These meatballs are awesome–slightly sweet from the coriander, slightly spicy from the cayenne, and rounded out nicely with cinnamon and ginger and bay leaf.
I began with a saute of celery, onion, and shallot and added to that mushrooms, summer squash, zucchini, eggplant, baby spinach, fresh basil, and assorted dried herbs. Then I tossed in some cooked quinoa and shaved over a bit of Pecorino Romano.
Rice, turkey, black beans, and chickpeas loaded with spices and herbs.
Shell pasta stuffed with ricotta, turkey, cumin, onions, and cilantro then baked in enchilada sauce with cheese.
Pumpkin chili with ground turkey, black beans, corn, and a picante kick.