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2 tsp olive oil
2 carrots, finely chopped
2 stalks celery, finely chopped
1 medium leek, finely chopped (or 1 small onion)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 slices white bread
1 egg, beaten
1 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3 Tbsp Parmesan, grated
1 pound ground meat (lean turkey or beef)
1/2 cup ketchup

1. Preheat oven to 400 F.
2. Heat oil over medium heat in a pan and add the carrots, celery, leek, and garlic. Season with salt and pepper and cook until soft, about 5-7 minutes. Cool and add to a medium bowl.
3. Soak the bread in warm water until the bread is very soft. Gently squeeze, leaving a good amount of water in the bread. Place in the bowl.
4. Add the egg, thyme, oregano and Parmesan to the bowl and stir.
5. Add the meat to the bowl and gently mix with your hands until just combined (do not overmix).
6. Form into a loaf on a sheet pan, or place into a loaf pan.
7. Spread ketchup over the top of the meatloaf and cover pan with foil.
8. Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes.

Serve with sauteed hearty greens and mashed cauliflower.

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Note: this recipe was adapted from a recipe my parents made. Theirs, as they claim, was perfectly moist; mine was a bit dried out. I forgot to add tomato sauce and Worcestershire sauce, for which I was reprimanded by my mother. I estimate you will need 1/2 cup tomato sauce and 1 tsp Worcestershire sauce. Will try it again soon!

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I must admit, I had never heard of this scramble until I read the 150th issue of Saveur, which highlighted 150 classic recipes. After whipping it up for a quick and easy weeknight dinner, I realize why it should be a mainstay in all homes.

1 Tbsp olive oil
1 yellow onion, small dice
kosher salt and black pepper
3 cloves garlic, minced
1 pound lean ground beef (I used 94/6, but aim for at least 90/10)
8 oz frozen spinach, thawed and drained well
8 eggs
Sourdough bread, for serving

1. Heat oil in pan over medium-high heat.
2. Add onion to the pan, season with salt and pepper, and cook until soft, about 5 minutes.
3. Add garlic to the pan and cook for another 1-2 minutes, or until fragrant.
4. Add beef to the pan and cook until it is no longer pink; break apart the meat with the back of a spoon to bite-size pieces or smaller.
5. Stir in the spinach and cook until heated through, about 2 minutes.
6. Whisk the eggs and then pour into the pan, stirring until cooked through and moisture evaporates.
7. Serve with sliced or torn sourdough bread.

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