One of my closest friends, Welton, who had spent the last year in Iraq, visited me and our other friends in New York recently. To celebrate his homecoming, I cooked a meal for him to show my appreciation for his service in Iraq.

My menu was simple; I made stuffed peppers with goat cheese for the appetizer, and roasted a rack of lamb for the main course.

Finally had the opportunity to go to New York’s Greenmarket to pick up some fresh produce.

Roasting the hot peppers and seeding them for goat cheese stuffing.

Marinating the rack of lamb with dry-rub (chopped garlic, rosemary, sage, blackcorn pepper, and olive oil).

Dicing roasted beets for a simple beet salad.

Voila! Resting the rack of lamb before cutting.

Had to bake a loaf of bread within 7 hours, I used the “no knead bread” recipe (to save time and for faster fermentation) and had this loaf on the table just in time for Wally’s arrival.

Thanks to Peter’s type writer, I was able to put the menu on the table before dinner was served.

Appetizer: stuffed pepper with goat cheese and herb, topped with roasted beets.

Entree: rack of lamb with mustard sauce.

Dessert: Ricotta cheesecake…and I didn’t make this (my friend, Betty, brought it). A dessert I’d like to make in the next dinner party.

Welcome home, Wally!