Mashed Potato Salad
2 lbs potatoes
1/2 onion, diced
1/2 jalapeno pepper, minced
2 carrots, diced
3 cloves garlic, minced
Lemon juice
Salt and pepper
1. Boil potatoes until tender, about 30 minutes. Peel and cool. Sauté onion, jalapeno pepper and carrots until tender. Add garlic and cook until fragrant, 30 seconds to one minute.
2. Roughly mash potatoes, then fold in sautéed vegetables. Season with salt, pepper and fresh lemon juice to taste. Serve cold.
Lentil Soup
1 lb lentils
1/2 cup onion, chopped
1 tsp ginger, minced
1 tsp garlic, minced
7 cups water
1 tbs oil
1/2 cup tomato, diced
1/2 cup potato, diced
Pinch of red pepper flakes
Salt and pepper to taste
1. Wash lentils thoroughly. Cook onion with oil over medium-low, stirring frequently, until soft. Add garlic and ginger and cook for 4-5 minutes. Add lentils and cook for 5 minutes.
2. Add water and bring to a boil and cook for 15 minutes. Add tomatoes and potatoes and cook until potatoes are tender, approx. 5 minutes. Add red pepper.
Tomato Salad
1/2 red onion, sliced thin
Ripe tomatoes, sliced
1 jalapeno pepper, julienned
Pinch of red pepper flakes
Olive oil
Vinegar
Lemon juice
1 clove minced garlic
Salt and pepper to taste
Mix veggies and red pepper flakes together in bowl, dress with vinegar, lemon juice and oil to taste (approx. as much oil as the other two ingredients combined). Season with salt and pepper.
Lamb Tibs
1 tbs oil
2 lbs lamb, cut into 1-2 inch cubes
1 onion, sliced thin
1 jalapeno pepper, diced
1 tsp rosemary, chopped
Salt and pepper to taste
Heat pan over medium heat. Add lamb and cook, stirring frequently, for approx. five minutes. Add onion, jalapeno, and salt and pepper to taste, cook until veggies are soft. Add rosemary and cook for 30 seconds to one minute.
