6 pound leg of lamb
2 tbsp dried rosemary
salt and pepper
4 cloves garlic, minced
2 cups white wine

Preheat oven to 450.

Heat Dutch oven over medium heat. Season one side of lamb with salt, pepper, and half of rosemary. Sear for 2 minutes. Season the other side then flip. Scatter garlic around the bottom of the pot. Add the wine.

Bake for 1 1/4 hours or until internal temperature reaches 160 for medium.

Let rest 10 minutes for juices to redistribute. Slice and serve.

yogurt sauce:

1 cup greek yogurt
2 tbsp fresh mint
1 tsp lemon juice
1/4 tsp salt
1 garlic clove, minced

Combine in a small bowl. Serve with lamb.

The bread-making spree continues!

3 tbsp warm water (105*-115*)
2 1/4 tsp active dry yeast
1 tsp sugar
1 cup warm milk (105*-115*)
5 tbsp butter, melted
3 tbsp sugar
1 egg
1 tsp salt
3 1/2 – 4 cups flour
1 tbsp butter, melted

In the bowl of a mixer, combine water, yeast, and sugar. Let it dissolve, about 5 minutes.

Add milk, butter, sugar, egg, and salt. Mix on low for 1 minute. Add flour gradually, until all flour has been added and dough is moist but not sticky.

Knead with mixer until smooth and elastic.

Transfer dough to an oiled bowl. Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 hour.

Grease a 9×5 loaf pan. Form dough into a loaf and place seam side down in pan. Brush top with oil and cover with plastic wrap. Let rise in a warm place until doubled, about 1-1 1/2 hours.

Preheat oven to 375. Brush top of loaf with 1 tbsp melted butter. Bake until crust is golden brown and the loaf sounds hollow when tapped, 35-45 minutes. Remove loaf from pan and let cool completely.

This was really yummy. And dangerous. Nate asked if he could take the leftover fruit to work to snack on. I had to tell him no.

1 bottle white wine
1/2 cup vanilla rum
2 tbsp sugar
1 pear, thinly sliced
2 plums, thinly sliced
1 lemon, thinly sliced
1 1/2 cup club soda

Combine wine, rum, and fruit. Let sit in the refrigerator overnight.

Add club soda just prior to serving.

Serves 6.

One of the drinks I served at Easter dinner. We used our Iced Tea Maker and used the loose tea and dried lavender inside a coffee filter.

Maybe next time I’ll actually make my own lemonade. I was just too overwhelmed this weekend. I served in big Mason jars. Too cute.

1 container Simply Lemonade
1/2 cup loose tea
1/2 cup dried lavender

Brew iced tea with lavender and tea. When cool, combine with lemonade.

Serves 10.

I had all the fixins for pizza but wanted something different. So I got a little…adventurous. And other than the two ends, I was very pleased. (Again, though, not pleased with the artificial lighting. Ugh.)

1 pizza crust

1/4 cup pizza sauce

4 slices prosciutto

2 oz. shredded mozzarella

Preheat oven to 475.

Roll out pizza dough into a square. Top with prosciutto, sauce, and cheese. Roll up and slice into 1 inch slices.

Spray baking sheet with cooking spray. Place on sheet 1 inch apart. Bake for 10-12 minutes.

Makes 10 rolls.

I had a rotten day today. I’ve felt physically off the last few days. And I don’t think the rain is ever gonna stop. So I found a recipe on tastespotting today and made a few changes…

1 lb. cavatappi

2 tbsp olive oil, divided

1/2 onion, chopped

8 garlic cloves, chopped

2 cups kale

2 cups basil

1/4 cup pine nuts

1/2 cup parmesan cheese

1/4 cup water

1 lb. asparagus, trimmed and chopped into 1-inch sections

1 lb. cherry tomatoes, halved

salt and pepper

Set water to heat for pasta.

While the water is coming to a boil, heat a skillet with 1 tbsp olive oil. Add the onions, garlic, pine nuts, kale and spinach. Cook until onions are soft. Put mixture in a food processor.

Put pasta in water and cook to package directions.

While pasta is cooking, heat 1/4 cup water in the skillet the kale came from. Add the asparagus. Cook, stirring occasionally.

Return to the food processor. Add cheese and remaining 1 tbsp olive oil. Pulse until you have a paste.

When pasta is cooked, drain and return to pot. Add pesto, asparagus, and halved tomatoes. Stir to combine.

Serves 8.

Nutritional info (per serving): 330 calories; 9g fat; 52g carb; 4g fiber; 11g protein.

I was having a real craving for Chinese. I had meatballs in the freezer, so I decided to try on my own. And this is just like the thick, gooey restaurant sauce. Only better.

1/4 cup brown sugar
1/2 cup white sugar
1/4 cup white vinegar
2/3 cup water
1/4 cup ketchup
3 tbsp soy sauce
1 tbsp honey
1 tsp siracha
1 1/2 cup fresh pineapple, chunked
1 green bell pepper, chunked
2 tbsp corn starch

In a heavy pot, combine all ingredients except corn starch. Cook over medium about 20 minutes or until sugars have dissolved and peppers are getting soft.

Remove 1/4 cup of sauce to a glass dish. Add corn starch and whisk to combine. Add back to pot to thicken.

Serve over meat and rice.

Serves 4.