Lamb and Artichoke Stew

Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.

Moroccan Lamb Stew with Apricots and Prunes

The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly. The slow, gentle cooking is the key to a tender and juicy stew with an almost glaze-like sauce.

Serve it with Harissa, the hot chili paste that is a hallmark of North African cooking, available at Whole Foods and most Middle Eastern stores.

Zucchini stuffed with Meat

In Greece this dish is known as Kolokithakia Gemista Me Kima. You can serve it with roasted potatoes and cherry tomatoes. A wonderful main dish in the summer months, when zucchinis are plentiful. Serve with roasted potatoes and roasted cherry tomatoes.

There are a number of steps involved in preparing this dish, but the result is worth the work.

Involtini di Melanzane (Eggplant Roll-Ups)

There are 100 ways to prepare eggplants, they are elegant, versatile and one of the best known vegetables in the Mediterranean cuisine. Involtinis can be served as a first course at room temperature or warm as a main dish.

Beef, Chorizo and Chickpea Pie

A modern twist on a traditional beef pie, Spanish flavor included. A spicy chorizo touch mellowed by tomatoes, chickpeas and sherry vinegar. It is hard to get a more satisfying combination of flavors.