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Posts tagged as meats

Chimichurri Chicken & Vegetable Kabobs + Smitten with Squash Giveaway! (AIP, Paleo)

Posted by Stephanie Meyer on Jul 22, 2014 at 4:24pm

Chimichurri Chicken & Vegetable Kabobs & a Smiiten with Squash Giveaway | Fresh Tart (AIP, Paleo)If you’re a squash fan – and particularly if you’re a gardener swimming in squash right exactly now – boy do I have a treat for you. Let me introduce you to Smitten with Squash, your new best friend.

This recipe is from the book and I’m so excited to share it with you because it means big things for my sweet and talented friend Amanda Paa of HeartBeet Kitchen, a stunning local blog loaded with fresh, vibrant recipes. Amanda was writing Smitten with Squash while I was writing Twin Cities Chef’s Table and we commiserated a LOT about holing up all winter and finding the grit to push through to the end.Chimichurri Chicken & Vegetable Kabobs | Fresh Tart (AIP, Paleo)And just look what she created! A beautiful book that explores the incredible versatility of squash while bursting with clever, mouth-watering recipes. The book is divided into summer and winter squash, by variety, and I am 100% sure you haven’t imagined even half of the recipes she came up with. From Bumper Crop Spicy Squash Pickles (a recipe beautifully shared yesterday by Brenda Score over on A Farm Girl’s Dabbles), to Salted Caramel Chocolate Chunk Blondie Bars, to Savory Spaghetti Squash Cakes with Poached Eggs & Harissa, there is a delectable dish for every palate and every meal of the day. (It just so happens that Amanda is also gluten-free and provides gluten-free options for all of her baked treats- yes.)Chimichurri Chicken & Vegetable Kabobs | Fresh Tart (AIP, Paleo)I chose to share these chicken and vegetable kabobs for their flavor-packed, weeknight dinner ease. You might know how passionate I am about chimichurri – one of the world’s great (and under-appreciated) fresh sauces – which made the recipe leap off the page and into my cravings. Amanda’s version is fabulous – the addition of basil really brings out the natural sweetness of summer squash, and using some of the chimichurri as a marinade before cooking reveals Amanda’s genius in coaxing maximum flavor from a few fresh ingredients, a skill she employs throughout the book. I adapted the recipe a bit to make it Autoimmune Protocol/AIP-friendly, namely skipping the jalapeno in the chimichurri and substituting pineapple for red bell pepper on the skewers. (A side of tostones or warm AIP plantain tortillas would be very, very welcome here, mmm…)

Click below to enter the giveaway! And for a sneak-peek of Smitten with Squash recipes all week long, here’s the whole #SquashLove schedule:

Monday: Brenda from a Farmgirl’s Dabbles – Spicy Summer Squash Refrigerator Pickles
Tuesday: Stephanie from Fresh Tart - Chimichurri Chicken and Vegetable Kabobs (hi!)
Wednesday: Robin from Robin Writes – Garam Masala Dusted Pattypans & Crispy Chickpeas with Tahini Sauce
Thursday: Lindsey from Dolly & Oatmeal – Banana Oat Streusel Summer Squash Muffins
Friday: Laurie from Relishing It – Cauliflower Zucchini Gratin
Saturday: Winnie from Healthy Green Kitchen – Cherry Tomato & Summer Squash Cobbler with Rosemary BiscuitsSmitten with Squash by Amanda Paa

a Rafflecopter giveaway
Come meet Amanda in person – she is one of the world’s most delightful people, and not just because she’s never met a farmers market she didn’t love – at Solo Vino Wines this Friday, July 25, from 5-7 pm. I’ll be there getting my copy of Smitten with Squash signed! In case you can’t be there Friday, she’ll also being doing a cooking demonstration and signing books at the Minneapolis Farmers Market on August 9. Follow Amanda @amanda_paa on Instagram and Twitter and HeartBeet Kitchen on Facebook for more demos and signings. Smitten with Squash is also available at Amazon and Barnes & Noble.

