Slow-Roasted Lamb Stew, Stuffed Zucchini & Molasses Cake

Slow-Roasted Lamb Stew, Stuffed Zucchini & Molasses Cake

Faith Durand
Sep 30, 2011

Hello there, and happy Friday! What are your cooking plans for this first weekend of October? Is it time yet for slow-cooked stews? If so, then try this simple slow-roasted Turkish lamb stew, saucy with tomatoes, filled out with tender simmered green beans.

Or perhaps it's time for a roast chicken? You have to try Sara Kate's chicken stuffed with ricotta, herbs, and lemon. If you want something lighter, Emily's tofu-hijiki patties may be just the thing, or Leela's vegetarian steamed buns — fluffed up pockets of dough filled and fragrant with cabbage and ginger.

Slow-Roasted Turkish Lamb Stew
Zucchini Stuffed with Sausage, Mushrooms & Sage
Spatchcocked Ricotta Chicken
Cranberry Bean Salad with Basil, Mint and Feta
Tofu-Hijiki Patties
Vegetarian Steamed Buns
Asian Pickled Cabbage
Dark and Damp Molasses Cake
Extra-Creamy Cooked Cream Cheese Icing
Sazerac Cocktail

Previous Week's Recipes: Banana-Oat Bars, Hearty Omelet & Creamy Tomato Soup

(Images: See linked recipes for full image credits)

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