Lamb Meatballs w Spinach and Orzo

  • 1 1/2 lbs. ground lamb
  • 1 C. frozen spinach, thawed and squeezed dry
  • 1 C. grated red onion
  • 1 egg, beaten
  • 1/2 C. bread crumbs
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced, half zest for meatballs and half w juice for orzo
  • 2 handfulls mint and dill, chopped
  • Kosher salt and pepper
  • 2 TB. olive oil
  • 1 1/2 C. orzo
  • 3 C. chicken broth
  • 1 C. feta cheese
  • 1 pint Cherry tomatoes (optional)

 

1. Preheat oven to 350.

2. Combine lamb through salt and pepper gently and form into 2 in. meatballs. Handle lightly so as not to compact and make too dense!

3. Heat 2 TB. olive oil in medium sized dutch oven over medium-high heat and cook the meatballs until browned, about 10 min. Remove to a plate.

4. Add the orzo and stir to coat with the oil in the pan. Stir in the broth, scrape up any browned bits from the bottom, add the lemon juice and remaining zest and return the meatballs to the pan.

5. Cover and bake about 30 minutes. Remove lid and check liquid in pan. If the mixture is too dry and the orzo is not cooked, add a splash of water.  Sprinkle the feta on top and bake for 10 more minutes with the lid off.

6. Serve with additional herbs sprinkled on top and Greek yogurt if desired. I also threw in some cherry tomatoes for the last 10 minutes of baking!

**adapted from Food52

 

 

 

Bison Tacos

  • 1 TB. olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 TB. chili powder
  • 1 tsp. cumin
  • 1 tsp. coriander
  • kosher salt
  • 1 lb. ground bison
  • 1/2 C. tomato sauce
  • 1/2 C. chicken broth
  • 1 tsp. brown sugar
  • 1 tsp. cider vinegar

Saute onion in olive oil on medium heat for 4 min. Add garlic and spices and stir until fragrant, about 1 minute. Stir in the ground bison and stir until cooked through. Add the tomato sauce and broth, brown sugar and vinegar and simmer 15-20 minutes. Can easily be doubled!

*If you don't have any tomato sauce, use 1 TB tomato paste and another 1/2 C. chicken broth.

Roasted Strawberries

The possibilities after you roast the strawberries are endless. They taste like a luscious bite of summer!

1. Hull and halve 1 lb. strawberries

2. Spread on a parchment lined baking sheet and toss with 2 TB demerara sugar.

3. Roast in 350 oven for 45 min., tossing every 15 min. 

4. Scrape juices and berries into a bowl and let the fun begin! 

Blend with 2 C. vanilla ice cream and 1/4 C. buttermilk for the most delicious shake you have ever had according to Food52.....spoon on top of Greek Yogurt along with some toasted hazelnuts...spoon over a bagel and cream cheese...you get the picture!

 

Tomato Pie

The most essential part of this recipe is to pre-cook the pie shell and to salt and dry the tomatoes on paper towels!!

  • 3 Heirloom Tomatoes, Sliced 1/4 " thick
  • 1 TB. Kosher salt
  • 2 TB. Olive Oil
  • 1 Garlic clove, minced
  • 1/2 C. Gruyere cheese, shredded
  • 1/2 C. Pecorino, shredded
  • 1/2 C. Fresh basil, shredded
  • 1 Pre-Baked Tart Shell (store bought fine, I won't tell!)

Preheat oven to 375. Spread sliced tomatoes out on paper towels and sprinkle with kosher salt. Let sit for 20 minutes and then blot tops with fresh paper towels. 

Mix olive oil and garlic together in a small bowl. Mix cheeses together in another bowl and then spread in bottom of tart. Layer tomatoes in lovely concentric circles and then drizzle with the olive oil/garlic mixture.

Bake tart for 25-30 minutes until it looks "really good," cheese is bubbly and tomatoes are oozy. Let the pie rest for 5-10 minutes to gather itself together, and sprinkle with fresh basil before serving.

Strawberry Cake

This easy summery recipe is adapted from the Smitten Kitchen

  • 6 TB room temp butter, plus extra for pie plate
  • 1 C. spelt flour
  • 1/2 C. all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 3/4 C. sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 TB. orange zest
  • 1 pound strawberries, hulled and halved
  • 2 TB demerara sugar crystals

Preheat oven to 350°F.  Butter a 9- or 10-inch springform or cake pan.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until fluffy, about 3 minutes. Mix in egg, milk and vanilla and zest until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 45 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Vanessa's Chocolate Chip Cookies

2 C. whole spelt flour

1/2 tsp. baking soda

1 C. unsalted European butter

2 C. coconut sugar

1 tsp. salt

2 tsp. vanilla extract

2 lg. organic eggs

1 1/2 C. 71% chocolate, chopped into chunks

Maldon Salt

Preheat oven to 350. In a mixer, cream butter and sugar about 2 min. Add vanilla and eggs and mix well. Sift and combine dry ingredients in a separate bowl. Add the flour mixture to the butter mixture and blend on low until combined. Add the chocolate chunks and mix. Shape cookies with a #24 scoop. Drop onto a cookie sheet lined with a silpat. Freeze for 20 minutes and then remove and sprinkle with salt.  Bake 7-8 min. for chewy cookies, 9-10 for crispy. Cool completely before removing.

Burnt Marshmallow Shake!

Ingredients:

1 Bag Marshmallows 

1 C. Chocolate Milk

4-6 C. Vanilla Bean Ice cream

Optional: Chocolate Syrup

Put a piece of aluminum foil on a cookie sheet and lightly spray. Spread the marshmallows on top and broil carefully until just toasted, gooey and maybe a little blackened. Remove sheet from oven and let cool.

Scoop the marshmallows into a blender with the ice cream and milk. Blend well and serve immediately!