1 pound ground beef pork, chicken, turkey (or combination)
1 egg, slightly beaten
1 Cup bread crumbs
1 teaspoon garlic powder
1 teaspoon dried parsley
2 teaspoons dried basil
2 teaspoons Worcestershire sauce
1/2 Cup grated parmesan cheese (optional)
2 Tbsp olive oil
6 Cups chicken broth
2 Cups water
1 1/2 Cups pastina or other small pasta (or large pasta broken up)
1 (10 oz) package of frozen chopped spinach, thawed and drained

Directions
Combine meat, egg, bread crumbs, spices and cheese (optional) in medium sized bowl. Mix well. Shape into small meatballs ( use about 1 teaspoon of mixture per meatball ).

Heat olive oil in large skillet. Saute meatballs over medium-high heat, turning often, until just done. (about 5 minutes) Do not overcook as the meatballs will get further cooking in soup. Set aside.

Bring broth and water to boil in large saucepan or Dutch oven. Reduce heat to low.
Add meatballs, pasta and spinach. Cover and simmer until pasta is done. (about 10 minutes).

Makes 8 servings.

Directions
Preheat grill on medium 10 min.

Remove netting from roast. Using sharp knife, cut through thicker portion of roast, then open up, so that thickness of roast is approximately even. Cut small slits in roast.

Combine basting oil, mint, and salt in small bowl; spread about 3 Tbsp over roast.

Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Sear roast on grill 1-3 min, until it has changed color about one-quarter of way up from bottom and seared side has turned paper bag-brown. Turn over; baste with mint mixture. Sear 1-3 min.

Grill, turning occasionally and basting with mint mixture, about 45 min, until desired internal temperature (see chart below)is reached.

Transfer to clean platter; let rest 5-10 min.

Stir demi-glace and raisins together in small saucepan on medium; heat 3-4 min.

Slice roast and serve with warmed Raisin Demi-Glace.

Makes 12 servings

Directions
In 10-inch nonstick skillet, combine sliced pork chops, tomatoes, pizza sauce and mushrooms. Cook over medium heat, stirring, until heated through, about 5 minutes. Meanwhile, toast bread under broiler; arrange bread on serving plates. Reduce heat to low; top mixture with cheese and cover to melt cheese, about 1 to 2 minutes. Spoon a portion of the pork mixture onto each slice of toast; season to taste with pepper and serve immediately.

Makes 4 servings

Directions
Mix together first 11 ingredients, place in ziplock bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo skewers, soak in water for an hour to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off of skewer onto Italian bread.

Makes 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

Directions
Rub Italian seasoning over the surfaces of the roast. Place roast in shallow pan and roast in 350F oven for 25 minutes. Place potato wedges and Italian dressing in plastic bag, seal bag and toss to evenly coat wedges. Add potato wedges to roast and return to oven for 20-30 minutes or until internal temperature of roast reaches 155-160 F and potatoes are tender. Remove from oven and let roast rest for 5-10 minutes before slicing.

Pizza Pork Hoagies:
Thinly slice leftover Italian Pork Roast. Place on sandwich buns and put on cookie sheet. Top with a spoonful of pizza sauce and shredded mozzarella cheese. Bake in a 350 F oven for 5 minutes or until cheese melts and bun is lightly toasted.

Makes 6 servings

Directions
Cook fettuccine to al dente doneness, drain. Meanwhile, cook bacon in skillet until crisp, drain and crumble. Combine bacon, chopped ham and fettuccine in skillet. Combine eggs, cheese and cream in small bowl. Add to fettuccine, bacon and ham. Heat, stirring constantly until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is too dry. Serve immediately.

Makes 4-6 servings

Lasagna
1 container (15 oz) whole-milk ricotta cheese
8 oz mozzarella cheese, shredded (about 2 cups)
1 cup grated Parmesan cheese
Freshly ground black pepper
1 pound fresh or dried spinach lasagna noodles, cooked al dente according to package directions, laid flat on stacked kitchen towels

Directions
Bechamel Sauce
Heat milk in a medium saucepan until hot. Melt butter in a large saucepan over medium-low heat; whisk in flour until blended. Cook 2 minutes.
Gradually begin adding hot milk, whisking constantly, until incorporated and sauce is smooth. Stir in salt, pepper, nutmeg, and bay leaf. Raise heat to medium and bring to a simmer; simmer 3 minutes longer. Pour into a container, cover surface directly with plastic wrap, and cool. (Can be made up to 3 days ahead and refrigerated.)

Tomato Sauce
Heat oil in a large saucepan over medium-high heat. Add sausage and brown 3 minutes, breaking up clumps with a wooden spoon. Add onion; cook 6 minutes, stirring frequently, until lightly browned. Pour in marinara sauce; bring to a boil, reduce heat to low, partially cover pot, and simmer 15 minutes for flavors to develop. Remove from heat and cool. (Can be made up to 3 days ahead and refrigerated.)

Lasagna
Evenly spread 1 cup of the tomato sauce over bottom of a 13x9x2-inch baking pan. Arrange a layer of noodles over sauce, trimming as necessary.

Spread noodles with 1/3 of the béchamel sauce. Spread 1/2 of the ricotta, 1/2 of the mozzarella, and 1/2 of the remaining tomato sauce; sprinkle 1/4 cup of the Parmesan over top. Make a second layer of noodles. Spread 1/2 of the remaining béchamel sauce over pasta, then the remaining ricotta, mozzarella, and tomato sauce, and another 1/4 cup of the Parmesan. Top this with a final layer of noodles. Spread the remaining béchamel sauce evenly over the top. Sprinkle with the remaining 1/2 cup Parmesan, then sprinkle with pepper.

Makes 12 serving
Prep Time: 1 hour
Cook Time: 1 hour

2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 Tbsps dried parsley

1 teaspoon salt
1 pound mozzarella cheese, shredded
2 Tbsps grated Parmesan cheese
Directions
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Makes 8 servings
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes

2 Organic chicken breast, skinless, boneless-Cut into half.
4 pieces total

Directions
Pound out the chicken to a thickness of 1/4 inch.

Combine eggs, salt, and pepper. Dip chicken into egg mixture, then crumbs.

Heat oil until very hot in a large frying pan. Brown chicken on both sides and remove to a shallow baking dish. Pour Seeds of Seeds of Change

Product: Tomato & Basil Pasta Sauce over chicken. Sprinkle Parmesan cheese.

Bake uncovered in 350F oven for 30 minutes. Place mozzarella over chicken and bake 5-10 minutes longer, or until cheese melts.

Directions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.

In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms.

Pulse in 2 Tbsps olive oil; continue pulsing until the mixture is the consistency of soft butter.

In a small mixing bowl combine chopped tomatoes, green onion and 1 Tbsp olive oil; stir.

Bake the bread slices for 5 minutes or until crisp and brown.

Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.

Makes 8 servings