Mediterranean Turkey Meatballs

a cocktail, orzo salad and more.

Happy Monday!

For those that celebrated, I hope you had a Happy Easter :)

My first farmer’s market trip is this upcoming weekend, and if you know me, you know how I look forward to this every year! I will be on the hunt for all of my spring favorites like Morels, Ramps, Green/young garlic, and fiddlehead ferns. Stay tuned for a very fun series coming soon :).

In this newsletter there will be several recipes- it’s been a while and we need to play some catch up!

On the docket:

• Mediterranean Meatballs

• Orzo Salad

• Strawberry-Hibiscus Aperol Spritz

• Wild Berry Brown Sugar Syrup

Jumping right in…

Great for coffees, matcha, mocktails (like a mule!), cocktails and pancake syrup!

Ingredients

• 1 Cup Raspberries (fresh or frozen)

• 1/2 Cup Wild Blueberries (frozen)

• 1/2 Cup Blackberries (fresh or frozen)

• 1/3 Cup Light Brown Sugar

• 1/2 Cup Water

• ~2 Tbsp Freshly Squeezed Lemon Juice (half a lemon)

• Zest of 1 Lemon (~1 Tbsp)

• Pinch of Salt

How to make:

To a small sauce pan add ingredients together. Over medium-low heat, bring to a simmer. Occasionally stirring. Simmer for 12-15 minutes until berries have broken down and softened.

Remove the saucepan from the heat source and allow to cool for 5-10 minutes before blending. Blend until smooth.

Strain the mixture to catch any of the seeds. Place into an airtight container and keep in the fridge. Use within 2-4 weeks.

Use as a coffee sweetener: I like using a couple tablespoons along with almond milk for a blueberry latte. Same goes for matcha!

Note: You can use any hibiscus tea blend you prefer! Here are a few for reference :)

Hibiscus Rose Tea

Hibiscus Rose Loose Leaf Tea

Dried Hibiscus Flowers

Ingredients