Lemon Herb Chicken Meatballs & Farro Salad
&
Cucumber Celery Collins
This week’s Date Nite felt a little extra meaningful for me. I was home visiting family and ended up filming the entire menu in the kitchen I grew up in, using my mom’s cookware, her utensils, even her mismatched bowls and well-loved pans dating back to 1968. It looks very different from our usual aesthetic, but honestly, it feels special. A quiet little nod to her and the meals that first made me fall in love with cooking.
So this menu is fresh comfort in a bowl.
We’re serving lemon herb chicken meatballs with creamy yogurt sauce and a bright, herby farro salad. fresh, bright, and just the right balance of hearty and light. It’s the kind of dinner that invites you to slow down and linger at the table.
To go with it, we’re pairing a Cucumber Celery Collins that can be a mocktail or cockctail. Simple replace the liquor with water for a refreshing mocktail without the booze. It’s clean, herbal, and makes the whole meal feel a little bit like early spring.
As always, we hope this one hit all the right spots for you and yours.
Kevin & Kate
Cucumber Celery Collins
Lemon Herb Chicken Meatballs & Farro Salad
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
Flexible Greens
We used kale this week for a heartier texture that holds up nicely to the dressing, but arugula works beautifully if you want something lighter and a little peppery. Use whichever sounds best to you. Both fit the dish.
Choose Your Grain
Farro gives the salad its chewy, nutty base, but this is an easy place to adapt. Wheat berries, couscous, or even orzo will all work well depending on what you have in the pantry or what you’re craving.
Choose Your Meat
We made ours with ground chicken for a lighter feel, though ground beef or a beef-and-pork blend are equally delicious options. This recipe is very forgiving, so feel free to make it your own.
Tender vs. Traditional
We add panko and a little milk to the meatball mixture to keep them especially tender and juicy. If you prefer a firmer, more classic meatball texture, you can simply leave both out.
Make It a Cocktail (or Not)
This week’s drink is a variation of a favorite we’ve shared before. Enjoy it as written for a refreshing zero-proof option, or add gin or vodka if you’d like to turn it into a cocktail. Both versions work beautifully with the meal.
Leftover Idea
If you have leftover meatballs, tuck them into warm pita with the sauce, sliced cucumber, onion, and tomato for an easy next-day lunch. Add a simple green salad and you’re set.
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we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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