Nuthin' says lovin' like 3-course home-cooked meal from the heart, especially in this house :)
All 3 of these recipes are super easy and quick to prepare, full of healthy whole-ingredients, while still being scrumptious and romantic!
Crisp Veggie Salad with "Lemon Sauce"-
2 cups of dark leafy salad greens (I used baby kale)
1 cup of grape tomatoes halved
1 bell pepper chopped
1 cup fresh green beans
1 cup sliced mushrooms
2 persian cucumbers chopped
(any of your other favorite veggies...but keep it light, the main course is RICH)
1/4 cup of chopped scallions
S&P to taste
Lemon Sauce-
This dressing recipe is from my dear friend, Sonal. Her crazy adorable kids eat it on EVERYTHING and affectionately refer to it as Mama's lemon sauce.
1/4 cup olive oil (light, not extra virgin)
1 cup fresh lemon juice
5 fresh garlic cloves minced and ground with a mortar+pestle
S&P
1 tsp good dijon mustard
Stir or shake vigorously until emulsified
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Spaghetti + Turkey Meatballs-
1 lb (organic, anti-biotic free, and lean) ground turkey
2 organic eggs
1.5 cups whole wheat breadcrumbs
1 tbs oregano (I use ground, but flakes work as well)
1 tbs thyme ( I used fresh but dried also works)
2 tbs each sea salt + black pepper
pinch of red pepper flakes
1/4 cup grated parmesan cheese
1/4 yellow onion finely chopped
3-4 cloves of garlic minced
In a large mixing bowl, mix all of the ingredients together (Use your hands. Yes, it's messy, but it's the best way to mix it evenly, plus, it's FUN!)
Turn on your crock pot to high setting and pour in your favorite marinara sauce (about 12oz). I usually use my own sauce, but this time, I used Rao's low-sodium marinara sauce to save time.
Roll the meat mixture into balls (about the size of a golf ball), and set aside. Tip: dip hands in water to keep the mixture from sticking to you while you form the balls. In a hot non-stick pan with a few drops of olive oil, place the meatballs. After about a minute turn them 2-3 times to allow for browning on all sides. Once all of the meatballs are browned, place them carefully into the sauce.
Allow to simmer in there for at least 2 hours (warning: simmering may cause irresistible smells)
Boil your favorite spaghetti with a bit of olive oil to keep it from sticking and salted for flavor (I like whole wheat pasta).
Serve pasta topped with turkey meatballs and marinara sauce. Fresh ground black pepper and shaved parmesan cheese as desired.
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Handmade Biscuits topped with Bourbon Berry Compote+ Whipped Cream-
2.5 cups Krusteaz Buttermilk Pancake Mix (you can use any pancake mix)
1/3 cup skim milk
1/3 cup sweet butter (softened)
1 egg
Preheat oven to 375 degrees, Mix in a bowl with fingers until dough forms. Roll into a log. Cut into 1-1.5 inch thick rounds and place on a parchment lined baking sheet. Bake for 9-11 minutes or until golden brown.
Bourbon Berry Compote-
1 pint of halved hulled strawberries
1 pint of blueberries
1/4 cup bourbon of choice
2 drops of vanilla extract
1/3 cup of raw sugar
In a small saucepan, on med heat, slowly bring bourbon, sugar and vanilla together to a slow boil. Stir constantly until the sugar is disolved. Toss in the berries and turn heat to low. Stir occasionally and remove from heat once the compote thickens to a syrup- like consistency (about 25 min).
I cup whipping cream (aka: heavy cream), 2 drops of vanilla extract and 1 tsp of confectioners sugar. Using a hand mixer, whip until the cream peaks. Be careful not to whip it too long, or else you'll have butter.
Serve biscuits warm topped with compote and cream.
Sorry there is no finished product photo of this recipe, we were too busy stuffing our faces to photograph it...living in the moment and such.
Happy eating, friends!