Recipe for Chimichurri Chicken & Vegetable Kabobs from Smitten with Squash by Amanda Paa at TC Taste/Minnesota Monthly Magazine.

Roasted Grapes with Pork Tenderloin Cutlets (AIP, Paleo)

Posted by Stephanie Meyer on Jun 18, 2014 at 4:06pm

Roasted Grapes with Pork Tenderloin | Fresh Tart (AIP, Paleo)Jams, sorbets, crisps, and cobblers are all delectable tricks for managing the bounty of the season and we should all continue to employ (and devour) them as often as possible. But in case you’re as smitten with the savory side of fruit as I am, roasting fruit with fresh herbs and olive oil is a useful (and delicious) trick too.

This dish was borne of an excess of juicy red grapes that I knew weren’t going to be enjoyed before they passed their prime. Waste not, want not (I hate wasting food). I’d never roasted grapes before so it was a bit of an experiment, but given their sweet juiciness, I figured they’d emerge pretty tasty. Indeed they did. I added rosemary because I was in the mood for rosemary, and I had pork tenderloin planned for dinner, and pork and rosemary together are one of my favorite combinations. Sage would be delicious too, or really any of of your favorite herbs: fresh oregano or thyme in particular are nice with sweet things (and classic with pork). Salt and olive oil get the caramelization process started and dissolve into a dreamy salty-sweet sauce.Roasted Grapes with Pork Tenderloin Cutlets | Fresh Tart (AIP, Paleo)I served the sauce over pan-fried pork tenderloin cutlets but if you prefer to grill pork tenderloin (or chops), do that. For a more barbecue sauce effect, you could roast onions alongside the grapes and finish the sauce with a splash of vinegar. I left the onions and vinegar out of the master recipe because I could imagine the grapes spooned over coconut yogurt for a breakfast treat. I’ve eaten them warm on top of the strawberry-rhubarb sorbet I posted last week. And I incorporated the leftover pork and grapes into an absolutely killer warm/cold summer salad (warm pork and grapes atop a bed of cool, crispy greens, spring onions, radishes, and avocado; if you find yourself with leftovers, I highly recommend it). Roasted Grapes with Pork Tenderloin Cutlets | Fresh Tart (AIP, Paleo)Employ this same trick with berries, peaches, plums, cherries, rhubarb, or apples! Use a more neutral oil (or coconut oil) and skip the salt (or use just a pinch), drizzle with honey at the finish, and enjoy as a full-on dessert alone or as a sauce. Endless options, all summery and in my opinion, better than chocolate (and definitely better than carob; little AIP joke there).

Recipe for Roasted Grapes with Pork Tenderloin Cutlets at TC Taste/Minnesota Monthly Magazine.

PS If you’re looking to boost the nutrient-density of this dish, both the pork and roasted grapes are fantastic alongside a pan of greens sauteed in good fat. Try this: saute the pork and while it rests for a few minutes, throw several handfuls of torn spinach, swiss chard, kale, or turnip greens (my new fave) into the hot pan drippings and saute until wilted. Season with a squeeze of fresh lemon juice or a splash of apple cider vinegar and salt to taste (don’t skimp on the salt). Lemon juice or other acid tempers the bitterness of greens, as does salt, as do the sweet grapes for that matter. A good combo all-round.Roasted Grapes with Pork Tenderloin Cutlets | Fresh Tart (AIP, Paleo)I mention nutrient-density because in my ongoing experiments on myself, I continue to be impressed by the results of upping the nutrient density of my meals as high as I can push them, namely: appetite evenness. I’ll tell you, when I eat a breakfast of a big bowl of greens and/or cabbage sauteed with protein and fat alongside fresh berries, and especially if I include a rich cup of chicken or beef bone broth, my appetite is gone until 2p. Poof. Energy is stable, mood is good. It rocks. As I noted in an earlier post, I’ve been shooting for 9 cups of mostly vegetables/some fruits per day, combined with bone broths, grass-fed/pastured meats, and wild fish. I’m working on organ meats, which are the most nutrient-dense of all foods, but which I’m less used to eating. I loooooove pates, but those I adore are made with butter and/or cream. I read a tip to cut grass-fed beef liver into pill-sized pieces and freeze them, then pop them like pills. I’m intrigued. I’m also working up to including high vitamin butter oil (if I can tolerate it) and fermented cod liver oil into my daily routine, I’ll keep you posted (or, you’ll smell it through my blog). My stepmom Susanna gave me the book Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson for a gift. It’s absolutely fascinating. Stay tuned for a review (and fun tips for maximizing nutrition through easy food prep tips) aka More Fascinating Adventures in Autoimmune Protocol and Now Nutrient Density Too! (Heh. But seriously, playing with food is awfully fun, and feeling great is well, great.)

