Prosciutto Wrapped Roasted Asparagus

1 Bunch Asparagus - Ends Trimmed

1 Garlic Clove - Minced

1 tbsp Dijon Mustard

2 + 1 tbsp Parmentino Cheese - Grated (substitute Parmesan if necessary)

1/2 tsp Black Pepper

4 Slices Prosciutto - Thinly Sliced

EVOO

In a large pot of boiling, salted water add the asparagus and cook for about 2 minutes.  Remove and plunge into an ice bath to stop the cooking and lock in the vibrant, green color.

Lay the slices of prosciutto out on a cutting board.  Spread the dijon evenly and sprinkle with 2 tbsp of the parmentino cheese, garlic and black pepper.

In 4 even bunches add the asparagus to the end of the proscuitto and roll up.  Sprinkle EVOO on a baking sheet and place the asparagus on and place in a preheated 450 degree oven and bake for about 10 minutes (turning after 5 minutes).

Place on a serving dish and sprinkle with remaining parmentino cheese.  Enjoy.

Asian Meatballs

16 oz. Ground Chicken
16 oz. Ground Pork
1 Cup Grilled (or Roasted) Peppers, Chopped
1 Fresno Pepper - Seeded, Chopped
1" Sliced Grilled Onion (about 1/4 cup)
1 tsp Salt
1/2 tsp Pepper
1 tbsp Grated Ginger
1 tbsp Low Sodium Soy Sauce
1 tsp Sugar
1 tbsp Dijon Mustard
1 tsp Toasted Sesame Oil
1/2 cup Bread Crumbs

Sauce:
3 tbsp Low Sodium Sauce
3 tbsp Dijon Mustard
3 tbsp Water
3 tbsp Sugar
3 tbsp Trader Joes Sesame Soy Ginger Marinade
1 Green Onion - Thinly sliced on an angle
1 Fresno Chili - Seeded, Thinly sliced
1 tbsp Toasted Sesame Seeds

In a food processor add the grilled peppers, fresno pepper, onion, salt, pepper, ginger.  Pulse into a paste.  In a large bowl add the chicken, pork, paste mixture, soy sauce, sugar, mustard, sesame oil, bread crumbs.  With a fork, mix to combine.  Take a small scoop and microwave it about 30-45 seconds or until cooked.  Taste and adjust seasonings if necessary.

Using a small 1" scoop make balls about 1".  Put on a large cookie sheet (with sides) and bake in a 350 degree oven for about 13-15 minutes.

While meatballs are in the oven, in a large bowl add the soy sauce, mustard, water, sugar, marinade.  Mix to combine.  Let the meatballs sit for about 5 minutes then toss in the sauce.  Garnish with the green onion, fresno chili and sesame seeds.

Chicken, Lentil & Chick Pea Soup

2 tbsp Bacon Fat

2 Ribs Celery – Diced

1 Onion – Diced

4 Large Garlic Cloves- Minced

1 tsp Grated Ginger

1 tsp Salt

1 tsp Black Pepper

1 Jalapeno – Seeded, Diced

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Dijon Mustard

2 tbsp Tomato Paste

1 tsp Fresh Thyme

1 Cup Lentils

6 Cups Chicken Stock

1 14.5 Can Diced Tomatoes

2 Cups Diced Chicken

2 Cans Chick Peas – drained

In a large pot over med/high heat add the bacon fat.  Add onions and celery. Cook for about 5-7 minutes.  Add in the garlic and cook for another 2-3 minutes.  Add in ginger, salt, pepper, jalapeno, cumin, paprika, Dijon mustard and tomato paste.  Stir to combine and cook about 2 minutes.  Add in thyme and lentils and cook about 3-4 minutes.  Add in the chicken stock and simmer w/ a lid cracked for 20-25 minutes or until the lentil are cooked with a slight bite to them.

Add in the tomatoes, chicken and chick peas.  Simmer about 10-15 minutes or until the broth becomes a little thicker.  Enjoy.