Tandoori Chicken thighs

1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill

In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.

Prepare a medium gas or charcoal grill fire. Remove the chicken thighs from the marinade and wipe off the excess. Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes .Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

Lamb Burgers

    *  1-2 tbsp Rogan Josh Paste
    * 450g extra lean minced lamb steak
    * ½ red onion, finely chopped
    * 1 garlic clove, crushed
    * Chilli and Ginger Salsa
    * 4 vine tomatoes, seeded and chopped
    * 1 red onion, peeled and finely chopped
    * 1 red pepper, halved, deseeded and chopped
    * 2 red chillies, halved, deseeded and finely chopped
    * 1 tbsp freshly chopped ginger
    * 2 tbsp freshly chopped coriander

Method
Mix together the lamb, red onion, garlic and  Rogan Josh Paste. Shape into burgers.Griddle or barbecue the burgers for minutes, turning occasionally. Mix together the salsa ingredients.Griddle or barbecue the naan breads and cut in half. Serve the burgers on the naan breads with the salad leaves and top with salsa.

Grilled Eggplant and Mint salad
  5 tbsp olive oil
  2 large eggplant, peeled and diced
   1 red onion, finely sliced
    4 tomatoes, skinned and roughly chopped
    1 pack fresh mint, stalks removed and roughly chopped
     juice of ½ lemon
     pinch each of salt and freshly ground black pepper

Method
Heat the olive oil in a large frying pan and cook the aubergines over a medium heat for about minutes, stirring from time to time, until they are lightly golden and softened. Leave the aubergines to cool, then transfer to a salad bowl with any oil remaining in the pan.Stir in the red onion, tomatoes, mint and lemon juice, season to taste and serve immediately.

American Flag Cake

2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch)
1 1/3 cups of blueberries
1 tub of whipped topping

Serves 12

Mix up and bake your favorite single-layer cake mix or recipe in an oblong pan so it is shaped like flag . Let cool.Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve

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