Christina Shoup

Power Smoothie

February 25, 2021 by Christina Shoup Leave a Comment

It seems running out of smoothie names is going to happen well before I run out of sharing smoothie combos that my family enjoys! As I’ve said many times before, my family loves smoothies and literally drinks one every single day. That’s a lot of smoothies over the years! I look at ones I made for them over a decade ago and I am not thrilled that I used pineapple juice, nonfat yogurt (yuck!!) and most lacked greens or healthy added fats – I’ve learned so much in the past 10+ years and I’m proud of the nutrition knowledge I’ve worked so hard to aquire, really upping the smoothie game in our house. Growing teenagers and a long healthy life for my husband and me are my motivation to keep us well nourished.

Enter – the Power Smoothie! The inspiration for this combo is from the Duo Breakfast Menu at the Four Seasons Hotel in Wailea, Maui. Many years ago my husband and I were on a solo trip (sounds so dreamy right now!) and we grabbed a smoothie before our morning hike. They offered a smoothie with almond milk, banana and spinach – a good start, but I had them add peanut butter (before I knew peanut butter hurt my stomach!), coconut flakes and ground flax meal. These ingredients definitely turned it into a real power smoothie, respectable pre-hike fuel, and one we’ve been enjoying at home for years. And today, depending on the need, I’d also add a scoop of quality protein powder to really give us a healthy boost.

I hope you try this and enjoy it as much as we do!

Cheers,

Christina

Power Smoothie

This smoothie is one of my favorites to make before a family hike, a day of skiing, kid sports or a busy day at work. It fuels our bodies with healthy fats, protein and fiber to keep us full of energy for hours – and it’s delicious.

Course Breakfast, Drinks, Snack

Keyword power smoothie

Servings 2 servings

Author Christina Shoup

Ingredients

1 cup unsweetened almond milk
3 tbsp peanut butter or almond butter
1 frozen banana
1 handful of spinach I love using Power Greens: baby kale, spinach and chard
¼ cup unsweetened coconut flakes
2 tbsp ground flax meal
1-2 pitted dates
6-8 ice cubes

Instructions

Blend all ingredients in a high speed blender until smooth.

Recipe Notes

For an added boost- add a scoop of your favorite protein powder. I enjoy Truvani’s Organic Plant Based Vanilla Protein Powder

Veggie and Quinoa Egg Bites

February 15, 2021 by Christina Shoup 1 Comment

Egg muffins, sous vide egg bites and similar products are popping up all over grocery stores, big box stores and coffee shops – and for good reason! They are the perfect “fast food”– a convenient and healthy breakfast option for busy people. In this version, the quinoa adds a nice protein boost to go along with those veggies. I cannot think of a better way to start the day. My family and I have been big fans for quite awhile, affectionately calling them “egg pucks”. We’ll place one between a toasted English muffin or serve with avocado slices and Truff hot sauce.

I highly recommend using silicone muffin baking trays so they are easy to pop out after baking. Egg pucks can be kept in the refrigerator for several days or frozen and reheated as needed. These are one of my favorite make ahead breakfasts to begin the week with or pack in a cooler to take out of town – recently we did just that and boy was it nice to heat these up before getting to the slopes bright and early.

I hope you try these and love them!

Cheers,

Christina

A pinch of cheese goes a long way – feta, parmesan and gruyere are my favorites

Veggie and Quinoa Egg Bites

These veggie and quinoa bites are a great way to start the day! Easily adaptable using ingredients and seasonings on hand – feel free to omit the quinoa altogether and double the veggies. Either way, it's a nutrient packed few bites and a household favorite.

Course Breakfast

Keyword egg bites, veggie and quinoa

Servings 2 dozen bites

Author Christina Shoup

Ingredients

1 cup cooked quinoa see note below
2 tbsp extra virgin olive oil
2 leeks, quartered lengthwise and sliced thinly, white and light green parts only
1 zucchini, small dice
1 red bell pepper, small dice
1 cup chopped spinach
2 cloves garlic, minced
12 eggs
2 tbsp nutritional yeast optional
2 tbsp water
½ tsp garlic powder
½ tsp mushroom powder optional
½ tsp kosher salt
A few dashes of hot sauce
¼ cup shredded gruyere or Parmesan cheese

