Lamb Meatballs with Feta, Lemon and Mint

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From SmittenKitchen

Meatballs
3 to 8 tablespoons water
2 pounds ground lamb
1 large egg
1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko
1/2 cup (55 grams) crumbled feta cheese
3/4 teaspoon table salt
Pinch of red pepper flakes
2 small garlic cloves, minced
3 tablespoons chopped parsley
2 tablespoons (35 grams) tomato paste
Zest of half a lemon
2 tablespoons olive oil

Sauce
1 medium onion, finely chopped
1 garlic clove, minced
A couple glugs of red wine or white/dry vermouth (optional)
1 28-ounce (795 grams) can of crushed or pureed tomatoes
1 teaspoon dried oregano
Zest of half a lemon
3/4 to 1 teaspoon table salt
Pinches of red pepper flakes (to taste)
1/3 cup (about 45 grams) pitted, chopped kalamata olives
1 tablespoon thinly sliced mint leaves, plus more for garnish
2 tablespoons roughly chopped parsley, plus more for garnish
Juice of one lemon
1/4 cup (30 grams) crumbled feta, for garnish

Make meatballs: If you plan don’t plan to brown the meatballs, use only 3 tablespoons water. If you do, use all 8 tablespoons (1/2 cup). In a large bowl, combine all meatball ingredients except oil; I like to do this with a fork. Using wet hands, form mixture into small (1 1/2 to 2-inch diameter) meatballs; I have taken to using a large (just shy of 3 tablespoon) cookie scoop for easy sizing.

Brown meatballs: Heat a large skillet over medium heat. Add olive oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Don’t worry if they don’t remain perfectly round; mine never do. Don’t worry if some pieces become stuck to the pan; they will deliciously infuse the sauce in a minute. Drain meatballs on a paper towel-lined plate.

[If you prefer not to fry your meatballs before cooking them in the sauce, you can cook them right in the sauce — it will take about 10 minutes longer.]

Make sauce and finish cooking meatballs: Pour out all but 1 tablespoon fat from skillet and return to medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add wine or vermouth and scrape up any bits stuck to the pan. Cook until the liquid almost disappears. Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if you’re using them now), mint and parsley. Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce.

Serve: Sprinkled with additional olives, feta and herbs. We had this with orzo and aGreek salad.

Easy Everyday Lentil Curry

Easy Everyday Lentil Curry

from Indian Vegetarian Feast by Anjum Anand 

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Serves 4

Ingredients

  • scant 2/3 cup yellow lentils (mung dal), washed well
  • generous 1/3 cup red lentils (mansoor dal), washed well
  • 1/2 onion minced
  • 1/3 oz. gingerroot, peeled weight, minced
  • 2 garlic cloves, peeled and minced
  • 2-4 green chilies, whole but pierced with the tip of a knife
  • 2 tomatoes
  • 1/2 teaspoon turmeric
  • salt, to taste
  • 1 1/2- 2 tablespoons ghee or unsalted butter
  • 2 rounded teaspoons cumin seeds
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon garam masala
  • 3/4 teaspoon ground coriander
  • handful chopped cilantro leaves 

Directions

  • Place both types of lentils in a bowl and wash in several changes of water, until the water runs clear. Now place them in a large pan with water to cover by 2 inches and bring to a boil. Skim the surface of any scum. Add the onion, ginger, garlic, chiles, tomatoes, turmeric, and seasoning. Return to a boil, reduce the heat, then simmer, partially covered, until the lentils are cooked and the curry starts to look homogeneous, around 40 minutes.
  • Heat the ghee or butter in a very small pan and let it pool on one side. Add the cumin seeds and asafetida. Once the seeds darken, add the garam masala and ground coriander and take off the heat. Pour into the lentils, add the chopped cilantro, and serve. 

Warm Kale Salad with Toasted Coconut and Sesame Oil

Warm Kale Salad with Toasted Coconut and Sesame Oil

from Heidi Swanson in Super Natural Every Day

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Ingredients

  • 1/3 cup olive oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 3 1/2 lightly packed cups of chopped kale
  • 1 1/2 cups unsweetened large-flake coconut
  • 2 cups cooked farrow or other whole grain

Directions

  1. Preheat oven to 350
  2. In a small bowl, whisk together olive oil, sesame oil, and soy sauce. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture. 
  3. Spread the kale evenly across two baking sheets. Bake for 12-18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack. 
  4. Remove from oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farrow on a serving platter and top with the tossed kale. Serve warm. 

 

Summer Tomato Pie

Ingredients

  • 1 recipe pastry for a single 9-inch pie crust

  • 3 tomatoes, thinly sliced

  • 2 teaspoons salt

  • 3 cloves garlic, minced

  • 1/4 cup chopped fresh basil

  • 1/2 cup shredded Cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup mayonnaise

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  4. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.