Lamb Meatballs with Greek Yogurt Sauce

I am a big fan of meatballs, and became even more of a fan when I started cooking for my daughter, Emery. One of the easiest ways to feed her meat was by making mini burgers or meatballs. I also found that it was a great way to introduce her to different herbs, spices, and flavors. She LOVED all varieties but lamb was her favorite! I make a big batch of these meatballs (salt omitted for Emery) and keep them in the freezer for quick and easy meals! Another option is to add in about 1/4 cup of crumbled feta cheese (if doing so, reduce salt to 1/4 tsp).

Ingredients:

(Makes around 20 meatballs)

• 1 lb ground lamb

• 1/4 cup parsley, chopped

• 1 egg, beaten

• 3 cloves of garlic, minced

• 1 small yellow onion, diced

• 1 tsp ground cumin

• 3/4 tsp kosher salt

• 1/2 tsp pepper

• 2 tsp olive oil to drizzle on top

For the sauce:

• 3/4 cup plain Greek yogurt

• 1/4 cup of fresh mint leaves, chopped

• 1 garlic clove, minced

• 1/2 lemon, juiced and zested

• salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F and line a baking tray with parchment paper (you might need two)

• In a mixing bowl, combine all ingredients for lamb meatballs (except for the olive oil). Using hands is best. Then roll mixture into about 20 meatballs.

• Place meatballs on the parchment paper-lined baking tray and drizzle with olive oil.

• Bake for 15-20 minutes, or until cooked through

• While meatballs cook, mix together all sauce ingredients in a bowl.

• Serve meatballs on top of sauce and enjoy

Dijon and Red Wine Vinegar Potato Salad

We get farm fresh potatoes (the small red or yellow ones) fairly regularly in our weekly CSA farm box delivery, and we almost always roast them with garlic, rosemary, and olive oil or alongside a roast chicken. Don’t get me wrong, the potatoes are delicious that way, but I was starting to get bored of preparing them the same old way. So when they showed up in last week’s farm box, I decided to channel some memorable potato dishes I’ve had at restaurants and I decided to try to recreate a mustardy warm potato salad that I had recently at a French bistro here in San Francisco. The potatoes can stand up to the acidic and robust flavors of the mustard vinaigrette and act as the perfect side dish for some grilled steak or perhaps crispy roasted duck.

Ingredients:

• 2 pounds baby potatoes, rinsed and scrubbed

• 5 oz pancetta, cubed

• 2 ½ tbsp dijon mustard

• 2 cloves garlic, minced

• ¼ tsp sea salt

• ¼ tsp pepper

• ¼ cup red wine vinegar

• ¼ cup  good olive oil 

• ¼ cup fresh chopped dill

• ¼ cup fresh chopped parsley

• ⅓  cup diced green onion

• Juice from 1 lemon

Directions:

• Cook the pancetta in a pan over medium heat. Stir until crispy, about 8 minutes. Remove from pan and let drain and cool on paper towels. 

• Bring a large pot of heavily salted water to a boil. While water is heating, slice potatoes into halves or quarters (depending on your size preference)

• Once boiling, add potatoes to the pot and bring heat to medium/high. Cook for 10-15 minutes or until potatoes are cooked and easily pierced with a fork.

• Drain the potatoes and rinse with cool water.

• In a large serving bowl, add dijon mustard, garlic, salt, pepper, red wine vinegar, lemon juice, olive oil, dill, parsley, and green onion. Whisk to combine. Add potatoes and pancetta. Toss to combine.

• Serve warm (immediately) or make ahead and allow flavors to meld. Allow potato salad to come to room temperature before serving. 

Health Benefits of Potatoes

• They are a great source of potassium, vitamin C, and B6

• Potatoes contain resistant starch, which has shown to improve blood sugar levels. This starch also feeds the good gut bacteria in our large intestines, which improves digestion.

• Make sure to eat the skin because that’s where many of the valuable nutrients are stored

• Potatoes are a good source of phytonutrients and antioxidants, but look for colored ones (like purple) because they have higher amounts!

• They are low in calories and are very filling! 

