Fresh, healthy, and full of iron-rich spinach, chicken Florentine meatballs are a big hit for all ages. Ironically, when you peel back the layers of history, you find its origin has little or nothing to do with Florence, Italy, and everything to do with spinach, as we’ve done here. We scattered the meatballs with Parmesan to give it a hint of Italian.
Make and bake a double batch of meatballs and freeze in small portions in tightly sealed containers. Delicious tossed into a marinara sauce and served over noodles or rice.
Preheat oven to 350 F (180 C). Lightly grease large baking pan with shallow sides and set aside.
In small saucepan with a little water, cook spinach until completely wilted. Drain, and when cool enough to handle, place in kitchen cloth and squeeze out as much moisture as youu2019re able. Place on cutting board and chop. Transfer to large bowl.
In heavy saucepan, heat oil. Add mushrooms, onion, and garlic. Sauteu0301 over medium heat until most of the liquid from mushrooms has evaporated and onion is soft. Stir often. Add to spinach in bowl along with tarragon, spices, lemon zest, and ground chicken. Work mixture together until thoroughly blended. Dampen palms with water and shape mixture into 1 in (2.5 cm) meatballs. Place in single layer in prepared baking pan. Lightly brush meatballs with oil. Bake in oven for 15 to 20 minutes or until meatballs register 165 F (75 C) on a meat thermometer and are cooked through.
While meatballs bake, prepare veggie noodles. Trim ends from carrots and peel. Using vegetable peeler, shave carrots lengthwise into thin ribbons. In large pot of boiling water, blanch carrot ribbons for 1 to 2 minutes, or until as tender-crisp as youu2019d like. Drain and plunge into ice water bath to stop cooking. Drain well and blot dry. Transfer to large serving dish.
Using spiralizer or hand-held peeler, cut zucchini into julienne fronds. Place in sieve and then plunge into boiling water for a few seconds; shake well to remove as much liquid as youu2019re able. Add to carrots. Gently toss vegetable noodles with Parmesan and fresh herbs.
When meatballs are fully baked, tumble over vegetable noodles along with any juices that may have collected in pan. Add fresh pepper to taste and serve immediately.
This recipe is part of the How Good Is Green? collection.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.