Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
Whipped these up last night and I'm obsessed!! I made mine the Paleo way, but you can add whatever works best for you.
Here's What You Need:
What To Do:
Preheat oven to 425.
Ground up the chicken, onion and garlic in a chopper or processor with a few drizzles of oil.
Put the chicken mixture in a bowl and add flour/breadcrumbs, seasonings and egg. Mix throughly.
Form the mixture into small balls and place on greased cookie sheet. Bake for 10-15 minutes.
While the meatballs are baking, add the eggplant ribbons to boiling water for 3-4 minutes. Add in a few pinches of salt while it's cooking too.
Remove meatballs from the oven. Add to a saucepan with tomato sauce and heat until you're ready to serve.
To serve, plate the eggplant first, top with meatballs and sauce.
Don’t forget to get social!