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Sunday, March 28

Beef & fonio meatballs with sweet potato stew

Active: 55 minutes; Total: 1 hour 55 minutes; Serves: 4 to 6

Fonio, cooked according to package direction, cooled

½ cup (measure after cooking!)

Onions, finely chopped

2 mediums

Parmesan, finely grated

1 ounce

Eggs, lightly beaten

1 large

Thyme, chopped

2 tablespoons

Garlic, finely chopped

4 cloves

Salt

1 ½ teaspoons +
3/4 teaspoon +

Pepper, freshly ground, 

¼ teaspoon +

Beef, 80% lean ground

1 pound

Peanut oil

¼ cup +
2 tablespoons

Bay leaf, fresh


Tomatoes, whole peeled, crushed by hand

28 ounces

Chicken broth, low-sodium

1 cup +
½ cup

Sweet potato, peeled, cut into 1-inch pieces

1 medium

  1. Combine fonio, 1-cup onions, cheese, egg, thyme, 2-teaspoon garlic, 1 ½-teaspoons salt, ½-teaspoon pepper in a food processor. 
  2. Process until the mixture forms a coarse paste, about 30 seconds. 
  3. Transfer fonio mixture to a large bowl; add ground beef and 1-cup onions. 
  4. Using your hands, gently combine the meat mixture. 
  5. Shape sixteen balls; place on a parchment-lined baking sheet. 
  6. Cover and chill at least 1 hour, or up to 8 hours or overnight. 
  7. Heat ¼-cup oil in a large high-sided skillet over medium heat. 
  8. Add bay leaf, remaining onions (about 2 cups), and remaining garlic (about 2-teaspoons). 
  9. Cook, stirring often, until onions are golden brown, 15 to 20 minutes. 
  10. Add tomatoes, 1-cup broth, 3/4-teaspoon salt, and ¼-teaspoon pepper. 
  11. Cook, stirring often, until the sauce has thickened, 15 to 20 minutes. 
  12. Stir in sweet potato and remaining ½-cup broth. 
  13. Reduce heat to medium-low; cover and cook, stirring occasionally, until the potato is almost tender, 18 to 24 minutes. 
  14. Heat remaining 2-tablespoons oil in a large skillet over medium-high heat. 
  15. Working in batches if needed, cook meatballs in hot oil, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate. 
  16. Nestle meatballs in skillet with sauce; cook, uncovered, over medium-low, until sweet potato is tender and meatballs are cooked through, 5 to 10 minutes. 
  17. Season with salt and pepper to taste; garnish with parmesan. 
Recipe from Food&Wine Magazine, March 2021.

Sunday, March 21

Crispy pork cutlets with tonnato sauce

Active: 20 minutes; Total: 40 minutes; Serves: 4

Olive oil, extra virgin

½ cup +
½ cup +
¼ cup

Caperberries

¼ cup +

Anchovy, drained

3 fillets

Lemon zest

1 ½ teaspoons

Lemon juice

1 tablespoon

Pepper, freshly ground

¼ teaspoon +
¼ teaspoon

Tonnino tuna fillets, oil packed, drained

13.4 ounces (2 jars)

Water

½ cup

Pork loin chops, pounded to ¼-inch thickness 

4 6-ounce chops

Salt

1 ½ teaspoon

Flour, all purpose

½ cup

Eggs, lightly beaten

2 large

Panko

2 cups

Parsley leaves, loosely packed

2 cups

Onion, red, thinly sliced, rinsed, patted dry

¼ cup

  1. Preheat your oven to 200°F. 
  2. Process ½-cup oil, caper berries, anchovies, lemon zest and juice, and ¼-teaspoon pepper in a food processor until almost smooth, about 1 minute. 
  3. Add tuna; process until thick and smooth, about 2 minutes, scraping down the sides as needed. 
  4. Transfer to a bowl; stir in water until smooth; cover and refrigerate until ready to use. 
  5. Sprinkle pork evenly on both side with salt and remaining pepper. 
  6. Place the flour, eggs, and panic in three separate wide, shallow dishes. 
  7. Working with one cutlet at a time, dredge in flour and shake off, dip in eggs and let drip a bit, and then dredge in the panko to coat; place on a plate. 
  8. Heat ½-cup oil in a 12-inch skillet over medium heat. 
  9. Working with one or two cutlet at a time, cook in the hot oil until golden brown, crisp, and cooked through, about 2 to 3 minutes per a side. 
  10. Transfer to a baking sheet lined with paper towels; sprinkle evenly with salt to taste, and place in the preheated oven to keep warm. 
  11. Repeat with remaining cutlets, adding the remaining oil to the skillet after cooking two cutlets. 
  12. Divide cutlets among four plates; spoon about 1/3 cup tonnato sauce over each cutlet. 
  13. Top evenly with parsley and onion.
  14. Garnish with additional caperberries and pepper; serve with lemon wedges and remaining sauce. 
Recipe from Food&Wine Magazine, March 2021.