A Meal's Story....Local Grass Fed Beef!

Established white pines line the long drive leading up to the self serve farm store at Red Tail Ridge Farm, a short walk away from my house. Inside are 2 large chest freezers, one with various cuts of grass fed beef and the other pastured pork. There is a chart to help you decide which cuts are which, and a price list. That's it. Pick your cuts, put money in the box and wave goodbye to the free roaming chickens on the way out.

I cherish the fact that I can do this. The meat is lovingly raised and the experience of buying food from my neighbor helps create a story behind my meal. A story that comes back to me as I prepare the beef and sit down to eat. This serves as a reminder that food is so much more than vitamins and minerals. Food is an experience, and this is, if anything, what stands to nourish us most.

Grass Fed NY Strip Steak Salad with Goat Cheese and Cherries:

*1/2 lb grass fed NY Strip

*4 oz washed fresh spinach

*2 Tbsp goat cheese

*3 Tbsp pecans, toasted and chopped

*2 Tbsp dried tart cherries

Grapefruit Balsamic Dressing:

*1/4 cup olive oil

*1/4 cup balsamic vinegar

*1 large garlic clove, pressed

*1/8 cup fresh squeezed grapefruit juice

*1 tsp honey

*sea salt and pepper

Shake all ingredients together in a jar with a lid. Taste and adjust seasonings.

For Salad: Serves 2

Rinse and dry steak. Salt and pepper both sides. Sear in a heavy skillet until medium rare, about 7 minutes per side. Allow to rest before slicing into thin strips.

Place spinach in a large bowl, (I was able to find local spinach from Jake's Farm in Candler, NC!). Add enough dressing to coat. Toss. Divide spinach onto two plates, and sprinkle with goat cheese, pecans, cherries and then the steak slices. Take a moment to remember your meal's story.

The End....

Dark Chocolate Hearts!

Flavonol antioxidents found in chocolate with high cacao content have been linked to some nice health benefits. Moderate consumption of such flavanoids helps decrease the risk of stroke by improving blood flow, blood pressure and lipid levels. So these dark chocolate hearts are not only delicious, but literally good for the heart.

Pistachios, hazelnuts, coconut, pumpkin seeds, raisins and sea salt make them extra special!

Dark Chocolate Hearts:

*4 oz high quality dark chocolate (70% cacao content or higher)

*your favorite nuts and seeds, raisins and coconut, (chopped) about a Tbsp of each

*1/2 tsp high quality sea salt-optional

Bring 2 inches of water to a simmer in a double boiler (or you can set a bowl over a saucepan of simmering water). Break up the chocolate and place in the bowl. Melt, stirring occasionally with a rubber spatula. Meanwhile, chop nuts, seeds and coconut. Remove bowl of melted chocolate from heat making sure no steam gets into the bowl. Allow to cool slightly.

Line a baking sheet with parchment paper. Slowly pour chocolate out onto parchment in a large disk. Sprinkle chocolate with nuts and seeds, and sea salt. Allow to fully set up in a cool place. When firm but still slightly soft, cut out hearts in the chocolate with various heart shaped cookie cutters. Transfer to a plate and serve or store in an airtight container in the fridge. Bring to room temperature before enjoying.

Happy Valentine's!

Sweet Potato Oven Fries...

What more is there to say.....

Sweet Potato Oven Fries:

*3 large sweet potatoes

*1-2 Tbsp olive oil

*2 cloves garlic, minced..optional

*sea salt

*pepper

*1 Tbsp chopped parsley

Preheat oven to 375. Cut sweet potatoes lengthwise in half. Working with one potato half at a time, cut lengthwise into 1/2 inch sticks. Line a baking sheet with parchment paper. Drizzle a bit of olive oil over parchment and place sweet potatoes on top. Drizzle potatoes with a bit more olive oil, sprinkle with sea salt and pepper (and minced garlic if you choose to make these garlicky) and gently toss with your hands.

Spread the potatoes evenly over baking sheet and bake until tender and golden, about 25 minutes. Remove from oven and allow to slightly cool. Sprinkle with parsley and eat!

I guess there is more to say...........

In the US, North Carolina leads the way in sweet potato production, growing almost 40% of the Nation's supply. The amount of beta carotene, vitamin A, B6 and C, iron, fiber, calcium, and protein present in sweet potatoes, rank them highest in nutritional density when compared to most other vegetables. They have been prized for their ability to stabilize blood sugar levels making them a suitable starch for diabetics. They might also be one of the most versatile foods to cook with. It's safe to say, these beautiful roots are true gems, delighting the taste buds and nourishing the body in a substantial way!

Broccoli to Remember...

Caramelized onion and local bacon top this green veggie with scrumptious pride. Yes, I said bacon....though a little bit of the good stuff goes a long way. This small amount of once very happy pig (grazed openly on pasture producing good solar fat..), is the salty crunch that sends this broccoli into a another dimension.

Steamed Broccoli with Caramelized Onion and Local Bacon:

*1 large head organic broccoli

*1 medium sweet onion, sliced thin

*1/2 tsp honey

*2 Tbsp. butter

*3 strips grass fed bacon

*1-2 cloves garlic, pressed with a garlic press

*squeeze of lemon

*sea salt and pepper

In a heavy skillet, melt 1 Tbsp. butter over med-low heat. Add onion and cook slowly, stirring often, until soft and golden, about 25 minutes. Drizzle honey over onions halfway through cooking.

Meanwhile cook bacon in a separate pan until crispy. Set aside on paper towels.

