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recipe: lamb meatballs with cucumber yogurt sauce

to make the cucumber yogurt sauce:
1/3 C cucumber, peeled and diced
3/4 C Greek yogurt
2 tblsp mint, minced
2 tblsp fresh lemon juice
2 tblsp sour cream
2 tblsp honey
1/2 tsp ground cumin
1/4 tsp sweet paprika
salt and pepper

1. Place all the sauce ingredients in a bowl and stir to combine, season with salt and pepper.

2. Cover and refrigerate 30 minutes or overnight.

to make the lamb meatballs:
1 lb ground lamb
1/2 tblsp olive oil
1/2 yellow onion, minced
1 jalapeno, seeded and minced
1 tsp mint, minced
2 tblsp Italian parsley, minced
1 tsp garlic, minced
1/2 tsp kosher salt
1/4 tsp fresh cracked black pepper
pinch of clili flake
1/2 tsp lemon zest
splash olive oil
sliced cucumber, mint and pomegranate seeds are all optional, tasty garnishes
Makes about 18

1. Heat 1/2 tablespoon olive oil in a small skillet over med-high heat. Sauté onions and jalapeno until tender, about 3-5 minutes and set aside to cool slightly.

2. Combine all ingredients in a bowl, mix by hand until combined, then roll into balls about 1” in diameter. Cover meatballs and refrigerate for 2-4 hours or overnight

3. Pre-heat oven to 350°F and remove meatballs from the fridge.

4.Heat olive oil in a large skillet over med-high heat and brown meatballs in batches—be sure to brown them on all sides, about 4-5 minutes per batch.

5. Once browned, place on a baking sheet roast until fully cooked—about 10-15 minutes.

6. Serve warm on sliced cucumber garnished with a sprinkle of pomegranate seeds, sprigs of mint and with the yogurt sauce as a side dip.

Adam’s hints:
These meatballs are awesome served as a sandwich—in a pita with crispy romaine lettuce red onions and cucumber yogurt sauce—and they can easily be prepped the night before.


recipe: adam's gazpacho

1 28oz can diced tomatoes
1 english cucumber, peeled and chopped
1 red bell pepper seeded and chopped
1/2 sweet onion peeled and chopped
2 cloves garlic peeled and chopped
1 japapeno seeded and diced
1/2 tsp ground cumin
12 oz tomato juice
1/4 C extra virgin olive oil
1-2 tblsp sherry vinegar
1 tblsp lemon jiuce
1/4 C blanched almonds toasted
salt and pepper to taste
extra virgin olive oil
croutons, optional for garnishing
Makes 6 cups

1. In blender or food processor, combine canned tomatoes, 1/2 of the cucumber and 1/2 the bell pepper, onion, garlic, jalapeno, cumin and tomato juice. Puree on high. While it’s still running, add olive oil, vinegar, and lemon juice. Season with salt and pepper and adjust to taste. If mixture is to thick, thin it by adding a little water.

2. Refrigerate for 30 minutes to an hour.

3. Serve in small bowls and garnish with the remainder of the diced cucumber and red pepper. Drizzle with extra virgin olive oil and top with it all off with sliced almonds.

Adam’s hints:
—this is fantastic served any time of the year so don’t think it’s just for summer.
—I used can tomatoes because they are canned at the peak of tomato harvest so they’re always great—and if you like it spicy don’t seed the jalapeno.
—lastly, one of the best things about this soup is that it’s served chilled so it can be made a day in advance.


recipe: mediterranean cheese balls

to make the cheese base:
8 oz cream cheese, at room temp
1-1/2 tblsp green onion white parts, chopped
1 teaspoon Worcestershire sauce
1/2 tsp black pepper

to make the flavors:
4 oz blue cheese, crumbled
4 oz cheddar cheese, crumbled or shredded
4 oz feta cheese, crumbled
1 jalapeno, seeded and minced
1 tsp kalamata olives, chopped

to make the coatings:
1/2 C bacon, cooked and chopped into bits
1/2 C parsley, chopped
1/2 C walnuts, chopped

1. In a stand mixer, or in a bowl with a wooden spoon, blend the cream cheese, onions, Worcestershire sauce and pepper until fully combined.

2. Divide cream cheese mixture into three separate bowls. Place blue cheese in one, cheddar and jalapeno in another, and feta and olive in the last. Mix each until combined.

3. Roll into small bite sized balls and coat blue cheese balls in walnuts, cheddar and jalapeno in bacon ‘bits’, and feta and olive in parsley.

5. Refrigerate covered for 30-60 minutes then serve.

Adam’s hints:
—you can really mix these up as you fancy since any flavor combos you like will probably work well.
—and they can be made well in advance. Simply blend the cheese based, roll into balls and pop in the fridge. When ready to serve, roll in the coatings and it’s time to party!


recipe: no-bake peanut butter cookies

photo by: schwenkenstein01 3 C peanuts
1/4 C coconut oil
1/4 C raw honey
1 tsp vanilla extract
pinch of sea salt

Directions to make peanut butter:
Blend 2 cups of roasted peanuts in a food processor until it starts to clump. Keep blending while adding coconut oil a teaspoon at a time until the mixture becomes buttery. If peanut butter will go in the pantry, add a pinch of sea salt for flavor.

Directions to make cookies:
1. In a food processor, blend peanut butter, honey, vanilla and a pinch of sea salt until smooth.

2. Roll the mixture into a ball and keep in the freezer for 30 minutes.

3. In a food processor, chop a cup of peanuts and set aside.

4. Roll small balls about of the large one, roll each over the chopped peanuts, then flatten slightly.

5. Freeze for up to 2 more hours then enjoy!

For more information about ‘the best form of natural sugar out there’, raw honey, go here.
Thanks to megan, product manager assistant, for this submission.


recipe: irish cream truffle fudge

photo by: gaby duong 4 C semi-sweet chocolate chips
1-1/2 C white chocolate chips
1/2 C butter
3 C confectioners’ sugar
1-1/3 C Irish cream liqueur
1-1/2 C chopped walnuts

1. In the top half of a double boiler, melt 3 cups of semi-sweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.

2. Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in walnuts.

3. Pour mixture into a buttered 8x8” baking pan and with a sheet of plastic wrap touching the mixture, press and smooth out the surface.

4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Thanks for this submission go to Chef Dweh from All Day Foods who co-hosted a DIY event with West Hollywood manager Cristina. For more recipes from the diy event, go here.

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