Spaghetti w/ Turkey Meatballs & Yellow Zucchini

Guess what, guys -- it's been a YEAR. Yes, a year. 365 days since I launched this blog full of recipes and my non-stop recipe-introducing stream of consciousness. It all started with this Summer Spaghetti (click here for the original recipe, and cringe at my beginner photography skills.) To celebrate, I decided to remake this dish (without looking at the recipe) and clearly, both my photo skills as well as how I think through a recipe, has changed! It's amazing what time will do -- and this shows that there is more than one way to make a great dish -- it just depends on what you have and your attitude to be creative.

I wanted to thank you for all the feedback, Instagram likes, and overall support over the last year. For the next 365 days, I plan on doing better, and that includes: more consistent recipe posting, more commentary on all things health/background knowledge, more interaction with you as readers, and better PR so more people can know about Table Haven. If there's anything else you'd like to see, shoot me an email at thehaventable@gmail.com, or comment on my IG @natalieneilson.

Servings: 4-6

What You'll Need:

• 1 package spaghetti noodles
• Even Better Choice: Whole-Wheat, Multigrain, or even Corn or Brown Rice Spaghetti
• 1 lb ground turkey
• Seasonings: Oregano or Italian Seasoning, Onion Powder, Garlic Powder, Salt/Pepper
• 1 bottle marinara sauce
• Look for nutrition labels with no fat (after all, tomatoes don't have any, so ask yourself what the heck the food company added in there -- yikes)
• 1 large yellow zucchini (this was $0.79 at Trader Joe's)
• Pinch of cheese (perfect for grating if you only have a small chunk left in the fridge)
• OPTIONAL: Fresh Basil

The Step-by-Step:

1. Place a large pot of water on the stove to boil.
2. Season turkey meat, and form into small meatballs. Set aside and wash your hands.
3. Add spaghetti into boiling water. Cook the noodles according to package instructions, as time required may vary depending on the type!
4. As spaghetti is cooking, chop zucchini in small pieces. Season with salt & pepper. When spaghetti is done cooking, drain and rinse with cold water to stop the cooking. Drain again.
5. Heat a large pan on the stove and add cooking spray (a tablespoon or two of olive oil works too.) Cook meatballs in batches, making sure the pan isn't overcrowded and that all sides cook (about 3 min per side.) When the last meatballs are done, remove them from the pan and set aside.
6.  Spray pan again with cooking spray, and add in the zucchini. Cook for about 5 minutes.
7. Add the marinara sauce and the meatballs, and turn down the heat. Let cook for 5 more minutes so the flavors blend together.
8. To serve, put a couple spoonfuls of sauce on the plate and place noodles on top. Then, add more sauce and some meatballs. Grate cheese and add basil.

Enjoy. Here's to another year!

xoxo n

Grapefruit & Basil Prosecco Fizzy's

There's nothing like brunch in June. In summer. Well, anytime of year. I served this drink to a few girlfriends this weekend along with my Sweet Potato Pancakes (and other glorious items cooked by my friend Veronica) for a fantastic time. Best part is -- it's easy -- as people keep pourin, just add more champagne!

Servings: About 12 (if using small champagne glasses)

What You'll Need:

• 1 bottle Prosecco, champagne, or any bubbly wine
• About 10 fresh basil leaves (mint also works wonders, if you don't have basil)
• 1 small bottle club soda (like 1 liter size)
• 3-4 large grapefruits, preferrably the Ruby Red variety (I smuggled mine from Texas two weeks ago -- don't judge)
• If you don't have fresh grapefruit, no worries -- you can find some juice at any grocery store now a days (you'll need about 3 cups)
• Ice

The Step-by-Step:

1. Place basil leaves in pitcher, and use the "other end" of a large spoon to mash the leaves (the best you can) until you can smell a very strong herbal smell (that's the flavor seeping out of the leaf.)
2. Cut grapefruits in half, and place one of the halves to the side. Squeeze the rest of them straight into the pitcher, using your fingers to get as much juice out as you can (some pulp/seeds might drop in there -- no worries, people will be impressed bc it looks homemade.)
3. Take the last grapefruit half (the one you set aside) and cut into small slices. Add half the slices into the pitcher.
4. When guests arrive, add the prosecco (all of it,) about 2 cups of club soda, and about a handful of ice cubes. Give the pitcher a good stir, and use the rest of the grapefruit slices as garnish for the glasses!

here's to my adorable basil plant that finally got a good use besides being smelled while Austin judges me.

xoxo n