Stark, whose new Manhattan restaurant Amalia features dishes inspired by the Mediterranean, decided to create a "Shoestring" menu featuring foods that are familiar but have an exotic accent.
Her Mediterranean Carrot Salad has chopped vegetables and a light, lemony vinaigrette, and is topped with olives, oranges, honey, almonds and orange water.
The meatballs are made of ground lamb and topped with a Moroccan-style yogurt sauce. And the dessert, a strawberry semifreddo, is at once sweet, cold, frothy and fruity.
The best news? You can make this menu for three friends — and it won't set you back more than $40.
MEDITERRANEAN CARROT SALAD WITH GREEN OLIVES AND ORANGE
1 lb. sweet carrots, peeled, and sliced into long ribbons
1 small red onions, thinly sliced
1 bulb fennel, finely sliced
6 radishes, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon ground coriander
1/2 teaspoon honey
1 cup pitted green olives, sliced lengthwise
1/2 teaspoon orange flower water
1 head butter lettuce
1 orange, supremed
fresh mint leaves
fresh cilantro leaves
toasted slivered almonds
- Whisk oil, lemon juice, orange peel, coriander and honey in large bowl to blend.
- Add carrots, red onions, fennel, and radish and toss to coat. Season with salt and pepper. Stir in olives. Cover and refrigerate at least 3 hours.
- Stir salad to redistribute dressing. Garnish edges of plate with butter lettuce, orange supremes, almonds, mint leaves and cilantro.
- Mound carrot mixture in center of plate, drizzle with orange flower water.