10 Ounces Ground Beef
1 Small Baguette
2 Cloves Garlic
1 Summer Squash
1 Large Bunch Mint
2 Tablespoons Tomato Paste
1 Ounce Castelvetrano Olives
- ⅓ Cup Grated Parmesan Cheese
2 Tablespoons Breadcrumbs
1 Tablespoon Meatball Spice Blend (Crushed Aleppo Pepper, Dried Thyme, Garlic Powder, Mustard Powder & Dried Lemon Peel)
Preheat the oven to 425°F. Wash and dry the fresh produce. Slice the baguette into 1-inch-thick pieces on an angle. Peel the garlic. Mince 1 clove; using the side of your knife, smash until it resembles a paste (or use a zester). Leave the remaining clove whole. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the stem of the squash; cut into 3-inch-long sticks. Pick the mint off the stems; discard the stems. Using the side of your knife, smash the olives; remove and discard the pits, then roughly chop.
In a large bowl, combine the ground beef, breadcrumbs, garlic paste, spice blend, half the Parmesan cheese and half the mint (roughly chopping just before adding). Drizzle with olive oil and season with salt and pepper. Mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red. Add ¾ cup of water; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 3 to 5 minutes, or until the sauce has reduced in volume by about half and the meatballs are cooked through. Remove from heat.
While the meatballs cook, in a medium bowl, combine the squash, lemon zest, olives, remaining mint (roughly chopping just before adding) and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste.
While the meatballs continue to cook, place the baguette slices on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and toast in the oven 4 to 6 minutes, or until golden brown. Remove from the oven. When cool enough to handle, carefully rub both cut sides of each toasted baguette slice with the whole garlic clove; discard the garlic clove.
Divide the cooked meatballs and sauce between 2 dishes. Top with the squash salad and remaining Parmesan cheese. Serve with the garlic toastson the side. Enjoy!
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com