Studio
Serves 2
Ingredients
Beef Meatballs
- 1 pound ground beef
- ¾ cup plain bread crumbs
- ½ cup whole milk
- 1/3 cup grated Parmesan
- ¼ medium yellow onion, finely diced
- 1 teaspoon dried oregano
- 1 large egg
- Salt and pepper, to taste
Veggie Meatballs
- 3 tablespoons olive oil
- 12 ounces mushrooms, finely chopped
- ½ medium yellow onion, finely diced
- ½ cup quick-cooking rolled oats
- ½ cup plain bread crumbs
- 1/3 cup grated Parmesan
- 1 teaspoon dried oregano
- 2 large eggs
- Salt and pepper, to taste
Pasta
- ½ pound spaghetti
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- ½ teaspoon red chili flakes
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper, to taste
- ½ cup fresh basil leaves
- Grated Parmesan, to serve
Serves 3 to 4
Ingredients
- 5 medium Yukon Gold Potatoes
- 1 Tbsp salt, more as needed
- 1/2 cup heavy cream Or whole milk
- 1/4 cup canned squash (OR pumpkin or sweet potato) puree
- 5 Tbsp unsalted butter, softened, divided
- 2 tsp freshly ground black pepper
- 1/2 cup finely chopped onion
- 1/4 cup fresh or frozen baby green peas (thawed if frozen)
- 1 tsp chopped chives