January 19, 2026 | Posted in:

[Thanks! You’re now entered to win “Around Our Table” by Sara Forte!] A Recipe for Chicken Parmesan Meatballs

Published: January 2026
Author: Sara Forte
Recipe origin: ‘Around Our Table: Wholesome Recipes to Feed Your Family and Friends’ by Sara Forte (published by Hardie Grant)

In her most personal cookbook yet, ‘Around Our Table,’ Sprouted Kitchen’s Sara Forte shares recipes designed for all of life’s moments, from big celebrations to the quiet times of need. These Chicken Parmesan Meatballs are a perfect example: a more structured take on her classic turkey meatballs from ‘Bowl + Spoon,’ crafted to be an ‘easy sell’ for picky kids and a nourishing gift for new moms.

3 cloves garlic, grated
1 teaspoon fennel seed, roughly chopped
1 teaspoon Italian seasoning
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
1 large egg
1⁄3 cup / 55g panko
1⁄3 cup / 35g grated Parmesan
1⁄3 cup / 7g well-chopped flat-leaf parsley + more for garnish
1 tablespoon extra-virgin olive oil + more for cooking
1 pound / 450g ground chicken, dark meat included

FOR THE POLENTA
1 cup / 200g polenta
Salt and pepper
2 cups / 475ml water
2 cups / 475ml milk
2 tablespoons salted butter
1 (24-ounce / 680g) jar of marinara
6 ounces / 170g mozzarella, shredded or torn
1⁄2 cup / 50g grated Parmesan + more for finishing

FOR THE CHARD
2 tablespoons extra-virgin olive oil
3 cloves of garlic, sliced thin
1 large bundle rainbow chard, chopped
Salt and pepper
Squeeze of lemon
Chopped parsley, for serving
Serves 4–6

In a large mixing bowl, combine the garlic, fennel seed, Italian seasoning, salt, pepper, egg, panko, Parmesan, parsley, and oil. Stir to mix well. Add the ground chicken and fold everything in to combine. Let this mixture rest for 15 minutes or in the fridge for up to a day.
Start the polenta. In a large pot over medium heat, combine the polenta, salt, pepper, and water, stir and simmer for 15 minutes. Turn the heat to low, add the milk and continue to simmer, stirring occasionally, for 15 more minutes. We want it to be loose; it firms up as it cools, so add more water or milk for desired consistency. Stir in the butter and taste for seasoning. Cover and set aside.
Preheat the oven to 475°F / 245°C. Warm a thin layer of oil in an ovenproof skillet over medium heat. Form the chicken mixture into small balls and, once the oil is hot, sear the balls. About 3 minutes per side until the outsides are just golden (these can also be roasted for 15 minutes). Turn the heat to low, pour the marinara over the balls, and stir gently. Let the marinara warm up for a few minutes. Put a piece of the mozzarella on top of each ball, plus a sprinkle of Parmesan, and put the pan in the oven for 6 to 8 minutes until the cheese is just golden.
For the chard, heat the oil in a skillet over medium heat. Add the garlic and let it cook for 30 seconds until fragrant. Add the chard and sauté for 2 to 3 minutes. Sprinkle with salt and pepper, a squeeze of lemon, and set aside off the heat.
Assemble your bowls. Make a pillow of polenta, add a few meatballs with sauce, and put some chard on the side. Finish it all with some fresh herbs and a sprinkle of Parm.

MAKE AHEAD
Do the searing or roasting step, cover them in the marinara, and keep covered in the fridge a day in advance. To finish, bring the dish to room temperature, add the cheese, and add 5 more minutes to the baking step. To freeze, cook them all the way through during that searing step, cool, cover them in sauce, then package and freeze them.

CHANGE IT UP
Dairy free: You can get away without using the cheese; just increase the panko to 1⁄2 cup / 65g and skip the cheese topping. Use a nondairy milk and butter in the polenta.

Gluten free: Almond meal or gluten-free breadcrumbs may be used as a substitute for the panko. I would suggest keeping the balls small.

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December 5, 2025 | Posted in:

Mimi’s Mocha Acorn Cookies Recipe (Christmas Classic)

Published: December 2025
Author: Grandma Rose (Rose’s Deli) & Mimi
Recipe origin: US

From Heritage Cookbook creator Janice M’s book: “Mimi’s sister, Aunt Shirley, made these cookies for many Christmases. Some of her nieces and nephews remember spending Christmas Eve day with her (she would kindly offer to take us off our parents’ hands for a good part of that day which can be the longest of the year for many children). We helped her put bows on gifts and do other last-minute tasks, one of which was dipping the acorns in chocolate and nuts!
We suggest baking a test cookie to make sure the butter/flour ratio is right and the cookies do not flatten out. If your butter is too soft when you begin, this can be a result. If your test cookie flattens, add 1/4 cup additional flour.”

