Dial-A-Chef Pantry
Meal Plan 2
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
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