For this meal I (Alex) wanted to cook something I knew the whole family would love so I grilled lamb chops, made a big kale salad and for dessert made a chocolate mousse cake.

These lamb chops are one of our favorite meals and takes us back to the late night walks along the beach in Greece two summers ago. With just a little bit of effort (and some salt & pepper) slabs of meat can become a wonderful meal. The kale salad was kale and every vegetable in the fridge (and leftover vegetableI could find–like corn-on-the cob) with a little grated mozarella.  Last but definitely not least, the chocolate mousse cake is anther big favorite in the Koster family. It’s simple, but delicious and it only  contains FOUR basic ingredents that you can find at any food store: eggs, butter, semi-sweet chocolate and vanilla. Raspberries and powdered sugar are optional.

The few steps to make this spendid cake are:

• preheat oven to 350 degrees
• butter an 8 inch cake pan and cut out a piece of parchment paper to line the bottom of the pan
• gently melt 12 oz of semi-sweet chocolate with 8 oz butter (1 stick), let cool slightly
• beat 4 extra large eggs together for 5-7 minutes till rich & foamy
• combine eggs and chocolate mixture (which should be cool enough so it doesn’t scramble the eggs)
• bake for 18-20 minutes (top should be soft but just set); let cool
• flip cake over using a plate, peel off parchment paper, and garnish with raspberries and powdered sugar if you want.