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Ingredients

• 1/2 cup extra virgin olive oil (EVOO), plus some for drizzling
• 4 large cloves garlic, grated or pasted
• A scant palmful fresh or dried oregano leaves, finely chopped
• Juice of 2 lemons
• 1 teaspoon crushed red pepper flakes or 1 fresh chili pepper such as Fresno, seeded and finely chopped
• Salt and pepper
• 2 pounds lean leg of lamb or beef sirloin, cut into bite-size cubes
• 2 large mild peppers (frying or bell), cut into large pieces
• 1 large onion, cut into large pieces
• Fresh bay leaves

• 2 tablespoons butter
• 1/2 cup orzo pasta
• 1 cup long grain rice
• 2 cups chicken stock
• 1 cup flat leaf parsley, loosely packed (a couple of generous handfuls)
• A generous handful of fresh dill (about 1/3 cup)
• A; generous handful of fresh mint (about 1/3 cup)
• 2 cloves garlic, grated or minced
• 1/4 cup extra virgin olive oil (EVOO)
• Salt and pepper
• 1 small bunch Swiss chard or spinach, leaves stemmed and chopped
• 2 scallions, whites and greens finely chopped
• 1 cup feta cheese, drained and crumbled

Description

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