Mama Green's Cookbook

Ingredients

Yield:2 to 3 servings

• 2 (1- to 1½-inch-thick) bone-in lamb chops (10 to 12 ounces each), patted dry
• Kosher salt (such as Diamond Crystal) and black pepper
• 1 1/2 tablespoon vegetable oil
• 1 tablespoons unsalted butter
• 2 rosemary sprigs
• 1 shallot, thinly sliced
• Kernels from 2 ears of corn

Preparation

1. Season the pork all over with 1 teaspoon salt and a few grinds of pepper. Heat a large cast-iron skillet over medium-high. Add the oil and pork chops to the skillet. Cook, flipping every 2 minutes, until the internal temperature in the thickest part of the pork registers around 130 degrees on an instant-read thermometer and the juices run clear, 8 to 12 minutes. 
2. Add the butter, rosemary sprigs and shallot. Reduce heat to medium-low. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. 
3. Return the chops to the pan, then tilt the pan and baste the pork by spooning the melting butter and drippings over top for 1 minute. Transfer the pork chops and rosemary to a cutting board to rest; leave the butter and shallot in the skillet. 
4. If the shallots are not yet softened, stir until they are, just a minute or two. Add corn and season with salt and pepper. Cook, stirring just once or twice and scraping up browned bits, until tender and golden brown, 2 to 4 minutes. Serve the pork chops with the corn.

Ingredients 

Servings: 8 people (2 cup servings)

For the Corn Stock:

• 4 cups chicken broth
• 1 1/2 cups milk
• 1 cup heavy cream

For the Corn Chowder:

• 4 cups corn kernels (from 4-5 ears corn), reserve cobs for stock*
• 4 oz (4 slices) bacon, chopped
• 1 large onion, finely diced (1 1/2 cup)
• 1 large carrot, cut into 1/4″ dice (1 cup)
• 3 stalks celery, finely diced (1 cup)
• 1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
• 1 1/2 – 2 tsp sea salt, or to taste
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper, or to taste
• 2 Tbsp Chives, chopped, to garnish

Instructions

How to Make Corn Stock:

• Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  
• Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

How to Make Corn Chowder:

• Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
• In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
• Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper.
• Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**
• For desired thickness, can use immersion blender
• . Ladle into bowls and garnish with reserved bacon and chopped chives.

Ingredients

Yield:6 servings

• 1cup farro–trader joes
• 1 cup apple cider– NOT apple cider vinegar
• 1/4 teaspoons kosher salt, more as needed
• 2 bay leaves
• 7 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 70grams Parmesan cheese, shaved with a vegetable peeler (½ cup)– I use less than 1/2 cup grated
• 70grams chopped pistachio nuts (½ cup)– used hazel nuts and they were delicious
• 2cups arugula leaves
• 1cup parsley or basil leaves, torn
• 1cup mint leaves
• ¾cup halved cherry or grape tomatoes
• ⅓cup thinly sliced radish

1. Step 1 In a medium saucepan, bring farro, apple cider, salt, bay leaves and 1 cup water to a simmer. Cover and simmer until farro is tender and liquid evaporates… let sit for 5 minutes. Let farro cool, then discard bay leaves.

Step 2 In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Yield:4 servings

• 2 TBLE olive oil
• 2 TBLE yogurt
• 1tablespoon minced garlic (about 2 large cloves)
• 1tablespoon Dijon mustard
• 2teaspoons dried thyme, rosemary or oregano (or 1 tablespoon fresh), or 2 teaspoons Italian seasoning
• 1 teaspoons kosher salt (such as Diamond Crystal)
• 1teaspoon black pepper
• 1lemon
• 3 /4 sliced small red potatoes sliced thin
• 6 to 8 skin-on, bone-in chicken thighs (about 3 pounds), patted dry or boneless thighs
• Chopped fresh parsley, for serving (optional)

• In a large bowl, combine the olive oil, yogurt, garlic, mustard, thyme, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving, and whisk until combined.

• Add the chicken thighs to the bowl, tossing until fully coated in the marinade. Cover and let marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator. When ready to bake let stand at room temperature for at least 1/2 hour

• Heat the oven to 425 degrees

• Put sliced potatoes on the bottom of baking pan and sprinkle with some salt. Cover them with thighs.
• Bake for at least 30 minutes, then turn thighs and bake for another 10. Should be lightly browned. Check to see if temperature in thickest part is at least 180.

4 servings

• 2large lemons, halved
• ¼cup tahini
• 2tablespoons honey
• 2tablespoons olive oil, plus more for cooking
• 2pounds boneless, skinless chicken thighs
• Salt
• 1 tea zaatar
• 1/2 sumac
• 1 T minced garlic
• 1 or 2sprigs parsley or cilantro leaves and tender stems, gently torn or chopped
• Sumac (optional), for garnishing

Tip

• Into a large bowl, juice 1 lemon, then whisk together with the tahini, honey and olive oil until smooth. Transfer half the mixture to a small serving bowl. Season the chicken all over with salt and add to the large bowl; toss to coat.
• To grill the chicken, set a grill to medium-high. (If you’d like to cook the chicken in the oven or a skillet, see Tip.) Generously oil the grates, then add the chicken and cook until the bottom is charred, 5 to 8 minutes. Use tongs to turn over the thighs and continue to grill until the chicken is cooked through, 5 to 7 minutes depending on the size of the chicken pieces; turn thighs over again if necessary. Move thighs to a cooler part of the grill if browning too quickly.
• Remove chicken from grill and let cool 1 to 2 minutes. Taste the reserved sauce and season as needed with salt, and loosen the consistency by adding half the lemon juice or a tablespoon of water. Squeeze the remaining lemon half over the chicken, drizzle with the sauce or serve on the side, and garnish with the parsley and sumac, if using.

• This chicken recipe can be cooked on the grill, in the oven or on the stovetop. If you’d like to roast the chicken, heat the oven to 425 degrees. Line a sheet pan with foil and add 1 tablespoon of oil, spreading to coat. Add the chicken in a single layer and roast until cooked through, 20 to 25 minutes depending on the size of the thighs. If you’d like to cook the chicken on the stovetop, heat 1 tablespoon olive oil in a heavy 12-inch skillet over medium-high until shimmering. Decrease heat to medium, and, working in two batches, sauté the chicken until cooked through, 15 to 20 minutes depending on the size of the thighs, flipping after 7 to minutes when they easily release from the pan.