I'm not sure if it's the cold weather or the 'direct from farm' deliveries I'm getting from Eat Local Eat Wild, but my family is eating more meat at the moment. I usually prefer to have small amounts of meat spread over several meals, or used as flavouring in a stew or pasta dish. Last week though, we had a porterhouse steak on the side of Jess's nourishing Kitcheree (a new regular fave) and this week I'm serving up the lamb chops from our July delivery. I believe in listening to your body and that's what my body is asking for at the moment. What do you crave at this time of year?
The Shopping List
The Meal Plan
Chop radicchio, pumpkin and beetroot and roast until soft. Shred leaves from Kale stalks, wash, chop and massage with salt and olive oil. Fry red onion, garlic and herbs (ginger and turmeric perhaps) in a saucepan then add a cup of rinsed quinoa, stirring to coat. Add 2 cups of water and cook for 15 minutes. Combine with roast veggies and chopped avocado, then sprinkle on extras like currants, pine nuts, pepitas, sunflower seeds or nori, There’s a similar recipe here on Taste.com for a kale and pumpkin pilaf.
Lamb or Pork Chops with Cabbage, Carrot, Red Onion & Radish Salad Grill lamb or pork chops in ghee and serve with a salad of shredded carrot, cabbage and red onion. Toss through thinly sliced radish, chopped fresh mint or coriander, toasted peanuts and a dressing of lime, olive oil, chilli and brown sugar. You could serve this with poached eggs or falafel if you don’t eat meat, or simply toss through chickpeas or a tin of beans to add some protein. Here’s a recipe.
Baked Jacket Potatoes
Rub oil into scrubbed whole potatoes and skewer them a few times to allow heat to penetrate. Pop directly on the shelf in a hot oven for 1 – 1.5 hours, depending on the size of the potatoes. Steam broccoli and zucchini and chop avocado and salad greens. Shred and saute kale or rainbow chard in garlic, then place veggies, grated cheese, sour cream or cream cheese and your choice of other toppings in separate bowls. You could use leftover roasted vegies, fried bacon or tofu, tinned tuna or sardines, tinned or baked beans or any other favourites! When potatoes are ready, cut a big cross in the top and serve in wide bowls for everyone to pile with their preferred toppings.
Kale and Chorizo on Brown Rice
I found some great kale recipe tips from Matt Preston on Taste.com.au In this one, he suggests you throw kale and chopped garlic in with fried, sliced chorizo. Tip in a drained can of chickpeas and some chopped tomatoes then cook to form a sauce, Add a squeeze of lemon or sherry vinegar and serve on brown rice. I think this would work just fine withouth the chorizo, or try the other tips like Matt’s Kale Pasta for a veg alternative.
Celery and Onion Soup
I hunted around for good recipes for a celery and onion soup and came across a fun website that had some good ideas for various celery soups. I’m going to try a variation on Toscanini’s rice and celery soup this week. Melt butter in a saucepan, add chopped celery, garlic and onion and cook over low heat until tender. Add ½ cup of rice, 2 or 3 cups of stock and simmer 20 minutes until rice is cooked. This recipe suggests blending the soup, but you could also have it as is, like on this blog with several celery soup recipes. Serve with crusty bread of course! Perhaps melt some slices of cheese on chunks of bread in the oven.. mmmm... yum.
Meat straight from the farm
If you're interested in trying a monthly meat delivery, check out Eat Local Eat Wild and sign up to their newsletter to see what's available. They drop off at Local Organics so it's nice and convenient!