Tag Archives: parsley

Kale and Turkey Meatballs

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I’m making a practice of mindful feeding for myself and my family, and along with that comes: Meal Prep. I plan and cook nonstop for a living, all for other people’s families and events. I’ve lapsed into a cycle of over-scheduled activities, and leaving meals to a last-minute freezer dash with a side of leftovers and a  purchase of that life-saving grocery rotisserie chicken…you may know the drill.

This week I dedicated myself to a results-based work out program, so meal planning was crucial. I started by doubling up the frittata I made for Mother’s Day brunch for a quick, nutrient-dense morning start. I chopped salad ingredients, packing them separately so I could design my daily lunch with a variety of produce, and I defrosted a few homemade soups I had stashed in the freezer. Then I made a big batch of Turkey Kale Meatballs to slide into soups, top off with marinara sauce and serve with a side of sautéed spinach, or even turn into a quick snack.

Turkey Kale Meatballs

These are low in fat, tender, packed with the power of kale, and gluten-free. Makes about 24 meatballs.

ingredients

1 bunch of kale

1 large shallot

2 garlic cloves

Olive oil

1 pound of lean ground turkey

1 large egg

1 teaspoon salt and a few pinches of pepper

1 cup of good quality, organic marinara sauce

method

Tear the leaves of the kale from the ribs and wash the leaves, using a salad spinner or colander, then dry with paper towels or by spinning the leaves. Discard the ribs. Put the leaves into the bowl of a food processor. Peel the shallot and roughly chop, placing that and the peeled garlic cloves into the food processor. Chop the kale, shallots and garlic very finely in the food processor, stopping to push down the mixture if large bits remain, and continuing until the kale is uniformly fine.

Heat a large skillet and drizzle enough olive oil to coat the bottom of the pan. Add the kale mixture and cook until the shallots and garlic become fragrant and the kale has wilted. Season with salt and pepper and cool.

Place the ground turkey into a large bowl and add the egg. Season generously with salt and pepper. Mix the ground turkey, egg and kale mixture together until incorporated but not overworked. Tip: to test for seasoning, take a small portion of the turkey mixture and cook it in a small saute pan. Taste and adjust with salt and pepper if needed.

Heat the oven to 350 degrees. Line two sheet pans with parchment paper and form the meatballs, using either a portion scoop or your hands. The meatballs should be no larger than 3 tablespoons and should be uniform in size. Space the meatballs out on the sheet pan and cook for about 15-17 minutes, until firm to the touch and 165 degrees in internal temperature (use a probe meat thermometer). Remove the meatballs from the oven when they are ready and serve immediately with your favorite marinara sauce or cool and store to reheat in a soup or the oven later.

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Farro with Mushrooms and Spinach

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Here in the beach cities, fall is late to show itself. We shake off the summer morning gloom for freakish, still, clear-skied heat. Sometimes we call it earthquake weather, sometimes we call it heaven. My apricot tree gets so confused it goes into bloom, as bare as its branches are. But I get my produce from a local farm that has thought ahead to what we would like to see on our plates for fall. Squash, Brussels sprouts, woody herbs, apples. Mushrooms, ((swoon)), mushrooms.

Suppose you were at a cocktail party, and you had to answer an ice-breaker question about what vegetable would be your boyfriend? Mine would be a mushroom. So down to earth, exotic, sensual…but back to topic:

Have you noticed all of this talk about vitamin D deficiency? It seems as though everyone is being prescribed a supplement, but when I had a conversation with my physician about it, I told her I get plenty of sunshine, no supplement, thank you. I learned an interesting thing: you have to have vitamin D in your body to for the sunshine to wake it up, your body doesn’t just naturally produce it. Good news is that mushrooms are one of the only items on the produce aisle rich in vitamin D. Great news for me and long walks on the sunny fall beach with my vegetable boyfriend.

Farro with Mushrooms and Spinach

Serves 4

Ingredients

8 ounces quick cooking farro

2 dried bay leaves

olive oil, salt & pepper

8 ounces brown cremini mushrooms, cleaned, stems removed, sliced

1 shallot, sliced

2 cloves garlic

2 ounces of baby spinach

2 tablespoons chopped Italian parsley

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Method

Bring a large pot of salted water to a boil. Pour the farro and bay leaves into the boiling water, and cook for 10 minutes, stirring occasionally. When farro is cooked to al dente, drain in a colander. Place farro in a large mixing bowl, remove bay leaf, and put aside to cool.

Heat a large skillet over medium high heat and drizzle enough olive oil to lightly coat the bottom of the pan. Add the mushrooms and cook, undisturbed, for about 3 minutes, until golden, then stir to turn and continue to cook for another 3 to 5 minutes, until juices release and mushrooms are completely brown. Season with salt and pepper and add to the farro. Drizzle a bit more olive oil in the pan and add the shallots and garlic. Cook for another few minutes, then add in the spinach and parsley, cooking just to wilt. Season with the vegetables with salt and pepper, then add the vegetables to the farro mixture. Stir everything together and taste for seasoning,  adding additional olive oil, salt and pepper if needed.

Serve farro warm, at room temperature or cold.