NYT Cooking: The staff at The Meatball Shop in Manhattan eat these around the clock. You’ll often find them at the bar with a big bowl of these and a side of steamed or sautéed spinach. You can also top with <a href="http://cooking.nytimes.com/recipes/1015397-spinach-basil-pesto">Spinach-Basil Pesto</a>. And when it comes to kids, this is a great and tasty way to sneak in more veggies.
Flourless Squash and Peanut Butter Cookies via @kgreaze