Since having Sofia in January, my role has changed drastically, obviously. Since I’ve not been going in to the ARC on a regular basis to teach or visit, we’ve been working to host refugee friends for dinner at home. Because I can plan ahead, and Sofia and I can do our grocery shopping when we have the time, it’s starting to really be a fun way to feel a little more connected with the people that we’re here to serve. Here are a few recipes that we really enjoy – the first, a traditional Greek recipe, the other a delightful Rachel Ray special from my friend Jen.
-one small head of cabbage
-1/2 c. olive oil
-1 lemon, freshly squeezed
-Shred and lightly salt the cabbage. Place in colander to wilt for about a 1/2 hour. Rinse it well, and put in salad bowl. Clean, wash and grate carrots – mix them with the cabbage.
-Mix the oil and lemon juice for dressing, pour on top of salad just before serving.
*It’s very quick to make and really easy!
(Variation for dressing: Make dressing using oil and only 1/2 of lemon, juiced – add a clove of crushed garlic, and a little mustard)
1 box frozen spinach (defrosted) or 2 c. fresh spinach, wilted
1 1/3lb. ground turkey
3 cloves garlic
1 onion, medium – finely chopped
1/4 c. milk
3/4 c. breadcrumbs
1/2 c. parmesan
coarse salt and pepper
-extra virgin olive oil for drizzling
Preheat oven to 400 F. Dry spinach. Place turkey in a bowl, make a well in the center. Add all ingredients and mix well. Form into balls and roast 20 minutes, or until cooked through.
Makes 12 large meatballs, or quite a few small ones. :)
*We’ve been eating these with a bit of bowtie pasta, and with a bit of homemade marinara sauce. Yum.