Joan's Baked Meatballs (Gluten-Free and Paleo Versions)

by Michelle

   I inherited this recipe from my mother-in-law, Joan. Many years ago, when I learned that Joan's meatballs were not fried... well, I had an "aha" moment. Baking the meatballs in broth ensures tenderness. And guess what? It's incredibly easy to make a big batch of meatballs and leftovers are conveniently stored in the freezer. When you want to make meatballs with marinara, or perhaps even mushroom sauce, there is no need to defrost the meatballs ahead of time. Simply add meatballs to the sauce and heat slowly over a low flame.
   While the meatballs are reheating in the sauce, you can bake a spaghetti squash or boil water for pasta. My favorite gluten-free pasta is made by Bionaturæ®, which cooks and tastes like traditional pasta. If you need to prepare a meal for someone who is adhering to a gluten-free or Paleo lifestyle, and don't even know where to start... well, I've just solved your problem for you. Just about everyone loves a great meatball.

   Earlier this year when I committed to eating Paleo for a month while participating in a self-inspired Whole30 program, Joan's recipe made Paleo-style (with no breadcrumbs and no Parmesan cheese), was a lifesaver. The secret to gluten-free or Paleo-style meatballs is to swap seasoned mashed cauliflower for breadcrumbs. I read about this technique in Nom Nom Paleo's cookbook by Michelle and Henry Tam. Now before you cringe and say, "Oh yuck, " rest assured that the cauliflower flavor is not even remotely detectable in the meatballs.
   If anyone could taste cauliflower hidden in food, it would be be husband Jay, who pretty much dislikes cauliflower altogether. When we talked about completing a second round of Whole30 this month, Jay asked how we could accomplish our goal and avoid eating as much cauliflower as we did the first time around when I over did making faux-rice, faux-potatoes, and faux-bagels (yes, all made with cauliflower) with varying degrees of success. Rest assured, if Jay gives this recipe two thumbs up, the cauliflower is not detectable. These meatballs are moist and tender and I think you and your family and friends will adore them as much as we do.

Joan's Baked Meatballs (Gluten-Free and Paleo Versions)

Mother and Child Reunion: Featuring Wine Tasting at Lynmar Estate, V*M*L and Porter Creek Vineyards—Stacked Chicken Chile Verde Enchiladas with Homemade Roasted Tomatillo Salsa

by Linda

"… in such a mysterious way, and the course of a lifetime runs, over and over again." 

                                                                                                               ~ Paul Simon

   It's April, so that means it's the month I look forward to each year when I see my son Jordan. My son and I could not have more opposite schedules if we tried. I have shared accounts of previous visits with Jordan in Salvation Sisters—usually after I have visited the mountain town that he lives in the eastern part of Northern California. Jordan is a Captain with the US Forest Service, and he is charged with protecting his local forest, as well as helping fight fire when needed in other locations around the western United States. On the occasions when I visit Greenville, we make ribs or grill up Santa Maria-style barbecue which always includes Tri-Tip, and we hang out making food and seeing the sights for a few days. Occasionally he comes to me, and we go to Tomales Bay to pick up oysters, or roast a Prime Rib and share a treasured Christmas Day. This spring he came to Petaluma, and we shared a day of wine tasting during his weekend visit. Even though Jordan was raised in the wine country of the Santa Ynez Valley, he had never spent a day out visiting wineries tasting the new releases. Mark and I decided to take him to a few wineries, so he could see how it is done.

Jordan poses at Lynmar Estate with the Laguna de Santa Rosa in the distance.

   Jordan does not enjoy being photographed (most people do not as I have discovered), but he humors his mom on these annual occasions, and he allows me to do a few portraits. Our first stop of the day was to Lynmar Estate which I have written about previously. Lynmar Estate not only makes beautiful wine, but the property and gardens are truly spectacular. I was certain that I would be able to take some great photos of him there. After arriving at Lynmar we took our wine out to the garden, and Mark, our resident expert, explained the basics of wine tasting to Jordan who surprised me by being very enthusiastic about the process.

