My husband and I made meatballs this morning. The recipe is from the cookbook "Buvette" from the eponymous restaurant and is just delicious. It is very involved with ground pork, ground veal, ground beef, ground mortadella, currants soaked and softened in sherry vinegar--you get the idea. The ingredient list is two columns long but the results are outstanding. The recipe also makes about ten dozen meatballs so we only need to make them occasionally since they freeze so nicely. Tonight we are going to have them with cut ziti and Swiss chard in a chicken broth. The greens vary--sometimes it's mustard greens, sometimes kale. Very delicious meal and after the meatballs are done the rest is super easy.
Last night we had a cold cream of cauliflower soup with a nice salad of our own heirloom tomatoes mixed with goat cheese, toasted bread cubes, fresh nectarine, and fresh basil from our garden. Tonight it will probably just be arugula and tomatoes.
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