Springtime Lemony Meatballs with Pasta

Originally from Sunset, 2012, slightly modified.

Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves

Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.

Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper

16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley

Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.

Cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to the pot.

Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.

Sarah 

Minted Vodka Lemonade

CAUTION - these drinks are extremely drinkable. Do not have more than two, or that fruitcake recipe will make perfect sense to you!

1 cup fresh squeezed lemon juice (6-8 lemons)
1/2 cup vodka
1 cup (packed) fresh mint, chopped
2/3 cup sugar

Mix mint and sugar together with a wooden spoon. Add lemon juice and vodka, chill for two hours. Strain. Fill six glasses with crushed ice and lemonade, add fresh mint sprigs as garnish.

Martha

Lemon Squares

1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp. lemon juice

Heat oven to 350°. Measure flour & blend thoroughly with butter & powdered sugar. Press into 8x8 baking pan - bake 20 min. Beat rest of ingredients together thoroughly. Pour over baked crust & bake and additional 20 min.

Martha

Roasted Broccoli with Lemon Garlic Butter & Toasted Pine Nuts

1 pound broccoli florets
2 tbsp olive oil
Salt & freshly ground pepper
2 tbsp unsalted butter
1 tsp minced garlic
½ tsp grated lemon zest
1 or 2 tbsp fresh lemon juice
2 tbsp pine nuts, toasted

Preheat oven to 500F. In large bowl, toss the broccoli with the oil and salt & pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.

Meanwhile, in a small saucepan, melt the butter over med. heat. Add garlic & lemon zest & heat, stirring for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it & toss to coat. Scatter the toasted pine nuts over the top. Serves 4.

Martha