Quinoa Turkey Meatballs, Market Salad - Arugula, Peas, Radish

FOOD:

Quinoa Turkey Meatballs, Market Salad - Arugula Peas Radish, Whole Wheat Pita

Quinoa Turkey Meatballs are a high protein, light and healthy recipe. Quinoa Turkey Meatballs store well and are perfect for quick, satisfying meals. Ground turkey, turkey sausage and turkey breast are go-to items for making batch dishes. For a family, couples or singles, batch cooking is so practical; because, you can freeze portions (homemade frozen food) and refrigerate some for tasty, low cost meals during the week. 

Quinoa Turkey Meatballs

Radish Union Square NYC

1lb Ground Turkey

1 cup cooked Quinoa

1 cup sauteed Onions

2-3 cloves minced Garlic

2 large Eggs

1/3 cup chopped Fresh Parsley

Herbs and Spices to taste (get creative with choices)

1/3 cup cooking oil (prefer Olive Oil)

Saute onions in oil till golden; mix in garlic; cook for 2-5 more minutes.

In a mixing bowl, add ground turkey, quinoa, 2 eggs beaten, parsley, herbs and spices, sauteed onion and garlic. With forks or fingers, thoroughly mix all ingredients together. Form meatballs and cook in oiled skillet until lightly browned. Make sure the meatballs are completely cooked. For large batches, increase ingredients in proportion.

Market Salad - Arugula, Fresh Peas, Radish

Arugula Union Square NYC

While walking through Union Square Farmers' Market, in downtown NYC, picked up inexpensive seasonal produce straight from local farms - Arugula, Radish, and English (shell) Peas.

Toss together well washed arugula, shelled peas and thinly sliced radish with a few wedges of stem tomatoes. Quick and easy.
This is a nice summer salad with a peppery bite from the arugula and radish. Good with Oil and Vinegar to keep things simple.
A Lemon Vinaigrette (fresh lemon juice, olive oil, salt, pepper) on this salad pairs perfectly with the Quinoa Turkey Meatballs, giving the light meal a nod to Mediterranean cuisine.

English Peas Union Square NYC

Enjoy,

Cooking Lounge

photos: wbj

Zuchinni Provencal

FOOD:

Try Cooking Lounge's quick, versatile zuchinni provencal recipe, for a satisfying and refreshing side dish.

A recipe found, while comparing various versions, suggested adding pasta to make the zuchinni provencal a budget friendly main dish. Good idea. 

Simple, versatile, and economical is a winning combination.

seared pork loin, low flame and slow simmered zuchinni provencal, brown rice

zuchinni

plum tomato

sweet red peppers

fresh thyme

olive oil

onion

garlic

salt * pepper 

low flame and slow simmered zuchinni provencal 

• Quickly brown onions and zuchinni in olive oil over medium heat. 
• Add fresh thyme and chopped garlic. Mix a few times.  
• Toss in diced plum tomatoes.
• Salt and pepper to taste. Other fresh herbs like rosemary or parsley, if you like.
• Lower flame to simmer and cover. 
• Cook 10 minutes, a couple of minutes less if you prefer. 
• Top with fresh thyme before serving. 

chilled, marinated zuchinni provencal salad

• Will need fresh lemon juice or your favorite vinegar.
• Thinly slice, shred, julienne, or dice zuchinni.
• Toss the above ingredients together.
• Make a dressing by thoroughly mixing the olive oil with lemon juice or vinegar.
• Pour over vegetables. Stir and coat all with dressing.
• Chill for at least one hour. Marinate in fridge overnight for lots more flavor. Will keep fresh for days.
• Top with fresh thyme before serving.  

Enjoy,
Cooking Lounge