Recipe by Chef Lisa Rochon.
Recipe by Chef Jennifer Yoo of Polaris.
Recipe by Suzanne Vizethann of Buttermilk Kitchen.
By Chef Adrian Villarreal, Rreal Tacos.
1 lbground poultry/beef/pork/lamb*
1 package Basil Better than Breadcrumbs (garlic clove foods)
1 Tbsp olive oil
Salt and pepper to taste
*Today we are using turkey.
Rehydrate Basil Better than Breadcrumbs by adding ⅔ cup of water directly to package. Let sit 5 minutes.
In large mixing bowl add ground turkey.
Dice onion and add to turkey.
Add better than breadcrumbs and mix thoroughly.
Divide the turkey mixture into 4 roughly equal parts, then split each of those into 3 for 12 meatballs.
Heat a large sauté pan over medium heat. Add olive oil to pan and allow to warm through.
Add meatballs to hot sauté pan. Do not overcrowd the pan, cook in 2 batches if needed.
Turn the meatballs over as the outside begins to brown. Cook until the meatballs are brown on the edges and cooked all the way through (no pink in the center and the juices run clear).
3 cups diced watermelon
3 Tbsp white basalmic vinegar
1 Tbsp honey
In a small mixing bowl mix vinegar and honey together.
Place diced watermelon in a large mixing bowl. Add vinegar and honey mixture and toss together to coat.
By Chef Woolery Back of Table and Main.
By Chef Virginia Willis. James Beard Award Nominee.
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
By Chef-at-large David Sweeney.
Market Mash Up 2010
By Chef Eddie Hernandez, Taqueria del Sol.
By Chef Adam Evans, Brezza Cucina.
By Chef and author, Sheri Castle.
Market Mash Up 2011