​ 

1. Add all of the ingredients for the meatballs to a large mixing bowl and work everything together until fully combined. Take a heaping TBSP. of the meaty mixture and form it into a ball shape. Transfer to a plate and continue until all of the meatballs have been formed.

 

1. Begin heating a cast iron pan to medium heat. Once heated, place the balls into the pan and let them sear for about 2 minutes. Flip them and sear them on the opposite side until a nice crust is formed. Once finished, transfer the balls to a paper towel lined plate.

 

1. Add the 2 Tbsp. unsalted butter to the pan with the remaining meatball grease. Once melted, stir in the flour and reduce the heat to medium low. Stir and cook for roughly 2 minutes until raw flour is cooked out. Slowly whisk in the vegetable stock making sure to incorporate the roux thoroughly. Return the heat to medium and let the sauce come to a boil. Once boiled, reduce heat to medium low and simmer 3- 4 minutes.

 

1. Stir in the sour cream, salt, ½ the parsley, and pepper to taste. Return the meatballs to the pan, cover, and simmer on medium low for 7 – 10 minutes. Taste and adjust salt / pepper if desired. Garnish with remaining parsley.

 

1. Serve over egg noodles, mashed potatoes, polenta, or enjoy them on their own.

                    Grocery List
          MEATBALLS

• 340g Package Beyond Beef
• ½ Yellow Onion, diced
• ¼ C Breadcrumbs
• ¼ Cooked Brown Rice
• 1 Large Free-Range Egg
• ¼ Tsp. All Spice
• ¼ Tsp. Nutmeg
• ¼ Tsp. Sea Salt
• ¼ Tsp. Pepper Flakes
• Cracked Pepper

           GRAVY

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. AP Flour
• 2 C Low Sodium Vegetable Stock
• 1/3 C Sour Cream
• ¾ Tsp. Sea Salt +
• 1/3 C Fresh Parsley, chopped

 

​ 

1. Add all of the ingredients to the crockpot reserving half of the fresh parsley. Finish by pouring in the vegetable stock and dropping in the cubed butter.

 

1. Put the lid on and set the heat to low. Cook for 7 – 8 hours. Remove lid, taste, and adjust salt if desired. Alternately, you can cook on high for 3 ½ to 4 hours if you’re short on time.

 

1. Stir in the remaining parsley, serve, and ENJOY!

​ 

1. If using wooden skewers, make sure to soak them in water for at least 15 minutes prior to skewering veggies.

 

1. Prepare the marinade by whisking together the oil, lemon juice, honey, Dijon, fresh parsley, dried herbs, water, and pepper flakes. Start with ½ Tsp. salt, whisk it in and taste until desired saltiness is achieved. Skewers will also be salted when completed so be mindful of this.

 

1. Start each skewer with a tomato followed by alternating pieces of the pepper, zucchini, onion, and mushroom. Finish with a tomato and place the skewers on a baking sheet. Continue until all of the skewers are completed.

 

1. Brush the marinade over each of the skewers rotating them to get the marinade over them entirely. Cover and refrigerate until ready to grill. Save remaining marinade.

 

1. Preheat the grill to medium high heat. Before placing the skewers on the heat, brush them with the marinade one more time. Place the skewers onto the grill for 5 – 7 minutes. Brush with remaining marinade, flip, and continue to cook 5 – 7 minutes until tender.

 

1. Serve & ENJOY!

                     Grocery List

• 8 - 10 Skewers
• 2 Bell Peppers, chopped
• 1 Large Red Onion, chopped
• 227g package Button Cremini Mushrooms
• 2 small Zucchinis, sliced
• 20 Grape / Cherry Tomatoes
• 2/3 C EVOO
• 2 Lemons, juiced

(2 Tbsp. White Wine Vin Alternatively)

• 2 Tbsp. Dijon Mustard
• 1 ½ Tbsp. Honey
• 1 Tbsp. Water
• 2 Tbsp. Fresh Parsley, chopped
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Dried Parsley
• 1 Tsp. Dried Basil
• ½ Tsp. Dried Thyme
• Sea Salt

The Juicy Lucy hails from Minneapolis where there are two bars that both lay claim to the creation of this delightful burger. Both the 5-8 Club and Matt's Bar, located within 3 miles of one another, have long argued that they are the creators of the Juicy Lucy. In fact, both spots have staff in shirts that bash the opposition and claim the Lucy as their own. It's been a long-standing "feud", well known to the citizens of Minneapolis.

What is a Juicy Lucy you ask? Well, it's simply a burger that has been stuffed with cheese as opposed to having the cheese on top as a condiment. While Matt's Bar argues that American cheese is the original and only way to do it, the 5-8 Club offers  a variety of cheese options to choose from. While this may not be a revolutionary idea, it's one that Minneapolis claims as their own and they are quite patriotic about the Lucy.

Want to make this super simple burger at home? It's really quite simple, here's how to do it! You will need a package of Beyond Meat burgers (or your burger of choice). The traditional Lucy is two patties that are sealed around cheese. My version uses the meatball stuffing technique simply because I found it easier than trying to slice the thawed patties in half.

• ​​Cradle the patty in one hand and use the other hand to press a well into the center of the patty. Then, place desired amount of cheese into the well and reform the patty around the cheese. I used roughly 1/4 C of marble cheddar because I love the way marble cheddar melts. Once your patties are formed around the cheese, we are ready to fry them!

​ 

1. Fill a medium sized pot with enough cold water to cover the eggs. Drop in the eggs gently and set the heat to medium high. Once boiled, continue to boil for 2 – 3 minutes before removing the pot from the heat, covering and letting the eggs sit in the hot water for 5 minutes. Strain the eggs into an ice bath or run them under cold water immediately to cease further cooking.

 

1. Once the eggs have cooled to handle, begin peeling them. Crack them gently on a hard surface to split the shell and begin peeling. There is a thin, plasticky membrane right under the shell that once pierced, allows the shell to basically slide off. Roughly chop the eggs and add them to a large mixing bowl.

 

1. Add all of the remaining ingredients and toss together. Taste and adjust salt / pepper if desired. Enjoy right away or refrigerate until needed. ENJOY!