Winter Citrus Wild Rice Salad

Run, don't walk, to your nearest produce section because it's officially CITRUS SEASON! And this wild rice salad with kale, pistachio, pomegranate seeds, and fresh squeezed citrus vinaigrette is the best way to celebrate. I've officially made this salad for two weeks in a row now because I just can't quit it.

Winter Citrus Wild Rice Salad-serves 4:

For the salad:

4 cups kale, thinly sliced

2 cups wild rice, cooked

1/2 cup feta

1/2 cup pistachios

1/4 cup pomegranate seeds

For the vinaigrette:

1/3 extra virgin olive oil

2/3 cup citrus, juiced (I used 1 blood orange and 3 lemons)

1.5 teaspoons salt

1/2 teaspoon pepper

Directions:

1. In a small mixing bowl, whisk together all vinaigrette ingredients and set aside.

2. In a large mixing bowl, add the kale and massage the kale until tender, about 1-2 minutes. Add remaining salad ingredients and toss until fully combined. Add the vinaigrette and toss again. Add more salt to taste. Serve immediately.

Greek Inspired Lamb Meatballs + Garlic Yogurt Sauce

I don't know HOW this recipe slipped through the cracks! My Greek Inspired Lamb Meatballs + Garlic Yogurt Sauce is one of my most requested recipes and I am finally adding the recipe to the blog!! I love these meatballs because they are herby, flavorful and delicious with tangy, creamy yogurt sauce. Makes for an awesome app for your next dinner party or with lettuce cups, couscous or basmati for a weeknight dinner. Either way, you can't go wrong!

For the meatballs:

• 1 lb ground lamb (or ground beef)

• 2 cloves garlic, minced

• 1 tablespoon dill, minced

• 1 tablespoon parsley, minced

• ¾ cup panko breadcrumbs

• 1/2 cup crumbled feta

• 1 teaspoon salt

• ¼ teaspoon pepper

• 1/3 cup white wine

• 1 egg, whisked

• Olive oil for brushing

For the garlic yogurt sauce:

• ½ cup whole greek yogurt (I like Fage)

• Juice of one lemon

• 2 tablespoon fresh dill, minced

• ½ teaspoon salt

Directions:

1. Preheat the oven to 400 F and line two sheet trays with parchment paper.

2. Combine the lamb, garlic, dill, parsley, panko, feta, salt and pepper in a large bowl. Add the wine, egg, and 1/3 cup water and mix until fully combined.

3. Use an ice cream scoop to form and roll the meatballs. Place your meatballs 1” apart on parchment lined paper. Brush each meatball with olive oil. Roast for 18-22 minutes (or until they temp at 165F)

4. While the meatballs roast, combine all ingredients for the garlic yogurt sauce and mix until well incorporated.

5. Serve the meatballs with a dollop of sauce as an appetizer. Also pairs great with pita, rice pilaf and roasted veggies for dinner.

Easy Apple Turnovers

Anyone else grow up making apple turnovers in the fall? So nostalgic and delicious. Flaky, pillowy pastry filled with tangy, sweet, spiced apples. I decided to make a simplified recipe using store bought puff pastry (because Ina Garten says store bought is fine ;) ) This makes for an excellent weekend treat and fun activity for the whole family. I hope you enjoy!

Ingredients-Makes 4 Turnovers:

• 1 1/2 cups granny smith apples, small diced

• 2 tablespoons butter

• 2 tablespoons sugar

• 1/2 teaspoon minced ginger (optional)

• 1/2 pumpkin spice (or cinnamon)

• 1/2 teaspoon arrowroot starch

• 1 sheet of frozen puff pastry dough (I like Pepperidge Farm)

For the pastry:

1. Thaw in the fridge for at least 1 hour or up to 24 hours before baking (do not thaw on the counter-it needs to stay cold to rise properly!).

For the turnovers:

1. Preheat the oven to 400 F and line a sheet tray with parchment paper.

2. Combine the apples and butter in a small saucepan and mix over medium heat for 7-8 minutes until the apples have softened a bit.

3. Turn the heat to medium low and add the sugar, ginger, pumpkin spice, and arrowroot to the apple mixture and stir for an additional 3-5 minutes until the apples are soft and the mixture has thickened. Turn off the heat and set aside.

4. Unfold the chilled puff pastry onto the lined sheet tray and with a very sharp knife, cut into 4 even squares. Add the filling to the middle of each square leaving some room on the edges.

5. Fold each square in half so that the corners of the pastry meet. If some apple spills out, just tuck it back in! Take a fork and seal the edges of each turnover.

6. Whisk an egg with 1 tablespoon water to make an egg wash and brush the tops of the turnovers with the egg wash.

7. Bake for 18-20 minutes until golden brown on top. Let cool for at least 5 minutes and enjoy!