Instructions

Preheat the oven to 325°. Use silicone muffin pan or prepare two 12-cup muffin pans by spraying with nonstick cooking spray. Heat oil in a medium saute pan over medium low. Add the leeks, zucchini, bell pepper, a pinch of salt and pepper and cook until tender. Add the spinach and garlic and cook until the spinach is wilted. Remove from heat, add cooked quinoa and mix. Set aside and let cool while you prepare the egg mixture.
In a medium bowl, whisk the eggs, nutritional yeast, water, garlic powder, mushroom powder, salt and hot sauce.
Fill the muffin pans with the vegetable and quinoa mixture, evenly distributing among all 24 cups. Pour the egg mixture in each muffin cup – this will fill about half way up. Top with a pinch of grated cheese. Bake for about 20-25 minutes and cook until the egg is set and pulls away from the sides.

Recipe Notes

*To make quinoa: Thoroughly rinse ½ cup of quinoa in a mesh strainer. In a small saucepan, heat a drizzle of olive oil over medium-low and add rinsed quinoa. Stir the quinoa while it dries out and toasts for a minute or two, then add about a cup of water or desired broth and a pinch of kosher salt. Bring to a boil, then cover the pot and turn down heat to a bare simmer. Cook for 15 minutes, remove from heat and let stand for 5 minutes before fluffing with a fork or turning it out to a sheet pan to cool.

Spiced Cauliflower with Dates and Pine Nuts

February 13, 2021 by Christina Shoup 1 Comment

With travel adventures a distant memory right now, I often find myself cooking food that reminds me of some of the wonderful places we’ve been. One of those special places was Vancouver, Canada. While on a much needed date night in the middle of a multi-leg family vacation, my husband and I stumbled on the most lovely, sexy bar at the Four Seasons Hotel in downtown Vancouver. As part of our “appetizers for dinner,” aka my favorite way to eat, we had the most delicious roasted cauliflower with jerk seasoning, dates and olives. After several years, I haven’t forgotten about that dish, and I’ve made several similar versions since that trip.

This spiced cauliflower dish is one of those versions and one of my favorite side dishes to serve with roasted chicken or salmon – I make it at least a few times a month and it’s a hit every time. Another way I like to enjoy this recipe is in a Mediterranean bowl that includes roasted chicken, homemade hummus, and sriracha.

One of my favorite meals: spiced cauliflower (added carrots), hummus, greens with goat cheese, sliced cucumber and roasted beets

This recipe calls for several seasonings that may not be in your spice cupboard or drawer, but are worth picking up. Berbere seasoning is a North African spice blend that is primarily made of cayenne red pepper, but also includes cardamom, cumin, cinnamon, and turmeric. Garam masala is an Indian spice blend with some similar spices as the Berbere but without the heat – I use this spice quite a bit in lentils and some curries. My favorite brand to buy these spice blends, and most of my spices for that matter, is Penzeys. We are lucky to have one in nearby Menlo Park, but their online store is also super.

I hope you love this dish as much as we do!

Cheers,

Christina

Spiced Cauliflower with Dates and Pine Nuts

This deeply flavorful side dish is perfect served with a roasted chicken as well as an excellent component of a Mediterranean grain bowl. The sweet dates are a delicious balance to the kick of the North African Berbere seasoning and the wonderful textures make this a household favorite.

Course Side Dish, vegetarian

Keyword cauliflower

Servings 4 servings

Ingredients

1 large head cauliflower
3 tbsp olive oil
2 tbsp Za'atar
1 tsp turmeric
½ tsp garam masala
¼ tsp Berbere seasoning
1 tsp kosher salt
3 tbsp pine nuts, toasted
3 dates, pitted and diced
1 tbsp flat leaf parsley, chopped
flake salt, such as Maldon optional

Instructions

Preheat the oven to 450° Line a rimmed baking sheet with parchment paper.
Cut the head of cauliflower into bite sized florets. Slicing through a large floret to make several smaller florets allows for a flat side of the cauliflower to caramelize nicely on the pan while roasting.
Place cauliflower, olive oil, za'atar, garam masala, berbere seasoning, turmeric and salt on the parchment lined sheet pan and toss together until well coated. Spread the cauliflower in one even layer, trying not to crowd the pan. You want it to roast and caramelize, not steam. Roast in the oven for 20 minutes, or until cauliflower edges are deeply golden and crispy. More color equals more flavor!
Once cooked, remove from the oven and add pine nuts, dates and parsley. Toss together, adding flake salt if desired. Serve warm or at room temperature.

