• Cook rice according to package directions.
• Thinly slice beef and place in a medium bowl.
• In a small bowl whisk together the marinade ingredients and pour over beef. Allow to marinate 10 minutes.
• Heat a grill pan or large saute pan over medium-high heat.
• Add oil and cook meat slices to desired doneness.
• To assemble beef lettuce wraps, place 2 heaping tablespoons rice in middle of one lettuce leaf. Add a few meat slices and top with Sriracha sauce if desired.

• In a medium saucepan, heat vegetable broth. Once simmering, reduce heat to low to keep warm
• Heat a large pan over medium heat
• Once hot, add 2 1/2 tbsp water
• Sauté green garlic and Mushrooms until aromatic about 5 minutes
• Add the rest of vegetables and a pinch of salt and pepper
• Sauté until just tender and slightly browned
• Remove from pan and set aside
• Heat another large, rimmed pan over medium heat
• Once hot, add the other 2 1/2 tbsp water and shallot
• Sauté 1-2 minutes or until softened
• Add Arborio and cook 1 minute, stirring occasionally
• Add white wine and stir gently. Cook until wine is absorbed
• Using a ladle, add 1/2 cup vegetable broth at a time, stirring almost constantly
• Give the risotto a little breaks to come back to a simmer ( mixture to be cooking, not boiling)
• Continue to add a ladle of broth, stirring to incorporate, until the rice is al dente (firm to the bite, cooked but not mushy)
• Once rice is cooked, fold in vegetables and sautéed vegetables
• Taste and adjust flavor as needed. More salt and pepper or cheese if desired

• Cook the noodles according to the package directions.
• Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
• In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
• In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
• Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

Comments

• When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.