LENTIL "MEATBALLS" IN LEMON PESTO

I cleaned up all the holiday remnants on Monday. I made piles of what needs to be returned, boxed up the decorations, and dumped our brittle wreath and miniature tree. No offense to you Christmas cheerleaders, but it all becomes a bit much for me - the lists, the toffee, the spending and the formalities. It honestly was a wonderful day, but I think this year, more than ever, we saw most clearly what we wanted from the celebration, or rather what we wanted to contribute to it, and I think next year will look different.

My haste to clean up is a personality trait (a vice sometimes). I like things to be moving forward, to be improving and growing, and the New Year's holiday commemorates that. I made a date with Hugh last year to discuss our resolutions for the sake of accountability and it may be one of the highlights of my marriage to date. You can have a list of three or thirty things that you'd like to take note of as we dance right into 2012, but having some accountability - a person who loves you to listen - makes the list worth making. Last year I scribbled down intentions to master roasting a whole chicken, get certified to teach pilates, save a bit of money for a down payment and have chisled arm muscles. The answers are yes, not yet, yes and errr, working on it? But the point is that I wrote them down, shared and revisited the list and I think it's an exercise worth doing (It may not give you chisled arm muscles but it's good for the spirit).

I really love writing letters. I couldn't write a scholarly essay in college worth reading but I LOVE personal letters. An item on my list this year is to communicate compliments or positive thoughts to people as they cross my mind. I want to send letters of affirmation to friends, or post cards to acquaintences just to say, "I really enjoy your blog" or, "You are super easy to talk to and I like it." Same goes for my husband, to remind him how I appreciate how he always make me laugh, or a note to my family. We'll call them love letters, and I plan on roping Hugh into this because I think men are even more hesitant to compliment each other. I started by writing a letter to Jennie, a woman in the food blogging world who lost her husband suddenly earlier this year (you may remember or participated in "A Pie for Mikey"). I thought of her recently and wanted to write her a letter. Maybe it's weird, because we don't know each other, but I am another woman who can't imagine coping with that kind of loss, so I figured I'd say hi.

The recipe below is one from her site that I've tweaked around a bit for my taste. It's nice to have the little nuggets in the fridge to dip in the pesto sauce for an afternoon snack. I haven't had them with marinara yet, but I imagine that'd be nice as well.

There will be celebrating with close friends this weekend and hopefully another date to discuss resolutions with my beloved.

May the new year exceed your expectations and challenge you.

LENTIL "MEATBALLS" // Serves 4, Makes 18 small balls

Meatball recipe adapted from In Jennie's Kitchen

The sauce I made is less a pesto and more a dressing, as the lemon juice adds quite a bit of acid to it. I thin mine with a bit of water, but if you like it thicker, simply don't add it. Adjust to your personal taste.

In honor of lightening up post-holiday, I like them as is, maybe on some sauteed greens. I don't feel that their "meatball" title necessitates noodles. Anyway, those are decisions I'll leave up to you.

2 cups cooked lentils

2 eggs, lightly beaten

3/4 cup ricotta

1/4 cup fresh grated parmesan cheese

2 cloves garlic, minced

1/2 tsp. fennel seed, crushed

2 Tbsp. finely chopped fresh parsley

Hefty Pinch of Dried or Fresh Thyme

1 tsp. each sea salt and pepper

2/3 cup breadcrumbs (fresh or panko, preferably)

Lemon Pesto Sauce

2 cloves garlic

1/4 Cup Pinenuts

Zest and juice of one lemon

1/2 tsp. sea salt

2 cups basil leaves

1/3 Cup extra virgin olive oil

3 Tbsp. grated parmesan

pinch of red pepper flakes

2 Tbsp. water to thin

In a food processor, pulse the lentils into rice like pieces.

Into a mixing bowl, beat the eggs, ricotta, parmesan, garlic, fennel seed, parlsey, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and lentils and let the mix sit in the fridge while you make the pesto.

For the pesto sauce, put the garlic, nuts, lemon zest and juice and salt in a food processor or blender and run until finely chopped. Add in the basil leaves and olive oil until you get a smooth, sauce-like consistency. Add water, oil or lemon juice to thin as desired. Stir in the parmesan and pepper flakes set aside. The sauce will keep covered in the fridge for about a week.

Preheat the oven to 400'. Check the lentil mix by rolling a 1'' round ball between your palms, it should hold together fairly well. If it seems pretty wet and it falling apart, stir in another Tbsp. or two of breadcrumbs until the ball with stay together.

Line a baking sheet with parchment paper. Roll the mix into balls and line them up on a baking sheet (they don't need lots of space between, they won't spread). If you like a bit more of a crust, brush them with olive oil.

Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly.

Serve with your favorite noodles, on a bed of sauteed greens, or simply on their own with a nice drizzle of the pesto sauce.

Sara Forte 2019-02-12

LENTIL "MEATBALLS" IN LEMON PESTO

4

Tasty vegetarian "meatballs" made with lentils.

