Since the first virus lock-down was implemented in March of this year, I have made it my mission to cook something different for dinner every night. It hasn’t been as difficult as you might think, plus is has the benefit of giving me a project every single day. I get inspiration from regions around the world, both for recipes, and for cooking methods and presentations. And last week I did a sort of Americana theme, making ribs, chicken wings, homemade Ramen, and clam chowder.  This was one of the fancier meals I created.  Grilled lamb Souvlaki, sauteed vegetables, and Greek Villages salad.  Served with a nice Pinot Noir and a low calorie Greek dressing.  The vegetables are zucchini, yellow squash, mushrooms and potatoes.  All sprinkled with Parmesan cheese.

Lamb Kebabs