Turkey Meatballs
Makes enough meatballs to serve 6

2 pounds ground turkey
1/2 cup bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
6 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 large eggs, beaten

1.    In a mixing bowl, combine all ingredients and gently mix.
2.    Shape into meatballs and cook in your sauce or precook on a sheet tray in a 350ºF oven and then add to sauce 15 minutes before serving.

Tomato Sauce
Makes 6 cups

2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons olive oil
2 28-ounce cans crushed tomatoes
2 teaspoons kosher salt or more to taste
1/2 teaspoon black pepper

1.    Heat small heavy bottom stockpot over low-medium heat.
2.    Add olive oil. Then add garlic, pepper flakes, oregano and basil. Sweat until garlic softens and is aromatic. Do not brown garlic.
3.    Add canned tomato sauce and bring to a simmer. Season with salt and pepper.
4.    Simmer for 30 minutes. Check for seasoning.

Italian Bread
Makes 2 loaves

1 pkg active dry yeast
1 1/2 cups warm water 110°F
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon butter, melted
3- 3 1/2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons cornmeal

1.    Dissolve yeast in water.
2.    Add sugar, salt and melted butter.
3.    Mix together the two flours in a medium sized bowl.
4.    Make a well in the flour and add liquid.
5.    Bring the dough together and knead for about 8 minutes.
6.    Put in a greased bowl; cover and let rise in a warm location for about 1 hour. (the dough should roughly double in size.)
7.    Punch down.
8.    Shape into two long narrow loaves.
9.    Grease pan and sprinkle with cornmeal.
10.    Place loaves on pan. Make 3 or 4 deep slits on an angle across the top of each loaf.
11.    Cover and let rise for another 45 minutes.
12.    Preheat oven to 375 °F.
13.    Bake loaves in a 375 °F oven for 25 - 30 minutes.

Lemon-Thyme Vinaigrette
Makes 2 1/2 cups

1/2 cup fresh lemon juice
1 tablespoon Dijon mustard
3/4 cup olive oil
1 cup canola oil
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon black pepper

1.    Whisk together lemon juice and mustard.
2.    Mix oils together in one container. Slowly drizzle in oils while whisking. Dressing should emulsify.
3.    Add thyme, salt and pepper and taste for seasoning.

Honey Mustard Vinaigrette
Makes about 1 cup

2 Tablespoons Dijon mustard
2 Tablespoons honey
2 Tablespoons rice wine vinegar
3 Tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup canola oil
1/4 teaspoon salt
1 pinch cayenne pepper

1.    Whisk together mustards, honey, and vinegars.
2.    Combine oils and slowly whisk into mustard mixture.
3.    Taste and season with salt and pepper.

Balsamic Vinaigrette
Makes approximately 2 cups

1/4 cup balsamic vinegar
1/4 cup lemon juice
2 teaspoons dijon mustard
1 1/2 cups olive oil
1 teaspoon salt
1 teaspoon pepper

1.      Blend balsamic vinegar, lemon juice and mustard in a food processor.
2.    With the machine running, slowly drizzle in oil. Season with salt and pepper.