1 cup butter
3/4 cup brown sugar
2 3/4 cups flour
1 tablespoon cocoa powder
1 tablespoon instant coffee powder
1 teaspoon vanilla
1/4 teaspoon salt

6 oz. chocolate chips for dipping
1 cup chopped pecans

Cream butter and brown sugar. Add sifted flour, cocoa, coffee, vanilla and salt. Mix well.
Roll dough into 4 long rolls, 1 inch in diameter. Cut into 3/4-inch sections. Roll each into a ball. Press each ball onto greased cookie sheet to flatten base and pinch top to make a point.
Bake at 325 degrees for 10-12 minutes.
Melt chocolate chips. While cookies are still warm, dip wide end into chocolate, then into chopped pecans.
Yield: 2 1/2 dozen.

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November 18, 2025 | Posted in:

Stuffing Just like Nanny Mac made

Published on: November 20th/2025
Author: Leanne J.
Recipe origin: Canada

In Leanne’s words:
Nanny Mac had many stories of food as well. She had to feed her family and her boarders on a widows pension. When she tried to supplement her income by selling her delicious baking, her subsidy was cut off. When I was growing up, we often ate meals at her apartment. I remember how cozy it was. Simple, yet delicious food. Always a dessert after.

3/4 cup of butter
2 1/2 cups chopped onions
1 cup each chopped celery and fennel (or 2 cups celery) including celery leaves
4 tsp dried sage (don’t be shy)
1 tsp each salt, marjoram, savory and pepper
1/2 tsp dried thyme
14 cups cubed white bread
1 cup chopped fresh parsley

In large skillet melt butter over medium heat, cook onions, celery, celery leaves, fennel, sage, salt, savory, marjoram, pepper and thyme, stirring often for 10-15 minutes or until vegetables are tender. Toss with cubed bread and parsley.

Can put in turkey and cook in the bird. We usually put in casserole dish and cook in 350° oven until hot, basting with turkey fat as the turkey cooks.

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August 12, 2025 | Posted in:

Tomates à la Provençale

Published on: August 7th/2025
Author: Suzana Oliveira & Abeille S.
Recipe origin: France

Tomates à la Provençale is a rustic French dish, especially popular in the summer when tomatoes are at their peak. Simple yet full of flavor, it celebrates the freshness of seasonal produce. This recipe combines the natural sweetness of tomatoes with the aromatic blend of garlic, parsley, and olive oil, creating a taste that captures the essence of the Mediterranean.

This recipe was contributed by Abeille, whose family moved from France to the United States when she was a child. She recently collected a number of her mother and grandmother’s favorite seasonal recipes, and her family especially loves this one served with lamb.

4 market-fresh tomatoes
A large bunch of parsley
1 garlic clove
Olive oil
Salt
Pepper
2 tablespoons of breadcrumbs

Cut each tomato in half horizontally (around the equator).
Heat a generous tablespoon of olive oil in a skillet.
When the oil is hot, place the tomatoes cut-side down in the pan.
Sear them on high heat until lightly browned (about 2 minutes), then flip them over.
Lower the heat to low/medium and cover with a lid.
Finely chop the parsley and the peeled garlic clove.
In a bowl, combine the parsley and garlic.
Add one or two tablespoons of breadcrumbs and 2 tablespoons of olive oil. Season with salt and pepper.
Spoon a generous amount of this mixture onto each tomato half.
Continue cooking on low heat until done.
Delicious served with lamb chops.

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June 10, 2025 | Posted in:

A plate of roasted miso onions in sauce

Miso Butter Onions


Submitted by: Kezia F.
Recipe origin: Southern California

This recipe comes from college senior Kezia, who created a cookbook for Esperenza Community Farms’ CSA boxes. The book informs CSA recipients about the produce they’ve received and gives ideas for how to cook it. If you find yourself with an excess of freshly-harvested onions, here’s how to turn them into stars of the meal, not just supporting characters!

8 onions
7 tablespoons unsalted butter, melted
1/3 cup miso paste
4 cups warm water

Preheat oven to 500°.

Halve the onions lengthwise. In a bowl, whisk together melted butter, miso paste, and warm water. Place the onions cut-side down in a high-sided baking dish and pour in the miso water. Cover and bake for 35 minutes. Turn the onions cut side up, baste well, and bake uncovered for another 45-50 minutes, basting every 10 minutes, until soft and browned.

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May 12, 2025 | Posted in:

Susie’s Spoon Bread


Submitted by: Bonnie B.
Recipe origin: Southern United States

“When Nana was a little girl, she would often visit Aunt Sis and her husband, Millard Robert Ford (called “Unks”). They lived on Old Court Road in Pikesville adjoining the Suburban Golf Course. The house is no longer there. In the summer, Aunt Sis would make lemonade to sell to the golfers along with delicious homemade ice cream.
Nana lived with Aunt Sis for several years during her teenage years. While living there, Nana worked for the telephone company starting in 1926. Years later, after Unks died, Aunt Sis moved to Ocean City, where we visited
her many times. She died in 1975 at the age of 85. The following recipe was one of her favorites. It was a prize-winning recipe that was given to her many years before.”

