Fava Bean + Dill Meatballs

MAKES 12 MEATBALLS

FOR THE MEATBALS

½ cup basmati rice 6 cups water

8 oz skinned fresh or frozen fava beans

1 small onion, minced or peeled and grated

4 cloves garlic, minced

3 cups chopped fresh dill

2 teaspoons sea salt

1 teaspoon ground pepper

1 teaspoon turmeric

1 tablespoon ground cumin

2 lbs ground chicken

3 eggs, lightly beaten

½ cup rice flour

TOMATO SAUCE - Or you can use pre made arrabbiata sauce

¼ cup olive oil

2 onions, peeled and thinly sliced

2 teaspoons fine sea salt

½ teaspoon freshly ground pepper

1 teaspoon turmeric

½ teaspoon red pepper flakes

1 teaspoon ground cumin

3 cups peeled, fresh or canned (28 oz/825 ml) tomato purée

2 cups water

FAYA BEAN + DILL MEATBALLS

1.   To make the meatballs: Place the rice and water in a saucepan and bring to a boil reduce heat to medium and simmer 5 minutes. Add the fava beans and cook for 5 minuted, drain do not rinse

2.  mix all the ingredients for the meatballs

3.   Knead lightly with your hands until the mixture has the consistency of a smooth paste (do not over-mix), cover and chill.

4.  Meanwhile, to make the tomato sauce. In a large, heavy based pot, heat the oil over medium heat and sauté the onions for 10 to 15 minutes, or until golden. Add the remaining ingredients for the sauce and bring to a boil. Reduce heat to medium low cover and simmer for 5 minutes.

5.  Preheat the oven to 450°F oil a baking dish, large enough to fit 8 meatballs Shape the meat paste into medium sized balls. Gently arrange them in the pan, and bake for 15 minutes… The balls will be easier to form if your hands are wet.

6.   Pull out the oven rack and gently pour the sauce on the meatballs, continue to bake for 7 minutes longer.

7.   Serve with Yogurt!

Turkey Meatloaf

This turkey meatloaf is simple, easy to prepare, and is a great way to add protein to your meals. If you are looking to prep a dish that can be used for lunches and dinners throughout the week this is an ideal dish.

Ingredients:

• 3 lbs ground turkey ( I like the leanest option)

• 3 eggs

• 2 medium onions (chopped)

• 2 tsp salt

• 2 tsp pepper

• 2 tsp ground dried rosemary

• 2 tsp ground dried thyme

• 2 tbsp olive oil

• 1 1/2 cup chicken or vegetable stock

• 1/2 cup Worcestershire sauce

• 4 tbsp tomato paste

• 1 cup seasoned breadcrumbs (optional)

• ketchup (obviously with no high fructose corn syrup)

Preheat your oven to 325.

***I like to combine all the seasoning into a mortar and grind them together but that’s just a personal preference.***

1. Combine chopped onions, salt, pepper, thyme, rosemary, olive oil, chicken stock, Worcestershire sauce, and tomato paste in a large pan and simmer until the onions are translucent and the liquid is reduced to a sauce.

2. . Separately, in a large bowl, combine the ground turkey, eggs, and optional breadcrumbs. Use a potato masher or your hands to mix.

3. Add the sauce to the bowl with the turkey and mix well.

4. Line a cookie sheet or baking dish with parchment paper and spread the mixture on the dish evenly (use a dish with a rim to prevent liquid from spilling out into your oven).

5. Spread ketchup evenly on top of the mixure

6. Bake in the oven at 325 for 50 - 60 minutes (convection).

*** I highly suggest you fill an oven safe container with water and place it on the lower rack as the meatloaf bakes on the higher rack. It helps retain moisture and the ketchup glaze will not crack.***

Enjoy!

Jeweled Kale Salad

This salad is delicious and takes minimal prep work. It’s a hit for any occasion. It’s a hearty salad and can be used as a meal or a side. You’ll need about an hour and the following:

• 4 bunches Lacinato Kale

• 3 cups cooked quinoa

• 1 cup cranberries

• 1/2 cup shelled pistachios

• 2 boxes of un-chicken or 1 roasted chicken (de boned)

• 1/2 cup olive oil

• 1 lemon

• 2 tbsp minced garlic

• 1/4 cup rice vinegar

• 2 tbsp honey

• 2 tbsp dijon mustard

DIRECTIONS

Remove the stocks from the kale and chop finely. Either prepare quinoa or use pre-cooked quinoa. Prepare the dressing by mixing the olive oil, garlic, vinegar, honey, mustard, and 1/2 lemon juice. Add the dressing to the kale while preparing the un-chicken or chicken.

Place the “chicken” in a non stick pan and cook with lemon juice and a little olive oil. When fully cooked add the chicken, quinoa, cranberries and pistachios to the kale. Mix and enjoy!

Grilled Cauliflower Steak - The Vegan Option

If you aren’t a meat eater, or if you like cauliflower you’ll love grilled cauliflower steak.. It’s delicious and very easy to prepare.

INGREDIENTS

• You’ll need a head or two of cauliflower. Typically 2-3 steaks per head.

• 1 tbsp smoked paprika

• 2 tbsp minced garlic

• 1/4 cup olive oil

• 1 squeezed lemon

• salt to taste

• pepper to taste

DIRECTIONS

• Remove the leafs from the cauliflower and keep most of the stem

• Cut the cauliflower into 2-3 inch pieces with the stem (the stem holds it together)

• Keep the excess pieces to grill on the side

• Coat the cut pieces with olive oil

• Mix the paprika, garlic, lemon, olive oil, lemon, salt and pepper in a container

• before placing the steaks on the grill brush the mix on the cauliflower

• Grill for 15 minutes or until you can easily pierce the steaks with a fork

• If not using a grill bake the cauliflower at 450 degrees for 15/20 minutes

Enjoy!