Green Beans with Mushrooms

Green Beans, shiitakes, onions and sweet peppers make a delicious combination. This dish is quick to prepare and makes a great main dish or a side dish with your favorite meat!

Ingredients:

1 pound green beans

2 tablespoons coconut oil

1 medium onion, thinly sliced

8 ounces shiitake mushrooms

1 bell pepper, thinly sliced

2 teaspoons Tamari sauce or Mrs. Bragg’s Liquid Aminos

Sea Salt & black pepper to taste

 

How to Make It:

Bring a pot of lightly salted water to a boil.  Add the green beans and cover.

Return to a boil and let cook for 2-3 minutes.

Drain and rinse under cold water to stop the cooking.

Heat the oil in a large skillet over medium heat.

Add the onions, stirring occasionally until they begin to soften.

Add the mushrooms and sweet peppers, stirring occasionally, cooking for about 6-7 minutes.

You want the mushrooms to be slightly browned.

Add the beans and seasoning and cook until heated through, about 1-2 minutes.

 

 

 

Salisbury Steak

This hamburger steak is a perfect meat to serve with some fresh summer vegetables from the garden and you can’t forget those mashed potatoes.  The steak and gravy is not complete without them.

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Ingredients for Steak Patties

1 1/2# ground beef  (try some of our grass fed groundbeef)

1/2 cup bread crumbs

1 Tablespoons catsup

2 teaspoons dry mustard

1 Tablespoon Worcestershire Sauce

Salt

Black Pepper

1 Tablespoon butter

1 Tablespoon olive oil

 

Ingredients for Gravy

1 large onion, halved and thinly sliced

2 cups beef broth

1 Tablespoon catsup

1 Tablespoon Worcestershire Sauce

Cornstarch or Arrowroot (if you want to thicken the gravy)

Black Pepper

How Do I Make It

Patties

Combine groundbeef, bread crumbs, catsup, dry mustard, Worcestershire sauce and salt & pepper.

Mix well and form into 4-6 oval patties.

Fry the patties in a skillet with butter and oil over medium high heat on both sides till no longer pink in middle.

Remove from skillet and pour off any excess grease.

Gravy

Reduce heat to medium and add sliced onions.

Stir and cook until golden brown and starting to soften.

Add beef broth, catsup and Worcestershire sauce.

If you want to thicken the gravy add a little cornstarch or arrowroot to some broth and stir into the gravy.

Stir and cook on low to reduce.

Add salt & pepper to taste.

If your gravy is too thick add a little more broth to thin it.

Return patties to the gravy and spoon over the top.

 

Adapted from a Pioneer Woman recipe.

 

 

 

 

Cabbage Casserole

This cabbage and beef dish makes an easy one dish meal that can be prepared ahead for busy days.  If you like add some bread to the meal and enjoy.

Ingredients

1 pound grass fed beef

4 slices bacon, cut into quarter inch pieces

1/2 diced onion

1 teaspoon sea salt

1 can tomato paste

2 cups diced tomatoes  (if using canned diced tomatoes be sure to drain well)

1/2 teaspoon minced garlic

4 ounces cream cheese

1 cup Greek yogurt   (If using a yogurt that you have made be sure to strain to make thick)

2 tablespoons fresh italian herbs, minced   (your choice of mix  basil, parsley, oregano, etc) or 2 teaspoons dried Italian herb blend

1/2 cup cheddar cheese, shredded

5 cups of cabbage, thinly sliced

How To Make It

Preheat oven to 350 degrees

Prepare a 9 X 13 baking dish, lightly oiling

Add bacon pieces to a skillet that is on medium heat.  Cook until almost crisp.

Remove bacon and reserve a couple tablespoons bacon grease to use later.

Add cabbage to skillet and saute until beginning to wilt.  It needs to be firm.

Pour cabbage into your baking dish.

Add reserved bacon grease to the skillet and add groundbeef, garlic and onion.  Cook until pink is gone from beef and onions are slightly softened.

If you have excess grease drain it off.

Reduce heat to low and add tomato paste, diced tomatoes and salt.  Cook for about 15 minutes.

In a bowl combine yogurt, herbs, and cream cheese blending till smooth.

Spread cooked meat mixture over the top of the cabbage.

Spread cream cheese mixture over the top of the meat mixture.

Sprinkle your cheese over the top.

Bake in your preheated oven for about 20 minutes or until the cheese is bubbly.

Optional:  You can use a mixture of vegetables  (cabbage, broccoli, peppers, carrots, mushrooms) instead of all cabbage.

