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Butternut and Leek Minestra & Sweet and Sour Meatballs

Butternut and Leek Minestra, Whole Wheat Batard, Red Oakleaf Salad

  • Heat the soup.

  • Warm the bread.

  • Dress the salad.

Sweet and Sour Meatballs w. Braised Cabbage and Roasted Red Peppers over Brown Rice

  • Heat the rice in a sauté pan with a little oil. Add a dash of water and cover with a lid. Steam through. Alternately heat in a microwave.

  • Heat the sauce in a large sauce pan, folding in the vegetables. Gently push the meatballs down into the sauce and allow the whole thig to simmer about 5 minutes. Serve all together over the rice.


  • Heat the sauce and vegetables together. Simmer 2-3 minutes.

  • Take the jar of paneer cheese crumbles and turn it out into a dish. Make golf ball sized, um, balls from the mix. Compress them firmly in your palm. Next gently flatten the balls into disks about 2" in diameter and 3/4" thick. Reserve.

  • Heat a little oil in a well seasoned or non stick pan over medium to medium low heat. When hot add the disks and pan fry. Brown well on the first side, 2-3 minutes. Flip using a spatula and brown the other side. Manage your heat to brown well but to not burn the patties. If they won't brown, turn the heat up. I usually start on medium and turn the heat down as needed.

  • Serve the sauce over the rice and the paneer patties over the sauce.

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