The app, available for the iPhone and iPad (android coming soon) can also be accessed online. Your usage is synced up through your login, so you can browse on your computer, iPhone, and iPad seamlessly. (The app is currently on sale for $0.99 for iPhone and $1.99 for iPad)

The overall goal of Cooking Planit is to get a meal, sides included, on the table at the same time. The app includes tons of recipes that come already packaged as meals, but you can also mix and match to suit your tastes.

Once you choose your recipes/meal, you can add it to “My Cookbook” to store for future use. When you’re ready to go food shopping, just add the meal to your grocery list. The app gives you the option of planning for 2, 4, or 6 servings which I absolutely love! The grocery list can be viewed as a list by aisle (produce, dairy & eggs, canned goods, etc.), images (in case you have no idea what a leek looks like), or by recipe so you can see what you need for which recipe. Once you find and purchase your ingredients, just check them off and remove them from the list.

When you’re ready to get cooking, just bring up the recipe and click get started. The app will walk you through the meal, step by step, so that all parts of the recipe will finish at or around the same time. The app even shows you which cooking equipment, kitchen supplies, and appliances you need to make your meal, almost foolproof! It also lets you know how long it will take to make from start to finish. I liked being able to browse the recipes online at work, get the grocery list up on my phone at the supermarket, and then use my laptop at home to view the directions while I cooked. Super easy! The iPhone/iPad app also has voice control, so if you’re elbow deep in cooking, you can give voice commands like “Move On” or “Go Back.”  When parts of the recipe need a timer, automatic timers show up at the top of the screen for you. The app will also tell you when to slow down so that all parts of the recipe finish at the same time.

So I decided to try it out and give the results below! I (of course) messed with the recipe slightly so my version is below. I chose “Sunday Supper”  but changed it to Baby Back Ribs instead of Short Ribs and used my slow cooker instead of the oven.

Ingredients (serves 2):

Braised Baby Back Ribs

• 1 carrot, large
• 1 celery stalk, large
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 cloves garlic
• 1 yellow onion, small
• 2 lbs baby back ribs
• 2 cups beef stock, low sodium
• 1.5 oz tomato paste
• pepper, to taste
• 5 black peppercorns
• 1 dried bay leaf
• 1.5 tablespoons flour
• salt, to taste
• 1 tablespoon olive oil
• 1/2 bottle Cabernet Sauvignon

Creamy Polenta

• 1 tablespoon green onions
• 2 teaspoons fresh parsley
• 3/4 cup Parmesan cheese
• 2 teaspoons butter, unsalted
• 1/2 cup heavy cream
• 1/2 cup polenta (yellow cornmeal)
• 2 cups chicken stock, low sodium
• salt, to taste
• pepper, to taste

Brussels Sprouts & Pancetta

• 3/4 lbs Brussels sprouts
• 1 small shallot
• 3 slices Pancetta
• 2 teaspoons butter, unsalted
• 2/3 cup chicken stock, low sodium
• pepper, to taste
• salt, to taste
• 1 tablespoon olive oil

The app walks you through prepping the ingredients as well which is really helpful. There is an estimated finish time in the upper right hand corner so you can see when you’ll be eating your delicious meal. There are even tips on the side to help pick ingredients, optional kitchen tools, etc. I found it helpful to have quite a few prep bowls ready for this recipe.

Begin by prepping your ingredients. Take the baby back ribs out of the refrigerator so that they can come to room temperature.

Peel and roughly chop your carrots. Add to a mixing bowl. Roughly chop the celery into similarly-sized pieces as the carrots and add to the bowl with the carrots. Roughly chop the yellow onion into similarly-sized pieces as the carrots and celery and add to the bowl. Smash the garlic cloves to remove the peel. Roughly chop the garlic and add to the bowl.

Chop the green onions and add to a small bowl. Chop the parsley and add to a separate small bowl.