Kimchi Fried Rice

Posted by Stephanie Meyer on Nov 12, 2013 at 4:24pm

Kimchi Fried Rice | Fresh TartLet me introduce you to your new late night (or morning after?) go-to dish. You can’t argue with the restorative powers of kimchi – spicy fermented vegetables – especially when tossed with rice, sesame oil, and spicy chili paste. Go for Korean gochujang because it’s incredible (spicy-sweet with just a hint of funky, in the best possible way), or reach for sriracha because you’re already addicted and stocked up. I add tamari, which is not traditional, but the mellow saltiness plays so nicely with tangy kimchi. This is fusion cooking the way it’s meant to be – fast, flavorful, and plucking all of your favorite notes, preferably straight from your fridge.Kimchi Fried Rice | Fresh TartThere are lots of options here – skip the pork and egg for a vegan dish. Skip just the pork for a vegetarian dish. It’s also not traditional, but if you skip the pork, coconut oil is a lovely addition, and so nourishing that I’m always trying to find tasty places to sneak it in.Fulton Beer | Fresh TartI got the idea for this dish last week, while chatting with Brian Hoffman of Fulton Beer. The whole Fulton gang hosted a little gathering at their newly-leased, currently-under-construction production facility. Because I can’t actually drink their beer (gluten), I held a pint of the evening’s brew and smelled it, touched my lips to it, and basically tortured myself while chatting with Brian about all of the beautiful, spicy foods that would be marvelous with such a hoppy, fruity, fragrant beer.

Sigh. Fulton Beer | Fresh TartI distracted myself from self-pity by enjoying the crew’s signature hospitality. Every time we get together I’m impressed all over again by the four couples’ collective friendship, talent, good humor, good taste, enthusiasm, and charm. What can I say? I adore them all, even though I can’t drink their beer. I was giddy on their behalf, scanning the abyss that is their new Northeast Minneapolis facility (for the moment called AFB, as in Another Fulton Brewery), imagining the shiny new tanks and thousands of bottles of deliciousness that will be leaving through the giant loading dock by late 2014, making its way into your belly but not mine. (Worry not, tasting room fans, the original North Loop Fulton brewery – aka 414 – remains in operation.)

That’s a long way of saying that Brian suggests, “With the fried rice, I would go with The Ringer or Batch 300. As we talked about, hoppy and spicy are a match made in heaven, and both of these beers deliver on that note. Both are also light enough in malt character and body to not overpower the kimchi, rice, or the egg.” So there you go. Fulton forth and tell me how much you enjoyed it so I can live vicariously through you.

Recipe for Kimchi Fried Rice at TC Taste/Minnesota Monthly Magazine.

Salisbury Steak with Mushroom Gravy

Posted by Stephanie Meyer on Nov 11, 2013 at 4:26pm

Salisbury Steak | Fresh TartWhen my sister Stacey and I were little girls in Lakefield, Minnesota, Friday nights were pretty special. Our beautiful mom would get dressed up, with glamorous make-up, hair, and perfume, and she and our dad would head out for a supper club dinner. The next morning they would tell us stories about how “Splash” the waiter could flawlessly pour water back-handed from several feet away and how the Chateaubriand they shared was butter-knife tender. I loved all of it, including the handful of cool-girl babysitters who would shower us with attention and make us TV dinners. I didn’t want to admit it, but the only one I really liked was the Salisbury steak dinner (although I used to cross my fingers there would be no stray peas in the apple cobbler). I felt like a grown-up eating “steak” plus I loved the smooth mashed potatoes and salty gravy.Salisbury Steak | Fresh TartI skip the packaged dinners these days, opting to make Salisbury steak from scratch, from wholesome ingredients, blowing the peas off the frozen version, as it were. This is kid food, and grandparents food, and hungry teen food all wrapped up in one nostalgic dish, making it the perfect comfort food dinner. As a bonus: it’s a one-skillet superstar, prepared on the stove top, and ready in less than an hour.

