Pedal to the Meatball
Team: The Allspice Girls
Host School: Milton Middle School
Age Group: Middle School
Ingredients
Meatball
1 cup dried brown lentils
1 bay leaf
2 cups water
8 ounces mushrooms, sliced
½ cup oats
½ cup flat-leaf parsley
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
½ teaspoon dried thyme
½ teaspoon dried tarragon
½ teaspoon dried basil
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
¼ cup balsamic vinegar
1 tablespoon soy sauce
2 eggs
¼ cup parmesan cheese
Salt and pepper
Butternut Squash
dried sage
butter
Winter Pesto
6 cups greens
1 cup parmesan cheese
1 cup olive oil
1 cup sunflower seeds
2 cloves garlic
1 tablespoon, plus 1 teaspoon lemon juice
Salt and pepper to taste
Potato Pasta
2 lbs Local potatoes
Preparation Instructions
Meatball
Preheat oven to 350°
Simmer lentils with bay leaf in two cups water for 10 minutes. Drain and cool.
Combine in food processor until pulverized:
Mushrooms
Oats
Lentils
Spices: basil, oregano, tarragon, parsley and pepper flakes
Heat olive oil over medium heat. Cook chopped onion until slightly brown, add pinch of salt.
Add garlic, cook for 30 seconds.
Stir in lentil-mushroom mixture until browned.
Whisk together eggs and Parmesan.
Thoroughly mix mushroom-lentil mixture.
Form into balls.
Heat oil in skillet and cook until brown, 10- 15 minutes.
Pesto
Combine all pesto ingredients in food processor and pulse until consistency of your choice.
Add to pasta.
Potato "Pasta"
Using spiralizer shred all potatoes.
Blanch in boiling water for 3 minutes in batches. Drain and cool potatoes in an ice bath.
Heat oil in saucepan. Heat drained potatoes for 2-3 minutes.
Combine with pesto and serve!
Butternut Squash
Peel, seed and dice squash
Steam over boiling water until tender, and set aside
Heat butter in pan just until brown and add sage.
Combine squash with sage-brown butter. Add to pesto pasta.
Serve