Not your Mama's Green Bean Casserole!

Here's a great twist on serving green beans for Thanksgiving. Gone are the days of Cream of Mushroom Soup and Fried Onion...bring on the bacon instead!!!!

 

Balsamic Green Beans with Pancetta

1 cup pancetta, diced

12 ounce green beans

2 teaspoons Wildtree Garlic & Herb Blend

¼ cup Wildtree Flavored Balsamic Vinegar

 

Heat a nonstick skillet over medium heat. Add the pancetta and sauté until browned. Drain off most of the grease; leave a small amount for sauteing the green beans. Meanwhile blanch the green beans in boiling water for 3-5 minutes. Drain and add green beans to the skillet with the pancetta. Season with the Garlic & Herb Blend; sauté for 1 minute. Add the Balsamic Vinegar; continue cooking until most of the vinegar is evaporated. Season with salt and pepper if desired.

 

To order your Wildtree flavored vinegars or Garlic & Herb Blend please go to www.jenwarr.mywildtree.com.

 

Afterschool Leftover Snack ~ Simple Meatballs with a Pancetta Red Sauce

What does your child eat for an after school snack?

Fruit?

Cheese & crackers?

Remnants from the lunchbox?

Mine can and does eat a meal...it's not a snack...and you would think he didn't have a hearty lunch...which he did...and no fruit or yogurt or other light snacks will do. This seven year old boy is hungry with a capital H.

So what is a busy Mum to do when faced with this dilemma? Rely heavily on leftovers! This was a delicious meal that tasted like it took hours to slowly cook, but in reality it was about 45 minutes. The meatball recipe is super simple as we are gluten, dairy and egg free. If you prefer to add breadcrumbs, milk, eggs to your meatballs please feel free to - but you might want to give mine a shot!

Simple Meatballs with a Pancetta Red Sauce

Simple Meatballs

1 1/2 lbs grass fed ground beef

1/4 onion, diced small

1 TBSP Wildtree Hearty Spaghetti Blend

2 TBSP Tamari

1 TBSP Wildtree Tuscany Bread Dipper Herb Blend

salt & pepper to taste

Combine all ingredients in a bowl and roll into small meatballs (they cook faster) and set aside.

Pancetta Red Sauce

1 slice (1/2" thick) pancetta, cut into small cubes

1/2 onion, diced medium

two 28 oz cans of plain crushed tomatoes

2 cloves fresh garlic, pressed

2 TBSP Wildtree Hearty Spaghetti Blend

1/2 TBSP Wildtree Basil Pesto Grapeseed Oil

salt & pepper to taste

Heat a large cast iron skillet over medium high heat, add the Basil Pesto GSO and pancetta. Stir while cooking until the pancetta renders its fat. Remove cooked pancetta from the pan with a slotted spoon and set aside. Meanwhile, cook the meatballs being careful not to overcrowd the pan. Most likely you will need to cook them in several batches. You do not have to cook them in their entirety, just make sure they are browned on all sides. Next, add the onions to the pan and soften slightly (you might need to add a dash of Basil Pesto GSO to the pan). Place all the meatballs back in the pan and add the tomatoes, garlic, Hearty Spaghetti Blend and pancetta. Turn heat down to low and simmer away, uncovered so the sauce will slightly thicken and the flavors will meld together.

Serve over rigatoni with freshly grated Parmigiana Reggiano.