Local

MARY’S LAMB TACOS

Ingredients: 1 TBSP cumin 1 TBSP crushed coriander seeds 1 C dry wine (red or white) or sherry vinegar 1 C olive oil 10 cloves garlic, minced 1/4 tsp red pepper flakes 1 cinnamon stick 2 TBSP brown sugar 2 tsp chile powder or 1 Chipotle pepper minced 16 oz crushed tomatoes 5 lb lamb roast, seasoned with salt and pepper

Place lamb in the crock pot. Use a crockpot liner for easy cleanup. Add all of the ingredients. Cook for 4 hours on high or 8 hours on low. Remove lamb, discard bones and fat and shred. Return shredded lamb to crockpot and mix well with the liquid. To assemble the taco spread a tablespoon of apricot jam/jelly on a corn or flour tortilla, add shredded lamb, top with diced red onion, cojita cheese and cilantro.

MARY’S MEATBALLS

My meatball recipe is not “fun” but many of my dinner guests have raved about how good they are. The not-so-secret secret is ricotta.

Ingredients: 1 lb ground beef 1/2 onion minced 2 TBSP olive oil 3 cloves garlic minced 1 C ricotta Parsley 1/4 C fresh minced or 1 TBSP dried 1 egg Red Pepper flakes 1/3 bread crumbs