Feeds:
Posts
Comments

Posts Tagged ‘Grind and Roll’

by Caitlin Saniga

Sweet potato balls with smoky cashew aioli

Aioli is a sauce traditionally made with olive, oil, lemon, garlic and egg yolks, but this one’s a little different in that it includes softened raw cashews instead of egg yolks. Plus, smoked paprika is like magic pixie dust. Don’t skimp and grab for regular paprika. Buy a little bottle of the smoked version, and I promise you won’t regret it. I’ll be looking for new ways to incorporate it, so stay tuned. My first experiment was to add it to hummus — delicious!

(more…)

Read Full Post »

by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

(more…)

Read Full Post »

by Sarah Steimer

Simple beef meatballs with a white wine and chive tomato sauce

This is the meatball recipe my mom has always used. It’s simple enough to whip together in a hurry — and one of the first meals I think I remember mom letting me “make” (i.e. mush the ingredients together and roll into balls). I probably also made these meatballs for all of my roommates. The only difference today? I created a new sauce.

(more…)

Read Full Post »

by Caitlin Saniga

These meatballs were super tender and juicy, and the sauce was to die for. I served mine on a bed of big basil leaves. Overkill, perhaps. But I'm in summer withdrawal.

These meatballs were super tender and juicy, and the sauce was to die for. I served mine on a bed of big basil leaves. Overkill, perhaps. But I’m in summer withdrawal.

(more…)

Read Full Post »

by Caitlin Saniga | photos by Joel Hawksley

Lamb meatballs with feta, pine nuts and Moroccan spices

These Moroccan meatballs are packed with lots of surprises. I loved the soft pine nuts, mild lemon flavor and pockets of tangy feta cheese.

(more…)

Read Full Post »

by Sarah Steimer

Spanish-style duck meatballs with red pepper sauce

My friend Drew made these meatballs at a restaurant he used to work at in Chicago, and they were always awesome. When I got my hands on some ground duck — and I knew this meatball guide was on the horizon — I shot Drew a text and he was kind enough to not only send me the recipe, but convert it down from massive restaurant portions.

(more…)

Read Full Post »