Kebabs

Ingredients
1 lb. meat (lamb, chicken or beef) cubed
1 lb. (approx) firm tomatoes, cut into 1 inch cubes
1 onion, cut into thick squares
4 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme or oregano, chopped
~ salt and pepper, to taste
~ paprika (optional), to taste

Steps

1. Mix together oil, garlic and herbs. Set aside.
2. If you are using wooden skewers, soak them in water for at least 10 minutes. Heat grill. If using a charcoal grill, place grill about 4 inches from heat source.
3. Thread vegetables and meat alternately on skewers. Leave a little space between pieces. Brush skewers with oil mixture and season with salt, pepper and optional paprika to taste. Set aside while grill heats up.
4. Place kebabs on grill when the grill is hot. Brush them with a little more olive oil as they cook. Turn kebabs a few times and cook until they are brown on all sides and meat is tender, about 10 or 15 minutes.
5. Remove skewers from grill and place on a platter. Cover with a foil tent, let the skewers rest for about 5 minutes then serve.

Note: Looking for a vegetarian/vegan option? Use cubes of tempeh instead of meat.

Quick Summer Chicken

Ingredients

2 Tbsp butter
2 tsp nut oil
1 whole raw chicken, cut into strips or diced
½ cup fresh chopped tarragon leaves, tops reserved for garnish
Crème fraiche, to taste
Lemon juice, to taste
Salt and freshly ground black pepper, to taste

Steps

1. In your largest skillet on med-high, heat the butter and oil together until sizzling but not brown.
2. Add the chopped tarragon and chicken pieces immediately and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel color.(The butter will have browned by now, but that is fine as long as it does not burn) Depending upon the relative sizes of your skillet and your chicken, you may need to do this in two batches.
3. Turn the chicken over and cook another 1 to 2 minutes.
4. Add a large spoon of crème fraiche - about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste.
5. Season with salt and pepper and adjust the consistency if you want it creamier.
6. Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing.

Recipe from Chrissie Manion Zaerpoor, Kookoolan Farms