LEFTOVER LAMB AND POTATO STUFFED PEPPERS

There has been some great threads about what to do with your leftover lamb and potatoes from Easter. This Stuffed Pepper recipe is a great solution; it uses the leftover lamb and potatoes all in one recipe!

• 4 peppers halved, ribs and seeds removed
• 4 tsp olive oil
• Leftover cooked roast lamb rough chopped
• 1/2 cup fire roasted diced tomatoes
• 1/4 cup crumbled feta
• 3/4 cup leftover lemon potatoes diced
• 4 tablespoons greek yogurt mixed with dill to serve as garnish
4 tablespoons of your favorite soft cheese for topping
salt & pepper to taste

1. Pre heat oven to 350º

2. Place peppers baking tray cut side up and brush lightly with olive oil.

3. Bake for 15 mins or until peppers start to soften.

4. Meanwhile, in a bowl mix together cooked lamb, chopped potatoes, half of the diced tomatoes, feta & (salt & pepper as needed).

5. Check to see if the peppers have generated any moisture - if they have remove it with paper towel.

6. Stuff pepper halves with lamb & potato mixture, and bake for a further 10 mins or until lamb is heated through. Top with mozzarella or your favorite cheese and cook for an additional 5 minutes or until cheese topping is melted.

7. Serve topped with some greek yogurt

New England Clam Chowder

• 1 celery rib, chopped fine
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil

• 1 large potato, peeled and small cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 1/2 cup dry what wine
• 2 cups heavy cream (can use light)
• 2 cups fresh cooked frozen clam meat (can use canned clams)
• 2 tablespoons Wondra® quick mixing flour
• 1/2 stick salted butter for finishing
• 1/4 teaspoon white pepper
• Salt to taste

Sauté the celery and onion in the olive oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice and wine and bring to a boil. 

Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. Stir in the clams.


Mix the Wondra® into the heavy cream and gradually stir into the soup. (You may not use it all, depends on how thick you like your chowder). Bring to a boil; cook and stir for 1-2 minutes or until thickened. Salt and pepper to taste.

Finish off with butter for a rich flavor!

NOTE* Depending on the saltiness of the clams, you can always add some boiling water to the soup to dilute a little.

Doenjang Jjigae (Korean Bean Paste Soup)

• sliced pork belly or pork loin, cut into thick slices

•1 potato, thinly sliced

•1 zucchini, cut into thin slices

•1 large carrots sliced (optional)

•1/2 white onion, chop into small pieces

•2 slices ginger

•2 cloves garlic, sliced

•2 stalks green onion, chopped for garnishing

•2 tablespoons Korean soy bean paste 

•1/4 teaspoon sugar

•a touch of sesame oil 

•1 -2 cups water

Pan fry the pork for 3-4 minutes until browned, set aside. Add potato, onion and zucchini into the pan, stir fry under medium-high heat for 4-5 minutes until soft.

Toss in ginger and garlic, pour 1 cup of water into the pan and stir to mix well.

After the water starts to boil, add soy bean paste and sugar and stir to mix well.

Turn to medium-low heat and simmer for about 10 minutes with lid on, stir occasionally adding more water if too thick.

Add the pork belly into the pan, cook for another 2-3 minutes.

Remove from pan and transfer into a big serving bowl.

Drizzle with sesame oil and sprinkle with green onion to serve.

Orzo and Butter Beans

• 1 Cup dry orzo
• 2 Tablespoons butter
• 14.5-ounce can of butter beans
• 14.5-ounce diced tomatoes (I use Rotel)
• Salt and pepper to taste
• Crushed red pepper to taste (optional)
• 1/2 Teaspoon garlic powder
• 1 Level teaspoon Greek seasonings
• 1 Teaspoon dried dill
• 4 Tablespoons Olive oil

Bring a medium pot of salted water to a boil and cook the orzo according to instructions and reserve 1/4 cup of the pasta water. 

Drain and rinse the beans.

Return the pot back to the stove and turn the heat to medium. Add the butter and once melted and frothy, add the garlic powder, diced tomatoes, beans and salt and pepper. Stir in the cooked orzo and pasta water. Cook, stirring regularly, for 2 minutes or until fragrant. 

At this point add the dill and olive oil and stir until incorporated.
Serve and enjoy!