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Beats - I love beats. They are so colorful.
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Sliced Beets waiting to boil!
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Step 1: Dice a whole bunch of Parsley.
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Step 2: Dice a handful of mint.
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Defrost and measure 1kg of Ground Lamb.
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Mix parsley, mint, and some minced garlic with Lamb.
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Roll the mixture into 20g balls (approximately 2-3cm in diameter).
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Pan fry the meatballs. Fast, high temperature.
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Moroccan mixture of tomato paste, garden fresh tomatoes, spices and some chillies.
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Our first time eating Quinoa. Andrew pronounced it Qwuinowa. It's pronounced Keen-wa.
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You boil the water with the quinoa in it. It's actually faster and tastier than rice!
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Stew the sauce and the pan fried meatballs for 20 minutes.
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This picture should be in the Cafe Leon cookbook!
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The house smelled of cooking lamb so strongly, our stomachs were aching!
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Et Voila! Moroccan meatballs on quinoa with beets and 2006 Sandhill Sangiovese. Bon Appetite!
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It was so tasty.
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Very happy test-subjects!