Comforting from the simple flavorful broth and bright from the crunchy fresh topping, this dish is a perfect choice for early spring days.
This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.8 oz. sugar snap pea s, thinly sliced on a diagonal 3 cups cooked fregola, Israeli couscous, or farroMix onion, parsley, yogurt, fennel seeds, salt, and pepper in a large bowl just to combine.
Add pork and mix with your hands until well blended but take care not to overmix, or meatballs could be dense.Using your hands, lightly pack meatball mixture into tangerine-size balls and place them on a rimmed baking sheet.Heat 2 Tbsp. oil in a large heavy pot over medium-high. Working in batches and adding more oil if needed, add meatballs to pot, making sure to leave enough space between them so you can move them freely, and cook, turning occasionally to help them keep their shape, until evenly browned on all sides, 5–8 minutes. Transfer to a clean rimmed baking sheet.Add shallots, garlic, and half of fennel to pot . Season with salt and pepper and cook, stirring occasionally and reducing heat as needed, until vegetables are softened and starting to brown, 10–12 minutes.Add broth and 2 Tbsp. vinegar to pot and bring liquid to a simmer. Return meatballs to pot along with any juices that have accumulated on baking sheet and simmer long enough to let flavors meld, 6–8 minutes.Meanwhile, toss pea shoots, dill, remaining sliced fennel bulb and remaining 1 Tbsp. vinegar in a medium bowl; season with salt and pepper. Set salad aside.Just before serving, add sugar snap peas and English peas to broth and cook until no longer raw, just a minute or two .Spoon fregola into bowls and ladle meatballs, vegetables, and broth over. Top with reserved pea shoot salad and sprinkle with Aleppo-style pepper if desired. Serve lemon wedges and Parmesan alongside.Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.Marinated Artichoke and Pancetta PastaA weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.
Soup Pasta Ground Pork Fennel Pea Shoot Sugar Snap Pea Pea Farro Ground Lamb Israeli Couscous Fregola Yogurt Spring Main Nut Free Healthyish Easter
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