By Lucinda Hutson
Prepared by Elif Selvili
This flavorful spread makes a nice appetizer served with crusty bread and olives. Rustic sourdough is the closest in style to traditional Turkish bread.
Courtesy of Chef Marcus Antilla
Photography by Aimee Wenske
Photography by Jody Horton
This recipe is a real party pleaser—first published in my book, The Herb Garden Cookbook. It’s been a popular appetizer at Austin restaurants Castle Hill, Mirabelle and Chez Zee for years. Here’s my newest version.
Courtesy of Sibby Barrett, owner and cooking instructor of Onion Creek Kitchens at Juniper Hills Farm
Courtesy of Lucinda Hutson
At your next fête, serve bison meatballs hot from the oven to dunk lightly in a sauce of your choice (Check out Lucinda's Spicy Dipping Sauce recipe). They’re also good simmered in a robust tomato sauce with Hatch green chiles and served over pasta. Or try them formed into sliders, instead of meatballs, to sandwich between homemade cornbread or sourdough biscuits. Enjoy them instead of fatty sausage for breakfast.
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