Cut the stem end off each Brussels sprout. Cut in half and remove any bruised or damaged outer leaves. Cut the larger sprouts into quarters if needed. (I cheated here and bought frozen Brussels sprouts so I just had to halve them.) Add to a bowl.

Thinly slice a shallot and add to another small bowl.

Slice the pancetta into 1/4 in wide strips.

At this point, apparently I was moving too quickly. It told me to enjoy a glass of wine or my favorite beverage haha. I used this time to take some of the prepped ingredients (pancetta, Brussels sprouts, green onions, and parsley) and put them back into the fridge. Keep the bowl with the carrots, celery, onion, and garlic out. I also cleaned up my work space a bit.

Dry the short ribs thoroughly and season with salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium-high heat. (I have a Ninja Cooking System so I just did all of this in there). Add the olive oil. Once the oil is hot, add the ribs (the oil should sizzle when you add the ribs). Seal for about 2-3 minutes on each side. You may need to work in batches so as not to overcrowd the pot. Once browned, transfer the ribs to a plate.

I once again got a little break here.

Using the same pot you used to cook the short ribs, bring the pot over medium heat. If there isn’t enough oil left in the pot, add a bit more. Add the onions, carrots, celery, and garlic. Cook until well caramelized, stirring often (about 5-7 minutes).

Add the tomato paste and stir to combine. Add the flour and cook for 1-2 minutes, stirring continuously.

Add the wine, using a spoon to scrape up any bits on the bottom of the pot. Add the beef stock, bay leaves, rosemary, thyme, and black peppercorns. Bring to a boil.

Once the liquid is boiling, transfer to a slow cooker on high and add the ribs. (If you’re using a Ninja Cooking System, just switch the dial from stovetop to slowcooker HIGH). Cover and cook until the meat is tender and separates from the bone easily, 2-3 hours. (This step includes a timer which shows up in the app, very convenient).

Now I had a really long break. Because I used a slow cooker, I was able to leave the house during this time and run some errands (yay multi-tasking).

With about 30 minutes to go on the slow cooker, combine the heavy cream, butter, chicken stock, and a pinch of salt in a medium saucepan. Add to high heat and bring to a boil.

Slowly whisk in the polenta/cornmeal. Stir until well combined and reduce heat to low. Cover tightly. Cook for 20 minutes, removing the lid to stir often. After 20 minutes, cook uncovered for another 15 minutes.

When the ribs are finished, transfer to a clean plate. Cover with foil to keep warm.

Strain the cooking liquid from the ribs through a fine mesh strainer into a large bowl. Discard the solids. Put the liquid in the refrigerator and allow to cool for about 10 minutes. It will help the fat separate from the sauce (if you have a fat separator, pour the liquid into that).

Line a plate with paper towels. Set near the stove. Heat a medium saute pan over medium heat. When the pan is warm, add the pancetta and cook until fat is rendered and pancetta is almost crispy, about 4-5 minutes. Stir occasionally.

Transfer the pancetta to the plate lined with paper towels. Clean remaining fat out of the pan and add back to stove.

After the liquid has been in the fridge for a while, use a spoon to skim the fat off the top. Discard the fat.

Pour the skimmed liquid into a small saucepan and bring to a simmer. Let cook for at least 10 minutes to allow it to reduce slightly (I just kept it on until I was ready to serve it).

Add a tablespoon of olive oil to the pan you used to cook the pancetta. Add the sliced shallots and pancetta. Saute until the shallots are soft. Add the Brussels sprouts and saute for 2-3 minutes.

Add the chicken stock and season with salt and pepper. Cover pan and cook until sprouts are tender and stock has cooked out, 5-7 minutes.

Remove cover from the sprouts and add 2 teaspoons butter. Toss to coat and remove from heat.

When the polenta is finished, remove from heat and stir in the parsley, green onions, and Parmesan cheese. Season with salt and pepper.

Transfer the ribs evenly between two plates. Spoon the sauce over top of the ribs. Transfer the sprouts and the polenta to the plates. I’d suggest adding a little bit more sauce over the polenta.