Wash broccoli and chop into bite sized florets. Steam in a vegetable steamer or in a large pot with 1 inch boiling water, until just tender, about 3-4 minutes. While steaming, mix 1 Tbsp. butter, lemon, garlic, salt and pepper in a medium sized bowl. Add broccoli and toss to coat. Add caramelized onion. Chop bacon and sprinkle over broccoli. Toss together and serve.

Broccoli is a nutritional bombshell! It contains vitamins C, K and A, as well as powerful anti-cancer properties. Broccoli has been linked to heart disease prevention, prostate cancer prevention and noted for its anti-viral and anti-bacterial activity, making it a great support to the immune system! Yum!

Jerusalem Artichoke Homefries with Rosemary...

Jerusalem artichokes, also known as the "sunchoke" or "earth apple" are members of the sunflower family. The tubers grow into very pretty, tall yellow flowers, but tend to be a little invasive. The solution? Eat them. Much like parsnips or carrots, roasting is a great option. They are sweet and hearty. I had them as home fries with a fresh egg the other morning.
Thanks to my in-laws who have a whole bin full of these, we will be enjoying them until other garden veggies are in season.

Jerusalem Artichoke Home Fries with Rosemary:
*1 large Jerusalem artichoke tuber, about a pound
*1-2 Tbsp. olive oil
*1 Tbsp chopped rosemary
*1-2 cloves garlic, minced
*sea salt and pepper.

Preheat oven to 375. Scrub tuber(s) well. Chop the root unpeeled into bite size pieces. Toss with remaining ingredients in a medium mixing bowl. Transfer to a lined baking sheet, and bake until golden, about 25 minutes. Enjoy!

Tossed with olive oil and rosemary...

Roasted and ready for the eating!

P.S. Jersualem artichokes are high in iron,
potassium,
thiamine,
fiber,
niacin,
phosphorus &
copper!

Mountains to Sea...

Last night we joined our dear friends and fellow food lovers, Donna and Heidi, for a seafood extravaganza. They brought back beautiful scallops and red snapper from their most recent trip to Florida, generously sharing them with us. We were led on a lovely trip to the sea with each forkful. The evening concluded with a nod to Heidi's native Austria, tasting an assortment of schnapps from various villages and distillers. Among them, an arugula bitters and forest berry distillation. What a treat!

Here are some photos from along the way:

In the green bottles are an aged balsamic vinegar and blood orange olive oil their friend brought back from Italy, which graced the salad. The drawer of spices was worth photographing. Included was a bit of homemade garlic powder I had given them crafted by a friend of mine up north (it's my new favorite thing in the kitchen, worth sharing with fellow cooks). The scallops were sweet and perfectly executed with a little butter and white wine, as was all the rest. Stories of Austrian farm villages, wine country and food markets made us feel as though we had taken a tasty and colorful journey across the ocean. Good company is the finest nourishment of all!

Spinach Dream Burgers With Mushroom Gravy

Please don't get me wrong, I love a good grass-fed hamburger on occasion. In between my four legged nibbles though, are lots and lots of veggies. These "burgers" may sound like a substitute dish, but not being a big fan of substitutes, think of them as something all to their own. That's why I named them Spinach Dream Burgers, to ignite the imagination. They are meaty and flavorful. You can make minis for appetizers or snacks. And if you're not into gravy's, just enjoy with mustard or whatever toppings you would put on a burger. It all works.

Spinach Dream Burgers:
*1 1/2 cups thawed frozen spinach, drained
*1 cup millet, rinsed well
*1 Tbsp. olive oil
*1 celery stalk, chopped
*1/3 cup chopped onion
*3 garlic cloves
*1/4 cup cornmeal
*1 Tbsp. mustard
*1 egg (if you need leave the egg out, blend a bit of the leftover cooked millet into a paste and add to mixture)
*1 Tbsp. mayo
*salt and pepper to taste

In a small saucepan, bring one cup of water to a boil. Add millet. Reduce heat to low, cover and simmer until all water is absorbed, about 20 minutes. Squeeze all excess water from spinach. Place in a medium bowl and set aside.
Saute onion and celery in olive oil over medium heat. Add garlic and continue sauteing until onions are tender, about 7 minutes. Add to spinach. Mix in remaining ingredients and about half of the cooked millet (reserve the rest for another use. Great as a hot breakfast cereal). Stir together gently. Preheat oven to about 200.
In a large pan, melt a bit of butter or olive oil over medium heat. Form spinach mixture into patties and gently pan fry on each side. Place burgers on a baking sheet in warmed oven while you make the gravy.

Mushroom Gravy:
*2 Tbsp. butter or olive oil
*1 Tbsp. flour
*1 cup whole milk, water, or almond milk
*splash of red wine, optional
*4 mushrooms, chopped
*1 clove garlic, minced or pressed with garlic press
*1 Tbsp. chopped parsley
*sea salt and pepper

In a small pan, saute mushrooms in 1 Tbsp. butter or olive oil over medium heat until just tender, about 5 minutes, adding a splash of red wine toward the end of sauteing. Meanwhile, add remaining butter or oil to small separate saucepan over medium heat. Allow to melt. Add flour (for gluten-free, use same amount Pamela's baking mix). Mix into a paste, allow to cook 1 minute. Add liquid. Whisk. Stir in mushrooms, garlic, salt and pepper. You may need to add more liquid if gravy becomes too thick. Stir in parsley right before spooning over Spinach burgers.