3/4 cup cranberries
2/3 cup orange juice
1 tablespoon lemon juice
1 tablespoon sugar
1/8 teaspoon nutmeg

1. Place the cranberries, orange and lemon juice in a small sauce pan over high heat and bring to a boil.
2. Continue cooking until thickened, then sweeten with sugar until no longer tart and add a pinch of nutmeg.

Makes 4 servings

4 four ounce lamb chops
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano, chopped
1 teaspoon dried mint
2 cloves garlic, minced
salt and pepper

1. Preheat a large skillet over medium high heat.
2. Rub lamb chops liberally with herbs, garlic, salt and pepper and drizzle with olive oil.
3. Place lamb in the skillet and fry until brown, about 6 minutes, then flip and cook the other side, for about 12 minutes total.
4. Allow meat to rest and serve with Orange Cranberry Sauce if desired.

Makes 2 servings

1 small eggplant, cut into 1" wide wedges
1/4 cup olive oil
3/4 cup all-purpose flour
3/4 cup parmesan cheese, shredded
2 eggs, beaten
1 teaspoon dried oregano
1 teaspoon dried dill
salt and pepper

1. Combine flour, oregano, dill, salt and pepper on a plate.
2. Dip eggplant wedges into the flour mixture, then the beaten egg, then the parmesan.
3. Heat the olive oil in a large skillet over medium-high heat until an eggplant wedge sizzles on contact.
4. Add the eggplant in small batches and fry until golden brown, about 3-4 minutes, then flip and cook the remaining sides. Repeat.

Makes 4 servings

1 tablespoon extra virgin olive oil
1 small onion, chopped
5 cups red swiss chard, chopped
1 cup vegetable stock
1/4 cup golden raisins
salt and pepper

1. Heat olive oil in a large skillet over medium heat and sauté onions until tender.
2. Add the swiss chard in batches until it reduces to fit into the pan.
3. Add the remaining ingredients and cook until the chard is tender, about 15 minutes.
4. Season with salt and pepper and serve.

Makes 4 servings

1 pound asparagus, trimmed
3 tablespoons extra virgin olive oil
2 cloves garlic
4 ounces creamy feta cheese, crumbled
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/8 teaspoon red pepper flakes
salt and pepper

1. Preheat oven to 350 degrees.
2. Heat olive oil, red pepper flakes and garlic in a skillet over medium heat. Discard garlic once brown.
3. Add the lemon zest and juice to the oil, then add the asparagus and toss to coat.
4. Transfer the asparagus to a baking dish large enough to accommodate and top with crumbled feta.
5. Bake until asparagus is just tender and feta starts to brown, about 15 minutes.
6. Season with salt and pepper before serving.

Makes 4 servings