I made this soup last night with a leftover ham bone, a few strips of bacon, a pound of beans, some onions, celery, and a few bay leaves. Cooked it long enough to soften the beans, and then stored in the fridge overnight. I pulled it out of the fridge when I got home from work, skimmed the fat off of the top, picked the meat off of the ham bone, added some chopped carrots, and brought it to a simmer for half an hour. Biscuits per Cooks Illustrated recipe, mixed in the food processor and baked off just before dinner.
Trying to cook healthy (again), so I had dear husband buy some ground turkey this week at Costco, not really knowing what I would do with it. Looked around on the web last night, and found this recipe for "Persian turkey meatballs," which seemed worth a try. Instead of grilling them (too windy), I formed them into balls and sautéed them in a little oil.
I made a cucumber-mint raita to serve with the meatballs and some white rice. (Kind of wanted to make tadik, but I didn't think I could pull it off with everything else going on tonight.) The meatballs were good, not great, and definitely needed more spice.
But the salad! Thrown together somewhat haphazardly, it was a lovely compliment to the meatballs and a sweet reminder of springtime. And, it was easy, too.
Strawberry Salad with Goat Cheese and Pomegranate Vinaigrette
3 cups salad greens (half baby spinach and half baby greens works well here)
8-10 strawberries, washed and sliced
1/4 medium purple onion, thinly sliced
4 ounces crumbled goat cheese
1 tablespoon pomegranate molasses
1 tablespoon rice vinegar
1/4 cup olive oil
salt and pepper to taste
Mix salad ingredients in a large bowl. Whisk dressing ingredients in a small bowl. Dress salad just before eating. If you have them, a handful of sliced almonds would have been great on this salad.