Originally this was an eat up what is in the fridge salad and I had no intention of writing about it but it tasted good – so nice in fact that it was gone before I thought about taking a photo! I had a head of romaine lettuce which needed using and some left over cannellini beans. There were a couple of hard-boiled eggs as there often are in the fridge and I had part of a red onion. My apple cider vinaigrette is a little softer and sweeter than a regular dressing and apple cider has health benefits and is now my go-to dressing.
I head of romaine lettuce – chopped
2 hard boiled eggs – sliced and chopped
1 can of cannellini beans – rinsed and drained
1/8 to 1/4 of a red onion (depending on how much you like raw onion) – finely chopped
Compose a salad with the above ingredients and toss with apple cider vinaigrette (below)
Apple Cider Vinaigrette
1 tsp. Dijon mustard
1 tbsp. apple cider vinegar
3 tbsp. olive oil
Whisk together the mustard and vinegar until smooth.
Add oil and whisk until dressing is emulsified
Pour over salad and toss,
This recipe has only a passing resemblance to lasagna: the sheets of pasta have been replaced by thinly sliced sweet potato; the meat is a combination of lean, ground beef and ground turkey instead of the more usual ground beef and Italian sausage; there is no ricotta cheese or bechamel sauce. On the other hand there is a tomato sauce combining passata and tomato paste and the herbs are basil and parsley.
I layered the dish starting with the meat sauce followed by a layer of sweet potato slices and continued on finishing up with a top layer of sweet potato. I covered the dish with aluminum foil to enable the topping to cook without drying up.
Pre-heat oven to 350 degrees.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 medium onions – finely chopped
2 large cloves of garlic – grated
1 pound of lean, ground beef
1 pound of ground turkey
24 fl. oz. passata
1 tbsp. tomato paste
1/2 cup of beef broth
2 tbsp. parsley – finely chopped
2 tsp. dried basil
2 sweet potatoes – finely sliced in a food processor or on a mandolin
Heat the oil in a cast iron casserole dish or large skillet and when sizzling add the on ion and garlic and let soften and brown.
Add the beef and turkey and let brown for a bit before adding the passata, tomato paste, beef broth, parsley and basil.
Stir well and when simmering place a layer of this mixture in an ovenproof dish followed by a layer of sliced sweet potato. Repeat once or twice more depending on the size of your dish, ending up with a top layer of sweet potato.
Cover the ‘lasagna’ with aluminum and place in the oven for 45 minutes, then turn off the oven and leave the ‘lasagna’ in there until the oven cools.
Meatballs to me are comfort food. These meatballs are very quick to make and combine what I think of as Greek flavors – lamb, oregano and feta cheese. I cook them in the oven on a metal rack over a roasting tin so that the grease drops into the tin and leaves you with moist but not greasy meatballs. They go nicely with a salad I serve them with a salad as I think a sauce would drown the taste. If you want a new idea for cocktail nibbles make them very small and serve on a toothpick.
1 pound of ground lamb seasoned with salt and freshly ground black pepper
1 tsp. dried oregano
2 oz. feta cheese – crumbled
1 egg – beaten
Place the lamb, oregano and feta in a large bowl and mix well together.
Add beaten egg and mix again, then make into palm of hand size meat balls.
Cook in oven at 350 degrees for between 20 – 30 minutes depending on size of meatball (cut in half to see if cooked).