Tag Archives: seasonal

Pattypan Squash Stuffed with Beef and Wild Mushrooms

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I love Patty Pan squash, they are one of my favorite seasonal vegetables in the summer, Not only are they tasty, but they have such a fun shape, it’s hard NOT to get creative. I found some bigger ones at the Fairway Market that just opened up, so I grabbed them with stuffing in mind. I found some grass-fed ground beef for a reasonable price as well as some wild mushrooms, so I left with a mission for dinner the next day. If you really want to make this paleo or whole life challenge compliant, omit the goat cheese, but since my system handles it well, i decided to include it.

 

Ingredients:

  • 2 large patty pan squash
  • 2.5 lbs grass bed ground beef chuck
  • 1 onion, Chopped
  • 2 cloves garlic, Chopped
  • 2 cups wild mushrooms, Chopped
  • 2 tbsp coconut aminos
  • 1/8 cup vegetable broth
  • 1/2 cup greens (I used a mixture of kale, spinach, and chard)
  • Sage,pepper,salt,thyme,smoked paprika
  • 2-3 Tablespoons crumbled goat cheese (optional)

Bake patty pan at 350 for about 20-30 min while mostly cooking your filling. You WILL have extra filling. You just want to soften them up so you can easily scoop out the middle.

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Cut off the top, just enough to expose the seeds. Scoop out the seeds, along with a little of the flesh to form a bowl. You can chop up any flesh and add it back inside, mixed in with your stuffing. If you are going to add some goat cheese, mix it with the stuffing, and crumble a little on top as well. Bake for another 15 -20 minutes until the cheese is golden brown.

 

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Steak With Rainbow Chard

steakandchard

Sorry, I know it’s been a few days. It was a busy weekend with the holiday and the heat. I’ll post twice today to make up for it 🙂

I’ve been shopping produce more from the farm stand down the block. I’ve adopted a “shop for a few things, keep it fresh, and buy produce more local and as needed” policy. I found myself going nuts on produce at Whole Foods, and occasionally a few things would be forgotten in the fridge and go bad….that stuff makes me want to cry. In shopping the farm stand, I’m not only helping a local business, I’m also helping  to support seasonal local produce and getting fresh ingredients. The produce sold there that isn’t local, is all from the US – which is super nice to hear. Anyway, I was there the other day, and picked up some beautiful rainbow chard. I grabbed some grass-fed steak from Whole Foods (I think it was a shoulder chuck but I’m not certain), and decided to do a saute thing.

First, I prepped the steak by cutting it into strips. I don’t remember if cutting with the grain or against it worked better, but I did whichever was easier. I threw them in a zip-lock with some coconut aminos, sesame oil, ginger powder, salt, and pepper.

Then,I chopped a few cloves of garlic and a vidalia onion. I threw them in a pan along with some sesame oil and let them soften while I prepped the chard. I washed it, and cut it into pieces that were a couple of inches long. I threw it in the pot, stirred it, covered, and let the vegetables cook for a little while – occasionally stirring.

When the vegetables were soft and there was room in the pot, I threw the steak in. I stirred everything around, working the steak to the bottom of the pan. When the steak was medium rare, I took it off the burner.

I cleaned the two huge portabella mushrooms that I also bought at the farm stand. Seriously these things were monsters. I brushed them with oil and threw them on the George Foreman Grill. After they were done, I threw them on a plate and spooned the steak and chard mixture on top.

In Retrospect, I kind of over-stuffed the pan, even though it worked, so next time I’ll do it in batches. Live and learn. Tasted great though.


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