   Mark explained to Jordan about really taking time to smell the wine before taking the first sip. He encouraged Jordan to get his nose down in the glass, and then talk about what scents came to mind. Jordan had fun with this game. The garden tables at Lynmar allow for the fragrances of the garden's herbs and flowers to come in on the breeze—adding to the tasting experience.

   We packed a picnic that morning, and we were ready for lunch after our tasting at Lynmar Estate. Some wineries encourage picnickers, and others that serve their own food (like Lynmar) do not allow it. For your first trip to an unknown winery, call ahead to find out what is permitted. Our next stop was VML Russian River Winery, where not only do they have delicious wine, but they have a beautiful picnic area for visitors. On the way out to Westside Road, we stopped in the tiny West County town of Forestville to grab a French baguette from Nightingale Breads. Beth, the proprietress/baker, helped us pick out our bread. You can see a video about this delightful bakery by clicking here.
   It was more of a party atmosphere at VML. We had the great timing to set up our lunch and purchase a bottle of wine just as Benjamin Brown started to play his guitar. As Benjamin's deep and gritty voice started to belt out bluesy country tunes accompanied by excellent guitar picking, Jordan looked at me surprised and said, "Mom, he is really good!" And he is—what a great discovery. Check out his music by clicking here. Naturally, I purchased two of his CDs, one for each of us, to remember the day and support this budding talent.

We had fun watching the antics of a bachelorette party. The limo-riding
and wig-sporting girls were wine tasting at VML. 

Mark enjoys the upper deck picnic area at VML and the music of Benjamin Brown.

   Our last stop of the day was at a small winery that Mark and I had visited just after Christmas this past year. On that day this past December, we were the only people in the tasting room at Porter Creek Vineyards, and we had a great conversation with the tasting room manager, Jonathan DeMichael.

The Porter Creek tasting room this past December.  Mark and I were the only guests that afternoon. 

Jonathan DeMichael, the Tasting Room Manager, at Porter Creek Vineyards.

   We so enjoyed the wine and the charming tasting room, that we wanted to share our discovery with Jordan. In contrast to our visit in December, this warm spring Saturday was busy at Porter Creek, and the guests spilled out on to the wisteria-covered patio.

   Jonathan was pouring fast and furiously, but took the time to say hello to us and welcome us back. The winemaker Alex Davis was also pouring behind the bar. All the wines are stellar, but if you're a Viognier fan, the 2012 release is killer. It tastes of nectarines and peaches, and is full of floral notes without being sweet. So good!

Jonathan pours a taste for Jordan on the patio on a busy April Sunday.

   The family at Porter Creek has a year-old Great Pyrenees that was enjoying being petted and was soaking up lots of attention. It was a great finish to our afternoon to lounge about in the shade and sip the well-crafted wines. I can't think of much else that I would like to with an afternoon than to sip wine with my son while reposing under wisteria blossoms and watching the bees work.

   Unfortunately, even the best tasting days must come to an end. I made a final photog's request of Jordan and Mark, and I asked them to pose for a last shot in front of a mustard-filled field just across the road from Porter Creek's driveway. I don't know if I have ever seen mustard plants quite this tall. I wasn't worried about dinner, because I had all the ingredients on hand to make a quick pan of enchiladas that I would prepare in the New Mexican-style (stacked) when we returned home. I'd be taking care of business in a flash, as Michelle is fond of saying.

Michelle's Chicken Sausage and Pesto Lasagna

by Michelle

Prepping individual servings for the freezer.

   Earlier this month we celebrated Italian Fest Week at my house. With the assistance of my mom and niece, I prepared both my lasagna and manicotti recipes with the express intention of keeping individual portions stored in the freezer. This time of year, when life seems to hit the fast forward button from Halloween through New Year's Eve, I appreciate having homemade meals at the ready that can be heated directly from the freezer. I also really appreciate that lasagna and manicotti fall under the category of stress free entertaining. 

   The lasagna receives a two-fold flavor boost by substituting chicken sausage for ground beef, and by adding homemade basil pesto to the ricotta filling. I also like letting the meat sauce rest in the refrigerator for a day for the flavors to fully develop.

Michelle's Chicken Sausage and Pesto Lasagna