1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 8 minutes, sweating it without giving it too much color.
2. When the onion’s soft, add the garlic and fennel seeds and season generously with salt and pepper (about a teaspoon of salt and a half teaspoon of pepper should do). Sauté for an additional 3 or 4 minutes.
3. Remove and reserve half of this onion mixture in a large mixing bowl.
4. Add the tomatoes and their juice to the remaining mixture in the pot, turn the heat to low and simmer while you make the meatballs. Be sure to put a little water in the tomato can, swish it around and add it to the pot (don’t waste a bit!).
5. To make the meatballs, combine the breadcrumbs, lemon zest, parsley, thyme and rosemary with the reserved onion mixture.
6. Add the turkey and egg and mush it all with your hands (the best tool for this job) just until everything is well-combined, don’t over mix.
7. Form the mixture into 1-1/2″ balls with your hands (of course you can make them whatever size you like).
8. Heat the last 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Making sure not to overcrowd the pan, brown the meatballs (should take about 5 minutes).
9. Put the browned meatballs into the simmering tomato sauce and let them cook, shaking the pot occasionally to roll the meatballs around, for at least 20 minutes and up to an hour and a half.
10. Taste the sauce and season with salt & pepper.
Serve with spiralized zucchini noodles or sweet potato or cabbage ribbons and torn basil.
Grilled Chicken Wings with Maple Barbecue Sauce
by our friend JansSushiBar
From Jan at http://www.janssushibar.com/!
Melt the lard in heavy medium saucepan over medium heat. Add onion
and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute.
Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring
just to a boil. Reduce heat to low and simmer until sauce thickens
slightly, about 20 minutes. Stir in the vinegar; season sauce to taste
with salt and pepper. Reserve about 3/4 of a cup for the chicken wings,
and store the rest in an airtight container in the refrigerator for a
While the sauce is simmering, prepare and heat your grill, depending
on type – if using charcoal, make sure you have a bed of hot coals,
covered in ash, spread evenly beneath the grate. Raise the grate to
between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…
2 inch knob of ginger
1 cup of parsley
dash of cayenne pepper >>>if you like sweeter juice add some watermelon, cantaloupe, or honey dew<<< Directions ::
Peel cucumbers, remove skin
from lime, and turn on juicer. Juice parsley, ginger, lime, and
cucumbers. Pour over ice and add a dash of cayenne pepper, or more to