Sources and additional reading:

• https://www.healthline.com/nutrition/benefits-of-potatoes#section4

• https://www.washingtonpost.com/national/health-science/potatoes-are-actually-a-healthy-food--without-butter-and-other-fixings/2018/11/09/3156fd76-d96d-11e8-a10f-b51546b10756_story.html?noredirect=on

• https://www.livescience.com/45838-potato-nutrition.html

Roasted Sweet Potatoes with Pickled Onions, Goat Cheese, and Toasted Walnuts

This recipe is bursting with flavor and texture. I love how the goat cheese melts ever so slightly onto the warmed sweet potatoes and how the pickled onions and cilantro dressing add a burst of vibrancy. Finally, the toasted walnuts add some crunch and earthiness. This is an excellent fresh side dish to pair with grilled meats and a simple green salad for a well-rounded and simple meal. 

Ingredients

(serves 4 as a side)

• 2 large sweet potatoes, chopped into ½ inch cubes 

• ½ cup raw walnuts (or pistachios)

• 1 red onion, pickled (follow recipe below)

• ½ cup of crumbled goat cheese

• 2 tbsp avocado oil (or olive oil)

• Salt and pepper to taste

For the Dressing:

Featured as a side dish as part of this summer meal.

• Juice from 1 lemon

• ½  cup of parsley leaves, chopped

• 1 clove of garlic, smashed

• ¼ cup olive oil

• 2 tbsp red wine vinegar

• Salt and pepper to taste

Directions

• Make pickled onions at least 1 hour in advance, but can be prepared days ahead. Use this recipe from Bon Appetit.

• Preheat oven 400 degrees F.

• Roast sweet potatoes on a large sheet pan (with avocado oil, salt, and pepper) for 45 minutes or until golden brown, tossing once at the mid-way point

• While sweet potatoes roast, place walnuts in a small baking dish and roast in the oven at 400 degrees for about 8 minutes or until toasted and fragrant. Let cool.

• While sweet potatoes are cooking, make the dressing by whisking together all dressing ingredients in a small bowl. Set aside to let flavors meld. 

• When sweet potatoes are cooked, let cool slightly, then place in serving bowl

• Toss with pickled red onions and parsley dressing (remove garlic piece).

• Top with goat cheese and toasted walnuts and serve

Grilled Onions with Balsamic, Goat cheese, and Parsley

I love this side dish! When onions are cooked, they release their sugars, resulting in a slightly sweet and nutty flavor. On the grill, they take on a somewhat smokey profile from the char -- mmm so good! Since there is so much flavor coming from the onions, this recipe only calls for a small handful of ingredients that enhance the overall dish. Try pairing this with grilled red meats for a hearty summer dinner. 

Ingredients

(serves 4-6 as a side)

Served here with grilled lamb shoulder (over sautéed rainbow chard) and with my sweet potato, goat cheese and pickled onion side…. a delicious summer dinner!

• 2 medium sized red onions, sliced into ½  inch rounds (about 4-5 slices per onion)

• ¼ cup goat cheese, crumbled

• ¼ cup of chopped parsley

• 2 tbsp avocado oil

• 2 tbsp high quality balsamic vinegar (like Napa Valley Naturals)

• Salt and pepper to taste

Directions 

• Preheat the grill

• Season sliced onion rounds with avocado oil (great for cooking at high temps) and salt and pepper

• Grill for 6 minutes per side

• Once off the grill, drizzle 2 tbsp of balsamic vinegar

• Top with goat cheese crumbles and parsley. Serve.

Alternatively, you can sauté onions and caramelize in a sauté pan instead of grilling

Onions were this week’s “Ingredient of the Week.” Read on to learn about the health benefits they have to offer!

• They contain high amounts of quercetin, which is a powerful antioxidant with anti-inflammatory properties. It is also an antihistamine phytonutrient that can reduce the effects of histamine on the immune system.

• They are a rich source of sulfur, which helps to improve our detoxification process by removing  toxins and heavy metals.

• They help boost our immune system function with their high levels of vitamin C and antioxidants.

• They are great for boosting heart health because they lower the risk of blood clot formation. Plus, they can protect against “bad” LDL cholesterol by reducing harmful free radicals within blood vessels

• Another plus - they are a regular on the clean 15 list - so no need to buy organic if you’re on a budget or can’t find an organic option!

Sources and Additional Reading

https://www.onions-usa.org/all-about-onions/onion-health-research

https://draxe.com/nutrition/vegetables/onion-nutrition/

https://www.theharvestkitchen.com/health-benefits-of-eating-onions/

https://www.naturalfoodseries.com/13-benefits-onion/