Serves 6

Meatballs

INGREDIENTS

1 lb ground turkey
½ cup fresh rosemary, chopped fine (2 tablespoons reserved for soup)
½ cup fresh thyme, chopped fine (2 tablespoons reserved for soup)
4 tablespoons garlic, chopped (2 tablespoons reserved for soup)
½ cup grated parmesan
1 teaspoon salt
1 teaspoon cracked pepper
½ cup Fuji apples, chopped fine
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs

Soup

INGREDIENTS

Olive oil
2 tablespoons garlic (reserved from above)
1 medium red onion
Rosemary and thyme (reserved from above)
1 cup Fuji apples, chopped medium
1 large bunch kale (dinosaur variety, also known as Italian dark leaf), chopped
4 cups chicken stock
Salt and pepper to taste

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Mix well using fingers to make sure all ingredients are well combined. Form into 1 inch balls.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic and red onion until translucent, just a few minutes. Add rosemary, thyme and apples. Sauté a few more minutes. Add the chicken stock and kale and gently drop in meatballs. Bring to a boil. Turn burner to low and simmer for another half hour. Season with salt and pepper.

Garnish with a little parmesan cheese.

Serves 4

Meatballs

INGREDIENTS

1 lb ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, minced
½ cup fresh mint, chopped fine
½ cup fresh coriander, chopped fine
1 teaspoon dried cumin
½ teaspoon dried cinnamon
½ teaspoon dried allspice
1 teaspoon dried paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Yogurt Sauce

INGREDIENTS

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Use fingers to mix well making sure all ingredients and spices are all combined well. Form into 1 inch balls. Lamb meatballs can be either grilled on medium high heat (turning until browned on all sides) or baked in a 375° oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches or over Middle Eastern vegetables and couscous.

Serves 4

Meatballs

INGREDIENTS

1lb ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

Sauce

INGREDIENTS

Olive oil
2 tablespoons garlic (reserved from meatballs)
2 28 oz cans diced tomatoes
Salt and pepper to taste

PREPARATION

To assemble meatballs, use fingers to squeeze together ground chicken, basil, pine nuts, garlic, salt and pepper and chili flakes until mixed well. Add the egg and gently bind together. Form into 1 inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes and add meatballs, rolling and cooking until browned on all sides. Add the chopped tomatoes and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Serves 6

Meatballs

INGREDIENTS

1lb ground chicken
Juice and zest of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

INGREDIENTS

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

Garnish with avocado and cotija cheese

Serves 4

Meatballs

INGREDIENTS

Olive oil
1 lb sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1 teaspoon dried red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk

Sauce

INGREDIENTS

1 12 oz can plain tomato sauce
1 12 oz container heavy whipping cream

PREPARATION

To assemble meatballs, use fingers to mix sausage, garlic, fennel seeds, chili flakes and parsley until well combined. Add the milk and mix into sausage mixture. Form into 1 inch balls and set aside. Heat olive oil in a heavy bottomed skillet on high heat. Sauté meatballs, rolling until all sides are well browned. Add the can of tomato sauce, mix gently and cook on medium to low heat for approximately five minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat and add heavy whipping cream stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Serves 6-8

Meatballs

INGREDIENTS

Olive oil
1 lb ground beef
1 lb spicy Italian sausage, ground
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Sauce

INGREDIENTS

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 lbs plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

PREPARATION

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper and chili flakes. Use fingers to mix well and squish ingredients together. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal and the currants and again mix very well using fingers. Add the beaten eggs and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind and stick together.

Form mixture into about 1 to 1¼ inch balls and set aside.

In a large, deep heavy bottom pan heat a few tablespoons of olive oil to a high heat. Sauté meatballs in batches by rolling them around on all sides until well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan and add another tablespoon of olive oil if necessary. Sauté the garlic until translucent, about 1-2 minutes. Add the fresh herbs and tomatoes, stirring well so to loosen the meatball scraps from the bottom of the pan. Add the red wine and the salt and pepper, again stirring to deglaze the pan. Bring to a low boil for about five minutes. Turn the burner on low and add the meatballs to the sauce stirring gently until the meatballs are covered in the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta and pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375° oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Makes 12 large rolls

INGREDIENTS

1 package active dry yeast
¼ cup lukewarm water
1 tablespoon honey
5 cups unbleached white flour
1 teaspoon cinnamon
2 teaspoons salt
2 tablespoons fresh orange zest
2 tablespoons fresh basil, chopped fine
1 cup whole milk, lukewarm
1 stick butter melted
½ cup sugar
3 eggs, beaten
1 teaspoon vanilla

