Lamb Meatballs with Olives and Feta

Lamb Meatballs with Olives and Feta
Print Recipe
    Servings Prep Time
    3-4 people 30-35 minutes
    Cook Time
    45-50 minutes
    Servings Prep Time
    3-4 people 30-35 minutes
    Cook Time
    45-50 minutes
    Lamb Meatballs with Olives and Feta
    Print Recipe
      Servings Prep Time
      3-4 people 30-35 minutes
      Cook Time
      45-50 minutes
      Servings Prep Time
      3-4 people 30-35 minutes
      Cook Time
      45-50 minutes
      Ingredients
      Meatballs
      Sauce
      Servings: people
      Instructions
      Meatballs
      1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
      2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
      Sauce
      1. Preheat oven to 350℉.
      2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
      3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
      4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
      Recipe Notes

      -dampened hands help to roll meatballs.

       

      Honey Garlic Carrots and Parsnips


      Honey Garlic Carrots and Parsnips
      Print Recipe
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time
        8-10 minutes
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time
        8-10 minutes
        Honey Garlic Carrots and Parsnips
        Print Recipe
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time
          8-10 minutes
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time
          8-10 minutes
          Ingredients
          Servings: people
          Instructions
          1. Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
          2. Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
          3. Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
          4. Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
          Recipe Notes

          -if using salted butter, adjust additional salt to taste.

          -the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.

          Mushroom Bacon Risotto

          Mushroom Bacon Risotto
          Print Recipe
            Servings Prep Time
            3 people 10 minutes
            Cook Time
            43-45 minutes
            Servings Prep Time
            3 people 10 minutes
            Cook Time
            43-45 minutes
            Mushroom Bacon Risotto
            Print Recipe
              Servings Prep Time
              3 people 10 minutes
              Cook Time
              43-45 minutes
              Servings Prep Time
              3 people 10 minutes
              Cook Time
              43-45 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
              2. Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
              3. In same skillet over medium heat add 1 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
              4. Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
              5. Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
              6. When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
              Recipe Notes

              Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.

              Beet Salad with Creamy Feta Dressing


              Beet Salad with Creamy Feta Dressing
              Print Recipe
                Servings Prep Time
                2 people 20 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                2 people 20 minutes
                Cook Time
                15 minutes
                Beet Salad with Creamy Feta Dressing
                Print Recipe
                  Servings Prep Time
                  2 people 20 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  2 people 20 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Salad
                  Dressing
                  Servings: people
                  Instructions
                  Salad
                  1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
                  2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
                  Dressing
                  1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
                  Recipe Notes

                  -I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

                  -This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

                  -This recipe makes 4 starter size salads if desired.

                  Grilled Lamb Koftas


                  Grilled Lamb Koftas
                  Print Recipe
                    Servings Prep Time
                    6-8 servings 30 minutes
                    Cook Time
                    12 minutes
                    Servings Prep Time
                    6-8 servings 30 minutes
                    Cook Time
                    12 minutes
                    Grilled Lamb Koftas
                    Print Recipe
                      Servings Prep Time
                      6-8 servings 30 minutes
                      Cook Time
                      12 minutes
                      Servings Prep Time
                      6-8 servings 30 minutes
                      Cook Time
                      12 minutes
                      Ingredients
                      Minted Yogurt Sauce
                      Lamb Koftas
                      Servings: servings
                      Instructions
                      Minted Yogurt Sauce
                      1. Stir together all ingredients and chill until ready to use.
                      Lamb Koftas
                      1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
                      2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
                      Recipe Notes

                      Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.