Almond Butter, Banana and Chia Seed Toast

February 8, 2021 by Christina Shoup Leave a Comment

This is a “no recipe” recipe… but writing it down is a good way for me to remind myself about a great dish or send to a friend! Some time ago we were in Coeur d’ Alene, Idaho and found ourselves at this darling coffee shop called Vault Coffee. They had a great toast menu and flavorful coffee and we enjoyed our breakfast so much we returned twice on our short visit.

As always, I made a note of my delicious toast and upon returning home began making it regularly. I love the subtle flavor of coconut oil spread on the warm toast and the crunchy chia seeds sprinkled on top – a satisfying meal that will keep you fuller longer than plain ‘ole buttered toast (as good as that sometimes is!)

Cheers,

Christina

Almond Butter, Banana and Chia Seed Toast

Who doesn't love toast? This healthy version is a great way to start the day or enjoy as a mid-afternoon snack. Adaptable to all kinds of breads, my go to choices are Heavy Seeded Rye Bread from my favorite local bakery, Backhaus, or Food for Life's Ezekiel Cinnamon Raisin Sprouted Whole Grain Bread.

Course Breakfast, Snack

Keyword toast

Servings 1 serving

Author Christina Shoup

Ingredients

2 slices bread, toasted
1 tsp unrefined coconut oil
2 tbsp almond butter
½ banana, sliced
1 tsp chia seeds
drizzle of honey optional

Instructions

Since the coconut oil is solid, be sure to spread immediately on the warm toasted bread. Divide the almond butter, banana slices and chia seeds among the slices. If desired, drizzle with a bit of honey and enjoy!

Quinoa Salad with Arugula, Roasted Carrots and Fennel

January 16, 2021 by Christina Shoup 1 Comment

I had the pleasure of sharing this recipe in the January issue of our sweet local magazine, Hillsborough Living. It is not only a perfect recipe for anyone trying to “reset” after the holidays, but one of my favorite salads to enjoy year round. It’s refreshing, flavorful and satisfying as a main entree all on its own. Like many of you, I’d give anything to be able to gather my friends around the table, serve this salad on a big platter, and chat the afternoon away. It’s the perfect “let’s do lunch” salad and I’m holding out hope that can happen sooner rather than later. Until then, I’m continuing to make this salad regularly to nourish my body and soul! Something we can all certainly use right now.

This salad enjoys a nice protein kick from the quinoa. I like to toast it before cooking – it brings out the nuttiness and deepens the flavor. I also like to spread the quinoa, (and most grains) on a parchment lined baking sheet to allow the steam to escape while cooling. Leaving it to cool in the pot often causes the grains to clump, making it not as easy to incorporate into the salad.

For many, fennel may not be on the list of top veggie choices, but I sure have grown fond of it. My favorite way to enjoy this licorice flavored bulb is when it is roasted – it brings out the sweetness and has the most mellow, delicious flavor. Tri-color carrots are also fun in this salad, but certainly not necessary. I do subscribe to the thought that the more colors I can get in a meal, the better – and they are easily available at the farmer’s market or Trader Joe’s.

Arugula is my favorite lettuce for this salad, but mixed baby greens, spring greens or baby kale are all delicious as well. Feta or goat cheese are great choices for a tangy bite, but shaved parmesan is also a nice option. And right now, with meyer lemons in season, it’s my citrus of choice for vinaigrettes. I hope you enjoy this very versatile and healthy salad as much as I do!

Cheers,

Christina

Quinoa Salad with Arugula, Roasted Carrots and Fennel

This is one of my favorite salads to make all the components for ahead of time. It takes just minutes to assemble and enjoy for lunch or dinner all week long. It's inspired by one of our favorite local restaurants, 31st Union, and I order a similar salad every time I dine there. It's a nutritious and satisfying salad on its own, but it's delicious with roasted salmon on top for a boost of added protein.

