Cheesy Buffalo Quinoa Meatballs in a Butternut-Tomato Sauce

Charred Snap Peas with Basil Chimichurri

 

Meatballs

1 ½ lb ground bison/buffalo meat

1 egg

1 cup cooked quinoa (follow instructions on package), cooled

Shiitake mushrooms, a few generous handfuls, chopped

1 small yellow or white onion, chopped

2-5 cloves garlic, finely minced

½ cup shredded Monterey jack cheese

1 cup chopped parsley

Salt, pepper

Olive oil or butter for sauteing 

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Sause

1 medium butternut squash, skinned, seeded, and cut into chunks

2 15 oz cans tomato sauce, San Marzano if you can find it 

1 small yellow onion, chopped

3 garlic cloves, finely minced

Garlic powder, dried Italian spices (oregano, basil, sage, rosemary)

A pinch of nutmeg

A squeeze of lemon juice

Olive oil for sauteing and roasting

Salt, pepper

Parsley for garnish

 

Peas

Snap peas, edges trimmed, patted dry

Olive oil or butter for sauteing

 

Chimichurri

⅓  cup finely chopped fresh basil

⅓ cup finely chopped parsley

1 tsp finely chopped fresh oregano (optional but great)

½ cup olive oil

¼ cup red wine vinegar

2 garlic cloves, finely minced

2 dried red chiles, finely minced, or 1 tbsp red pepper flakes 

Salt, pepper