Glaze

INGREDIENTS

2 cups powdered sugar
½ stick butter, melted
2 teaspoons orange juice
1 teaspoon orange zest
1 tablespoon fresh basil, chopped
Pinch of salt

PREPARATION

In a medium mixing bowl, gently whisk together the yeast, ¼ cup lukewarm water and the honey. Let the mixture stand until frothy, about 7 minutes. Set aside. In a large mixing bowl, mix together flour, cinnamon, salt, zest and basil. Use a mixer to add milk, butter, vanilla and sugar to the yeast mixture. When it is mixed well, mix in the eggs and mix well again. Add the flour mixture a little at a time until combined well and dough is forming yet slightly sticky. Knead with hands using a floured surface until dough is elastic. Place in a lightly greased bowl and cover with a warm towel. Let rise in a warm draft free location for about 2 hours or until the dough doubles in size.

Knead the dough again on a lightly floured surface for about 5 minutes. Divide dough in 12 equal pieces, form each piece into a smooth ball and arrange balls on a lightly greased baking sheet. Let rise again in a draft free location for about an hour. Place in an oven that has been preheated at 400° for at least 45 minutes. Bake for 15-20 minutes.

Take rolls out of oven. Whisk together all ingredients for the glaze until they are smooth and creamy. Drizzle glaze over the warm rolls and let stand for another 20 minutes.

Makes 1 dozen biscuits

INGREDIENTS

2 cups unbleached white flour
1 teaspoon salt
1 teaspoon white pepper
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup fresh thyme, chopped fine
½ cup parmesan cheese, grated
5 tablespoons unsalted butter, cold and cubed
1 cup buttermilk
Unbleached flour for kneading

PREPARATION

Combine flour, salt, pepper, baking powder, baking soda, thyme and parmesan in a large mixing bowl, mix well. Cut in the butter and mix well until mixture resembles a course meal. Add the buttermilk and mix until a soft dough forms. Turn onto lightly floured surface and knead gently until the dough is soft and pliable, this usually takes a few minutes. Roll out dough until it is about 1 inch thick. Cut the dough in rounds or the shape of your preference and set on a greased cookie sheet. Place the biscuits in a 45o° oven that has been preheated for thirty minutes and bake for about 15-20 minutes or until golden brown.

INGREDIENTS

1 package active dry yeast
¼ cup lukewarm water
1 tablespoon honey
2 cups unbleached flour
2 cups whole-wheat flour
1 teaspoon salt
1 tablespoon cracked pepper
1 cup warm water
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
¼ cup flax seeds
Extra unbleached flour for kneading

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and the honey. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine the flour and salt and pepper and mix well. In the middle of the large bowl make a little well and add the yeast mixture. Stir in a little of the flour mixture until a creamy paste is made. Sprinkle the remaining water around the outskirts of the bowl. Mix with a wooden spoon adding flour into the well little by little. Add the oil and mix well. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes or until semi smooth, sprinkling with flour if mixture is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let the dough rise until it doubles in size or approximately 2 hours.

“Punch” the dough down and knead again on a lightly floured surface. Knead a few times. Shape the dough in the size you prefer and let rise again another half hour.

Bake in preheated 450° oven for about 30 minutes. Cool for about an hour.

Serves 4-6

INGREDIENTS

1 package active dry yeast
1½ cups lukewarm water
1 teaspoon sugar
4 cups unbleached white flour
2 teaspoons kosher salt (1 teaspoon reserved for top)
2 tablespoons olive oil
¼ cup fresh rosemary, chopped fine (2 tablespoons reserved for top)
Extra flour for kneading

PREPARATION

In a small bowl, gently whisk together the yeast, 1 cup lukewarm water and the sugar. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine and mix flour and salt. Add yeast mixture and stir well until dough is well mixed. Add olive oil and again mix well. Turn onto lightly floured surface and knead about 7 minutes sprinkling more flour as needed if dough is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface. Divide dough into two sections for easier kneading and rolling. Knead each section of dough for a few minutes until texture is elastic. Grease two medium baking trays. Roll dough out until it is about ¾ inch thick and set in baking pans. Cover with warm kitchen towels and let rise again for about an hour. Sprinkle salt and rosemary over the tops and with an oiled finger; push little indentations about ½ inch deep and about one and a half inches apart all over focaccia. Place rolls in a 450° oven that has been preheated for at least an hour and bake for about 10-15 minutes or until golden brown. Take out of oven and cool.