Course Salad

Keyword arugula, fennel carrot, quinoa

Servings 4 servings

Author Christina Shoup

Ingredients

½ cup quinoa
1 cup water or broth
kosher salt and freshly ground pepper
1 fennel bulb, halved, cored and sliced into ¼" slices
5 medium carrots, peeled, cut half, then into ¼" sticks
3 tbsp olive oil
5 ounces arugula
¼ cup crumbled feta cheese
¼ cup pine nuts, toasted

Lemon Vinaigrette

2 tbsp lemon juice
¼ cup extra virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper

Instructions

Preheat the oven to 400° Place carrots and fennel on a rimmed baking sheet and toss evenly with olive oil, 1 tsp salt and ¼ tsp freshly ground pepper. Spread the vegetables out in an even layer. Roast, turning occasionally, until golden and tender, about 25 minutes.
Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes. Add rinsed quinoa to a medium saucepan and cook over medium heat, stirring constantly. Quinoa will dry out and then after a few minutes will smell nutty and turn slightly golden. Add water or broth and a pinch of kosher salt and bring to a boil. Lower heat to a simmer, cover and cook until all liquid is absorbed, about 15 minutes. Take off heat and spread on a parchment lined sheet pan to cool.
To make the vinaigrette, combine lemon juice, olive oil, salt and pepper in a jar with a tight fitting lid and shake vigorously to combine.
To assemble, combine cooked quinoa, roasted vegetables and arugula in a large bowl and toss with enough vinaigrette to coat the leaves. Add feta cheese and toasted pine nuts and gently combine. Season with salt and pepper to taste and serve at room temperature.

Candy Cane Crisps

December 17, 2020 by Christina Shoup 1 Comment

Many years ago when I was away at college, I received the most delicious care package – these cookies! My brother’s girlfriend, now wife of over 20 years, sent me a box of these for a Valentine’s treat. How sweet is that? As delicate as these cookies seem, I can personally attest that they hold up quite nicely when shipped. And with so many loved ones not being able to get together this year, what a nice surprise these would be!

The cookies begin in a ball, then smashed with a thumb, before getting a sprinkling of crushed candy cane (or peppermint candies) – a fun project with kids! These babies spread, so be sure to leave ample room between cookies.

After baking until just barely golden around the outside, these cookies need a few minutes on the baking sheet before transferring them to a cooling rack. Once they spend a little time here, they get crispy on the outside and bottom, while maintaining a wonderful chewiness in the middle. A wonderful cross between a butter cookie and a shortbread with a perfect peppermint crunch.

Cheers,

Christina

Candy Cane Crisps

This delicate, chewy, yet crispy butter cookie has the perfect amount of peppermint. The quick oats are a unique ingredient, but key to providing some needed structure to this easy to make cookie. This is an adapted recipe from my sister-in-law, and I am grateful! They have been a favorite of mine for several decades and are a delicious holiday staple in my home.

Course Dessert

Keyword candy cane cookies, peppermint

Servings 2 dozen

Author Christina Shoup

Ingredients

1 cup unsalted butter room temperature
1 cup powdered sugar plus additional ½ cup for coating
1⅓ cup flour
1 cup quick oats
½ tsp kosher salt
¼ cup coarsely crushed candy cane plus 2 tbsp for topping
1 tsp vanilla
½ tsp peppermint extract

Instructions

In a small bowl, combine flour, oats, salt and crushed candy cane. Set aside.
In the bowl of a stand mixer, cream butter and powdered sugar. Scrape the bowl. Add the vanilla and peppermint extract and mix until combined. Add flour mixture and mix until well combined, scraping the bowl as needed.
Transfer cookie dough to refrigerator for 30 minutes for the dough to set up, making scooping and rolling much easier.
Preheat oven to 325°. Add remaining ½ cup powdered sugar to a shallow bowl. Line two baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and scooping out a scant tablespoon of dough, rolling into a ball, then into the powdered sugar to coat. Place on prepared baking sheet with plenty of room for cookies to spread. Smash a thumbprint on each cookie and fill with a pinch of crushed candy cane.
Bake cookies until barely lightly golden, about 10 minutes. Be sure to let cool on a baking sheet for a few minutes so these delicate cookies can set up a bit before transferring them to a cooling rack.

Sugar Cookie Cut Outs

December 15, 2020 by Christina Shoup Leave a Comment

The Christmas season would not be the same without these cookies! I’ve been making them since my kids were little and it’s always a fun project to look forward to. One year, as a new teacher, (my OG kids!) I made this recipe and baked trays and trays of these holiday, winter-themed cookies. We drank hot chocolate, listened to holiday music and decorated cookies and I just knew it was something I’d love doing with my own kids one day.

