AUGUST 31 • 2023 | 29
Directions
Preheat oven to 475°F.
Arrange a large baking dish,
or use large or medium deep
foil table pan.
Combine the ground tur-
key, breadcrumbs, oregano,
garlic, parsley, eggs, salt,
pepper. Use your hand to
mix well.
Shape the mixture into 20
large-sized meatballs that
are somewhat flat instead of
totally round. Arrange large
baking dish or large or medi-
um deep foil table pan.
Bake the meatballs for 20
minutes.
Combine the white wine
sauce, lemon juice, olive
oil, garlic powder and whip
in the bowl. Pour over and
cover meatballs.
Reduce the oven to 350°F.
And bake for 30 minutes
more. Cover with foil and
lightly bake for 12 minutes.
GREEN BEANS WITH
ONIONS, GARLIC AND
TOMATOES
Ingredients
1 Tbsp. olive oil or vegetable oil
(keep another oil container for
another beans recipe)
2 cups thin sliced white or red
onions,1 large onion, thinly sliced
2 Tbsp. sliced garlic rounds
1 Tbsp. sweet paprika
1 ½ pounds green beans (long
beans/not cut)
1 cup fresh tomatoes (about 1
pound), cut into small squares
Kosher salt and pepper
Directions
In a large, deep skillet or
large pot, heat at medi-
um-hot the oil. Add the
sliced onions and garlic and
heat, stirred often, about 10
minutes, until lightly cooked,
but “not raw.”
Transfer the ingredients to
a container and set aside.
Add the green beans and
tomatoes to another skillet
or large pot and cover the
skillet and simmer, stirring
occasionally, until the green
beans are very tender, about
20 minutes.
Add the onions, garlic and
paprika, etc., and add salt
and pepper and toss well.
Serve beans warm (not too
hot).
Makes 8-12 servings.
GOLD HERBED
POTATOES
Ingredients
3 pounds Gold Potatoes
6 Tbsp. olive oil
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper (at least 1 tsp.
of each)
2-3 cloves garlic, peeled and
crushed (optional)
Add salt to taste
½ cup fresh chopped parsley
Directions
Preheat oven to 475°F.
Arrange a large baking dish
or use a large or medium
deep foil table pan.
Cut potatoes into ½ -inch
thick slices. Place in deep foil
table pan and top with olive
oil, thyme, rosemary, salt
and pepper. Toss well and
arrange in a single layer as
much as possible.
Roast potatoes for 30 min-
utes. Turn the potatoes over.
Return to oven and cook for
an additional 15-minutes.
Top with sprinkled parsley.
Cover with foil and before
serving add garlic to the pan
and return to oven. Roast for
an additional 10-15 minutes,
or until potatoes are tender.
Sprinkle with parsley and
serve. Makes 8-12 servings.
VEGETARIAN CHOPPED
LIVER
As good as the real stuff.
Ingredients
2 Tbsp. vegetable oil
1 cup chopped onions
1 tsp. chopped garlic
1 tsp. brown sugar, or to taste
2 cups walnuts (halves or
chopped)
1 can (14-16 oz) green beans,
drained
Salt and pepper to taste
4 hardboiled eggs, chopped
(optional)
Directions
Heat oil in a pot over medi-
um-high heat. Add the
onions and sauté for about 5
minutes, until golden, adding
sugar in the last minute of
cooking.
Add nuts and cook anoth-
er 3 minutes, stirring. Add
the green beans and salt and
pepper and stir to combine.
Let cool a bit before chop-
ping or processing in a food
processor until smooth.
Add eggs, if using, and
pulse until just combined
(you’ll want to see bits of egg
in the mix). Adjust season-
ings and chill, covered with
plastic wrap until ready to
serve. Serve with raw vege-
tables or crackers. Makes 12
or more servings.
MEDITERRANEAN
ZUCCHINI AND GARLIC
WITH ONIONS
Ingredients
2 Tbsp. extra-virgin olive oil
1 cup chopped onions
1 tsp. minced garlic
4 medium zucchini (about 1½
pounds)
Kosher salt and fresh ground
pepper to taste
¼ cup fresh chopped parsley
Directions
Heat oil, onions and garlic
in a large skillet over medi-
um-high heat. Sauté for
about 2 minutes, until the
vegetables are translucent.
Add the zucchini and garlic
and sauté for 5 minutes
more. Season to taste and
toss with fresh parsley. Serve
warm. Makes 8 servings.
BERRY AND HONEY
CLAFOUTI
Ingredients
10 cups whole raspberries, blue-
berries, blackberries, pitted cher-
ries or a combination
1 cup flour
3 Tbsp. butter or margarine,
melted
1 Tbsp. grated lemon peel
4 eggs, lightly beaten
²/₃ cup honey
1 cup half-and-half (or not milk
type)
1 tsp. cinnamon
Directions
Preheat oven to 350ºF.
Spray a large baking dish
with non-stick cooking spray.
Toss the berries with the
flour in a large bowl. Pour
the berries into the baking
dish and set aside. Combine
butter, grated peel, eggs,
honey, half-and-half and
cinnamon and whisk until
smooth.
Pour the mixture over the
berries. Place the baking
dish in the preheated oven
and bake for 30 minutes or
until the clafouti is puffy and
golden. Serve warm or at
room temperature. Makes
8-12 servings.
ANNABEL COHEN