 

Kale, Mushroom and Black Bean Quesadillas

Quesadillas are one of those quick meals that you can make with just about any leftovers that you have in your refrigerator.

This recipe uses kale, mushrooms, black beans and cheese as the main ingredients.  They are delicious as for breakfast or just as good for lunch.

Ingredients

1 tablespoon olive oil

6 scallions, sliced or onions

4 garlic cloves, minced

6 cups chopped kale, ribs and stems removed   (I have used other greens such as swiss chard, mild mustard greens & spinach that were good)

6 crimini mushrooms, sliced   (I subbed shiitake mushrooms because I had them producing right now and they were really good)

3 chipotle chiles canned in adobo sauce, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 (15 ounce) can black beans, drained and rinsed

Butter for greasing

4 (10 inch) flour tortillas

2-3 cups shredded Monterey Jack cheese    (I subbed Pepperjack cheese for a little spicier flavor)

Sour cream for serving

How Do I Make It?

Heat a large skillet over medium high heat.

Add the oil, scallions and garlic and cook until tender and fragrant, about 2-3 minutes.

Stir in the kale, mushrooms, chipotles, salt and pepper and cook until the vegetables are soft, about 5 minutes.

Add the beans and heat through for 2 minutes.

Remove the skillet from the heat.

Heat another large skillet over medium heat.

Grease the skillet with butter and place a tortilla in the skillet.

Layer the cheese and vegetables over half of the tortilla, then top with more cheese.

Fold the tortilla in half and press down lightly with a spatula, toasting about 2 minutes per side until golden brown and cheese is melted.

Repeat with the remaining tortillas and fillings.

**Note:  If you can’t load up the tortilla that fast you can assemble it on a plate before transferring it to the hot skillet

To serve, slice each quesadilla into halves or quarters and add a dollop of sour cream on top.

 

This recipe adapted from The CSA Cookbook.

 

Broccoli Spigarello with Garlic and Pine Nuts

Spigarello is a mild Italian green that is described as a flavor cross between broccoli and Italian Kale, most commonly known as Dino Kale.

Spigarello stir fry

Spigarello stir fry

It is great in a stir fry combined with garlic, onions and pine nuts.  If you like combine it with a meat of your choice to make a meal. 

Ingredients

1 tablespoon coconut oil

2 garlic cloves, minced

1 bunch spigarello, finely sliced

1/2 onion, thinly sliced

3 tablespoons pine nuts

Freshly ground black pepper

Sea salt to taste

How do I make it?

Add the coconut oil to a pan over medium heat.

Add the garlic, spigarello and onion and saute for 1-2 minutes, until the garlic is fragrant.

Add the pine nuts and saute for about 2-3 minutes.

The spigarello should be tender and becomes bright green.

Remove from the heat and season with salt & pepper.

Spigarello or Kale Salad with Spicy Currants

Spigarello is described as a cross of broccoli and kale flavors.

Spigarello does not have the bitterness of some greens. This salad incorporates the flavor of the greens with a little spicy to make a delicious salad that is great with or without the egg on top.  Quick to make and keeps in the fridge for several days making lunches a snap.

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Spigarello Salad

Ingredients

2 tablespoons dried currants  ** (have subbed raisins and is still delicious)

6 tablespoons white balsamic vinegar

2 tablespoons Sriracha

6 tablespoons extra virgin olive oil

Zest and juice of 1 lemon

1 tablespoon tiny capers, drained

1 teaspoon salt, plus more as needed

2 bunches broccoli spigarello or Tuscan (Dino) Kale (about 1 pound), cut crosswise into paper thin slices

2 tablespoons pine nuts, lightly toasted

6 to 8 large eggs (1 per person)  **(use as a side dish without the eggs is good too)

Freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano

How do I make it?

Place the currants in a small microwavc-safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in salad bowl to cool.

When cool, add 4 tablespoons of the olive oil, the lemon zest, lemon juice, capers and salt.

Whisk together to form a light dressing.

Add the spigarello and toss with the vinaigrette to coat well.

Add the pine nuts and let stand at room temperature for 10 minutes.

In a 10 inch pan, heat the remaining 2 tablespoons olive oil over medium heat. Crack the eggs into the pan and cook slowly the way you like them – sunny side up is best.

Season the eggs with salt and pepper and sprinkle with the cheese.

Toss the salad one more time.

Divide the salad among serving plates, slide an egg over the top of each and serve.

Recipe from Mario Batali’s (co-host of The Chew and multiple restaurant owner) cookbook.