-Bee
PS. Stay tuned for recipe cards
All 3 of these recipes are super easy and quick to prepare, full of healthy whole-ingredients, while still being scrumptious and romantic!
Crisp Veggie Salad with "Lemon Sauce"-
2 cups of dark leafy salad greens (I used baby kale)
1 cup of grape tomatoes halved
1 bell pepper chopped
1 cup fresh green beans
1 cup sliced mushrooms
2 persian cucumbers chopped
(any of your other favorite veggies...but keep it light, the main course is RICH)
1/4 cup of chopped scallions
S&P to taste
Lemon Sauce-
This dressing recipe is from my dear friend, Sonal. Her crazy adorable kids eat it on EVERYTHING and affectionately refer to it as Mama's lemon sauce.
1/4 cup olive oil (light, not extra virgin)
1 cup fresh lemon juice
5 fresh garlic cloves minced and ground with a mortar+pestle
S&P
1 tsp good dijon mustard
Stir or shake vigorously until emulsified
Spaghetti + Turkey Meatballs-
1 lb (organic, anti-biotic free, and lean) ground turkey
2 organic eggs
1.5 cups whole wheat breadcrumbs
1 tbs oregano (I use ground, but flakes work as well)
1 tbs thyme ( I used fresh but dried also works)
2 tbs each sea salt + black pepper
pinch of red pepper flakes
1/4 cup grated parmesan cheese
1/4 yellow onion finely chopped
3-4 cloves of garlic minced
In a large mixing bowl, mix all of the ingredients together (Use your hands. Yes, it's messy, but it's the best way to mix it evenly, plus, it's FUN!)
Turn on your crock pot to high setting and pour in your favorite marinara sauce (about 12oz). I usually use my own sauce, but this time, I used Rao's low-sodium marinara sauce to save time.
Roll the meat mixture into balls (about the size of a golf ball), and set aside. Tip: dip hands in water to keep the mixture from sticking to you while you form the balls. In a hot non-stick pan with a few drops of olive oil, place the meatballs. After about a minute turn them 2-3 times to allow for browning on all sides. Once all of the meatballs are browned, place them carefully into the sauce.
Allow to simmer in there for at least 2 hours (warning: simmering may cause irresistible smells)
Boil your favorite spaghetti with a bit of olive oil to keep it from sticking and salted for flavor (I like whole wheat pasta).
Serve pasta topped with turkey meatballs and marinara sauce. Fresh ground black pepper and shaved parmesan cheese as desired.
Handmade Biscuits topped with Bourbon Berry Compote+ Whipped Cream-
2.5 cups Krusteaz Buttermilk Pancake Mix (you can use any pancake mix)
1/3 cup skim milk
1/3 cup sweet butter (softened)
1 egg
Preheat oven to 375 degrees, Mix in a bowl with fingers until dough forms. Roll into a log. Cut into 1-1.5 inch thick rounds and place on a parchment lined baking sheet. Bake for 9-11 minutes or until golden brown.
Bourbon Berry Compote-
1 pint of halved hulled strawberries
1 pint of blueberries
1/4 cup bourbon of choice
2 drops of vanilla extract
1/3 cup of raw sugar
In a small saucepan, on med heat, slowly bring bourbon, sugar and vanilla together to a slow boil. Stir constantly until the sugar is disolved. Toss in the berries and turn heat to low. Stir occasionally and remove from heat once the compote thickens to a syrup- like consistency (about 25 min).
I cup whipping cream (aka: heavy cream), 2 drops of vanilla extract and 1 tsp of confectioners sugar. Using a hand mixer, whip until the cream peaks. Be careful not to whip it too long, or else you'll have butter.
Serve biscuits warm topped with compote and cream.
Sorry there is no finished product photo of this recipe, we were too busy stuffing our faces to photograph it...living in the moment and such.
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| How good does this biscuit look? It tasted even better |
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| Tyler gave this dessert an A++ |
Happy eating, friends!
-Bee
PS. Stay tuned for recipe cards
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