Italian-style Meatballs with Spaghetti


2 medium onions, finely chopped
1/4 cup extra -virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
5 teaspoons salt
1-1/2 teaspoons black pepper
1-1/2 pounds ground veal
1-1/2 pounds ground pork
1-1/2 pounds ground beef (not lean)
1 cup olive or vegetable oil
2 pounds dried spaghetti
grated Parmigiano-Reggiano


6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
4 teaspoons salt, plus more to taste
1 teaspoon black pepper


  1. To make the sauce, drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice.
  2. Cook onions in oil in pot over medium heat, stirring occasionally, until softened. Add garlic and cook, stirring occasionally, until softened, about 2 minutes.
  3. Stir in tomatoes with their juice, salt, and pepper. Simmer, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt.
  4. Make meatballs while sauce simmers. Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes.
  5. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool.
  6. Soak bread in milk in another bowl until soft, about 5 minutes. Squeeze bread to remove excess milk, discarding milk.
  7. Stir together onion mixture, bread, eggs, Parmesan, parsley, oregano, zest, salt, and pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix).
  8. Form mixture into about 70 (1-1/2-inch) balls with dampened hands, arranging on two large baking sheets.
  9. Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meatballs in 4 or 5 small batches, turning frequently, about 5 minutes per batch. Transfer to a clean large bowl.
  10. Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If necessary, divide mixture between two pots.)
  11. Cook spaghetti in 2 batches in pasta insert in well-salted boiling water until al dente, draining and tossing each batch with some of sauce in a large serving dish.
  12. Serve with meatballs, remaining sauce, and grated cheese.

Makes 12 to 16 servings.

Source: Gourmet Italian


Pan-fried Prosciutto-wrapped Veal and Cheese with Roasted Tomato Salad


8 x 2 oz flattened veal steaks
sea salt and cracked black pepper
8 sage leaves
4 slices (3-1/2 oz) smoked mozzarella cheese, halved
8 slices prosciutto
2 oz unsalted butter
2 tablespoons olive oil

Roasted tomato salad

1 lb vine-ripened cherry tomatoes
3-1/2 oz rocket (arugula) leaves
shaved parmesan cheese, to serve


  1. To make the salad, Preheat the oven to 180°C (350°F).
  2. Place the tomatoes in a baking dish lined with non-stick baking paper and roast for 10 minutes or until tender.
  3. Remove from oven and combine the roasted tomatoes with the rocket and parmesan. Set aside.
  4. Sprinkle the veal with salt and pepper and top each steak with a sage leaf and a slice of mozzarella. Fold in half and wrap in a slice of prosciutto.
  5. Heat a large non-stick frying pan over high heat. Add the butter and oil and cook the veal for 2-3 minutes each side or until cooked through.
  6. Serve with the roasted tomato salad.

Makes 4 servings.

Source: Simple Essentials – Beef, Lamb + Pork

Stir-fried Chicken with Cauliflower Rice


2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
7-ounce cauliflower rice (store-bought or home-blended)
1/2 cup chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon fresh chopped oregano or 1/2 teaspoon dried oregano


  1. Season chicken with salt and pepper.
  2. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
  3. Add onion and cook 3 minutes or until softened.
  4. Add cauliflower rice and garlic and cook 3 minutes.
  5. Stir in broth and bring to a boil.
  6. Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
  7. Stir in Parmesan cheese, lemon juice and oregano. Remove to serving platter and serve hot.

Makes 4 servings.

Source: Green Giant

Luscious Toast with Macerated Berries


1 cup strawberries, hulled, about 4 oz
1/3 cup blueberries, about 2 oz
1 teaspoon sugar
2-1/2 tablespoons Grand Marnier
3 tablespoons mascarpone cheese
1 tablespoon confectioners’ sugar
2 thick slices of brioche
fresh mint leaves, to serve


  1. Cut the strawberries in half, if large, and put in a bowl with the blueberries. Sprinkle with the sugar, then add the Grand Marnier and let macerate for at least 1 hour.
  2. Just before serving, put the mascarpone and confectioners’ sugar in a bowl and stir in 2-3 teaspoons of the macerating juices from the berries.
  3. Lightly toast the brioche on both sides, then spread with a thick layer of mascarpone and spoon the macerated berries and all the juices on top.
  4. Top with fresh mint leaves before serving.

Makes 2 servings.

Source: On Toast

Crepes with Sun-dried Tomato, Basil and Cheese


3 eggs
1 cup whole milk
1/4 cup water
1 cup unbleached all-purpose flour or whole wheat pastry flour
1/4 teaspoon sea salt
3 tablespoons unsalted butter, softened unsalted butter, for cooking


1/4 cup oil-marinated sun-dried tomatoes, drained
1-1/2 cups packed fresh basil leaves, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts
2 tablespoons wheat germ
2 large garlic cloves, chopped
sea salt and black pepper
1/2 cup olive oil
1-1/2 cups ricotta cheese


  1. To make the crepe batter, mix together eggs, milk, water, flour, salt, and 3 tablespoons butter in a blender. Blend until smooth. Cover and refrigerate batter for about an hour while you prepare the filling.
  2. To prepare the filling, combine sun-dried tomatoes, basil leaves, cheese, pine nuts, wheat germ, and garlic in a food processor. Hit pulse until blended well. Add salt and pepper to taste. Stream in olive oil while the food processor is on low until fully blended together.
  3. Blend pesto mixture with ricotta cheese and add more sun-dried tomatoes if you want. Set aside.
  4. To cook the crepes, grease a crepe pan or skillet with butter and set over medium heat. When the pan is hot, pour in enough batter to cover the surface in a thin layer. When the crepe edges start to brown and the middle does not stick when you try to lift it up, use a spatula to gently lift the edges and flip.
  5. When the second side is lightly browned, remove crepe from pan and place on a warm plate. Keep covered until all the crepes are made.
  6. Preheat oven to 300ºF.
  7. Fill each crepe with about 3 tablespoons of the filling mixture, roll up, and place close together in a baking pan. Bake for 12-15 minutes, until warmed through. Serve immediately.

Makes 5 servings.

Source: The Organic Family Cookbook