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breakfast
breakfast
28
turkey meatballs
PREP TIME 15 minutes COOK TIME 20-25 minutes SERVINGS 15 meatballs
29
fettuccine with
kale & sunflower pesto
PREP TIME 25 minutes COOK TIME 20 minutes SERVINGS 2
soup, sides
& entrees
soup, sides
& entrees
ingredients ingredients
directions
1. Add the turkey to the Food Processor Bowl. Turn unit ON, hold down “Auto-iQ
®
PULSE”
until turkey is finely chopped. Do not overprocess.
2. Transfer the turkey to a bowl and add onion, garlic, parsley, cheese, bread crumbs,
tomato paste, egg, salt and pepper, mixing to combine. Form mixture into mini
meatballs.
3. Lightly coat a large skillet with cooking spray. Over medium-high heat, sauté meatballs
until browned on all sides, about 5 minutes. Add marinara sauce and simmer until sauce
is thickened and meatballs are cooked through completely, about 15 to 20 minutes.
• 1 tbsp bread crumbs
• 2 tbsp tomato paste
• 2 eggs, beaten
• salt and pepper to taste
• cooking spray
• 950 ml marinara sauce
• 500 g dark turkey meat,
2.5 cm cubes and well-chilled
• ½ onion, peeled, chopped
• 4 garlic cloves, peeled and minced
• 5 g Italian parsley leaves, chopped
• 50 g parmesan cheese, grated
directions
1. Bring 4 L of salted water to a boil. Blanch the kale leaves for 30 seconds and upon
removal, immediately plunge into ice water. Squeeze the kale leaves dry and set aside.
2. Add the kale, basil, garlic, sunflower seeds, parmesan, lemon juice/zest, olive oil and a
pinch of salt and pepper to the Food Processor Bowl.
3. Turn unit ON, select “MED” and blend until desired consistency is achieved.
To serve atop your favourite pasta.
• ½ medium bunch kale, stems removed
• 5 g fresh basil leaves, packed
• 1 large garlic clove
• 35 g unsalted roasted sunflower seeds
• 2 tbsp parmesan cheese
• zest + juice of ½ lemon
• sea salt to taste
• freshly ground pepper
• 60 ml olive oil + more as needed
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