Today’s Tasty Thursday Recipe is…

Strawberry Avocado Salad

Strawberry Avocado Salad

Ingredients:

2 tablespoons white sugar

2 tablespoons olive oil

4 teaspoons honey

1 tablespoon cider vinegar

1 teaspoon lemon juice

2 cups torn salad greens

1 avocado – peeled, pitted and sliced

10 strawberries, sliced

1/2 cup chopped pecans

Directions:

1)  In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

2)  Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

Today’s Tasty Thursday Recipe is…

Roasted Garlic Cauliflower

Roasted Garlic Califlower

Ingredients:

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh parsley

Directions:

1)  Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.

2)  Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

3)  Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below. 

Today’s Taste Thursday Recipe is…

Spaghetti and Turkey Meatball

SPAGHETTI_MEATBALL_11.tif

Ingredients
* 1 tablespoon extra-virgin olive oil
* 5 cloves garlic (4 smashed, 1 minced)
* 1 28-ounce can plum tomatoes, crushed by hand
* 1/2 cup fresh basil leaves
* 1 small piece parmesan rind (optional)
* Kosher salt and freshly ground pepper
* 3/4 pound 93% lean ground turkey
* 1/2 cup chopped fresh parsley, plus more for topping
* 1 slice stale whole-wheat bread, crust trimmed, bread chopped
* 1/4 cup part-skim ricotta cheese
* 2 tablespoons grated parmesan cheese, plus more for topping
* 1 large egg white, lightly beaten
* 12 ounces whole-wheat spaghetti

Directions
Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4 cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used.

Chop the remaining 1/4 cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.

Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.

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If you would like us to feature one of your favorite recipes, please email it to: mary@thatchurch.com or fill in the form below.