Listening to Jonathan Gold talk about Lebanese Food, we were inspired to make our own middle- eastern/Mediterranean influenced meal Saturday night.
Tomory grilled a rack of lamb marinated in lemon juice, garlic and fresh herbs from our garden- oregano, rosemary, thyme.
I made a salad with romaine lettuce from the garden & peppers, feta, olives, oil & vinegar and a side dish of couscous cooked in chicken stock with roasted pine nuts, dried sour cherries, and mint (from our garden).
Hummus & pita on the side. We drank a red wine (Tolosa 2007 Pinot Noir) from SLO.
So, so good!
Our bellies were full. A perfect spring feast.