One popular epicurean recipe is a Greek burger with tomatoes, arugula and feta cheese. Mix ground lamb with pita bread, onion, garlic and Greek seasonings. Grill the patties, and serve them in pitas with arugula, onion, tomato and Greek dressing.
To prepare the burgers, cut off about 1/4 of 4 different pieces of pita bread, and soak the pieces in a cup of skim milk. Drain the pita, squeeze out the excess milk, and puree the soaked pita in a blender with 1 small onion, 2 cloves of garlic, 2 tablespoons of chopped mint, 4 teaspoons of chopped fresh oregano and 1 tablespoon of fresh lemon juice. Mix the pureed ingredients with 3/4 pound of ground lamb, form 4 patties, and cook them in a skillet with oil for three to four minutes on each side.
To make the dressing, whisk together 2/3 cup of plain yogurt, 1 tablespoon of chopped fresh mint, 2 teaspoons of chopped garlic, 2 teaspoons of Dijon mustard and 1 teaspoon of honey. Stir in 1/2 cup of chopped cucumber, and season the dressing with salt and pepper.
Coconut-lentil soup is another epicurean recipe. Cook about 4 cups of cubed winter squash, 1 diced carrot and 1 diced onion in 2 tablespoons of coconut oil for two minutes. Add 1 clove of minced garlic and the juice from a 1 to 2-inch piece of ginger. Add 15 ounces of coconut milk, heat the mixture to a boil, and season it with 1 teaspoon of turmeric, 2 teaspoons of cumin, 1 teaspoon of coriander and 2 teaspoons of curry powder. Add 2 cups of red lentils, 8 cups of vegetable broth and 1 juiced lemon. Cook the soup until squash and lentils are tender. Finally, puree the soup in a blender or with an immersion blender, and serve it while the soup is warm.