Ingredients:

• 1 whole chicken (3 1/2 to 4 lb; rinsed; patted dry)
• 1 1/2 tablespoons kosher salt
• 2 teaspoons cracked white pepper
• 1 lemon (halved)
• 2 fresh bay leaves
• 4 springs rosemary (roughly chopped)
• 4 tablespoons unsalted butter (at room temperature)
• 3 carrots (peeled; cut into thirds)
• 3 ribs celery (peeled; cut into thirds)
• 3 onions (peeled; cut into quarters)
• 1 cup chicken stock
• 1 cup dry white wine

Recipe:

1. Preheat the oven to 500°F.
2. Season the chicken both inside and out with kosher salt and pepper. Squeeze the lemon halves over the chicken.
3. Place the lemon rinds and the bay leaves inside the chicken’s cavity.
4. In a small bowl, combine the rosemary and butter. Rub the chicken both inside and out with the butter and stuffed the remaining butter between the skin and meat.
5. In a 9 by 13 inch roasting pan, add the carrots, celery, and onions. Place the seasoned chicken in the roasting pan over the vegetables.
6. Place the pan in the oven and roast the chicken for 50-60 minutes until the juices run clear and the thermometer registers at 160°F.
7. Remove the chicken from the oven and allow for cool for 10-15 minutes before carving.
8. Pour off excess fat from pan and return to heat. Whisk in chicken stock and white wine and bring to boil. Then reduce to a simmer. Reduce gravy by half until thickened.

Ingredients (for 4):

• 1 lb ground beef
• 1 onion
• 1 egg
• 1/2 cup bread crumbs
• 2 potatoes
• 2 tomatoes
• 4-5 cubanelle peppers
• pinch of salt
• pinch of black pepper
• extra light olive oil for frying

Recipe:

1. Peel and grate the onion. Combine the ground beef, bread crumbs, onion, egg, salt, and black pepper. Mix well. Take walnut size piece from the meatball mixture and round it in your hand and roll the meatball to a thumb-like shape.
   
2. Peel the potatoes. Wash and pat dry them with a paper towel. Cut the potatoes into wedges. Heat the oil in a frying pan. Fry the potatoes wedges and arrange the fried potatoes along the edges of an oven safe dish.
   
3. Use the same oil to fry the meatballs. Arrange the fried meatballs in the middle of the potato wedges.
4. Fry the cubanelle peppers briefly and place them over the meatballs and potatoes.
5. Grate the tomatoes and pour the pulpy juice over the dish.
6. Preheat the oven to 350°F. Cook for 20-25 minutes and serve warm.

Meatball ingredients:

• 1 lb ground beef (80/20 lean)
• 3 tablespoons bread crumbs
• 1 onion (grated)
• 2 eggs
• pinch salt
• pinch black pepper
• 3 tablespoons olive oil

In addition:

• 3 potatoes
• 3 tablespoon milk
• pinch salt

Instructions:

1. Except olive oil, mix all the meatball ingredients. Brush the oven pan with olive oil. Shape into egg-size meatballs. Flatten them a bit and make a dent in the center with your thumb. Place them in the oven pan and brush them with the remainin olive oil. Preheat the oven to 375ºF. Bake the meatballs for 20-25 minutes.
2. Meanwhile, boil the potatoes. Drain, peel, and mash with milk and salt.
3. Take the meatballs out of the oven. Fill each dent in the meatballs with a little bit of mashed potato, using a teaspoon. Bake for another 4-5 minutes.

Ingredients:

• 4 eggplants (sliced lengthwise to 1/8 inch)
• 7-8 cubanelle peppers (sliced into 2 inch strips)
• 3 tomatoes (sliced)
• 2 tablespoons tomato paste
• 4 tablespoons olive oil

Meatball ingredients:

• 1 lb ground beef
• 1 onion (grated)
• 1 egg
• 1/4 cup bread crumbs
• pinch of salt
• black pepper
• cumin

Instructions:

1. Soak the eggplants into salty cold water for 30 minutes. Rinse the salt from the eggplant and pat dry.
2. Meanwhile mix all the meatball ingredients, make walnut size meatballs. Cover and let sit in the fridge while you prepare the eggplant.
3. Heat the olive oil and deep fry the eggplants.
4. Place one slice of eggplant across another and place a meatball to the middle. Wrap both sides of the lower eggplant up and over followed by the sides of the outer slice of eggplant. Flip the wrapped meatball and top with a slice of tomato and a piece of pepper and secure with a toothpick.
5. Place the eggplant wrapped meatballs into a wide pan on a single layer. Top with the tomato paste dissolved in 2 cups of hot water. Once boiled, turn down the heat to medium and cook until the meatballs are done.

Ingredients:

• 1/2 lb ground beef
• 2 onions
• 2 tablespoons rice
• 1 egg
• pinch salt
• pinch black pepper
• 2-3 tablespoons flour
  
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 carrot
• 2 potatoes
• 6 cups water

Recipe:

1. Knead the ground beef with one grated onion, egg white, rice, salt, and black pepper. Make walnut size meatball and roll them onto the tray of flour. Shack the tray gentle to cover the meatballs with flour uniformly.
2. Sautee finely chopped one onion with olive oil. Add tomato paste and sautee for couple more seconds. Dice peeled carrot and potatoes to same size as the meatballs. Add carrots and potatoes to the pan and add 6 cups of water and then bring to a boil. Turn down the heat and add the meatballs one by one so that they won’t stick to each other. Add salt to taste. Cook on low heat until the meatballs and vegetables are done.