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