Woo hoo! I did it! This meal is intricate but delicious! And its seriously easy with step by step instructions. Be sure to check out the app. It is amazing for those learning how to cook, or those trying to learn a new technique. With new recipes being added all the time, there are sure to be tons of meals that appeal to you.

So what exactly is wheat germ? Wheat germ comes from the wheat kernel, which is the part removed when refining whole grains into white flour. Wheat Germ is a great source of Vitamin E, B vitamins and folic acid. You can find it in the cereal aisle. Wheat germ can be used in recipes calling for flour or breadcrumbs so its quite versatile. I’ve also used it in smoothies.

So that you can try wheat germ for yourself, Kretschmer is giving away some coupons good for free wheat germ products to an I Can Cook That reader! More on that below.

Ingredients (makes 12 cupcake-sized muffins, of 6 large muffins):

• 1 1/2 cups flour
• 1/2 cup Kretschmer Honey Crunch Wheat Germ
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 1/2 cups mashed bananas (about 3 bananas)
• 1/4 cup applesauce
• 1/4 cup low-fat buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• cinnamon, to taste

Preheat your oven to 350 degrees. Line a cupcake pan with cupcake liners. Add the flour, wheat germ, salt, sugar, and baking soda to a large bowl and whisk to combine.

In a medium sized bowl, mash your bananas with a fork.

Add the applesauce, buttermilk, egg, and vanilla and mix to combine.

Form a well in the center of the flour mixture and pour the banana mixture in. Fold the flour mixture into the banana mixture making sure to not overmix.

Add the batter to the prepared cupcake pan.

Sprinkle with some cinnamon before adding to the oven.

Bake for 25-30 minutes or until a toothpick comes out clean on one of the cupcakes in the center.

These taste just like individual servings of banana bread. I always do best when things are portioned out like this for me, although my boyfriend still ate 3 of these in one sitting!

To enter to win coupons to try Kretschmer for yourself, use the widget below!

a Rafflecopter giveaway

 If using a mobile device, try entering here: http://bit.ly/RXPNCl

In the Raw also sent a top secret sugar cookie recipe and asked us to bake, decorate, and try these cookies. I figured no matter how they looked, I still got to eat sugar cookies! So… here’s my “decorating”.

I went with making margarita cookies because I can’t get summer out of my mind. I am willing summer to be here! I added a little bit of fresh lime juice to the green icing to give a little margarita taste to the cookies.

I also topped them off with some nonpareils to the top to look like salt!

So… my icing skills aren’t there yet. BUT if you close your eyes and eat them, they taste just as good as a nicely decorated cookie!

Ingredients:

• 1/4 cup nonfat buttermilk
• 3 tablespoons 0% Greek yogurt
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon minced shallots
• 1 teaspoon minced fresh thyme
• 1 teaspoon cider vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 large garlic clove, minced
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 teaspoon onion powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon  chili powder
• 2 ears yellow corn, shucked
• 1 small red onion, cut into 1/2-inch slices
•  1 cup yellow cherry tomatoes, halved
• 1 cup cherry tomatoes, halved
• 1 sliced peeled ripe avocado

Preheat your grill to high heat. Add the buttermilk, Greek yogurt, parsley, shallots, thyme, cider vinegar, salt, pepper, and garlic in a small bowl whisking to combine. Chill until ready to serve.

Prepare your ingredients. Halve your tomatoes, slice the onions, and shuck the corn. Spray the chicken with cooking spray. Combine the onion powder, cumin, 1/2 tsp salt, chili powder, and smoked paprika.

Sprinkle over the chicken. Coat the onions and corn with cooking spray. If using a normal grill, add the chicken, corn, and onion all to the grill rack. (If you’re like me, cook the corn and onion first so that they can cool while you cook the chicken).

