Meatloaf Mixture1 pound ground veal3/4 cup instant oatmeal1/4 cup tomato juice2 eggs1 teaspoon garlic, minced3 tablespoons onion, minced1 teaspoon salt1 teaspoon black pepper3 tablespoons parsley, choppedCrispy Topping3 tablespoons pistachios, chopped1 tablespoon sesame seeds2 tablespoons panko bread crumbs1 tablespoon olive oilGarnish3 tablespoons reduced fat sour cream1 tablespoon reduced fat mayonnaise2 tablespoon ketchup½ teaspoon Asian chili sauce, such as sriracha or sambal¼ teaspoon garlic powder¼ teaspoon black pepper1 teaspoon chopped parsley
2 pounds veal cubes3 tablespoons butter1 onion, diced in small cubes4 whole garlic cloves¼ cup flour3 tablespoons tomato paste15 button mushrooms, cut into quarters1 cup red wine4 cups veal brothSalt and pepper
Pasta
1 pound of fresh pappardelles3 tablespoons butter3 tablespoons olive oil1 grated garlic cloveJuice of one lemonChopped chivesParmesan cheese
2 tablespoons peanut oil12 ounces veal top round, cut into strips1 tablespoon. fresh ginger, minced½ tablespoon fresh garlic, minced¼ cup green onions, sliced thin (separated white and green)½ tablespoon Asian hot chili sauce1/8 teaspoon ground black pepper½ teaspoon brown sugar¼ cup oyster sauce1 tablespoon rice wine vinegar1 tablespoon low sodium soy sauce1 pound frozen broccoli and cauliflower mix1 tablespoon corn starch½ cup low sodium chicken broth
2 pounds ground lamb
1/2 tablespoon butter
5 ounces softened goat cheese
About 1 tablespoon of harissa paste or more if you want it spicierBibb lettuceSalt and pepper
4 brioche buns1 bag frozen french fries
Paprika
Chili powder
3 ounces thinly sliced veal roast, precooked and cooledSubmarine sandwich breadCajun seasoning mixRoasted mushroomsGrilled peppersMonterey Jack cheeseSautéed OnionsSpring lettuceAlfalfa sproutsMustard sprouts
Leg of veal roast, about 1 pound1 tablespoon tarragon mustard4 teaspoons butter at room temperature1 tablespoon flour1 sliced onion1 garlic bulb1/2 teaspoon coarse salt1/4 teaspoon crushed pepper grains2 teaspoons olive oil
6 well-trimmed Catelli veal loin or rib chops 1/2 teaspoon salt1/2 teaspoon freshly grated lime peelSalsa1 mango, cut into 1/2” pieces1/2 cup prepared salsa1/4 cup minced red onion2 tablespoons fresh lime juice
1 lamb leg, boneless (6 to 7 pounds)1 pint plain Greek yogurt1 tablespoon curry powder4 minced garlic cloves1 teaspoon kosher salt1/2 cup juice from 2 lemons2 ounces red wine vinegar1/2 bunch parsley, chopped4 ounces extra virgin olive oilSalt and pepper to taste1/2 pound feta cheese, coarsely crumbled
1¾ pounds ground American Lamb2 tablespoons vegetable oil11/2 cups sweet onions, finely minced2 tablespoons minced garlic4 tablespoons Moroccan Spice Blend, divided (recipe follows)½ cup dry bread crumbs2 large eggs, beaten2 teaspoons kosher salt1 tablespoon orange zest½ cup soy sauce3 tablespoons honey2-3 tablespoons chopped cilantro1 tablespoon Sriracha sauceShredded lettuce or scallion greens for garnish2 cups Spicy Yogurt Dipping Sauce (recipe follows)Moroccan Spice Blend (makes ¼ cup)2 tablespoons ground cumin1 tablespoon ground coriander1 tablespoon smoked paprika1½ teaspoons ground cinnamon1½ teaspoons ground black pepper¼ teaspoon ground red pepperSpicy Yogurt Dipping Sauce (makes 2 cups)½ cup mayonnaise¼ cup chopped chives¼ cup chopped parsley1 tablespoon mashed roasted garlic1 tablespoon Dijon mustard1 cup plain Greek low-fat yogurt2 tablespoons white wine vinegarKosher salt and ground black pepper to taste
1 pound ground veal1 teaspoon salt1 tablespoon dried green pepper1/3 cup celery, finely chopped1/3 cup grated carrots1/3 cup green onion, finely chopped1/4 cup wheat germJardinière Sauce1 tablespoon olive oil1 1/4 cups carrots, cut in wedges, ¼” thick1 garlic clove1 1/4 cups celery, cut in wedges, ¼” thick1 1/4 cups onions, cut in ½” cubes28 ounces diced tomatoes without added salt1 teaspoon dried thyme