• 2 Cups Cooked Lentils
• 2 Eggs, lightly beaten
• 3/4 Cup Ricotta
• 1/4 Cup Fresh Grated Parmesan Cheese
• 1 Large Clove Garlic, minced
• 1/2 tsp. Fennel Seed, crushed
• 2 Tbsp. Finely Chopped Fresh Parsley
• Hefty Pinch of Dried or Fresh Thyme
• 1 tsp. Each Sea Salt and Pepper
• 2/3 Cup Breadcrumbs (fresh or panko, preferably)
• Lemon Pesto Sauce
• 1 Clove Garlic
• 1/4 Cup Pinenuts
• Zest and Juice of one Meyer Lemon
• 1/2 tsp. Sea Salt
• 1 Cup Packed Basil Leaves
• 1/4 - 1/3 Cup Extra Virgin Olive Oil
• 2 Tbsp. Grated Parmesan
• 2 Tbsp. Water to thin

537 calories33 grams fat38 grams carbohydrate26 grams protein

In a food processor, pulverize the lentils into mush. Put them in a large mixing bowl.

Add the beaten eggs, ricotta, parmesan, garlic, fennel seed, parlsey, thyme, salt and pepper and stir to mix well. Stir in the breadcrumbs and let the mix sit for 20 minutes.

For the pesto sauce, put the garlic, nuts, lemon zest and juice and salt in a food processor or blender and run until smooth. Add in the basil leaves and olive oil until you get a smooth, sauce-like consistency. Add water, oil or lemon juice to thin as desired. Stir in the parmesan and set aside. The sauce will keep covered in the fridge for about a week.

Preheat the oven to 400'. Check the lentil mix by rolling a 1'' round ball between your palms, it should hold together fairly well. If it seems pretty wet and it falling apart, stir in another Tbsp. or two of breadcrumbs until the ball with stay together.

Line a baking sheet with parchment paper. Roll the mix into balls and line them up on a baking sheet (they don't need lots of space between, they won't spread). If you like a bit more of a crust, brush them with olive oil.

Bake on the middle rack for 15-20 minutes until the tops are golden brown, gently turning the balls over halfway through baking. Remove to cool slightly.

Serve with your favorite noodles, on a bed of sauteed greens, or simply on their own with a nice drizzle of the pesto sauce.

PT30M

PT15M

PT45M

italian

Entrée

vegetarian, italian

BALSAMIC ROASTED ROOTS + SPINACH SAUCE

Our pastor was talking about his child with Down's Syndrome. He showed videos of him laughing and dancing even when there was no music playing, and in short, relayed what an unexpected source of joy he has been to their family. A child whose condition is thought to be a burden, has enabled every person in their family to take note of the little things. The difference he noted in his sweet three year old boy, is that he feels entitled to nothing and therefore can find joy in anything. My eyes teared, an easy feat actually, but anyone would have, with humility tugging on you throughout his story.

We hear the word "joy" this time of year and we can look right through it. It's a season of sparkly gifts and things, but I want to stay focused on what actually fills me up. It makes me so happy when I come home late from work and Hugh has remembered to plug in the lights around our front door. We don't have a timer and our eyesore of an extension chord is huge and bulky, but the sentiment that my sweet husband plugs them in just for me, fills me with joy. It's in the small things, the unexpected things. And while there will be dissappointment, sorrow and loss, there is also joy when you look for it.

I'm sure you've caught on by now that I am not much for give-aways or product review, but when I was invited to try a few things from Gilt Taste, I made an exception to my self imposed rule. This website has some pretty fabulous artisan food products and is backed by a number of respectable names in the food world. They sent me a CSA-style box filled with some of the most gorgeous vegetables I'd seen in quite a while. So the following is what I came up with from a few of the contents in the box, assisted by a few staples in my pantry and fridge. While there's plenty of flavor on this plate, as is, I could see this as wonderful base for a vegetarian entree, maybe with a tender whole grain added in, or a basic protein of your choice.

BALSAMIC ROASTED ROOTS + SPINACH SAUCE // Serves 4

As per any recipe I write, you need to trust your gut. The vegetable roasting timing may vary, and the sauce, because it is textured, is forgiving, so alter the flavors as you wish.

1 lb. Assorted Small Carrots

1 lb. Assorted Small Beets

2 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Balsamic Vinegar, divided

1/2 tsp. Sea Salt

1/2 tsp. Black Pepper

1 Bunch Fresh Spinach Leaves

1 Large Clove Garlic, minced

2 tsp. Unsalted Butter

1/2 Cup Light Whipping Cream or Whole Milk

1/3 Cup Finely Grated Parmesan Cheese

1/2 tsp. Prepared Horseradish, optional

Squeeze of Fresh Meyer Lemon Juice

Salt and Pepper to taste

Microgreens for Garnish

Scrub the beets and carrots clean. Peel the beets with a vegetable peeler, doesn't have to be perfect. Lay them out to dry on a dishcloth (use a dark one, the beets bleed).

