April 12, 1999
In an airtight plastic bag, combine marinade ingredients. Add lamb and turn to coat. Seal and refrigerate for 1 to 4 hours, turning occasionally. Soak six long bamboo skewers in cold water for at least 10 minutes. Drain lamb and put marinade in a small saucepan. Bring to a boil over medium-high heat and boil, covered, for at least 5 minutes. Preheat grill to medium-high. Separate each red onion wedge vertically into two parts, making 24 wedges. Separate artichoke hearts into 24 pieces. For each kebab, thread a skewer as follows: 1 piece onion, 1 meat cube, 1 piece artichoke, 1 tomato. Repeat three times for each skewer. Grill for 12-15 minutes, or until lamb is done to taste. Baste with hot marinade for last 5 minutes of cooking time. Makes 6 servings.
Prepare the pasta according to the directions. Two minutes before pasta is done, add asparagus to the cooking liquid. Drain the pasta and asparagus and toss with a little olive oil. Set aside. While the pasta is cooking, coat a 10-inch skillet with 1 Tbsp. of olive oil and heat over medium high. Add the mushrooms and cook until liquids are released and mushrooms begin to brown slightly, 5 to 8 minutes. Sprinkle the flour over the mushrooms and cook 1 minute. Add the milk gradually and stir constantly until the mixture is thick and bubbly. Add the mustard to the sauce and stir well. Add the ham strips, the cooked pasta, and the asparagus to the sauce and toss to combine. Season with salt and pepper; garnish with Parmesan cheese. Serve hot. Makes 4 servings.
Add oil to large nonstick fry pan over medium heat. Add mushrooms, garlic, and pepper flakes; cook, stirring, about 3 minutes and remove from pan. To fry pan, add chicken and cook about 3 minutes or until fork can be inserted with ease. Return mushroom mixture to pan, add lime zest, oyster sauce, and basil and heat through, about 3 minutes more. Place cooked rice on serving platter, top with chicken mixture and garnish with basil leaves. Makes 4 servings.