Blood Orange Rosemary Maple Syrup

Need to spice things up? Blood Orange Rosemary Maple Syrup is the answer! Truly the easiest way to enhance your lazy Sunday. Enjoy!

Blood Orange Rosemary Maple Syrup:

• 1/4 cup blood orange juice, plus wedges of 1/2 a blood orange

• 1/2 cup maple syrup

• 2-3 sprigs of rosemary

Directions:

1. Add blood orange slices to a medium saucepan. Add the maple syrup, juice, rosemary sprigs, and a pinch of salt.

2. Mix and bring to a light simmer on low heat for 10-12 minutes until reduced and slightly thickened. Serve hot over your favorite waffles or pancakes!

*Note: If making ahead, you'll want to reheat the syrup for 20-30 seconds with a squeeze of citrus or splash of water, as it will congeal a bit once cooled down.

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.