Turkey Meatballs

These are super easy and perfect for a quick weeknight meal. I served mine with risotto and a salad.

  • 1/3 c grated Parmesan cheese — plus additional for serving
  • 1/3 c breadcrumbs
  • 3 tbsp finely chopped fresh herbs— basil, parsley, or chives a combo, plus additional for serving
  • Salt and pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregan
  • 1/4 tsp red pepper flakes — optional
  • 1 lb ground turkey
  • 1 large egg
  • Olive oil spray

Preheat oven or Airfryer to 375. Spray a pan with olive oil.

Combine all ingredients except olive oil spray in a bowl. Form into small balls and place on cookie sheet (I use a cookie scoop to make fast work of it. Spray Meatballs with olive oil.

Bake or air fry for 12 – 17 minutes until browned and they reach an internal temp of 165.

Serves 4 – 6.

Asparagus Pesto Pasta


F&W had this amazing fresh pesto recipe on their site and I took things a bit farther by steaming the tips, adding breadcrumbs and crispy proscuitto.


3/4 lb pasta

1 lb asparagus, trimmed and coarsely chopped, tips reserved

1/2 c olive oil

    • 1/4 c grated Parmigiano-Reggiano cheese

      1 c basil leaves

    • 1 TBSP fresh lemon juice

    • Salt and pepper

    • 1/2 c bread crumbs

      2 slices of Proscuitto 

      Bring a large pot of salted water to a boil. Cook the asparagus tips for 2 minutes then remove. Cook pasta according to package.

      In a blender combine asparagus, olive oil, basil, lemon juice, olive oil and parmigiano blend until smooth.

      In a small nonstick skillet toast the breadcrumbs. Wipe out skillet and cook Proscuitto over medium heat until crispy.

      Toss pasta with some pesto until nicely coated. Top with asparagus tips, bread crumbs and Proscuitto.

      Serves 2 – 4.

Slow Cooked Lamb Breast

Lamb breast came in my Ag Local box this month and I have to say it is now one of my fav cuts of lamb. My inspiration for this recipe came from BBC GoodFood. It is fatty and delicious!

1 TBSP vegetable oil
2 carrots, chopped
2 onions, chopped
3 garlic bulb, halved
small bunch thyme
2 bay leaves
1 breasts of lamb, skin removed
3 c white wine
4 TBSP Dijon mustard
1 c white breadcrumbs
1 tbsp olive oil

Heat oven to 375.

Heat the oil in a roasting tin and brown the carrot, onions, thyme, bay leaves and garlic on the stove over medium heat for about 5 mins. then lay the lamb on top, pour the wine and 1 c water, season well and cover tightly with a sheet of foil.

Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before pulling out the bones.

Pour the juices and veg into a small pan and keep warm. When ready to serve use a slotted spoon to remove.

Increase the oven to 425.

Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.

Carve and serve with the veggies.

Serves 4 – 6.


Cheesy Cauliflower and Onion Gratin

This is a quick and easy gratin dish, perfect as a side or a main.

1 head of cauliflower
1 sweet onion
3/4 c ricotta cheese
2/3 c chicken broth
4 TBSP pecorino cheese, grated
Salt & pepper
1/2 c seasoned bread crumbs
Extra virgin olive oil

Preheat oven to 375F. Remove core and stem of cauliflower and pull apart the florets. Place them and the whole onion in its jacket on a parchment covered baking sheet. Drizzle sparingly with EVOO and season to taste. Mix with your hands.

Bake for 20-30min until fork tender. Turning over after 10-15 min.

Squeeze cooked onion from skin. Add to processor along with, cauliflower, broth, ricotta, 1/2 pecorino and blend to a smooth consistency.

Spoon into a casserole dish. Sprinkle crumbs and cheese over cauliflower and broil for 5 min until cheese is melted and crumbs toasted.

Serves 4 – 6.

Deconstructed Eggplant Parmesean

This recipe was inspired by Bon Appetite. I used my own tomato sauce and added some red chili pepper flakes to give it a little heat.

28’oz tomato sauce
Olive oil
8 garlic cloves, 2 finely chopped, 8
4 medium or 8 small eggplants (about 4 pounds), halved lengthwise
8 sprigs oregano
1 1/4 cu coarse fresh breadcrumbs
12 oz fresh mozzarella, torn into bite-size pieces
3 ozs Parmesan, finely grated

Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1″ strip of skin around the cut edges. Place eggplants, oregano sprigs, whole garlic cloves in a large baking pan. Spray eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40–45 minutes.

Toss breadcrumbs and 2 TBSP oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.

Serves 4.



Burrata with Asparagus and Proscuitto


It’s the weekend so I want a fancy dinner and it’s the weekend so I want an easy dinner – here’s the result with some inspiration from several food blogs. I added some Proscuitto and truffle oil to make this more of meal. This would make a great starter for 4 – 6 people as well.

9 oz asparagus
2 TBSP golden raisins
olive oil
salt and pepper
¼ c bread crumb
1/8 c toasted pine nuts
2 balls fresh Burrata cheese
6 slices proscuitto, torn
Truffle oil (optional)

Heat a non stick skillet over medium heat, add 1 TBSP olive oil and add the bread crumbs. Shake the pan vigorously, frying the bread crumbs for about 1 minute, or until light golden and crisp. Remove from the heat.

Snap the woody ends off the asparagus and discard. Blanch the asparagus spears in plenty of salted boiling water for 2, remove and divide among plates and season with salt and pepper. Sprinkle pine nuts, raisins, and proscuitto over the asparagus. Place burrata in the middle and sprinkle with toasted bread crumbs, drizzle a little olive oil to truffle oil over the top.

Serves 2 – 6.

If serving more than two carefully cut burrata and divide among plates.