I’ve served it with roasted potatoes and asparagus. But you can serve it with any vegetables of your choice. Also, this couscous pairs well with just any protein – chicken, meatballs, or salmon! So have fun cooking with @rolandfoods this summer! 

Here you go with the recipe!

Ingredients:

Herbed Couscous

1 cup of Roland foods Israeli couscous

1 garlic clove minced

1 bay leaf

2 tbsp of olive oil

salt to taste

1 tbsp of roughly minced cilantro or parsley 

11/4 cup chicken stock or water 

Spicy Roasted lamb rack

For the spicy marinade

7-10 cloves of garlic

1/2 inch ginger
¼ cup extra virgin olive oil
1 cup lightly packed fresh cilantro or mint
2 – 5 dry red chili

2 tbsp coriander seeds

1 tbsp cumin seeds 

1 tbsp plain Greek yogurt

For the rack of lamb
2 lamb racks
Kosher salt and ground black pepper

Method:

Herbed couscous 

Heat olive oil in a saucepan, add garlic, and sautée until fragrant, about 1 minute

Add salt and stir. Add chicken stock/water, and bay leaf. 

Bring it to a boil then reduce to a slow simmer. Add the dry couscous. 

Cover and let it simmer until all the water/ chicken stock has been absorbed (about 10 mins)

After all, the liquid has been absorbed, add the parsley or cilantro and stir to combine. 

Spicy Roasted Lamb Rack

In the bowl of a small food processor, add all the ingredients listed under the marinade and process the mixture until everything is well combined.
Season the lamb all over with kosher salt and pepper. 
Rub each rack of lamb all over with the marinade. Let the lamb marinate for at least an hour at room temperature. 

Heat the oven to 400 degrees F. 
Arrange the lamb racks (fat side pointing up) on a sheet pan. Place the sheet pan in the oven for 15-20 minutes. Then carefully remove it from the oven and turn the rack of lamb on the other side and return the sheet pan to the oven and cook for another 5 minutes. This will cook the lamb for a rare – medium scale. If you prefer medium scale extend the cooking time by 5 mins. 
Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest before carving. Serve the carved lamp chops over herbed couscous and roasted vegetables of your choice. 

I’m partnering with Da Vinci Gourmet to bring you the perfectly flavored gingerbread hot chocolate for the season! 

This holiday season is all about baking cookies nonstop and continuously sipping in the  Gingerbread hot chocolate made with  @davinci_gourmet ‘s Delicious gingerbread syrup and chocolate syrup! It’s so delicious and this hot chocolate has been on repeat lately! The syrup gives the perfect gingerbread flavor to the hot chocolate and makes it so apt to enjoy this holiday season!  

Here you go with the recipe! 

Ingredients:

Cookies

8 tbsp unsalted butter, at room temperature 

⅓ packed cup plus 2 tbsp dark brown sugar 

¼ cup blackstrap molasses 

1 large egg yolk 

1¾ cups plus 2 tbsp all-purpose flour, plus extra for pressing 

1 tbsp Dutch-processed cocoa powder

 ½ tsp baking soda 

1 tsp ground ginger 

½ tsp ground cinnamon 

⅛ tsp ground cloves 

¼ tsp salt 

¼ tsp freshly ground black pepper 

Rum Butter Glaze 

⅔ cup confectioners’ sugar

 ⅛ tsp ground cinnamon 

1 tbsp unsalted butter, melted and warm 

1 tbsp dark rum (or lemon juice) 

1 tsp warm water 

Method:

Place the butter, sugar, and molasses in the bowl of an electric mixer with the paddle attachment in place. 

Beat on medium speed until smooth and incorporated. 

Add the egg yolk and continue to beat until fully combined. 

Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt, and pepper into a bowl. 

Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. 

Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. 

Roll out the dough so that it is about ¼ inch. If the dough is very soft, you will need to chill it. 

Preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside. 

Using an embossed rolling pin, firmly roll on the rolled-out dough and cut out the pieces of imprinted gingerbread into desired shapes. 

Transfer the cookies to the lined baking sheets, spaced about ¾ inch apart. Repeat the process for the remaining dough.

 Bake for 9–10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don’t be tempted to bake them for any longer. 

To make the rum butter glaze while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners’ sugar and cinnamon into a small bowl. 

Add the melted butter, rum (or lemon juice), and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stirs through a little more warm water if you need to—it should be the consistency of runny honey. 

Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely. 

Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking. These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.

Gingerbread Hot Chocolate 

Ingredients:

Davinci gingerbread syrup – 1 tbsp

Da Vinci chocolate syrup – 1 tbsp

Whole Milk- 2 cup

Chopped chocolate – 3 Oz

Dutch Process Cocoa powder- 1 tbsp

Whipped cream, cookies, and marshmallows for serving.

Method:

In a pot add the milk, syrups, and chopped chocolate. Simmer till the chocolate melts and the milk is all steamed up for about five minutes.

Serve with marshmallows, whipped cream, and cookies. Enjoy!