Grill for 8 minutes or until done. My chicken was super thick, so after 5 minutes on each side on the grill, I added it to the oven at 350 degrees for 10 minutes so I could speed up the cooking. Be sure to turn the corn and onions so that you get a nice char on all sides.

Remove from the grill and let stand for 5 minutes. Cut the corn kernels from the cobs and add to your tomatoes. Add the onions and stir to combine. Slice your chicken and add to a plate. Spoon some of the salad on to the place and top with some sliced avocado. Sprinkle with 1/4 teaspoon salt. Serve with the dressing.So I put some of the dressing on the salad and on the chicken. And it was fantastic. Next time I make this, I’d double the spice mixture so there is more to go on the chicken. But the flavor was still there! The chicken was juicy and really tasty. I absolutely loved the salad and the colors are just so beautiful! This meal is a great summer meal. It would be the perfect outdoor meal, don’t you think?I served this with a quick garlic bread: just grill sliced bread for 1 minute on each side. Brush with some olive oil and rub the cut side of a halved garlic clove. Random side note, I was in search of Italian bread to make the garlic bread. And I instead ended up with this:Gotta love Philadelphia.

I am an unapologetic lover of cheeseburgers. I never get sick of them. But eating a cheeseburger, oh, once a week all summer is not a good habit at all.  I’ve stayed away from veggie burgers for the most part because I was never a fan of the texture. But when MorningStar Farms contacted me about their new Veggie Mediterranean Chickpea Burger I was intrigued. There is a vegan pizza place in Philadelphia called Blackbird Pizzeria that has Chickpea Parm that I’m kind of obsessed with, so I was really looking forward to trying a chickpea burger too!

The chickpea burgers also have spinach, Roma tomatoes, and Greek herbs and spices mixed in which deliver a ton of flavor without the fat and calories. These burgers are just 110 calories per burger and have 70% less fat than ground beef.

Morningstar Farms is also giving away a prize pack valued at over $80 to one reader! I’ll have more details below!

To highlight the Mediterranean flavors in the burger, I decided to make a Tzatziki style topping and finish it off with some feta cheese. Tzatziki is normally made with a strained yogurt, cucumber, lemon, and mint. I decided to make a topping that is in the style of tzatziki but uses tomatoes and dill with a touch of a ranch dressing dry packet to really amp up the flavor.

Ingredients:

• 4 Morningstar Farms Mediterranean Chickpea burgers
• 4 hamburger buns
• 2/3 cup 0% fat Greek yogurt
• 1 plum tomato, seeded and chopped
• 1 lemon
• 1 teaspoon of Ranch dressing dry packet
• 1/2 teaspoon dill, plus more for garnish
• feta cheese, to taste

To make the “Tzatziki,” combine the Greek yogurt, half of the chopped plum tomato, the juice of 1 lemon, 1 teaspoon of a ranch dressing dry packet, and the dill in a bowl.

Heat your grill to medium high and add the burgers. (The burgers can be added straight from the freezer, no need to thaw.)

Flip after 3-4 minutes and cook for an additional 3-4 minutes.

Grill your hamburger buns, if desired. Add the chickpea burgers to the buns and top with the tzatziki. Garnish with the remaining tomatoes and sprinkle with feta.

These burgers are seriously awesome. The texture of the chickpea burgers is so much more pleasing to me. The burgers themselves have enough flavor to be enjoyed on their own, but who doesn’t like a little flavor boost?

Now for the giveaway. Morningstar Farms is going to hook up the winner with:

• coupons to purchase MorningStar Farms Mediterranean Chickpea Veggie Burgers
• one Greek-inspired grilling apron
• one Mediterranean hummus cookbook
• one Chickpea tote bag

To enter, just leave a comment below. Any comment. The contest ends at 11:59PM EST on Friday, May 17th. Be sure to include your email address when commenting so that I can contact you if you win! Good luck! This giveaway is now CLOSED. Congratulations to TyeAnn (Comment #15)! Enjoy your prize pack courtesy of MorningStar Farms!