If your kids don’t like mushrooms? Skip them. To keep the dish gluten-free, use GF bread (I did, worked like a charm). You could easily make the dish grain-free as well: skip the bread and milk, and thicken the gravy with a bit of tapioca starch instead of cornstarch. I stir a few spoonfuls of fermented sauerkraut into the finished pan sauce – seriously good, give it a go. However you opt to customize, serve over mashed potatoes, boiled egg noodles, or hearty toast; or skip the starch and snuggle the steaks up next to roasted Brussels, cauliflower, or broccoli. #XElab

Don’t forget that if you have your own favorite comfort food recipe, click through to #XElab’s Facebook page and share it! Not only might you win a $250 gift certificate to Home Depot, but your recipe will be featured on the #XElab page alongside other comfort food recipes. Salisbury Steak with Mushroom Gravy | Fresh TartStay warm, friends!

Salisbury Steak with Mushroom Gravy
Serves 6

4 Tbsp. butter, divided
1 large onion, sliced thin
salt & freshly ground black pepper
2 slices bread, processed into coarse bread crumbs
1/3 c. whole milk
1 large egg
3 cloves garlic, minced
1 tsp. dried thyme
few gratings of fresh nutmeg
few dashes Worcestershire sauce
2 lbs. meatloaf mix (ground beef and pork)
4 oz. button mushrooms, sliced thin
2 c. beef broth
2 Tbsp. cornstarch

mashed potatoes, egg noodles, rice, or hearty toast for serving

In a large cast-iron skillet over medium heat, melt 2 Tbsp. of the butter. Add the onions and a pinch of salt to the pan and saute, stirring frequently, until onions wilt and then slowly brown. Continue sauteing the onions until very soft and deeply browned, about 20 minutes. Transfer onions to a small bowl; set skillet aside while you mix and form the steaks.

While the onions brown, add bread crumbs to a large bowl. Cover with milk and let soak for 5 minutes. Whisk in the egg, garlic, thyme, nutmeg, and Worcestershire sauce. When the onions are done, add half of them to the mixture (reserve the other half for the gravy, below). Add the ground beef/pork to the bowl, sprinkle with 2 tsp. of salt and several grinds of black pepper, and use your hands to gently combine. Form the mixture into 6 oblong patties.

Return skillet to medium heat. Add 1 Tbsp. of butter and when melted and hot, fry 3 of the steaks until browned on both sides, about 5 minutes/side. Transfer steaks to a warm platter and fry the remaining steaks. Keep steaks warm while you make the gravy.

If there’s not much fat in the pan, add 1 Tbsp. of butter and when melted, add the mushrooms along with a generous pinch of salt. Saute the mushrooms, stirring up browned bits, until wilted and lightly browned.

In a medium bowl, whisk the cornstarch and beef broth together until there are no lumps, then slowly whisk the broth mixture into the mushrooms. Stir the gravy until hot, clear, and thickened. Add the remaining caramelized onions to the gravy. Season gravy to taste with salt and pepper and remove from heat.

Spoon hot gravy over steaks and serve immediately.

Chicken Broth

Posted by Stephanie Meyer on Nov 7, 2013 at 6:21pm

Chicken Broth | Fresh TartHere, in this jar, is the pure gold otherwise known as chicken broth. Utterly delicious yes, but equally as important – soothing. Healing. Not just to my soul, but to my sometimes bitchy digestive system. When I accidentally eat gluten, or hit a non-gluten grain too hard, I had might as well pull out my maternity clothes because seriously, I look l like a full-term Nathan 2.0 is about to arrive. I hate when it happens, and I try mightily to prevent it, but…so it goes in the world of food. The remedy? A mug full of hot chicken broth, made from fresh chicken. Ahhhhhhh, heaven.