Preheat the oven to 425'. Line a baking sheet with parchment paper or foil. Toss the dry roots in the olive oil, salt and pepper to coat. Sprinkle half the balsamic and toss again. Roast the vegetables on the middle rack anywhere from 30-45 minutes depending on size. You want to be able to pierce a butter knife through the largest vegetable on the tray.

While the vegetables are cooking, make your spinach sauce. Steam the spinach for just a minute or two to cook down. Remove to cool. Squeeze out any remaining water and chop well. You should have about a cup worth.

In a medium saute pan over medium low heat, add a drizzle of olive oil and the minced garlic and cook until fragrant, about a minute. Add the butter to melt, stir it around. Add the chopped spinach and cream and stir to coat. Cook until the spinach absorbs most of the cream. Stir in the parmesan, few pinches of salt and pepper, horseradish if using and stir. Using a mini blender or immersion blender, give the spinach a few pulses to break it down. You don't want quite a puree, more of a texture sauce, some chunks are fine. Add it back to the pan and thin with milk/cream if you wish. Squeeze in a bit of fresh lemon juice to taste. Turn off the heat and cover to keep warm. When the vegetables are ready, remove to cool slightly and drizzle on the remaining balsamic. Plate each portion with a schmear of the spinach sauce, the roasted vegetables and microgreens for garnish. Round out the meal however you wish.

* The assorted carrots, beets, spinach, garlic and microgreens were sent to me by Gilt Taste while the text and recipe are my own.

THAI SOBA NOODLE BOWL

I started writing a post about spicy chiles. I babbled about how I have made inedible food by underestimating the heat of tiny peppers - a lesson it seems you learn once per chile. That was the short of it because really I just want you to read this article: How to Love What you Do.

I found it via a good friend's twitter and while it seems to be written for photographers, I heard the whole thing speaking to the cautious me. The me who came back from her tax appointment last night thinking WHAT am I doing?!? A question I really need a good answer to given the amount of people asking me, "Your book is written! Now what are you going to do?".

You know how you are never to ask a lady if she's pregnant unless you're absoluetly sure? I would also love to officially add the what-are-you-doing-next question to that forbidden list. I will tell you when I know. Just like the pregnant lady.

I love number 5 about making decisions because it reminded me of all the things I've talked myself out of. The big and the little. I'm motivated and inspired and that's what I wanted to share with you. That and this soup, which is one of the most flavorful things I've made in a while. The broth started off like drinking fire, and then I fixed it and truly feel it's a wonderful recipe base that you can adjust to your taste preferences.

Noodle bowl or not, I hope you decide to think big today, because "doing is all that counts".

THAI SOBA NOODLE BOWL // Serves 4

Adapted from Food and Wine via Harold Dieterle of Kin Shop, New York

I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It's tougher to neutralize the spice in a soup like this, so start moderate. The original recipe calls for fish sauce, which I can't handle, so I opted for peanut butter and tamari. I'm sure you can find the original on their website.

1 14 oz. pkg. Extra Firm Tofu

2 Tbsp. Tamari or Low Sodium Soy Sauce

2 tsp. Sesame or Olive Oil

2 Thai Chiles or half of one VERY Small Habanero, seeded and chopped

3 Stalks Fresh Lemongrass, inner bulbs, finely chopped

4 Cloves Garlic

1 Large Shallot

1/4 Cup Peeled and Chopped Fresh Ginger

1 Tbsp. Coconut Oil

2 1/2 Cups Coconut Milk (about a can and a half)

1 heaping Tbsp. Muscavado or Brown Sugar

1 Tbsp. Tamari or Low Sodium Soy Sauce

3 Tbsp. Natural Smooth Peanut Butter

Zest of Two Limes

Juice of One Lime

Salt and Pepper

2 Cups Roughly Chopped Mushrooms (I used medium portabellos)

Around 9oz. Soba Noodles, love these

Fresh Cilantro, roughly chopped, for garnish

Wrap the tofu in a few paper towels and set it on a plate to drain with another plate on top. Leave it for an hour or up to six. Preheat the oven to 400'. Cut the tofu into 2'' cubes, spread them on a baking sheet, drizzle with the tamari and oil and bake for about 25 minutes until the edges are browned.

In a blender or food processor, combine the chiles, lemongrass*, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

In a large saucepan, heat the coconut oil. Add the lemongrass puree and cook over medium high heat, stirring, until fragrant. About two minutes. Whisk in the coconut milk, muscavado, tamari, peanut butter, lime zest and a cup of water. Simmer over low heat for about 15 minutes.

While the broth simmers, cook your soba noodles.

To the broth, ddd the sliced mushrooms, stir in the lime juice, taste for salt and pepper and let it sit another 5 minutes. Divide the noodles and tofu between your bowls and laddle the broth on top. Garnish with fresh cilantro.

* Lemongrass is a beautiful ingredient but try to find a store that sells nice fresh stalks. You can tell because they will be pretty firm. I find it easiest to smash them with the side of a wide knife and peel back an outer layer or two, then chop up the insides to cook with.