Green Goddess Dip

 

This is delicious, I used as a salad dressing. I used what I had in the frig and freezer, so some changes to recipe. I did not have dill, scallions (I used chopped chives), basil and used sour cream instead of yogurt. Truth be told this is a flexible recipe courtesy of Arash Hashemi of Shred Happens, Instagram.

Ingredients:

• 1 ounce fresh dill
• 1/2 ounce fresh mint leaves
• 1 ounce fresh parsley
• 3 scallions, white and green parts
• 4 cloves garlic
• 1 ounce fresh basil
• 2 tablespoons fresh lemon juice
• 1/3 cup EVOO
• 1/2 cup plain Greek yogurt
• 2 1/2 cup feta cheese
• salt and pepper

Directions:

In a food processor combine dill, mint, parsley, scallions, garlic, basil, lemon juice, EVOO, yogurt and feta and blend until creamy.

Adjust salt and pepper to taste. 

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Pasta with Pesto, Feta and Tomatoes

 

What better combo than pesto and feta! Pure comfort food at it's finest! Thank you Dave Lieberman of Food Network...

Ingredients:

• 1 pound pasta of choice
• 3/4 cup Pesto, recipe follow
• 1/2 pint cherry tomatoes, halved (I used Anyday Quick Confit Tomatoes I had in freezer)
• 1 cup feta, crumbled
• salt and pepper, to taste
• olive oil, as needed

Ingredients for Pesto:

• 2 hefty bunches of fresh basil
• 1/2 cup pine nuts
• 1/2 cup fresh grated Parmesan
• juice of one small lemon
• 2 garlic cloves, peeled
• salt and pepper to taste
• 3/4 cup EVOO

Directions for Pasta:

Cook pasta of choice according to package direction. Drain well.

Add the pesto until pasta is coated and toss in tomatoes and feta. Adjust salt and pepper. If seems dry add some EVOO.

Directions for Pesto:

Place all ingredients in a food processor with 1/2 cup EVOO. Blend. Gradually drizzle the remaining 1/4 cup EVOO until pesto is thick and smooth.

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Taco Potatoes

 The recipe serves 12 and can easily be halved; although roasted potatoes freeze beautifully! I have been adding the taco potatoes to my tacos. They are a delicious partner with any protein taco filling. Recipe is courtesy of Ree Drummond. 

Ingredients:

• 5 pounds russet potatoes, scrubbed, peeled or not and cut into chunks
• 1/2 cup EVOO
• 1/4 cup taco seasoning (Taco Seasoning (2/21/2024 label: spices)

Directions:

Preheat oven to 400-degrees.

Put potatoes in a large bowl, drizzle with EVOO and sprinkle with taco seasoning. Toss to coat.

Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go.

35-40 minutes

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This is from The Splendid Table So flavorful, great for lunch!

Ingredients:

• 2 tablespoons butter, 1/2 melted
• 4 large eggs
• 1 small onion, finely chopped
• 2 green chiles, chopped
• 1 tablespoon ginger root, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon fresh pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 1/2 tablespoon milk

Directions:

Place 1 tablespoon melted butter in bowl along with the remaining ingredients and whisk until combined.

Heat remaining butter in a small skillet over medium heat. Add the omelette mixture and cook until set. Turn over and cook further until done.

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Classic Italian Turkey Meatballs

 

Courtesy of Giada De Laurentis

Ingredients:

• 1 cup breadcrumbs
• 1/2 cup grated Parmesan, plus more for serving
• 1/4 cup fresh parsley, chopped
• 14 cup fresh basil, chopped
• 1/4 cup whole milk, at room temperature, I use powdered whole milk, so always have on hand
• 1 tablespoon tomato paste
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 large eggs, at room temperature
• 2 cloves garlic, minced, always have in freezer
• 1 small onion, finely chopped, always have in freezer
• 1 pound ground dark turkey meat, Lucky's market the best
• 1 pound spicy Italian turkey sausage, casings removed
• EVOO, for drizzling
• sauce of choice, I use Rao and doctor up

Directions:

Preheat oven to 400-degrees.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onion.

Add the turkey and turkey sausage meat. Using finger mix to combine.

Form into 1 1/2-inch balls (about 24). Space on parchment-lined baking sheet, spacing apart.

Drizzle with olive oil.

Bake until cooked, about 15 minutes.

May reheat in tomato sauce, about 10 minutes and serve with Parmesan alongside.

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