THROUGHOUT THE Hudson Valley of New York state, people rely on Talbott & Arding Cheese and Provisions to fuel weekend adventures and impromptu gatherings. Chef Mona Talbott applies her classical training to a range of deceptively simple prepared dishes that travel well. “It’s clean food,” she said. “And the beauty lies in the details.”
In Ms. Talbott’s second Slow Food Fast recipe, she makes turkey meatballs fresh and tempting with the addition of grated zucchini, basil, scallions and cayenne. “Turkey can be a bit dry, but the zucchini brings moisture,” she said. Ms. Talbott serves the meatballs on a mound of saffron rice with an herby, jalapeño-spiked yogurt sauce. Everything comes together quickly and can be prepared in advance, making this elegant dish easy to tote along to a picnic or potluck. At home, it’s a wholesome, satisfying meal worth bringing into the regular rotation.
To explore and search through all our recipes, check out the new WSJ Recipes page.
—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)
