Weekend nights, especially Sundays, are family dinner nights at my house. We usually pair dinner with wine, accompanied by Sixty Minutes and The Simpsons. Pooh to those that say you cannot enjoy a good dinner with good TV, sometimes family dinners are best without conversation.
Tonight was a Saturday instead of Sunday so we chatted, and enjoyed the following dishes:
Swiss-chard and yogurt salad
Grilled Lamb Chops
Bulgur Rice with Zucchini, Peppers, Potatoes and Onions
Grilled Vegetables
Pinot Grigio
Swiss-chard and yogurt salad (pazi salatasi)
Wash, spin, and dry 2 - 3 bunches swiss-chard leaves and finely chop them
Sautee the swiss-chard in olive oil until just cooked and leaves are wilted but still bright
Put swiss chard in a large mixing bowl, and let cool.
Add approximately 1 - 2 cups on stirred plain yogurt (preferably organic or Greek), 1 - 2 cloves pressed garlic, and salt to taste.
Put salad in serving plate, drizzle with extra-virgin olive oil, and serve
Bulgur Rice with vegetables
Toast 1 1/2 cups of large-grain bulgur in butter until bulgur is lightly toasted.
Add approximately 1/2 chopped onion, 3-4 sliced garlic cloves, 1 potato cut in small square pieces, 1 zucchini cut in match-stick sized pieces, and 1-2 cups sliced mushrooms and continue to saute in the same pot for approximately 5-6 minutes.
Add 3 cups boiling water to the pot, red pepper, dried mint, salt and pepper to taste and a large spoonful of red-pepper paste. Stir well, allow to boil, and reduce heat to a simmer. Cook over low heat until all of the liquid is absorbed. Let bulgur sit for approximately 2-3 minutes, fluff with a fork, and serve.
Lamb chops
Marinate trimmed lamb chops in olive oil, a little lemon juice, salt, red pepper, and garlic. Let sit at room temperature for 1 - 2 hours.
Fire-up outdoor grille, once grille is very hot cook lamb to desired doneness, approximately 3 - 4 minutes on each side for medium-rare.
Let the meat sit on a platter for a few minutes before serving.