Note: Official Rules can be viewed here. I received a $25 Visa gift card to purchase MorningStar Farms Mediterranean Veggie Burgers, a Greek-inspired grilling apron, a Mediterranean hummus cookbook, and a chickpea tote bag to do this post. The opinions above are mine.

As a Walkers Official Blogger Ambassador, Walkers Shortbread sent me an awesome assortment of treats my way to make a spring/Mother’s Day themed post. Walkers Rapsberry Thins was in the mix, my mom also loves raspberries, so I decided to use the rapsberry thins to make a shortbread crust for a lemon tart. To make it even more citrusy, I topped the tart with candied orange peel.

I also have a 20% off coupon code for all readers! When ordering from www.walkersus.com, enter #ICCTSPRING and you will receive 20% off full priced items. The code is active until May 27th so be sure to use it before then!

Ingredients:

Crust:

• 1/2 cup finely ground Walkers raspberry shortbread thins cookies (about 6 cookies)
• 1/4 cup granulated sugar
• 1/2 cup flour
• 1/2 cup salted butter (cold cut into small chunks)

Lemon filling:

• 3 meyer lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 egg yolks
• 1/2 cup meyer lemon juice (about 3 lemons)
• 1/8 teaspoon kosher salt

The candied oranges should be made a day ahead of time. To make, cut off the top and bottoms of two oranges.

Cut into, but not through, (this is known as “scoring”) the peel on two sides of the orange.

Peel the skin off of the orange and reserve the orange for another use (fresh orange juice for mom perhaps?).

Cut the orange peel into thin strips.

Add the orange strips to a large saute pan.

Add the water until the strips are covered. Bring to a boil.

Drain the water, reserving the peels. Add the peels back to the pan, cover with water, and bring to a boil again. Drain the water again, reserving the peels.

Add 1/2 cup sugar and 1 cup water to the saute pan and bring to a simmer.

Add the peels and cook for 45 minutes, being sure not to stir. Drain the syrup from the peels (you have an orange sugar water, save this for a yummy drink!) and add the orange peels to a tray lined with wax paper. Allow to dry overnight.

To make the crust, you’ll need a 9 inch tart pan. Spray the tart pan with cooking spray and set aside. Add 6 raspberry thins to a food processor and process until a fine crumb.

Add the flour and sugar to the food processor and process to combine.

Add the cold butter and pulse until the butter clumps evenly throughout.

Add the mixture to the tart pan and press evenly. I found it easiest to add a layer of plastic wrap  and then press on the dough to evenly spread it across the bottom and up the sides of the pan. Pierce the bottom of the crust with a fork, cover, and free for 15 minutes.

While waiting for the pie crust in the freezer, start on the lemon filling. (If you can’t find Meyer lemons, normal lemons will do just fine). Zest your lemons into a small bowl and set aside.

Squeeze the lemons to make 12 cup juice and set that aside as well. Add the sugar and zest to a food processor and pulse to combine. (You can also do this by hand. You just want the zest to be throughout the sugar.)

Add the sugar mixture and the butter to a large bowl and use a mixer to combine.

Add the egg yolks one at a time. (Using an egg separator like OXO‘s is amazing for a recipe like this. Save the egg whites for an egg white omelette!)

Add the lemon juice and salt and mix to combine.

When the pie tart is done in the freezer, preheat your oven to 425 degrees and place the rack in the center of the oven. (I placed mine on the bottom and it caused it to crisp up more than I was looking for).  Add the tart pan to a baking sheet and bake for 13-15 minutes. Remove from the oven and let cool.

While the tart crust cools, pour the lemon mixture into a large saute pan over low heat. Stir constantly for 10 minutes, it should thicken up a bit. Be sure not to boil.

Remove from heat and pour into the tart crust.

Allow to cool to room temperature. Dust with powdered sugar.

Top with candied orange peel and fresh raspberries.

