Italian Meatballs

The first official day of fall!  Although I am sad to see summer fading away, I am very excited for fall…one of the best times of the year.  Changing leaves, cooler temperatures, pumpkin spice lattes, and the return of football season.  With the cooler temps comes the urge to cook some classic comfort recipes and I decided to make an attempt at mastering the art of Italian meatballs.  From what I read, texture of the meatball is just as important as the taste.  I cannot even begin to describe how awesome they turned out! Even though I made quite a few, they were super easy to freeze and are just as good when reheated again (a great thing to come home to after a long week of traveling).  I paired them with spaghetti, but I could also see serving them with hoagie buns and parmesan cheese for a zesty meatball sub (great for watching football with friends on the weekend).  Enjoy!

Baked Tomatoes with Quinoa, Corn, and Green Chiles

65 degrees, sunny, and an early morning trip to the farmers market…a perfect fall day in my book!  One of the best parts of living in Old Town is the huge open air farmers market a block away.  With 20 bucks in my wallet and my reusable grocery bag I headed out this morning with a coffee in hand to pick up the ingredients I needed.  I was so excited to get everything on my list for this dish (excluding the quinoa and dried spices I had at home).  Since it was from Cooking Light I knew this was going to be a great dish – healthy and flavorful (farmers market veggies are the best!).  Even though this is a great veggie dish, I also think you could add in some turkey sausage into the mixture if you wanted a little meat in there.  It does take a little while to prepare everything, so it probably isn’t the best weeknight meal if you are looking for something fast.  It is well worth the prep time though! Enjoy!