The Table: Menu, Entree, Salad, Dessert…

Bean And Turkey Meat Balls 


  • 1 (15 Ounce) Can Cannellini Beans, Rinsed And Drained

  • 2 Pounds Extra-Lean Ground Turkey Breast

  • 1 Egg, Beaten

  • 1 Teaspoon Onion Powder

  • 2 Teaspoons Garlic Minced

  • 1/2 Teaspoon Kosher Salt

  • 1/4 Teaspoon Black Pepper

  • 1 Cup Italian Bread Crumbs

  • 4 Tablespoon Olive Oil


  1. Mash beans in a large mixing bowl. Add ground turkey, egg, onion powder, garlic, salt, and pepper; stir until evenly mixed. Fold bread crumbs into mixture evenly.

  2. Form the mixture into 1-inch meatballs.

  3. Heat oil in a skillet over medium heat.

  4. Cook meatballs in hot oil until browned on all sides, 5 to 7 minutes. Cover the skillet and continue cooking until meatballs are no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  5. Serve over pasta with herbed olive oil drizzle and garlic bread.


Cucumber Salad


  • 3 English Cucumbers
  • 1 Teaspoon Sea Salt
  • 1 Tablespoon Vegetable Oil
  • 2 Teaspoons White Sugar
  • 3 Tablespoons Rice Wine Vinegar
  • 3 Tablespoons Soy Sauce


  1. Cut cucumbers lengthwise, and slice cucumbers into bite-sized pieces. Transfer to a salad bowl.
  2. In a small bowl, mix together salt, oil, sugar, rice wine vinegar, and soy sauce. Pour over cucumbers, and gently toss. Refrigerate several hours before serving, tossing every now and then.


Ice Cream; Fast and Furious dessert


  • 1 Cup Prepared Cheesecake Pudding (prepared With Heavy Cream)
  • 1 (8 Ounce) Container Extra Creamy Frozen Whipped Topping, Thawed


  1. Fold the pudding together with the whipped topping. Return to whipped topping container and freeze 8 hours or overnight with lid slightly open. Serve with your favorite butter or shortbread cookies.

Variation: you may of course use any pudding flavor you choose.

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