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10 ounces ground veal10 ounces mushrooms, chopped fine3 ounces bread crumbs3 ounces milk2 eggs1 tablespoon garlic powder1 teaspoon onion powder1 tablespoon salt1 teaspoon black pepper3 tablespoons chopped Italian parsleyTomato Sauce2 tablespoons olive oil1 onion, diced1 teaspoon garlic, mashed2 cups plum tomatoes, canned1/4 cup tomato purée3 basil leaves1 bay leaf1½ teaspoons chopped Italian parsleySalt to tasteGround black pepper to taste

2 tablespoons olive oil, divided2 onions (5 oz. each), cut lengthwise in half then crosswise into ¼” thick slices2 tablespoons balsamic vinegar1/4 teaspoon plus 1/8 teaspoon salt, divided8 ounces mixed mushrooms, trimmed and finely chopped2 cloves garlic, minced2 teaspoons chopped fresh thyme1 teaspoon grated lemon zest1 pound ground veal4 egg twist rolls, split4 Boston lettuce leaves4 slices thinly sliced provolone cheese

1/4 cup sesame oil1/4 cup olive or grapeseed oil1/3 cup soy sauce1/4 cup brown sugar3 tablespoon garlic paste or 3 cloves of minced garlic1 tablespoon ginger paste or minced ginger2 pounds of veal cutletsScallionsPeanut Sauce for Dipping (optional)6 tablespoons smooth peanut butter3 tablespoons honey1 teaspoon ginger paste1 tablespoon garlic paste2 tablespoons rice wine vinegar1 tablespoon soy sauce3 tablespoons water (more or less, based on thickness preferred)Optional garnish of chopped peanutsOptional cayenne pepper

4 bone-in rib veal chops1/2 cup olive oil6 tablespoons fresh-squeezed lemon juice3 tablespoons garlic paste or 3 large cloves of minced garlic1 tablespoon minced fresh thyme1 tablespoon minced fresh rosemarySalt and pepperGremalota (optional)1 cup parsley2 garlic cloves or 2 tablespoons garlic paste3 tablespoons fresh-squeezed lemon juice1/2 teaspoon of thinly sliced lemon peel1/2 cup olive oilSalt and pepper

1 1/3 pounds ground lamb Kosher salt and freshly ground pepper Vegetable oil, for greasing the grill 4 ounces American blue cheese, such as Point Reyes Blue, Rogue Creamery Oregon Blue, or Maytag Blue, cut into 4 slices or crumbled 4 hamburger buns, preferably whole wheat, brioche, or pretzel buns 1 large heirloom tomato, such as Beefsteak, Brandywine, or Cherokee Purple, cut into 4 thick slices 4 butter lettuce leaves 1/4 cup pickled red onions Optional Condiments: mayonnaise, ketchup, whole grain mustard, pickles

Cucumber Slaw 2 Persian cucumbers, shaved into ribbons with a vegetable peeler1/4 small red onion, thinly sliced1 tablespoon chopped parsley1 tablespoon chopped dill1/2 teaspoon Kosher salt2 teaspoons olive oil Juice of 1/2 lemon Burgers 1 pound ground American Lamb1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon red pepper flakes3/4 cup crumbled feta cheese2 teaspoons olive oil5 slider buns, split and toasted

1 pound ground American Lamb6 pita rounds1 tablespoon olive oil1 1/2 cups hummus1 cucumber, seeded and finely chopped1/2 red onion, sliced thin1 cup cherry tomatoes, halved1/2 cup Kalamata olives, halved1/2 cup banana peppers, deli-sliced1/2 cup feta cheese, crumbledTzatziki dressing for drizzling2 teaspoons oregano2 teaspoons rosemary leaves  1-2 tablespoons garlic powder1 teaspoon salt1/4 teaspoon pepper

2 pounds of American lamb racks, fat trimmed and discarded2 tablespoons olive oil1 teaspoon garam masala1 teaspoon dried mint1 teaspoon fine sea saltLemon wedges to serve

 2 1/2 pounds American lamb leg kabobs 1/4 cup olive oil 1/2 yellow onion, chopped 2 garlic cloves 4 dill sprigs 2 tablespoons lemon juice 1 teaspoon lemon zest 1 teaspoon dried oregano Salt and pepper to taste 2 large zucchini, cut into 2” squares 2 large yellow squash, cut into 2” squares 2 red onions, cut into 2” squares 

8 oz. veal sweetbreads1/2 cup flour2 eggs, lightly beaten1 cup bread crumbs1/4 cup vegetable oil, plus more if neededLemon for water Salad Dressing 1/2 cup canola oil2 teaspoons honey1/2 teaspoon minced garlic3 teaspoons cedar or white wine vinegar Salt and pepper to taste Salad 8 cups baby spinach1 cup grated red cabbage1/4 cup red onion, finely sliced1/4 cup toasted pine nuts