It’s gotten to the point that I feel a bit anxious when I’m running low. I keep several containers in my freezer, ready to sip on its own (a perfect snack), or to turn into the best fast soups on the planet (more on that later this week). Chicken broth in a box is so ineffectively limp in comparison, and the real deal is so ding dang easy to make and freeze, that it just doesn’t make sense to be without it.A Chicken Soup Supper | Fresh TartI can’t post about a good, rich chicken broth without reminding you of this cozy M.F.K. Fisher recipe for A Chicken Soup Supper, one of my very favorite dishes.Chicken Broth | Fresh TartThis is more of a process than a recipe:

Chicken Broth

First and foremost, buy seriously good chicken. This elixir is only as healthy and healing as the ingredients you put into it, so spring for a farmers market or co-op chicken, a free-range, hormone-free, locally raised gem (’round these parts, Kadejan, Callister, etc.). Sometimes I buy a whole chicken, sometimes I buy a combo of wings, thighs, and legs, around 3-5 pounds.

Get ready to release some aggression. Set out a large stockpot (or crock pot; notes below). Grab a cleaver, and a large cutting board. Lay the chicken pieces (or whole bird) on the cutting board and start hacking with your cleaver. Like, stand back, make sure no human body parts are anywhere near, and thwack! Hack into the bones in several places, perhaps even through the bones. Toss the hacked pieces into the stock pot as you go. When you’re done, pour about 1/2 cup of white wine into the pot, then add filtered water to cover the chicken pieces by one inch. Add 1 teaspoon or so of dried thyme. Add a bay leaf or two. Add one small, quartered onion as well as three cloves of smashed garlic. Add 3 teaspoons of sea salt.

Set the stock pot over medium-low heat. Bring to a slow, slow simmer, NOT a boil. Do not cover. It will take awhile to come to a simmer, which is great, because you can wash a few dishes, sweep the floor, sip a glass of wine, do some work, or watch a movie while you wait. Check the broth every once in a while. When it’s slowly simmering, turn the heat to low, and let the broth barely simmer for up to 3 hours, skimming occasionally without stirring.

Remove from heat and set aside until cool enough to handle. Line a colander with several layers of cheese cloth and strain warm broth into a large bowl. Discard chicken, bones, and vegetables. I taste for salt and add it at this point, but you can leave it as is and adjust seasoning as you cook with it – your call. Cool broth to room temperature and transfer to storage container(s). I usually transfer to 4 containers, make soup with one, and freeze the other three. Fat will rise to the top, which you can leave in place (for richer broth), or remove when solid and chilled. Up to you.

If you use a crock pot, follow the directions above except add all the ingredients to a large slow cooker and set on low. I like to set it up before I go to bed and let it simmer overnight, for up to 10 hours. I cool and strain the broth in the morning. Crock pot chicken broth is lovely, nice and clear, because it never boils.

Smoky Sausage Soup with Kale and Chickpeas

Posted by Stephanie Meyer on Oct 1, 2013 at 1:57pm

Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI realize, typing this, that I’m hitting you with two soup/stew recipes in a row. Oops! Well, ’tis the season, right? The combination of cool nights and piles of gorgeous harvest apparently makes me want to stew everything in sight. (In fact, I sort of do that, in batches as I go, a way of giving my future, hungry self precious little gifts to heat up on the craziest of days.)

This soup is a terrific weeknight soup, with not too many ingredients, because smoky, garlicky kielbasa sausage imparts a ton of flavor fast, without a lot of chopping and messing around. The soup is traditionally made with just kale and potatoes, but I add chickpeas because seriously, sausage and chickpeas are one of the world’s best flavor/texture combinations. If for some reason you dislike chickpeas but are a fan of white beans – great! Sausage and white beans are another of the world’s best flavor/texture combinations. You could even skip the beans. Or add other vegetables to the mix. That’s why soup is magical: It’s all good.Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI hope you’re finding time to spend outside while Minnesota shines its sparkly, shiny best. When you come in, I have a soup recipe that will hit the spot…

Recipe for Smoky Sausage Soup with Kale and Chickpeas at TC Taste/Minnesota Monthly Magazine.