1 heaping tbsp. butter
3 pts. (6 c.) boiling water
1 heaping tbsp. Crisco
1 pt. (2 c.) cornmeal
1 tsp. salt
2 eggs, well beaten

1. Preheat oven to 350°.

2. Put the butter into a baking dish (casserole dish) and place in oven for dish
to get hot.
3. Bring water and Crisco to a boil.
4. Stirring briskly, mix in cornmeal and salt until all lumps have disappeared.
5. Mix in 2 well-beaten eggs.
6. Pour into hot baking dish and bake about 30 minutes or until it appears as a
well-browned custard.
7. Serve hot.

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November 13, 2024 | Posted in:

Watercolor carrots with their stems

Roasted Carrots With Pine Nut Gremolata


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy. Gremolata is a type of seasoning typically made of finely minced parsley, garlic, and lemon zest; in this case, orange rind is used instead.

1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon pepper
1 pound trimmed small carrots
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon toasted pine nuts, chopped
2 teaspoons grated orange rind
1 teaspoon minced garlic
1 tablespoon sherry vinegar

Preheat oven to 450℃. Toss olive oil, salt and pepper with trimmed small carrots on a baking sheet. Bake at 450℃ for 20 minutes, stirring after 10 minutes. Reduce oven to 325℃ (keep pan in oven). Bake for 10 minutes more or until tender and beginning to brown.

Combine parsley, chives, chopped toasted pine nuts, grated orange rind and minced garlic. Add to carrots, add sherry vinegar and toss. Serves 2 to 4.

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| Posted in:

Watercolor graphics of oranges, pistachios, and wild rice

Orange Pistachio Wild Rice Salad


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy.

2/3 cup wild rice
2/3 cup wild brown rice (Lundberg Farms) or brown rice
3 cups low-sodium chicken broth
3 tablespoons chopped unsalted pistachios
2 oranges
Zest from one orange
10 large fresh basil leaves, sliced into ribbons
¼ cup minced red onion
⅓ cup red wine vinegar
¼ cup olive oil
1 tablespoon fresh orange juice
1½ teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon salt

Combine the brown rice and wild rice and broth in a medium saucepan and bring to a boil. Cover, reduce heat to a slow simmer and cook until the water has evaporated and rice is fully cooked, 45 to 55 minutes. Remove from heat and cool completely.

Toast pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool.

Grate the zest from one orange; set aside. Cut the top and bottom off of both oranges. Stand on end and remove the rest of the peel and white pith by cutting down the orange, following its curve with your knife. Cut between membrane and each segment; remove each segment. Repeat with the second orange. When the rice is cool, add the orange segments, the basil, onion, pistachios and orange zest and mix to incorporate.

To make the dressing, whisk together the vinegar, orange juice (from first zested orange), oil, mustard, honey and salt in a small bowl. Pour over the rice mixture and mix. (May not need all the dressing). The salad will keep in the refrigerator in an airtight container for a day or two. Serves 6.

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May 10, 2019 | Posted in:

Oven baked parmesan fries

fries 2 hor
Ingredient list

2 Russet Potatoes
1/4 c extra virgin olive oil
Kosher salt & Seasoned salt
2 tbls. chopped parsley leaves
1/4 c freshly grated Parmigiano-Reggiano cheese
Instructions

Wash potatoes and par boil them in Kosher salted pre-heated water … about 20 – 30 minutes
When done, drain the potatoes and set aside
pre-heat the oven to 400 degrees
Slice the potatoes into wedges – approximately 16 -20
In a bowl add the olive oil , seasoned salt and potato wedges … gently tossing
Place the wedges on a baking sheet and bake for 30 minutes, turning them after 15 minutes
Place on a warmed platter or bowl and top with the parsley and cheese

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November 16, 2016 | Posted in:

Oven Roasted Root Vegetables with Balsamic Glaze

root-vegetables_1

root-vegetables_3
Prep Time: 15 min.
Total Time: 1 hour.

Ingredients

1 red onions, cut into quarters
2 medium sized sweet potatoes, cut into 1” dice
3 beets, cut into 1” dice
4 carrots, peeled and cut into 1” dice
4 parsnips, peeled and cut into 1” dice
2 cups celery root, cut into 1” dice
½ small rutabaga, cut into 1” dice
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp balsamic reduction (optional)

Directions

1. Preheat oven to 400F.

2. Toss veggies in a large bowl with olive oil, salt and pepper. Divide between two large baking sheets. Bake in top and bottom third of oven, for 45 min., rotating sheets and flipping vegetables halfway through.

3. Drizzle with balsamic reduction before serving.

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