turkey and zucchini meatballs with green onion and cumin (and sumac-yogurt sauce)

I think this might be the first thing I tried from Ottolenghi and Tamimi's cookbook Jerusalem. I love Ottolenghi's Plenty, which Synne introduced me to, of course. I have absolutely loved everything I've made from it. He has great, flavorful food which isn't too difficult, but it pushes me to try new things. My friend Rachel gave me some sumac spice a while back, and I see that lots of the Jerusalem recipes call for it. This was my first time using sumac. It has a mild flavor, I guess slightly tart and lemony. We had the zucchini meatballs (or "burgers") with a salad of baby kale with toasted pine nuts and parmesan - a really wonderful dinner.

ingredients:

1 lb ground turkey

1 large zucchini, coarsely grated

3 green onions, thinly sliced

1 large egg

2 T chopped mint

2 T chopped cilantro

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp salt

1/2 tsp fresh black pepper

1/2 tsp cayenne

vegetable oil, for browning

sumac-yogurt sauce: mix in a bowl: 2/3 cup yogurt, 1 tsp grated lemon zest, 1 T lemon juice, 1 small clove garlic, crushed; 1 T olive oil, 1 T sumac, 1/2 tsp salt, 1/4 tsp black pepper 

1. Make the sauce and set aside. 

2. Preheat oven to 425 F. Ina bowl, combine all meatball ingredients. Mix with your hands then shape into about 18 patties. I noticed that the mix seemed really wet. the zucchini isn't drained first (as it often is in such recipes), and when I browned them, they started to fall apart a bit. But when I finished them off in the oven (a step that I almost skipped...I have to admit), they got a really nice consistency.

3. Pour oil into a large pan, heat over med until hot, then sear the meatballs in batches on all sides. Cook each about 4 minutes. You may have to add a bit more oil. 

4. Carefully transfer to a baking sheet (I lined it with alu-foil) and bake 5-7 minutes until cooked through. 

5. Serve warm with the sauce. 

radish and pecan grain salad with cranberries and arugula

I made this salad for our little outdoor dinner last night and it was really good. I highly highly recommend trying it. It's the perfect combination of fresh flavors, crunchy vegetables and nuts and hearty grains. I adapted the recipe from Food 52  (their picture is a little prettier...I was more about getting dinner on the table than photographing...). The whole grains hold up well and it would be good for a picnic salad and/or lunch - maybe just add the arugula later so it doesn't get soggy.

2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above - I used pearled barley and wheat berries)
1 cup baby arugula leaves
1 cup parsley leaves, minced
1/2 cup mint leaves, cut in a chiffonade
1/2 pound pecans, toasted
1 cup radishes, cut into thin slices
1/4 cup shallot, minced
1/2 cup olive oil
1/4 cup sherry vinegar (or apple cider)
1/2 cup dried cranberries

1. Bring a large pot of water to a boil. Add some salt and the grains, and cook until just tender. If you are cooking wild rice and/or wheat berries, add them first and let them get started 10-15 minutes. Then add any pearled or faster quicking grains. I let the wheat berries cook 10 minutes, then added the pearled barley for another 25 minutes. The rye berries had a nice, slightly chewy texture. When done, drain into a colander and let sit until warm to the touch. Stir every once in a while to help them cool.

2. Mix the dressing: 1/2 cup olive oil, shallot, and vinegar. Let sit.

3. Prep the radishes and other ingredients. Toss everything in a large bowl. Season with a bit of salt.