Turkey Meatballs

via A Hint of Honey

1 lb. ground turkey
1 slice fresh whole wheat bread, crusts removed and crumbled [or breadcrumbs]
1/4 cup Parmigiano Reggiano, grated + extra for serving
1/2 cup carrot, finely grated
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh thyme, minced
1 egg, lightly beaten
1/2 tsp. salt
freshly ground black pepper

3. Meanwhile, to make the meatballs, combine the turkey and remaining ingredients in a large bowl. Gently mix with you hands and form into balls. Preheat broiler. Place meatballs on a foil lined baking sheet and broil for 5-10 minutes (depending on the size of your meatballs) until slightly browned and almost cooked through.

4. Remove the rosemary sprig from the sauce and stir in the basil. [Note: I used canned sauce rather than the original recipe provided.] Add the broiled meatballs, cover, and cook another 10 minutes until the meatballs have absorbed some of the sauce.

5. Serve meatballs and sauce over spaghetti squash (or pasta) with freshly grated Parmesan.

Baked Ziti with Tomatoes and Spinach

via Epicurious (I think...)

INGREDIENTS:

3/4 pound hot Italian sausage
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

DIRECTIONS:

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Pumpkin Bisque with Smoked Gouda

via Taste of Home

4 bacon strips
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 0z) pumpkin
1/2 tsp salt
1/4 tsp ground nutmeg
1/8 tsp pepper
1 C heavy whipping cream
1 C shredded Gouda cheese
2 Tbsp fresh parsley (optional)

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 Tbsp drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.

2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.

3. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and additional cheese if desired.

Spicy Oil and Vinegar Bread Dip

INGREDIENTS:

• 1 cup extra virgin olive oil
• 2/3 cup aged balsamic vinegar
• 3 cloves garlic, minced
• 1 1/2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.

Sausage Quiche

9 inch pie shell, unbaked
4 oz. mozzarella cheese, shredded
3 eggs, beaten
1/4 tsp. salt
6 oz. sausage, cooked, drained and crumbled
1/2 c. milk

Preheat oven to 375 degrees. Line unbaked pie shell with 1/2 cheese. Top cheese with cooked sausage. Cover with remaining cheese. Combine eggs, milk, salt and pepper; beat well. Pour over ingredients already in pie shell. Bake for 30 to 35 minutes. Serve hot.
1/4 tsp. pepper