This supper was good enough for seconds! Organic black bean pasta was something new to try and was a hit!
Turkey Meatballs
- 1 lb ground turkey
- 2 eggs
- 1 c bread crumbs
- 1 small package of herbed goat cheese
- 1/2 tsp Himalayan pink salt
- 3 tbsp ground pecans
- 1 tbsp dried oregano
- 1 tbsp dried basil
Mix together and form into 1 inch balls. I fry them in a bit of olive oil to seal them and then put them in a single layer on a baking tray at 400 dgs F in the oven for about half an hour, check they are cooked through.
Homemade Tomato Sauce
- 10 fresh ripe tomatoes from the garden (or on the vine, or Roma)
- 3 carrots, peeled
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp garlic powder
- 1/2 tsp Himalayan pink salt
- 1 – 2 handfuls of spinach
Cut the tomatoes in half and grate them on a mandolin with the skin side up. As you grate the tomato skin will peel back. Toss the skins. Place the grated tomatoes in a medium sized sauce pan and place on the stone on medium heat.
Peel the carrots, toss the outer skin. Then use the peeler to make small strips of carrot. Add all three stripped carrots to the tomatoes. Stir.
Add the next 4 ingredients. Lower the heat and let simmer, stir occasionally.
Make pasta according to the box directions.
To plate place pasta on the plate, then a scoop of tomato sauce and top with three turkey meatballs.
We also served this with fried mushrooms and onions and a garden salad.
A Flexitarian Journey 