Korean Bulgogi (Grilled Steak)

Posted by Stephanie Meyer on Aug 6, 2013 at 11:53am

Korean Bulgogi (Grilled Steak)Behold one of my first successful big dinner party entrees. How the heck I stumbled upon a recipe for Korean Bulgogi at that stage of my life, decidedly pre-Internet, is beyond me but hey! My boyfriend and I were house-sitting for my parents, playing grown-ups in my family’s familiar kitchen, made new because it was ours for a few days. I was itching to host a proper dinner party.

We invited several other young couples out to the suburbs for an oh, let’s call it eclectic menu of cocktails on the deck, hot crab dip with crackers, Korean bulgogi with rice, and peach crisp with ice cream for dessert. We set the dining room table with my stepmom’s lovely crystal and silver, drank my dad’s wine, cranked the (heavenly) central air conditioning, and had a complete blast. It was exactly the party I’d hoped to throw.
Korean Bulgogi

Back then I served the bulgogi with rice and that’s still a perfect accompaniment. Roll the two into lettuce leaves, if you like, or go bigger and serve as part of a bowl of bibibambap, with raw and sauteed vegetables, a soft-cooked egg, sesame oil, and chile paste. Or, go non-traditional and build your dream sandwich, piling warm slices of bulgogi high on a crusty French roll, crowning the whole with spicy, sloppy kimchi. Or pickles! Or both!

Recipe for Korean Bulgogi at TC Taste/Minnesota Monthly Magazine.

Vietnamese Pork Skewers

Posted by Stephanie Meyer on Jul 23, 2013 at 12:12pm

Vietnamese Pork SkewersHow lovely was it to sleep with the windows open last night? This mid-July cool breeze is as welcome as pork on the grill, especially pork wrapped in butter lettuce leaves with the punch of fish sauce, chiles, mint, and fresh lime. Palates tingle and everyone sleeps well when refreshment abounds.

This dish comes together quickly enough for weeknight eats but is pretty enough to share with friends on the weekend. Perfect! Any crisp garden treat plays nicely with sizzling pork – I loaded up with radishes, cucumber, carrots, and scallions, but thinly sliced raw kohlrabi, beets, zucchini, spring onions, and/or garlic scapes – would all be gorgeous. Fresh mint, cilantro, and plenty of fresh lime pull everything together, as does the easy dipping sauce.Vietnamese Pork Skewers by Fresh TartFor the best flavor, make sure to buy high-quality ground pork. If the pork is super lean, work a bit of coconut oil into the meat along with the seasonings. The goal is the pleasing contrast of hot, rich pork against raw, crisp vegetables.Vietnamese Pork SkewersIf you don’t have access to a grill, saute the skewers in a large skillet in a bit of coconut oil. Delicious that way, and then you can whisk coconut milk into the pan drippings to make a sauce for another dish – add chiles, fish sauce, sugar, and fresh lime. I use the sauce for an unforgettably creamy base for a Thai-style omelet, or I add it to a panful of ground beef, with plenty of scallions, and eat the beef rolled in more lettuce leaves. Waste not, want not when it comes to rich coconut-laced dishes. Can’t get enough!

Recipe for Vietnamese Pork Skewers at TC Taste/Minnesota Monthly Magazine.

