Source: Sun-Sentinel
By: Claire Perez
Q: Any chance you could get the recipe for the “Spasta and meatballs” at the Farmer’s Table in Boca Raton? The quinoa meatballs with spaghetti squash and San Marzano sauce was delicious. Thanks. — Linda Struhl, Boca Raton
A: James Pruitt, executive chef at Farmer’s Table (1901 N. Military Trail, Boca Raton; 561-417-5836; farmerstableboca.com) generously shared his vegan spin on a classic Italian staple. The inspiration for this dish came from his diners. Pruitt originally served this dish with chicken meatballs and spaghetti squash, but “our vegan and vegetarian diners began asking for a meatball they could eat, so our quinoa meatball was created,” he said. “It has since become a popular menu item, especially as a side dish.”
The dish accommodates a varied dietary audience. It can be ordered with chicken or quinoa meatballs, or with house-made mozzarella. You can find it under the menu heading “Farmer’s Table Favorites.”
Recipe: ‘Spasta and meatballs’ from Farmer’s Table
Any remaining herb oil can be used for salad dressings, marinades or sauteing.
2 large spaghetti squash
1 teaspoon chopped rosemary
1 teaspoon chopped oregano
1 teaspoon chopped sage
1 teaspoon chopped thyme
1/4 cup chopped parsley
1 clove garlic, chopped
1 cup extra virgin olive oil
4 ounces baby spinach
Quinoa meatballs (see recipe; 4 meatballs/serving)
Pomodoro sauce (see recipe)
Salt and fresh ground black pepper, to taste
1 Preheat oven to 350 degrees F. Split squash in half, scoop out seeds, and season with salt and pepper, to taste. Set aside.
2 In the bowl of a food processor fitted with a blade attachment, combine rosemary, oregano, sage, thyme, parsley and garlic. Pulse to combine. Add oil on medium speed until combined. Brush spaghetti squash generously with herb oil. Place squash cut side down on baking sheet. Roast until fork-tender and able to shred, about 30 minutes.
3 Allow squash to cool enough to handle. Using a spoon, scoop the flesh into a large bowl and shred with a fork, maintaining long “spaghetti” strands. Toss with spinach.
4 Add the quinoa meatballs, toss with pomodoro sauce and serve.
Makes 6 servings.
Nutrition information per serving: 546 calories, 67% calories from fat, 40 g fat, 6 g saturated fat, 0 mg cholesterol, 23 g carbohydrates, 7 g protein, 768 mg sodium, 8 g fiber
Recipe: Quinoa meatballs
1 1/2 cups cooked quinoa (see recipe)
2 cups cooked lentils (see recipe)
1/4 cup diced red peppers
1/4 cup diced red onion
2 tablespoons chopped garlic
1 tablespoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup egg stabilizer
1/4 cup water
1 cup gluten-free flour
Oil, for pan
1 Preheat oven to 350 degrees F. Using a large bowl, combine quinoa, lentils, peppers, onion, garlic, salt, black pepper and cayenne pepper.
2 Using a medium bowl, whisk egg stabilizer and water.
3 Using a rubber spatula, fold the flour into the quinoa mixture until incorporated. Fold in the egg stabilizer mixture until thoroughly combined.
4 Scoop quinoa mixture into golf ball-sized “meatballs.” Place on oiled baking pan, 1 inch apart. Cook for 15 minutes. You do not need to turn them.
Makes about 2 dozen.
Nutrition information per 4 meatballs: 77 calories, 16% calories from fat, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 13 g carbohydrates, 4 g protein, 537 mg sodium, 3 g fiber
Recipe: Quinoa
1/2 cup dried quinoa
3 cups vegetable stock
1/2 teaspoon black pepper
1 teaspoon salt
Using a medium saucepan over medium-high heat, bring ingredients to a boil. Reduce heat to medium and simmer until tender, about 35-45 minutes, stirring occasionally. Strain any remaining liquid and cool.
Makes 1 1/2 cups.
Nutrition information per 1 tablespoon serving: 18 calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 1 g protein, 115 mg sodium, 1 g fiber
Recipe: Lentils
1 cup dried lentils
3 cups vegetable stock
1/2 teaspoon black pepper
1 teaspoon salt
Using a medium saucepan over medium-high heat, bring ingredients to a boil. Reduce heat to medium low and simmer until tender, about 30 minutes, stirring occasionally. Strain any remaining liquid and cool.
Makes 2 cups.
Nutrition information 1 tablespoon serving: 22 calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 2 g protein, 86 mg sodium, 2 g fiber
Recipe: Pomodoro sauce
1/4 cup extra virgin olive oil
1/4 cup sliced garlic
1 medium yellow onion, diced
1/2 bunch basil, leaves picked
1 32-ounce can San Marzano plum tomatoes, hand-crushed
Salt and fresh ground black pepper, to taste
Using a large saute pan over medium heat, heat the oil. Saute garlic until just golden brown. Add onion and saute until translucent. Add basil leaves and cook just until they turn bright green. Add tomatoes and bring to a simmer for 5 minutes, stirring occasionally. Season with salt and pepper, to taste.
Makes about a quart.