Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Tomato Sauce:
1. In a large nonstick skillet coated with nonstick cooking spray, combine olive oil, onions, celery, carrots and garlic. Cook over medium heat until mixture begins to soften.
2. Add white wine and cook for two minutes.
3. Add tomatoes, stir well and reduce heat to a simmer. Cook until mixture begins to thicken.
4. Remove from heat, stir in basil leaves and season to taste.

Zucchini and Squash:
1. Heat olive oil in a medium skillet over medium heat. Add zucchini, squash and garlic. Cook, stirring often, until vegetables are tender.
2. Add fresh herbs and stir until mixture is well combined. Remove from heat.
3. Add mixture to tomato sauce, stir to combine and season to taste.

Turkey Meatballs:
1. Heat oven to 400F.
2. In a large bowl, mix together all ingredients until well combined.
3. In a small skillet over medium heat, cook a small piece of mixture. Taste and adjust seasoning in raw mixture.
4. Wet hands and form mixture into balls, 1 inch in diameter.
5. Place on rimmed baking sheet sprayed with nonstick cooking spray and bake for 15-20 minutes until meatballs are no longer pink in center.
6. Remove from oven and loosen from baking sheet with a spatula.
7. To serve: Divide meatballs between plates. Top with zucchini and squash tomato sauce.

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Ingredients:

Tomato Sauce:
5 1/2 cups canned diced tomatoes
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 stalks of celery, finely chopped
1 carrot, peeled and finely chopped
4 cloves garlic, finely chopped
2 tablespoons white wine
1 cup fresh basil leaves, thinly sliced
Salt and pepper to taste
Non-stick spray for pan

Zucchini and Squash:
4 small zucchini, cut into small cubes
4 small yellow squash, cut into small cubes
4 cloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon chopped parsley
2 teaspoons chopped basil
2 teaspoons chopped cilantro
Salt and pepper to taste

Turkey Meatballs:
3 pounds ground turkey breast
3 egg whites
1 cup panko (Japanese breadcrumbs) or standard breadcrumbs
1 tablespoon dried oregano
1/4 cup plus 1 tablespoon grated Parmesan cheese
1/4 cup chopped parsley
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
Nonstick cooking spray for baking sheet

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