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Hearty & healthy cooking

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Husband-and-wife team Chris Hurley and Jennifer Costello, chefs and owners of The Bonneville, joined us in the studio to prepare us one of the meals they will be presenting at Sunset Valley farmer's market on Saturday.

Recipe: Lamb Skewers with Spring Vegetables and Green Goddess Sauce


  • ½ Pound Ground Lamb
  • 1 Bunch Asparagus- Tough lower parts removed
  • 1 Cup Fresh Fava Beans- peeled and blanched
  • ½ Head Romaine Lettuce. Leaves separated and cut into 2 inch chunks
  • 2 Table Butter
  • 1 Recipe Green Goddess Sauce
  • 1 Watermelon Radish
  • Salt & pepper
  • Fresh lemon juice


  1. Light a charcoal or gas grill and allow to preheat. Season the lamb with salt and pepper and form into 2 oz. Oval patties.  Thread the lamb onto skewers and set aside.
  2. When grill is hot, drizzle asparagus with oil and season with S&P.  Grill the asparagus briefly until lightly charred all over- about 2-3 minutes and let cool. With a vegetable peeler, shave the asparagus into short ribbons.
  3. Coat the lamb with a little oil and place on the grill, cook for 2 minutes per side.
  4. Meanwhile, in a sauté pan over medium low heat, add the butter and 2 Tbl water. Allow butter to melt then add the romaine pieces and sauté briefly. Lower the heat and add the favas and the asparagus and toss to warm all the vegetables and to coat with the butter mixture. Season with the S&P and a squeeze of lemon.
  5. Arrange the vegetables on a plate, place the skewers on top and drizzle with the Green Goddess Sauce. Shave a few very thin slices of the watermelon radish over the top and serve

Recipe: Green Godess Sauce


  • 3 Large Egg Yolks
  • 2 Tsp. Dijon Mustard
  • 2 cloves Garlic- Chopped
  • 4 White Anchovies- chopped
  • 1/4 Cup EVOO
  • 2 Cups Canola oil
  • 1 Cup Flat Leaf Parsley- Chopped
  • 1 Bunch Chives- Finely Minced
  • 1/2 Cup Tarragon-Chopped
  • 2 Table Champagne Vinegar
  • 1 Table Fresh Lemon Juice
  • Salt and Pepper


  1. In the bowl of a food processor, pulse the yolks, mustard, garlic and anchovies until pureed.
  2. Slowly drizzle in the olive oil and then the canola oil drop-by-drop at first and then faster as it starts to emulsify. Don't add too fast or the sauce will break. 
  3. Once all the oil is incorporated, add the Champagne vinegar and the lemon juice and pulse briefly.
  4. Add the chopped herbs and pulse briefly- don't over puree the sauce. 
  5. Season with salt and pepper.
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