SPAGHETTI & PECAN MEATBALLS
by Carla Hall from The Chew
*These pecan meatballs are so good, you will not even miss meat!

Ingredients

Pecan Meatballs
1 clove garlic (minced)
1 medium yellow onion (minced)
1/4 cup olive oil
2 cups pecan meal
1 1/2 cups breadcrumbs
1 tablespoon dried oregano
1/2 bunch flat parsley (chopped)
1 cup mozzarella (shredded)
1/2 cup parmesan cheese (grated)
4 large eggs
1/2 teaspoon hot pepper flakes
salt and pepper (to taste)
Tomato Sauce
1 medium yellow onion (minced)
1 clove garlic (minced)
1/4 cup olive oil
1 can crushed tomatoes (28 ounces)
kosher salt and black pepper
1 bunch fresh basil (torn)
1 pound spaghetti

Step-By-Step Directions

For the Meatballs: preheat oven to 400ºF.

Line a baking sheet with parchment paper.

In a medium sauté pan over medium-high heat, add olive oil, onion and garlic, cook until soft and translucent., about 3 minutes. Remove from heat and set aside.

In a large bowl, add onions, garlic, pecan meal, bread crumbs, dried oregano, flat leaf parsley, mozzarella, parmesan, eggs, hot pepper flakes, salt and pepper.

Using your hands mix to combine. Form into golf ball sized balls and place on parchment lined baking sheet.

Bake in oven for 20-25 minutes.

Remove from oven and transfer to cooked tomato sauce, let simmer for 5-10 minutes.

For the Tomato Sauce: in a medium Dutch oven over medium high heat, add olive oil, onions and garlic, cook until soft and translucent, about 3 minutes.

Add the crushed tomatoes, and season with salt and pepper. Simmer for 15-20 minutes.

Bring a large pot of salted water to a boil. Add the spaghetti, cook according to package directions. Drain pasta and serve with pecan meatballs and tomato sauce.

Tips:
– After making the pecan meatballs, freeze the extra until ready to use!
– Instead of pecan meal, use almond meal! (I ground up real pecans)

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WELSH RAREBIT

Ingredients

Your favorite bread (thick slices)
1/2 cup dark beer
2 cups of sharp cheddar
2 Tablespoons flour
Paprika
Cayenne
Milk
Butter
Dijon or brown mustard
Tomatoes

Step-By-Step Directions

Toast one side of bread in oven

Warm beer to just short of boiling

Toss cheddar with flour, a little bit of paprika, and a tiny bit of cayenne

Whisk cheese mixture into beer

Add a splash of milk, butter, and a dollop of mustard. Stir until smooth

Spoon cheese sauce over bread, add tomatoes (broiled)

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QUINOA STUFFED BELL PEPPERS
by damndelicious.net

Ingredients

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Step-by-Step Directions

Preheat oven to 350ºF

Line a 9 x 13 baking dish with parchment paper

In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste

Spoon the filling into each bell pepper cavity

Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes

Serve immediately