Evening Meal Dates

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May 17, 2018


October 2014 Recipes

Recipe Archive

Serves 12

3 Tbs. extra-virgin olive oil
¼ tsp. freshly grated nutmeg, divided
6 bay leaves
¼ tsp. ground cloves
2 sticks cinnamon
1 Tbs. red wine vinegar
1 large yellow onion, finely chopped
1 tsp. sugar
2 cloves garlic
1¼ lbs. tomatoes, crushed
1 red bell pepper, diced
1 lb. green beans, cut into 1in. lengths
1 lb. zucchini cut into cubes
1½ tsp. kosher salt, plus more to taste
1¼ tsp. ground cinnamon, divided
¼ cup tomato paste
Freshly ground black pepper, to taste
2 lb. lamb, ground or roasted (we used roasted lamb and added it towards the end of cooking the sauce)

3 medium eggplant, cut into ¼" thick slices
¼ cup olive oil
salt and pepper to taste


8 Tbs. unsalted butter                                     
¼ tsp. nutmeg
1 cup flour                                                      
4 cups milk
1½ tsp. salt                                                      
4 eggs, beaten
½ tsp. cinnamon
1 cup combination of feta and cottage cheese

1. Heat olive oil in a 6-qt. saucepan over medium-high heat. Add bay leaves, cinnamon sticks, bell pepper, garlic and onion; cook until soft, about 5 minutes. If using raw ground lamb, add it now, (if using precooked lamb, add just before removing from heat); cook until all liquid evaporates and meat is browned, about 30 minutes. Add tomato paste, ground cinnamon, nutmeg, and cloves; cook until lightly caramelized, about 2 minutes. Add vinegar, sugar, tomatoes, green beans and zucchini; boil. Reduce heat to medium-low; cook, covered partially, until almost all liquid is evaporated, about 1½ hours. Remove from heat; discard cinnamon sticks and bay leaves. Season with salt and pepper; set meat sauce aside.

2. While meat sauce is cooking, prep eggplant.  Brush both sides with a little olive oil, and sprinkle on some salt.  You can either broil or grill the eggplant.  We grilled the eggplant on a gas BBQ.  If using broiler, make sure eggplant does not burn.  3 to 5 minutes on each side should be enough. Set aside.

3. For the béchamel, heat butter in a 2-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add salt, cinnamon, nutmeg, and milk; cook until thickened, about 10 minutes. Remove from heat; pour into a blender with eggs. Blend until smooth; set béchamel aside.

4. To assemble:  Spread 1 cup béchamel on bottom of a 10″ x 14″ baking dish; sprinkle with ⅓ cup cheese.  Spread eggplant over cheese.  Pour meat sauce over eggplant; spread remaining béchamel over meat sauce. Sprinkle with remaining cheese and bake in 350° oven until golden brown, about 1 hour.


Serves 6

2 cloves garlic, finely chopped
1½ cups Greek style yogurt
1 cup cucumber, grated and drained for 1 hour to remove excess liquid
1 Tbs. red wine vinegar
2 tsp. chopped fresh mint
2 tsp. extra-virgin olive oil
3/4 tsp. salt
Freshly ground black pepper, to taste
Combine all ingredients and let sit, refrigerated, for a few hours before serving.

Download a PDF of the October 2014 recipes.