Lisa Eberhahn's recipes Challenge 1

  • Cook of the Week Challenge contestant Lisa Eberhahn made Grilled Lamb Kabobs with Pepita Salsa and Green Bean Celery Salad with Mustard Vinaigrette and Sweet-Salty Pepitas.

    Cook of the Week Challenge contestant Lisa Eberhahn made Grilled Lamb Kabobs with Pepita Salsa and Green Bean Celery Salad with Mustard Vinaigrette and Sweet-Salty Pepitas. COURTESY OF LISA EBERHAHN

 
Posted10/9/2019 5:00 AM

Green Bean Celery Salad with Mustard Vinaigrette and Sweet-Salty Pepitas

2 T white wine vinegar

                                                                                                                                                                                                                       
 

2 drops monk fruit sweetener, separated

2 t Dijon mustard

1/4 C extra virgin olive oil

2 1/2 T water

1/4-1/2 t kosher salt

1/2 t paprika

1/4 C raw pepitas

1/3 C finely chopped red pepper

3 stalks of celery, leaves removed, halved lengthwise and cut into 1/4" slices

1lb green beans, trimmed and cut into 1/4' pieces

Preheat oven to 400 degrees.

In medium bowl, combine vinegar, 1 drop monk fruit extract, mustard. Whisk in olive oil. Season with salt and pepper. Set aside

Combine water and remaining drop monk fruit extract, salt and paprika. Add pepitas to the water mixture to coat. Drain and spread pepitas in a single layer on a baking sheet. Roast for 8 minutes. Move the pepitas around the pan to make sure they aren't sticking return to the oven until golden brown and crispy. About another 5 minutes. Remove from oven and set aside.

Combine red pepper, celery and green beans in a large bowl. Mix in vinaigrette. Top with roasted pepitas and serve.

Serves 8

Grilled Lamb Kabobs with Pepita Salsa

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Salsa

¼ large charred white onion

2 jalapeños

¼ cup chopped cilantro

¼ cup finely chopped unsalted, roasted pepitas

¼ cup olive oil

3 tablespoons fresh lime juice

Kosher salt

Lamb Kabobs

2Tmustard powder

2T paprika

2t garlic powder

1t freshly ground black pepper

½t chipotle powder

1 drop monk fruit sweetener

1/4C flat leaf parsley

1 1/2lbs ground beef lamb mixture

Vegetable oil (for grill)

Kosher salt

Salsa

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes. Remove skin from the onion and finely chop. Remove seeds from jalapeños and finely chop. Toss onion, jalapeños, cilantro, pepitas, oil, and lime juice in a small bowl. Season with salt. Set aside.

Lamb Kabobs

Mix mustard powder, paprika, garlic powder, black pepper, chipotle powder in a small bowl to combine. Add 1 drop monk fruit sweetener and muddle to combine. Mixture will be damp.

                                                                                                                                                                                                                       
 

Add seasoning mixture and parsley to ground lamb and combine. Divide meat into 1.5oz balls. Shape them into elongated egg shapes and thread onto wooden skewers. Season with salt.

Freeze skewers until very firm.

Prepare a charcoal grill for medium-high, indirect heat. Oil grates. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 2 minutes. Move to cooler side of grill and continue to grill until cooked through, about 4 minutes for until internal temperature reaches 145 degrees.

Serve kabobs with salsa.

Serves 4

Lisa Eberhahn

Recipes are unedited

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