Spaghetti with 'MeatBalls'
    • Spaghetti -- for variety try brown rice, spelt, quinoa or another type of whole grain pasta
    • Meatless meat balls (several varieties are found in the freezer section of your grocery store)
    • Favorite tomato sauce
    • Salad greens -- like romaine, butter/bib, arugula, red leaf...
    • Sliced veggies -- like cucumber, radish, shredded carrot...
    • Assortment of fresh herbs - like thyme, basil, oregano, chives, fennel...
    • Small shallot
    • Garlic clove
    • White wine vinegar
    • Olive oil
    • Salt and pepper

  • Warm the tomato sauce in a small sauce pan over low heat.
  • Cook the pasta in a large pot of water with a pinch of salt.
  • Cook the meat balls according to package directions / in a hot skillet or bake in a toaster oven until cooked through and crispy.
  • Mince the herbs, shallot and garlic and add to 1 part white wine vinegar. Drizzle in 3 parts olive oil, while whisking and season with salt and pepper to taste.
  • Add the heated 'meatballs' to the sauce and gently stir.
  • Drain and rinse the pasta with hot water, add a little olive oil to coat the noodles. Top with the sauce and ‘meatballs’.
  • Toss the salad greens and veggies with the dressing just before serving.