Eat Better Together

Shirley’s Skillet Spaghetti with Turkey Meatballs

1 large egg                
¼ cup breadcrumbs
16 ounces tomato sauce, divided        
¼ cup grated Parmesan cheese    
1 pound lean ground turkey
3 tablespoons olive or canola oil
1 ½ cups water
¼ cup chopped parsley
½ teaspoon dried basil
¼ teaspoon pepper
1 ½ teaspoon salt
8 ounces uncooked pasta, like fusilli or penne
 
Mix egg, breadcrumbs, 1 tablespoon tomato sauce, Parmesan and turkey in a bowl, then roll into 1 ¼-inch meatballs. Heat oil in a large skillet; add meatballs and sauté until browned on all sides. Add remaining tomato sauce, water, salt, pepper, basil and parsley. Bring to a boil. Stir in uncooked pasta. Cover and simmer for 20 min. until the pasta is tender. Submitted by Shirley Howard, Little Rock, Arkansas


Caesar Salad

1 large, crisp head of romaine lettuce
 For the Croutons:
2 large cloves of garlic, peeled
¼ teaspoon salt
3 tablespoons best-quality olive oil
2 cups plain, unseasoned croutons
 For the Dressing:
Juice of 1 lemon, freshly squeezed
¼ cup freshly-grated Parmesan cheese
3 to 4 tablespoons best-quality olive oil
Freshly ground pepper
Worcestershire sauce

Using a garlic press, puree the garlic into a small bowl and mash to a smooth paste, adding ¼ teaspoon salt and dribbling in three tablespoons olive oil. Strain the oil into a medium frying pan, and heat to just warm. Add the croutons; toss for about a minute over moderate heat and turn into a large salad bowl. Add the romaine to the salad bowl with the croutons. Pour on 3 tablespoons olive oil and toss to coat the leaves. Sprinkle on a generous pinch of salt and a few grinds of pepper. Pour on the lemon juice and toss. Add two or three drops of Worcestershire and toss. Sprinkle on the cheese and toss. Refrigerate five to 10 minutes then serve on ice-cold plates. Serves six.
Adapted from Julia Child’s Kitchen by Julia Child


Grilled Peach, Arugula & Goat Cheese Salad

2 firm, ripe peaches
2 large handfuls fresh arugula, about 2 cups
2 large handfuls fresh baby romaine
3 tablespoons fresh goat cheese
1 tablespoon good-quality balsamic vinegar
2 tablespoons best-quality olive oil

Halve peaches and remove pits, but leave skin on. Grill stovetop or outside, cut side down for three to four minutes until brown. Remove skins, chop. Combine all ingredients, except oil and vinegar in a large salad bowl. Refrigerate. Just before serving toss with oil and vinegar. Serves four. Adapted from Williams-Sonoma.com


Roasted Vegetables with Parmesan and Garlic

2 cups broccoli florets
2 cups cauliflower florets
2 cups mini carrots
3 tablespoons olive or canola oil
Salt and pepper, to taste
3 to 4 tablespoons grated Parmesan cheese, optional
Garlic powder, optional
Fresh mint leaves, cut into fine strips, optional

Preheat oven to 375 degrees. Put broccoli, cauliflower and carrots into a large bowl. Drizzle oil over vegetables and stir to coat thoroughly. Sprinkle with salt and pepper. Arrange vegetables on a baking sheet lined with parchment paper or foil. Sprinkle with Parmesan cheese and garlic powder, if using. Bake for 30 to 40 minutes. Scatter mint leaves over vegetables. Serves four.


Apple Plum Cobbler

4 crisp apples, chopped
4 red plums, chopped
2 teaspoons cinnamon
3 tablespoons sugar
 
For the biscuit topping:
1 ½ cups flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon sugar
1/3 cup zero grams trans-fat vegetable shortening
1 egg, lightly beaten
¼ cup milk

Preheat oven to 400 degrees. Butter a 2-quart baking dish. Add apples and plums to baking dish. Sprinkle with 3 tablespoons sugar and cinnamon. Bake for 20 minutes while preparing biscuit topping. Stir together flour, baking powder, salt and 1 tablespoon sugar. Cut in shortening until mixture resembles cornmeal. Stir egg and milk with flour mixture until just combined into a soft dough. Remove baking dish from oven, and quickly drop dough by large spoonfuls over the fruit. Sprinkle with sugar, if desired. Return to oven, and bake until top is firm and golden brown, about 10 to 15 minutes. Serve warm, with freshly-whipped cream, if desired. Serves eight.


Breakfast Pizza

1 tablespoon canola oil
1 pound frozen southern-style hash browns, thawed
½ cup milk
12 eggs
8 ounces shredded cheese, jack or cheddar
1 large, pre-baked pizza crust

Preheat oven 400 degrees. Heat oil in skillet over medium-high heat. Pour in potatoes and cook until tender, about 5 to 7 minutes. They will get a little crispy and brown. Meanwhile break eggs into medium bowl, and whisk with milk. When potatoes are ready, slowly pour egg mixture into skillet with potatoes. Do not stir, but allow to firm on the bottom for a few minutes. Then slowly, turn over and mix until all the egg is cooked and no longer shiny. Remove from heat and sprinkle with cheese.  Place pizza crust on a baking sheet and top with potato-egg mixture. Bake at 400 degrees for 8 to 10 minutes until cheese is melted and crust is crisp. Serve with your favorite fruit.