Sunday Dinner: 4 recipes!

Aug 25

On Sunday afternoons, my husband and I team up in the kitchen and make the best meal of the week, hopefully with leftovers. As I type, I am nursing a horrible hand burn that might disable my strength training for a few days: I grabbed the saucepan handle after it spent 20 minutes in the oven. But the blisters were well-earned. We made lamb meatballs with homemade tomato sauce, roasted broccoli, cauliflower and rosemary red potatoes. The entire process took less than 2 hours to prepare, cook and eat!

Lamb is a staple ingredient in Mediterranean diets, for good reason: the protein is nutritionally complete, providing all 8 essential amino acids in proper ratio. It’s a good source of iron and B vitamins and does not contain marbled fat like beef: over half of the fat in lamb meat is unsaturated.

With my CSA, I try to use up all of the ingredients before the next weeks’ shipment. This summer clearly has a bumper crop of tomatoes. I can’t seem to use them fast enough before the next week’s shipment, hence my jammed freezer and happy husband!

This meal is a great way to rid of a bumper crop of tomatoes, is high in fiber, protein, vitamins and good fats.

INGREDIENTS:

Tomato Sauce
10 Roma tomatoes
3 cloves garlic, sliced
1/2 bell pepper, diced
1/4 white onion, diced
1/4 cup tomato paste
1 tsp sea salt

1 tsp italian seasoning
pinch sugar

Roasted Red Potatoes with Rosemary
5 medium red potatoes, quartered into 1/2 inch pieces
1 tsp garlic powder
1 tsp onion powder
2 pinches dried rosemary
1/2 tsp sea salt
2 Tbsp olive oil

Roasted cauliflower/broccoli:
1/2 head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 Tbsp extra virgin olive oil
1/2 Tbsp Borsari seasoning (black label)
pepper, to taste

Meatball Ingredients
1 lb ground lamb
1 1/2 tsp dill weed
1 1/2 Tbsp chopped pine nuts
1 clove minced garlic
1 Tbsp shredded fresh parmesan
1 Tbsp Worcester sauce
1 tsp sea salt
pepper, to taste

  • PREHEAT the oven to 350 degrees.
  • Begin by making the tomato sauce. Fill a medium-sized saucepan 3/4 full and put on stove to boil on high heat. Nearby, place a large bowl of cold water and plug in blender. In a medium saute pan, drizzle 1/2 Tbsp olive oil over medium heat. SauteĀ onion and bell pepper for 3 minutes, then add garlic. Cook for 2 more minutes, then turn off heat and set aside. When water boils, place all 10 Roma tomatoes into boiling water for 1-2 minutes, or until skin begins to break. Transfer to cold water. Peel each tomato, discard skins, cut open & squeeze out seeds. Place all ingredients (sauteed onion/pepper/garlic/tomatoes) in blender and combine for 30-60 seconds. Return puree to saucepan on stovetop and add tomato paste, italian seasoning, salt, sugar and pepper. Cook on low heat, stirring every 5 minutes or so until meal is complete.
  • Now, prepare the meat: In a medium-sized bowl, combine all ingredients and mix well. Set aside. Next, prepare the Rosemary Red Potatoes by combining all ingredients in a medium-sized bowl. Transfer to a shallow roasting pan and put in bottom shelf in oven. Then, prepare the Roasted Cauliflower & Broccoli by combining all ingredients in a medium bowl; transfer to a shallow roasting pan and place in oven next to vegetables. Set timer for 25 minutes.
  • Meanwhile, spray an oven-safe saute pan with nonstick spray. Form meat into 2-inch balls and transfer meatballs to saute pan over medium-high heat. Cook & brown, turning meatballs until the outsides brown, about 6 minutes. Put entire saute pan onto top rack in oven. (There should still be approx 15 minutes left on the timer)
  • When timer rings, the food should be ready to eat. Serve and garnish with shredded parmesan cheese.

Serves 3-4 hungry adults

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