Garlic mushrooms

4 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 pounds cleaned baby bella mushrooms (white would be fine too)
1 container cherry tomatoes, halved (I did not do this but should have)
1/2 cup broth (chicken, veggie or beef would all work)
1/2 teaspoon dried basil
1 bag cleaned spinach ( 2 bunches?)
1/3 cup heavy cream
1/4 cup grated parmesan cheese
salt and pepper to taste (I added no salt because the tomato paste, butter and cheese are salted)

fresh basil for garnish

Melt the butter in a large skillet add the olive oil over medium heat. Add the garlic and swirl until it is wilted the  add the tomato paste. Stir it a couple of times then add the mushrooms and stir continually for about a minute. Throw in the cherry tomatoes and the veggie broth and basil. Cook until the mushrooms and tomatoes are soft. (add more broth or water as needed)  Add the spinach and cook until it is wilted. Stir in the cream until it is all blended then add the cheese and stir until it is melted.
Top strips of fresh basil.

Lamb souvlaki

• 1½ kg lamb
  
   leg or shoulder (fat trimmed), cut into chunks
• 100ml olive oil
  
• 100ml red wine
• 2 tsp dried oregano
  
• zest and juice 2 lemons
  
• 2 garlic cloves, crushed

Method

1. Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper – don’t add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
2. Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.

Chicken Gyros

ngredients

for 8 servings

• 2 lb
   boneless, skinless chicken thighs, pounded flat (910 g)
• ½ large yellow onion, peeled and root side removed
• 1 wooden skewers, sturdy, roughly 10 inches (25 cm)

MARINADE

• 2 cups
   greek yogurt(570 g)
• ¼ cup
   lemon juice (60 mL)
• ¾ cup
   olive oil (180 mL)
• 1 tablespoon
   kosher salt
• 1 tablespoon
   garlic, minced
• 1 tablespoon
   coriander powder
• 1 tablespoon
   paprika
• 1 tablespoon
   ground cumin
• ½ teaspoon
   cayenne pepper
• 1 teaspoon
   cinnamon
• 1 teaspoon
   black pepper

paration

1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
4. Preheat oven to 400°F (200°C).
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki.