Ingredients

2 tsp salt-free lemon and pepper seasoning (McCormick)
2 1⁄2 tsp ground cumin
4 shoulder lamb chops, 3⁄4 in. thick
2 tsp olive oil
1 can (15.5 oz) chickpeas, rinsed
1 can (14.5 oz) diced tomatoes with sweet onion
1 cup water
1 box (5.8 oz) roasted garlic & olive oil couscous mix
2 Tbsp chopped fresh mint

Directions

1. Mix lemon pepper seasoning and 2 tsp ground cumin in small cup; rub on both sides of lamb chops.
2. Heat oil in nonstick skillet over medium-high heat. Brown chops 3 minutes per side for medium doneness.
3. Meanwhile, heat chickpeas, tomatoes, water, couscous spice packet and remaining 1⁄2 tsp cumin in 2-qt saucepan until boiling. Stir in couscous, cover and remove from heat. Let stand 5 minutes; stir in mint.
4. Serve the chops along side the couscous.

Serves 4.

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Ingredients

1 1/2 pounds ground beef
1 teaspoon ground cumin
1 1/2 cups jarred salsa
kosher salt
8 taco shells
1 avocado, diced
1/2 cup sour cream
1 cup fresh cilantro

Directions

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Spoon off and discard any drippings.
2. Stir in the cumin, 1 cup of the salsa, and 3⁄4 teaspoon salt and cook, stirring occasionally, until heated through, 2 to 3 minutes.
3. Fill the taco shells with the beef mixture and top with the avocado, sour cream, cilantro, and the remaining 1⁄2 cup of salsa.

Serves 4.

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Ingredients

1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade

Directions

1. Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes.
2. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes.
3. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
4. Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
5. Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges.
6. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
7. Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Makes about 16 pockets.

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Ingredients

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/2 tsp. garlic powder

Directions

1. Heat oven to 350°F.
2. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
3. Bake 20 min. or until heated through.
4. Serve with crackers and assorted cut-up fresh vegetables or crostini.

Makes about 3 cups.

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Ingredients

7 ounces hot water
1-1/2 ounces bourbon whiskey
3/4 ounces lemon juice
1 tablespoon honey
1 teaspoon brown sugar
2 whole star anise
5 cloves
Lemon wedge, for garnish

Directions

1. In a glass mug, combine hot water with bourbon, lemon juice, honey, sugar, anise, and cloves. Stir together with a spoon.
2. Serve with a straw and a wedge of lemon on the side.

Makes 1 drink.

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