These lamb chops make a wonderful appetizer for your next summer outing.

Baby Lamb Chops with Salsa Verde 

3 bunches Italian parsley

5 leaves fresh basil

5 cloves garlic

4 shallots, peeled

5 tablespoons capers

1 lemon, squeezed

1 ripe tomato, seeded and cut into ½ inch dice

½ cup extra virgin olive oil

Kosher salt

Freshly ground pepper

1 rack of New Zealand baby lamb racks

Preheat grill until very hot.  In a blender, mix parsley, basil, garlic, shallots, capers, and lemon juice.  Add oil and blend until combined.   Season with salt and pepper and mix in tomatoes.  Cut lamb into individual chops and season with salt and pepper.  Place chops on the hot grill, cooking approximately 2 minutes per side.  Lamb should be slightly charred and medium rare.  Arrange on a platter and drizzle with salsa verde. Serve immediately.

These mushrooms are great served on bruschetta, as an accompaniment to grilled meats or a sauce for chicken or pasta.  Seasonal mushrooms such as morels or porcinis would be a welcome addition.

Wild Mushrooms with Marsala Fresh Sage

2 pounds assorted wild mushrooms (shiitake, cremini, buttons, and portabellas), sliced

2 tablespoons extra virgin olive oil

½ cup dry marsala

2 shallots, peeled

1 tablespoon garlic, chopped

3 large leaves of sage, chopped

Add olive oil to a large saucepan. Cook shallots and garlic over medium high heat for 1 minute.  Add mushrooms and cook for 5 minutes.  Carefully add marsala wine and heavy cream. Reduce heat to medium and cook until mushrooms are tender and the sauce coats the back of a spoon. Remove from heat and stir in sage.