I had to try a piece (sorry mom)! The lemon is sweet and tangy and soaks into the raspberry crust. The fresh strawberries brighten up the dessert, and the candied orange pieces add that little extra touch of citrus that would make any citrus lover happy.

What are some of your mom’s favorite flavors?

In honor of Mothers Day, thinkThin® has graciously offered to give one lucky reader a Wellness Box to help busy moms (and non-moms) maintain a healthy lifestyle! The bars are great as a breakfast option, right before a workout, or as an afternoon pick-me-up.

The Wellness Box includes: one 10 bar box of thinkThin® high protein bars, one 10 bar box of thinkThin® Crunch (with 10g protein and 70% less sugar than leading fruit and nut bars), and three boxes of thinkThin® Bites.

The high protein bars have 20g protein and 0g sugar to help avoid sugar spikes and fatigue. The bars are also gluten free, kosher, and have a low glycemic index. Flavors include creamy peanut butter, chocolate espresso, caramel fudge, chocolate covered strawberry, white chocolate, chunky peanut butter, brownie crunch, cookies and creme, chocolate fudge, and dark chocolate.

The crunch bars are made with 100% non-GMO ingredients and contain 8g-9g protein, 4g-8g sugar, and 4g fiber. The bars are also gluten free. Flavors include white chocolate dipped mixed nuts, mixed nuts, chocolate dipped mixed nuts, coconut chocolate mixed nuts, caramel chocolate dipped mixed nuts, blueberry and mixed nuts, cherry and mixed nuts, and cranberry apple and mixed nuts.

thinkThin® bites are 100 calorie bars with 0g sugar and 5g-8g protein per bar. The bites are also gluten free. Flavors include chocolate toffee nut, cookies and cream, and dark chocolate bites.

Want to win a Wellness box of these delicious bars? Just use the widget below! Good luck!

a Rafflecopter giveaway

If on a mobile device, try: http://bit.ly/11WKWlO

Ingredients:

Bring a large pot of well-salted water to a boil. Fill a large bowl with ice water and salt it well. Add the asparagus to the boiling water and cook until the water comes back to a rolling boil.

Remove and place it immediately in the salted ice water.

When the asparagus has cooled completely, remove it from the water and reserve. Repeat this process with the sugar snap peas and then the fava beans. You can use the same blanching water for all of the veggies, do the fava beans last. (Fava beans have very high iron content and will turn the blanching water black.)

After the beans are blanched and cooled, remove the tough outer skin to reveal the spring green fava bean.

Add olive oil to a large saute pan. Smash the three garlic cloves and add to the saute pan.

Bring the pan to a medium high heat. When the garlic has become golden brown remove it from the pan and discard it. Add the mushrooms and stock, season generously with salt, and saute for 1 minute.

Add the prepared veggies, season with salt and saute until all the ingredients are coated with oil and hot and almost all the stock has evaporated.

To make the fish, pat the skin dry with a paper towel and season the fish with salt. Heat a large saute pan coated generously with extra virgin olive oil over high heat. Coat the bottom of another slightly smaller saute pan with olive oil. Gently place the fish fillets skin side down in the saute pan and place the other saute pan directly on top of the fish; do this immediately, they curl fast! (The purpose of this is to gently press the skin of the bass onto the bottom of the saute pan to achieve a crispy fish skin. Be sure to oil the bottom of the top saute pan or the fish will stick to it.)

After a 3 minutes remove the top saute pan from the fish, this will allow the steam to escape and the skin to become very crispy.

Cook the fish for another 2 minutes and then flip.

Cook for another 3 minutes. Serve the fish with the vegetables.

The skin really crisps up without shriveling, this method is awesome! The true star of this dish though is the vegetables. Fava beans are well worth the trouble, they have almost a meaty texture to them that is delicious with the asparagus and snap peas.

Raisins are a great addition to a meal to add some sweetness without any added sugar. The dried fruit is loaded with antioxidants and fiber while being fat free and cholesterol free. Did you know that one serving of raisins (just 1/4 cup) has more potassium than a banana?