Over the years I’ve perfected the easiest way to make this project FUN, and not just a big, floury, sugary, food dye mess. If you’re able to plan ahead a bit, think about your cookie project in steps, on different days, if possible.

Step 1: Make the dough and wrap in plastic wrap. Refrigerate both disks or put one in a ziplock bag and freeze to use at a later date. I’ve had good results using this frozen dough to make Valentine hearts 6-8 weeks later! Pull the frozen dough from the freezer about an hour before you want to use it.

Step 2: Roll out dough and cut out into desired shapes. Bake and cool. These can now be stored for a day before you want to frost them.

Step 3: Make frosting and decorate. For maximum freshness, give these away the day you frost them. They can be enjoyed for days if kept in an airtight container.

These cookies are the perfect accent to a cookie gift box. The beautiful bold colors come from gel food coloring, one I prefer to liquid. Crushed candy canes, sprinkles and colored sugars all make fun accents. If working with kiddos – a plastic table cover, disposable knives and bowls and even rimmed baking sheets to decorate in help contain the ~~mess~~, I mean fun!

Cheers and happy baking!

Christina

Sugar Cookie Cut Outs

This recipe comes from my family cookbook growing up and it's been a family tradition in my own home since my kids were little. The recipe makes two disks of dough, so if you're planning cookie plates to give away, make and bake the entire recipe. Alternatively, plan to freeze one of the disks of dough for a fun project at a later date – snowflakes in January or hearts in February.

Course Dessert

Servings 4 dozen

Author Christina Shoup

Ingredients

Cookie dough

3 ¾ cups flour
2 ½ tsp baking powder
½ tsp salt
1 ½ cups sugar
⅔ cups butter room temperature
2 eggs room temperature
2 tbsp milk
1 tsp almond extract

Icing

1 ½ cups confectioners' sugar
3 tbsp butter room temperature
1 tbsp almond extract
1 tbsp milk
food coloring

Instructions

Dough:

In a medium bowl, combine flour, baking powder and salt. Set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream butter and sugar. Beat at medium speed until light and fluffy, scraping the bowl as needed.
Add eggs one at a time, mixing well after each addition.
Add milk and vanilla and mix until combined.
With the mixer on low, add dry ingredients to wet ingredients.
Shape dough into two disks and wrap each in plastic wrap.
Refrigerate for 2-3 hours until easy to handle.

To make cookies:

Preheat oven to 400°
Lightly grease cookie sheets or line with parchment paper.
On floured surface, roll one of the disks till ⅛” to ¼” thick. Keep extra dough in the refrigerator until ready to use.
With floured cookie cutters, cut into various shapes. Gather scraps and re-roll dough to cut out more cookies.
Place them on cookie sheets, ½” apart.
Bake for 6-8 minutes, or until very lightly browned.
Move cookies to baking rack and cool completely before frosting.

Icing

Combine confectioners' sugar, butter, extract and milk, beating until creamy.
If necessary, add a few more drops of milk to reach desired spreading consistency.
Divide frosting into as many bowls as you want colors. Mix in food coloring as desired.
Spread frosting over cooled cookies and add any additional sprinkles or decorations when frosting is still wet.

Maple Oat Nut Scones

December 6, 2020 by Christina Shoup 3 Comments

Waaay back in the day, I sold these scones through my eBay store called Coffee Companions. Cute name, huh? During the hours I wasn’t teaching 3rd grade or hanging out with my new husband, I spent lots of time in the kitchen making scones and biscotti. I sold them to my school for staff meetings and they were always a hit. I have no idea why I thought strangers, who had never tried my food nor seen any pictures of my food before, would want to buy my bakery items via mail order! This is quite normal in 2020, but back in 2002, not so much.

One of my favorite stories from my Coffee Companion days was from a woman who lived in the midwest and bought a box of these scones as a gift for her sister, who at the time was going through breast cancer treatment. Apparently, her sister didn’t have much of an appetite due to her treatment and wasn’t able to tolerate many foods. To her delight and her sister’s surprise, she really enjoyed these scones! I loved that she took the time to tell me this story as she placed her second order. I made sure to put a little extra love into that box of scones.

Cheers,

Christina

These are delicious plain, but an extra treat with the maple glaze

Maple Oat Nut Scones

These scones are a perfect pair to your morning or afternoon coffee. They are reminiscent of the ones you may find at your local (chain) coffee shop, but more tender, more flavor and a cinch to make. A wonderful treat to share with friends and family!