Morel Burgers with Ramps

Posted by Stephanie Meyer on May 30, 2013 at 11:51am

morelburgervertHappy National Burger Day! In celebration, I present a grassfed beef/pork combo, laced with ramps and topped with buttery morels and a quick red wine pan sauce. I would have topped it with a fried egg, but given there’s an egg in the mix, I thought that was a bit over-the-top. That said, you could totally top this with a fried egg and be very, very happy. A burger this decadent is best without a bun (given that I can’t eat gluten, I always eat burgers without buns anyhow), especially topped with those glorious morels.morelburgerhorizA word about the egg in the mix…I prefer grassfed beef burgers not just for the better treatment of the animals and the quality of the meat, but also for the bigger, beefier taste. It takes a bit of finesse to make a juicy grassfed (or bison) burger, however, even if you choose a higher fat grind. One trick, via my friend chef Scott Pampuch, is to add an egg to the raw burger, along with salt and pepper, before forming the patties. His theory is that grassfed beef fat melts out more quickly than conventional beef fat, and the egg helps hold the fat in. There’s no question that the egg results in a juicier burger, so definitely give it a try!

This burger is equal to a steak in my mind, so I asked my friend sommelier Leslee Miller of Amusee Wine for a pairing suggestion. Her awesome answer: “I’d choose St. Innocent ‘Shea Vineyard’ Pinot Noir, Yamhill-Carlson AVA, Willamette Valley, Oregon because it’s rich, yet gorgeously balanced with a bright raspberry/cherry center – an Oregon gem! Combining perfectly with the earthy notes of the mushrooms, this Pinot gives a true expression of Willamette Valley’s terroir. Textured with soft baking spices, yet full with complex flavors of marionberry fruit, rose petal, dried herbs and plum – St. Innocent’s ‘Shea Vineyard’ Pinot Noir’s velvety tannins are weighty enough to pair to the combined meats of the burger, yet snuggle in next to the ramps and morels perfectly. Fabulous through to the last bite. Price: $45.”morelburgerhoriz2If you are motivated enough to conjure frites to serve alongside, they would be incredible swiped through that pan sauce. But honestly, this burger can stand alone, which allows the morels to really shine. Despite the fact that it’s National Burger Day, it is more importantly morel season – holy – so indulge while you can. Mmmmmmorels please!

Recipe for Morel Burgers with Ramps at TC Taste/Minnesota Monthly Magazine.

Grilled Lamb Chops with Gremolata

Posted by Stephanie Meyer on Apr 3, 2013 at 6:40am

I know, I know, I should have posted this before Easter, but lamb with gremolata is lovely all spring (year) long, so make it this week instead! I had let gremolata – a relish of minced lemon zest, garlic, and parsley – slip out of my rotation but it’s back with a vengeance, thanks to helping out at a Cooking the Market class at Kitchen in the Market last week.

Have you ever taken a Cooking the Market class? Led by co-owner chef Molly Herrmann, the classes are pure improvisation, cooking with imagination and instinct, the perfect cooking class in my mind because it captures exactly the joy (and reality!) of cooking at home. Molly leads the class through a tour of Midtown Global Market, pointing out potential ingredients from The Salty Tart, Holy Land Market, Grassroots Gourmet, Produce Exchange, and El Burrito Mercado. The goal is to step out of your comfort zone and experiment with new ingredients while a chef provides guidance and assistance. Add music and wine and you’ve got a winning evening out with friends, coworkers, or family.

Last week’s gremolata topped a dish our group named Mediterranean Tacos: socca (chickpea flour pancakes) topped with harissa, crispy Brussels sprouts, fried haloumi cheese, and preserved lemon gremolata. So lovely! And a pretty terrific Meatless Monday dinner if you need ideas…

You may have had gremolata atop osso bucco, where its bright, fresh zing is a traditional contrast to silky braised meat. But you don’t have to think hard to imagine that it is just fabulous tossed with warm (or cold) new potatoes with olive oil, or spooned over a pan of sauteed peas, or swirled into soup, or sprinkled over seared fish…on and on. Add mint if you like – terrific with lamb, of course – or shallots instead of garlic. Some recipes call for adding anchovies which would probably make the best egg salad sandwich ever (still have Easter eggs to use up?) For me, when spring is frustratingly near but not yet quite here, punches of color and zest are not just welcome, but essential.

Recipe for Grilled Lamb Chops with Gremolata at TC Taste/Minnesota Monthly Magazine.