 I have a friend that absolutely raves about Mediterranean Stuffed Peppers that her grandmother used to make for her, with rice, nuts, spices, and golden raisins. I decided to make an appetizer version, using mini sweet peppers. My version of these Mediterranean Stuffed Mini Peppers are stuffed with a lamb-farro mixture that includes tomatoes, raisins, pine nuts, and a touch of lemon zest (using my new snazzy OXO zester). The peppers are then topped with feta cheese and broiled.

Ingredients (serves 8):

• 16 mini sweet peppers, seeded
• 1 tablespoon olive oil
• 1 small onion, finely chopped (no more than ½ cup)
• 2 garlic cloves, minced
• ½ lb ground lamb
• 2/3  teaspoon cinnamon
• 1/3 teaspoon cumin
• Salt and pepper, to taste
• 1 plum tomatoes, seeded and chopped
• 1  tablespoon tomato paste
• the zest of 1 lemon
• 2 tablespoons golden raisins
• 2 teaspoons raisins
• 2 tablespoons toasted pine nuts
• ½ cup cooked farro – I used Tuscan Fields vegetable farro
• ¼ cup Feta, or to taste

Preheat your oven to 375 degrees. Cook farro according to package directions, reserve.

Remove top of peppers. Remove seeds and discard (there shouldn’t be very many in those tiny peppers!)

Add one tablespoon olive oil to large sauté pan over medium heat. Add onion and cook until soft, about 3 minutes.

Add the garlic and cook for 2 minutes. Add the ground lamb and cook until browned, breaking it up as you stir, about 5 minutes. Drain the fat from the pan.

Add the cinnamon and cumin and season with salt and pepper. Stir to combine.

Add the tomatoes, tomato paste, raisins, golden raisins, lemon zest, and toasted pine nuts. Cook for an additional 3 minutes. Note: I used raisins and golden raisins in this because I was sent both and wanted to feature both types. Feel free to just use one type of raisin.

Add the cooked farro, stirring to combine.

Spoon the mixture into the mini peppers. Use a small spoon to really pack that deliciousness in there!

Place the peppers in a pan and cover with tin foil.

Cook for 15 minutes at 375 degrees. Remove the tin foil and cook for an additional 10 minutes. Remove from the oven and turn your broiler to high. Sprinkle with feta and broil for a minute or two, or until the feta begins to melt and the peppers char slightly.

Wow. Where have Mediterranean Stuffed Peppers been my whole life?! The combination may seem a bit bizarre but the flavors together are amazing. Seriously. My boyfriend stood at the stove shoveling the farro lamb mixture into his mouth until I had to shoo him away. I was afraid I wouldn’t have enough for the peppers!

These little peppers are really simple to make, but pack a ton of flavor, from the spice of the cumin and cinnamon to the sweetness of the raisins, to the crunch of the pine nuts. And yet, somehow, the flavor of the lamb still holds its own. Farro is perfect in this recipe too, the grains add such a great texture to the whole appetizer!

Vegetarian:

Huevos Rancheros Tacos

Black Bean and Cheese Enchiladas with Ranchero Sauce

Portobello and Black Bean Quesadillas

Black Bean Soup with Orange-Jalapeno Salsa

Seafood:

Fish Tacos with Lime Cilantro Crema

Fish Tacos with Tomatillo Sauce and Red Cabbage

Chilean Sea Bass Tacos with Chipotle Cream

Cumin-Spiced Fish Tacos with Avocado Mango Salsa

Poultry:

Kung Pao Chicken Tacos

Shredded Chicken Tacos with Tomatoes and Grilled Corn

Wine Infused Thanksgiving Leftover Empanadas

Seared Chicken with Avocado Salsa

Beef:

Steak Tacos with Lime Mayo

Korean-Style Beef Tacos

Appetizers:

Black Bean Mango Salsa on Jalapeño Parmesan Crisps

Cilantro Lime Hummus

Fresh Salsa