Course Breakfast

Keyword maple nut, scones

Servings 8 scones

Author Christina Shoup

Ingredients

Scones

1¼ cup rolled oats
½ cup walnuts, chopped
1 cup flour
1 cup whole wheat flour
2 tbsp brown sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
¾ cup cold unsalted butter, diced
½ cup cold heavy cream
½ cup maple syrup

Glaze

½ cup brown sugar
5 tbsp whole milk
3 tbsp unsalted butter
1 tsp vanilla
¼ tsp kosher salt
1 cup powdered sugar, sifted or whisked free of lumps

Instructions

Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.
In a large bowl combine oats, nuts, both flours, brown sugar, baking powder, baking soda and salt.
Add cold butter and rub with fingertips until butter is coated with flour and the mixture resembles coarse meal.
In a measuring cup, combine heavy cream and maple syrup and add to flour mixture. Using a wooden spoon or spatula, fold mixture just until dough comes together.
Dump the dough on a lightly floured board and gently knead a few times. Using floured hands, shape into a circle, about 8 inches in diameter. Using a knife or a pizza cutter, cut dough into 8 wedges. Transfer wedges to a baking sheet and bake until golden, about 20 minutes. Cool on a baking rack while you prepare the glaze.

Glaze

In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.
Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.
While glaze is still warm, drizzle over scones. Sprinkle with additional chopped nuts, if desired.

Mixed Greens with Pecans, Gorgonzola and Apricot Jam Vinaigrette

November 21, 2020 by Christina Shoup Leave a Comment

A perfect salad to begin a meal with or piled on a dinner sized plate next to a crusty baguette or hot cup of creamy soup. This salad is perfect year round and lends itself to many variations. All butter lettuce makes for a wonderful delicate salad, but peppery arugula also works well with this sweeter, flavorful vinaigrette. Sliced persimmons, pears or apples are lovely additions, and glazed or spiced walnuts are a great substitution for the pecans.

If raw red onion offends you like it does my husband, you can tone down the bite of the onion by soaking the slices in a bowl of ice water for 5-10 minutes before draining and adding to the salad. He doesn’t know I do this from time to time, but I can assure you that he doesn’t pick out so many onions when I take the time to do this extra step. Now that’s love, especially when I’m hungry!

Cheers,

Christina

Mixed Greens with Pecans, Gorgonzola and Apricot Vinaigrette

This salad is inspired by a wonderful local restaurant called Stella Alpina Osteria. Their signature butter leaf salad called the "Stella" uses apricot jam in the vinaigrette. My homemade apricot jam that I make every year is put to good use in this delicate and flavorful salad.

Course Salad

Keyword apricot vinaigrette, butter lettuce

Servings 6 servings

Author Christina Shoup

Ingredients

Vinaigrette

2 tbsp champagne vinegar
2 tbsp apricot jam
1 small clove of garlic, minced
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup olive oil

Salad

1 head butter lettuce
1 bag mixed spring greens omit and use 2 heads of butter lettuce, if desired
½ small red onion, thinly sliced
¾ cup pecans, toasted or glazed
½ cup dried cranberries
½ cup crumbled gorgonzola

Instructions

For the dressing: Add champagne vinegar, apricot jam, garlic, salt, pepper, Dijon mustard, and olive oil to a jar with a tight fitting lid. Shake vigorously and taste for seasoning, adding more jam or a drizzle of honey if a sweeter vinaigrette is desired.
For the salad: Separate leaves of the butter lettuce and wash and dry thoroughly. Tear large pieces in half and keep smaller pieces whole. Add butter lettuce and spring greens to a large bowl.
Add onions, pecans, cranberries and crumbled gorgonzola to lettuce.
Add enough dressing to coat the leaves and gently toss. Season with salt and pepper.

Baked Turkey Meatball Sub Sandwich

November 11, 2020 by Christina Shoup 1 Comment

If this isn’t a way to change up the work and school week, I don’t know what is! I recently made these turkey meatballs in the morning to prep ahead for dinner, and, well… let’s say they just didn’t make it that far. We were on day #527 of the pandemic, or something like that, and it was a Wednesday, and it just felt like these dinner meatballs were destined for some garlicky, cheesy, meatball sandwiches for lunch at home.

