Book Club Extras
Questions for Discussion
1. How does Emma deal with adversity and/or disappointment?
2. Which character surprised you? How did this affect how you feel about him/her?
3. There are several fearful situations that cause the characters to change their original plans/life goals. If faced with a frightening situation, how do you think you would react?
4. Who has been a Mimi or a Charley for you in your life?
5. With which character do you connect or appreciate and why? How do you see God working in his/her life? How have you seen God working on you in your life through challenging situations?
6. Did you find the world and setting the author created plausible? Why or why not?
7. What was the most memorable scene for you?
8. Was the ending satisfying? What else do you want to know?
9. What message did you glean from reading ONWARD? With whom in your life do you feel would most benefit from reading ONWARD?
Dinner Menu for the Club
There is no better way to enjoy a book than to discuss it over a wonderful meal, and Meatballs with Ricotta Polenta and Kale Caesar Salad from
Carolina Mountain Life Magazine
is a favorite of the Mother Board!
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Meatballs with Ricotta Polenta
Meatball Ingredients
2 TBSP olive oil
2 lbs ground beef
2 eggs
1 cup Italian bread crumbs
​½ cup freshly grated parmesan​​
½ cup ricotta cheese
½ cup finely minced yellow onion
3 finely minced garlic cloves
¼ cup minced parsley
¼ cup minced basil
1 TBSP kosher salt
1 tsp freshly cracked black pepper
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Sauce Ingredients
1 diced yellow onion
2 cloves of minced garlic
1 28 oz. can crushed tomatoes
2 tsp kosher salt
1 tsp freshly cracked black pepper
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Ricotta Polenta Ingredients
1 cup dry polenta
2 cups chicken broth
2 cups whole milk
1 cup ricotta
½ cup freshly grated parmesan
2 TBSP butter
1 tsp salt
½ tsp freshly ground black pepper
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Directions
Meatballs and Sauce
Gently combine the meatball ingredients (except the oil) in a large bowl. Do not overwork the meat mixture.
Roll meatballs into 1½ inch balls.
Heat the oil in a large saucepan or Dutch oven over medium heat.
In batches, brown meatballs all over - they will not be cooked through - setting aside until all are browned.
Use drippings from meatballs to saute onion for 2-3 min, then add garlic, can of tomatoes, salt, and pepper and bring to simmer.
Add meatballs back and simmer for 45 minutes.
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Ricotta Polenta
In a saucepan, bring milk and chicken broth to a boil.
Immediately whisk in dry polenta, stirring continuously over low for about 5 min.
Turn off heat. Stir in ricotta, parmesan, salt, black pepper, and butter to combine.
Cover and let stand for 1 minute; if it thickens too much, thin with milk or broth.
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Sprinkle more chopped basil and parmesan to serve.
Kale Caesar Salad
Ingredients
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1 large head of lacinato kale
1 tsp olive oil
½ shredded red cabbage
½ cup parmesan, shaved or grated
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Caesar Dressing
2 garlic cloves, minced​
1 tsp anchovy paste
2 TBSP fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire Sauce
1 cup mayonaise
½ cup freshly grated parmesan
¼ tsp salt
¼ tsp freshly cracked black pepper​
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Panko Crumb Ingredients
2 TBSP butter
½ cup panko bread crumbs
½ tsp kosher salt
¼ tsp freshly cracked black pepper
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​Directions​
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Mix together dressing ingredients and set aside.
In a medium pan, add butter over medium heat, add panko, salt, and pepper and toast until golden brown.
In a large bowl, add olive oil to kale and massage it in, then add red cabbage, parmesan, Caesar dressing, and panko bread crumbs - toss to combine and enjoy!​
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