2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water
split, pea, soup

1 1/4 cups lentils (about 8 ounces)
20 small cherry tomatoes, halved
1 cup chopped red onion
1/2 cup chopped trimmed radishes
1/2 cup chopped fresh parsley
1/3 cup chopped pitted brine-cured black olive (such as Kalamata)
3 tablespoons drained capers

8 tablespoons (about) olive oil
1 yellow bell pepper, chopped
3 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled
Chopped hard-boiled eggs
lentil, salad,

1 6- to 7-pound leg of lamb
Vegetable oil
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 tablespoon butter, softened
1 tablespoon all purpose flour
1/3 cup finely chopped shallots
1/4 cup dry white wine
1 cup canned low-salt chicken broth
1 tablespoon chopped fresh mint

Fresh mint sprigs
Fresh parsley sprigs

Rutabaga Puree
lamb, mint, shallot