Salad: romaine lettuce, oranges and pecans in homemade dressing (orange juice, olive oil, semillon, salt and pepper)
Pasta: Turkey meatballs with pear; bok choy sautéed in pecans and pear, plus chicken stock added towards the end. Add cooked meatballs to bok choy mixture, then combine with cooked angel hair.
During a grocery shopping procrastination phase, creativity is key. Tonight I took the leftover appetizers (Brie, salami) and cocktail ingredient (pear) brought over by our guests last night, and made paninis. Thanks for the ingredients, Laura! 🙂
I’m no stranger to turkey meatloaf and meatballs. In the past I’ve written tabloid-like posts about “Killer Meatloaf” and “Best Meatloaf Ever,” which may sound extreme given it’s not the most glamorous dish. But meatloaf is comforting and cozy for fall, and turkey keeps it light.
I’ve experimented with different ways to keep the lean meat tender and most, and to avoid the rubbery effect. Tonight I used pear instead of apples, along with gorgonzola crumbles. Another trick to add to the list along with shredded apples, honey, or pumpkin.