PARSNIP SHEPPARDS PIE
Peel and cut the parsnips into 1” rounds and then boil in salted water for about 30 minutes or until tender
Remove from heat and drain and mash with some milk, butter and salt & pepper
In a large dutch oven, brown the ground beef and the remove and place on a paper towel on a plate to drain
Add to the drippings finely chopped carrots, onions, celery, garlic and a bay leave and saute for 15 minutes
Stir in 2 Tsp of tomato paste and then deglaze pan with a little red wine and simmer until just thickened
Add the ground beef to the mixture and then top with the mashed parsnips
Bake covered for 45 minutes at 375 degrees and then remove cover and cook for another 30 minutes

 

RICOTTA MEATBALLS
Saute some onion with olive oil until translucent and then add some garlic and cook until tender
Remove mixture from heat
Mix ground beef with 1 cup of ricotta cheese, ½ c of chopped fresh parsley, 1 beaten egg, salt, pepper and a dash of cayenne pepper and onion mixture
Stir until combined and then add 1/3 c of bread crumbs
Roll into 1 inch balls and then place in a skillet with olive oil and brown on each side and remove from heat
Drain excess grease from skillet and place meatballs back into the skillet
Pour marinara sauce and a cup of water into the pan of meatballs and simmer over low heat for 30 minutes

 

STUFFED SQUASH
Cut the top of the squash off and scoop out the inside
Pre-cook a filling of some of your favorite items: ground beef or chicken, rice or quinoa, assorted veggies
Fill the squash with your mixture and top with a little cheese and bake for about 30 minutes

 

STUFFED BELL PEPPERS
Cut the tops of the bell peppers off and scoop out inside seeds
Cook brown or white rice as directed
Saute some onion and garlic and remove from pan
Cook ground beef and drain fat
Combine ground beef, garlic, onion, rice, salt and pepper and fill peppers
Top with your favorite cheese and bake in the oven for 25 minutes at 350 degrees

 

GROUND BEEF STUFFED EGGPLANT
Cut the eggplant lengthwise and scoop out the flesh
Cut up the flesh of the eggplant and toss into a skillet with ground beef, chopped onion,
Chopped bell peppers, garlic, salt and pepper
Cook for about 5-7 minutes and then stir in some breadcrumbs (or rice or quinoa)
Fill the eggplant boats with the meat mixture and top with some grated parmesan
Bake at 350 degrees for about an hour

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