cups

1 large egg
1 egg yolk
1/2 cup extra-virgin olive oil
1/2 cup rice bran oil
1/2 cup Harissa Sauce

Place the egg and egg yolk in the bowl of a food processor fitted with a blade attachment.  Process until evenly combined, about 10 seconds.

With the motor running, slowly add the olive oil in a thin stream, followed by the rice bran oil, until completely combined, about 2 minutes.

Stop the processor, add the harissa sauce, and pulse until thoroughly mixed.  Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated.

Spicy Lamb Kebobs with Harissa Aioli
Makes 12 kebobs

1/4 tsp caraway seeds, ground
1/4 tsp coriander seeds, ground
1/4 tsp cumin seeds, ground
2oz ancho chilies (about 4) stemmed and seeded
1 Tbsp smoked sweet paprika
1 Tbsp lemon juice
2 large garlic cloves
1/4 cup extra-virgin olive oil
1 Tbsp Kosher salt
Freshly ground pepper

To make the Harissa sauce, put ancho chilies in a heat proof bowl and pour hot water over ancho chilies.  Let cool slightly, then transfer the softened chilies and 2 Tbsp of the soaking liquid to a blender.  Add the ground spices, paprika, lemon juice, the garlic cloves, olive oil and salt.  Puree the harissa until smooth.


Lamb Skewers

1 1/4 lb ground lamb
12 bamboo skewers
olive oil

Place bamboo skewers in shallow dish.  Cover with cold water and let stand at least 1 hour.  Preheat grill (medium-high heat). Drain skewers.

Combine lamb and 1/2 cup of the harissa sauce in large bowl and mix well.  (Can be prepared 6 hours ahead.  Cover and refrigerate.)

Form generous 1/4 cup lamb mixture into 3-inch-long sausage around center of 1 bamboo skewer.  Repeat with remaining lamb mixture and skewers.  Brush lamb kebabs with oil.  Grill kebabs until brown and cooked through, turning frequently, about 12 minutes.  Serve with harissa aioli.

Spring Onion and Pistachio Pesto

From Sonoma cooking class

Makes 3 cups

3 bunches  spring onions, halved

2 cloves garlic

1/2 cup toasted pitachios

1 cup parmesan cheese, grated

1 lemon, juiced 

half a bunch of basil

1 cup olive oil

Preheat grill to medium heat

Drizzle onions with olive oil and sprinkle with salt and pepper. Grill onions 7-10 minutes, until slightly charred and they are softened, turning once halfway through.

Remove from grill and roughly chop.  Process all ingredients except olive oil in a food processor.  Slowly drizzle in olive oil while machine is running until pesto is creamy.  Check for seasoning.