Lamb Burger with Green Harissa

Here's a great summer lunch or dinner for those of us that don't have a ton of time to cook.... from Food & Wine, of course!

INGREDIENTS
1 pound ground lamb
1/2 cup cooked white rice
1 large egg, beaten
1/2 cup chopped cilantro
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for grilling
4 hot green chiles, such as serranos or jalapeños, thinly sliced
2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, smashed
Warm naan, chopped tomatoes and feta, for serving

Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil.

Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.

Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.

(MAKE AHEAD The green harissa can be refrigerated overnight.)

HEATH UPDATE!

We are enjoying late spring and summer with our little guy!  Maternity leave is coming to an end and our little man is charming us more and more everyday.  Here he is the last couple weeks...

Can't get enough of those little toes!!!

Here's Heath's first rugby function at the Australian Embassy - isn't that an intimidating face???  (Honestly, it's probably just gas but he looks like such a tough guy with his rugby shirt on!)

And last but not least, here's my favorite bath time photo of Heath in his tiger hooded towel.  Look at that GQ pose - such a cutie!

It's hard to believe that his 2 month birthday is Tuesday!  Time flies...

Pork-and-Green-Chile Stew w/ Side of Black-Bean and Yellow-Rice Salad

Oh my, has it been almost 7 weeks since our sweet Heath came into our world?  Time flies and he continues to bring so much joy into our lives with every little expression on his cute little face!

On a good night, Heath will allow Michael and I to sit down at the table for 10 minutes to eat dinner together (on a normal night, we take turns holding him while the other one eats).  I forgot if we got to both sit down for this particular meal, but I do remember it being really good.  Thank goodness Michael still has the energy to try great new recipes from Food & Wine!

Pork and Green Chile Stew
INGREDIENTS
1/4 cup extra-virgin olive oil
2 pounds trimmed boneless pork shoulder, cut into 3/4-inch cubes
Salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
1 pound mild green chiles, such as poblanos and Anaheims—halved lengthwise, cored and thinly sliced
3 serrano chiles, seeded and thinly sliced (keep some seeds for spicier flavor)
6 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1/4 cup chopped cilantro, plus more for garnish
Lime wedges, warm corn tortillas and rice, for serving

In a large enameled cast-iron casserole, heat the olive oil until almost smoking. Season the pork cubes with salt and black pepper and add them to the casserole. Cook the pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over high heat, stirring once or twice, until the vegetables are softened, about 5 minutes. Add the chicken broth and bring to a boil. Cover partially and simmer the stew over moderately low heat until the pork is just tender and the broth is reduced by about half, about 20 minutes.

Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish the stew with cilantro and serve with lime wedges, corn tortillas and rice.

MAKE AHEAD The stew can be refrigerated for up to 3 days.

Black Bean and Yellow Rice Salad
INGREDIENTS
3 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 cups long-grain rice
2 3/4 cups water
1 bay leaf
1 2/3 cups drained and rinsed canned black beans (from one 15-ounce can)
1 green bell pepper, chopped
2 tomatoes, diced
1 tablespoon wine vinegar
1/4 cup chopped fresh parsley
1 lime, quartered, for serving (optional)

In a medium saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic, turmeric, cumin, 1 teaspoon of the salt, the black pepper, and rice. Cook, stirring frequently, for 2 minutes.

Add the water and bay leaf; bring to a simmer. Reduce the heat to low and cook, covered, until all the liquid is absorbed and the rice is done, about 20 minutes. Remove the bay leaf.

In a large glass or stainless-steel bowl, combine the rice, beans, bell pepper, and tomatoes. Add the remaining 1 tablespoon oil and 1/4 teaspoon salt, the vinegar, and parsley. Toss gently to combine. Serve with lime wedges, if using.

And here are some more photos of Heath:

Heath just a couple days shy of 1 month checking out his new stuffed lion

Heath at 5 weeks all dressed up for his Sip 'n' See in Chapel Hill, NC