Lamb Chops with Kumquat Walnut Crust

Lamb chops are great on their own, but this walnut and kumquat flavored crust takes them to another level. I love the crust so much, I could eat it on its own. The fragrant zest of the kumquats pairs very well with the roasted and ground walnuts.

To ensure that the meat is juicy and very tender, I marinated the lamb in a Cabernet Sauvignon marinade mixed with my usual meat tenderizer ingredient (green papaya) before adding the crust. This recipe takes some time, but your efforts will be rewarded.

Our kumquat tree has produced a bumper crop this season, and I'm taking full advantage of the fruits of our labor. Stay tuned for more recipes that feature this wonderful and unique citrus.

Chestnut Crumb Coffee Cake

For brunch, the girls and I made a crumb coffee cake flavored with chestnut purée, and a streusel topping made with cinnamon and brown sugar for a rich, caramel flavor. Buttermilk gives a moist texture to the coffee cake; the result was just divine. Chestnut may not be a common flavor for coffee cake, but I guarantee that after tasting it, you'll be hooked.

I served the coffee cake with a big pot of masala chai. We all enjoyed ourselves. Hope your weekend is as relaxing and peaceful as ours!

Pecan Stuffing with Rosemary, Fennel and Fresh Water Chestnuts

Here's a stuffing recipe that really packs a crunch. Pecans and water chestnuts provide flavor as well as a nice texture contrast. I added a fennel bulb for a mild licorice flavor, mushroom salt and a small amount of jalapeño for a bit of heat.

For a fancier stuffing, you can add some crumbled blue cheese to the croutons. I finished the pecan stuffing with a little parmesan for a salty (but not overpowering) note.

This recipe is far more savory than the cranberry apple stuffing I made last week. The differences between the two versions really demonstrate the versatility of stuffing. Whatever your preference, there's a stuffing that you and your family will love.

Falafel Salad with Lemon Tahini Vinaigrette

During our last trip to Philadelphia, Lulu and I realized how narrow the vegetarian options were in restaurants. Lulu had falafel during the entire time of our stay there.

He hasn't touched it since we got back and I thought it was time to re-introduce him to falafel. I served them in a Mediterranean-style salad along with lemon tahini vinaigrette, candied walnuts and thinly sliced kumquat preserves from last winter's harvest.

Pasta Shells Stuffed with Porcini Mushroom Walnut Pesto

This is a vegetarian pasta dish that even a meat lover won't be able to resist. The porcini mushrooms add a rich, meaty flavor to the pesto, and the walnuts provide a crunchy kick. You could serve the pesto with any pasta, but I like the pasta shells because of their presentation value.

As an added bonus, the pesto is not only really easy to make, but will keep very well in the freezer. Make some extra and you'll be able to whip up a quick meal when you're in a hurry.