During normal pre-COVID, pre-sheltering in place times, Wednesday was always the day I’d change up the breakfast or lunch routine for my family. A hot breakfast of waffles and bacon or a special school lunch delivery by mom was just what my crew often needed to get through the school or work week. Being home the past 8+ months has been easier for our family of 5 by keeping some routines and normalcy intact as much as possible. Making sure I keep a Wednesday special breakfast or lunch routine seemed like an easy thing to do, even when I had to check in with Siri to ask what day it was.

For these sub sandwiches I was inspired by many of my favorite meatball recipes, but this is my favorite combination. I elevated the flavor by going all in- not just dried herbs, but fresh, too. Not just minced garlic, but also added garlic powder, which has a nice garlic flavor without the harshness garlic can sometimes have. Toasting the panko brought out a lot of flavor in otherwise bland tasting breadcrumbs. A little red pepper flake goes a long way, too.

Dutch Crunch rolls – there’s nothing more tasty!

Broiled with butter, garlic and mozzarella cheese

Two notable changes with these meatballs – they are made with ground turkey thigh, not ground beef or a combination of meats. Dark turkey meat has SO much more flavor than lean turkey breast it isn’t even fair to compare the two. I do not ever buy lean ground turkey breast, as I cannot think of another food product that lacks flavor like ground turkey breast.

The other difference is – I don’t shallow-fry meatballs. I hate the mess on the stove and it’s just too easy with flavorful results to pop them on a rimmed baking, brush with a little olive oil and bake them in the oven. Splattering oil all over my stove happens only once in awhile in my house and it has to be worth it with no other possible ways to achieve such a lovely crust – potstickers, cast-iron seared steak/pork chop and corn fritters are a few notable ones worth the mess. Simply put, if it is just as tasty oven baked over fried, then that’s an easy choice for me.

These are delicious and will make you and your whole family smile. I hope you enjoy!

Cheers,

Christina

Baked Turkey Meatball Sub on Garlic Bread

These baked meatballs have so much flavor! Both fresh and dried herbs are used to give even more flavor to this dark turkey meat. They are a great meal with marinara sauce and grated parmesan, on top of cooked pasta or piled onto toasted garlic bread for the ultimate sub sandwich- a family favorite! This recipe makes enough for a tasty family dinner for 4 as well as delicious lunch leftovers the following day.

Course Main Course

Keyword sandwich, turkey meatballs

Servings 6 sub sandwiches

Author Christina Shoup

Ingredients

For the meatballs

¾ cup grated Parmesan cheese
½ cup panko bread crumbs, lightly toasted
½ cup finely chopped onion
¼ cup chopped parsley
¼ cup chopped basil
3 garlic cloves, minced
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp Italian seasoning Penzey's Pizza Seasoning is also a great option
½ tsp garlic powder
¼ tsp red pepper flakes
2 large eggs, lightly beaten
2 lbs dark turkey thigh, ground
olive oil spray or use olive oil and brush

For sub sandwiches

dutch crunch rolls, split in half any sweet or Italian roll will do
butter or olive oil
garlic salt
½ cup shredded mozzarella cheese
1 cup jarred marinara sauce, warmed Rao's is an excellent brand
chopped basil optional
grated Parmesan optional

Instructions

Preheat oven to 400° Line a rimmed baking sheet with parchment paper or foil. Spray or brush with olive oil. Set aside.
In a large bowl, combine all ingredients and mix vigorously for 20-30 seconds. The mixture will be soft and sticky.
Using an ice cream scoop (about 1½ tbsp), scoop about 26-28 meatballs. Place on the baking sheet and spray or brush the tops of the meatballs with olive oil. Cook until golden and cooked through, about 20 minutes.
Meanwhile, place cut rolls on a baking sheet. Brush each side with olive oil or butter and sprinkle with garlic seasoning. Sprinkle about a tablespoon of shredded mozzarella cheese on one side of each roll.
When meatballs are finished cooking, pull out of oven and let sit for a few minutes while you toast the rolls. Turn the oven to broil and place sheet tray of rolls on the upper rack, broiling just until the bread is golden and the cheese is bubbling.
Assemble subs by placing about 4 meatballs each on half of the rolls. Top with warmed marinara sauce and chopped basil and Parmesan cheese, if using. Top with other half of rolls and serve immediately.