Earthly Eating

• Spaghetti and Meat Sauce
Serves: 4

12 ounces spaghetti
2 tbs. olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1/4 pound ground beef
1 can crushed tomatoes (28-ounce)
1/2 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Cook the pasta according to how the package directs then drain and set aside. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, carrots, and garlic and cook for about 10 minutes stirring occasionally.

Increase the heat and add the beef, salt and pepper to taste and cook. Break the meat up while it cooks and is no longer pink. Add the tomatoes and simmer stirring occasionally until thick. Add the meat sauce to the noodles in a large bowl or pot until combined. Sprinkle with parsley before serving.

• Chicken and Leeks
Serves: 4

1-1/2 pounds baby new potatoes
8 small skinless chicken breasts (1-1/2 pounds)
3 leeks the white and green pats, halves and cut into pieces
1 cup dry white wine
1 pkg. frozen peas (10 ounce)
1/3 cup heavy cream
1 tbs. chopped tarragon
Salt and pepper to taste

Place the potatoes on the bottom of a 6-quart Dutch oven and add the chicken, leeks, wine, and salt to taste.

Cook, covered for about 4 hours on high heat until chicken and potatoes are tender. Transfer the chicken to a serving plate and smash the remaining potatoes with a fork with the liquid in the Dutch oven until liquid is thickened by the potatoes. Add the peas and cream until heated through for about 5 minutes and spoon over the chicken and sprinkle with tarragon before serving.

• Chick-pea Patties
Serves: 4

1 can chickpeas (15.5 ounces) rinsed
1/2 cup fresh flat leaf parsley
1 clove garlic, chopped
1/4 tsp. ground cumin
2 tbs. all-purpose flour
2 tbs. olive oil
1/2 cup Greek yogurt
3 tbs. fresh lime juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Salt and pepper to taste
Pita chips or the like

In a food processor, blend the chickpeas, parsley, garlic, cumin and salt and pepper to taste until well chopped. Form eight patties and coat with a little flour tapping the excess off.

Heat oil in a skillet over medium heat and cook the patties, turning once until golden brown.

Meanwhile, in a small bowl, whisk the yogurt, lime juice, and salt and pepper once more to taste. Divide the greens, tomatoes, onion and chick pea cooked patties on serving plates and drizzle it all with the dressing and serve with chips.
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Earthly Eating Tip:

*Sauté veggies for any dish and make them the center of any plate. Use frozen veggies when fresh aren’t available because they pack more nutrients over all.

Happy Eating!