Tortilla Espanola

Serves: 2

INGREDIENTS

• 1 medium onion, chopped
• 2 medium sized waxy potatoes, Yukon gold or red, sliced into 1” pieces
• 4-5 large eggs
• extra virgin olive oil
• salt
• pepper

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PREPARATION

​Step 1
In an 8” non-stick skillet, over low heat sauté the onion 2-3 minutes until opaque.

​Step 2
In a small saucepan, add potatoes and cover with salted water. Bring to a boil and cook until knife tender, approx. 5 minutes.

Step 3
In a medium bowl add potatoes and onions and cool briefly.

Step 4
Lightly beat eggs and add to potato mixture, add fresh pepper and salt to taste. Let stand for 20 min. to meld flavors.

Step 5 
To the same skillet, over medium low heat, add olive oil and heat until oil shimmers.

Step 6
Add egg mixture and cook, lifting from sides of the pan as eggs set. Cook until bottom browns. Top will still be loose.

Step 7
Place plate over skillet and flip tortilla onto plate. Slide back into pan and cook until tortilla is set.

Yellow Rice

INGREDIENTS

• 1 cup organic white rice or brown rice
• ½ onion, finely chopped
• 1 carrot, finely chopped
• 2 tablespoons chopped flat leaf parsley
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ¼ teaspoon fennel seed
• ½ teaspoon ground coriander
• ½ teaspoon sea salt
• Extra virgin olive oil

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PREPARATION

​Step 1
In a medium saucepan, saute onion and carrot in 1-2 tablespoons olive oil until onion softens, carrot will still be hard, about 3 minutes.

​Step 2
Blend and crush spices in a mortar and pestle if you have one, or simply mix together.

Step 3
Add rice to onion carrot mixture and enough water to within 2” of the top of the pan. Bring to a boil. Reduce heat and cook rice approx..15 minutes for white rice, and as much as 20 minutes longer for brown rice.  Rice should be softened but still have a little bite.

Step 4
Remove from heat, drain rice, put it back in the pan and cover for 5 minutes. This allows the rice to finish cooking and keeps it fluffy.

Step 5 
Mix parsley into rice and serve.

Best Turkey Meatballs

Serves: 4-6

INGREDIENTS

• 1 package 93/7 lean ground turkey
• 1 egg
• 2 tablespoons Panko bread crumbs
• ½ cup grated, good quality Parmesan cheese
• ½ onion, finely chopped
• 1 tablespoon chopped parsley
• 1 teaspoon dried oregano
• A few dashes of Siracha (or favorite brand) hot sauce
• Extra virgin olive oil
• 1 bottle of favorite pasta sauce
• Sprinkle of salt and pepper
• Fresh basil leaves

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PREPARATION

​Step 1
Add all ingredients in a large bowl.  Mix well with your hands and form 2” inch balls.  Makes about 13-14 meatballs.  At this stage meatballs can be frozen.
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​Step 2
In a large saute pan (skillet with sides) or Dutch oven over medium heat, add oil and half the meatballs. Brown meatballs on all sides and remove to a plate. Repeat with remaining meatballs.

Step 3
Add pasta sauce to the pan and simmer 20-30 minutes to cook thoroughly. May have to add a little water as the sauce reduces.  

Serve over pasta or toasted baguette slices with chopped fresh basil.

Chicken Milanese with Arugula & Tomatoes

Serves: 2

INGREDIENTS

• 2 Boneless, skinless chicken breasts
• 1-2 egg whites
• 1 cup or more Panko breadcrumbs
• Arugula, washed and dried
• Cherry tomatoes, cut in half and seeded if desired
• High heat oil such as avocado, grapeseed or organic non GMO canola
• Extra Virgin Olive Oil
• Lemon wedges
• Salt
• Pepper

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PREPARATION

​Step 1
Place chicken between 2 sheets of plastic wrap or waxed paper and with a mallet pound to an even ½” thickness.
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​Step 2
Place chicken on a new sheet of plastic or paper and salt & pepper the chicken.

Step 3
On a large plate, place the egg whites. Add the chicken breasts to the egg whites and turn to coat evenly.

Step 4
Place breast back on the paper and dredge in Panko crumbs pressing down on the crumbs to adhere well.

​Step 5
In a 12” skillet heat the oil to shimmering. Add the crumbed breasts and cook approx. 4 minutes or until well browned. Turn the breasts and repeat.

Step 6
Remove to a plate, top with mixed arugula and tomatoes and garnish with lemon wedges for squeezing over the chicken.

Arugula Salad
​Simply toss arugula and tomatoes together. Dress with extra virgin olive oil and freshly squeezed lemon. Add a pinch of good salt and a few grindings of fresh pepper.