Not gonna lie . . . one of the reasons I love to RV is tasting all of the
wonderful and diverse cultures and local foods around our country. From Runzas
in Nebraska, to Goetta in Cincinnati, to the age-old Bourbon in Kentucky,
Whoopee Pies in Maine, and rock shrimp on Florida's Space Coast . . . I've got
my favorites all over this country, but nothing beats FRESH, LOCAL, IN SEASON
produce!!
One of our "finds" this season was right here close to home, the Fat Beet
Farm. They're an urban farm in the heart of Tampa Bay serving delightfully
tasty and nutritious farm-to-table food to our community and I can't seem to
stay away! This past week, I loaded up with microgreens, beets, carrots,
lettuce, their Green Goddess dressing, and some beet hummus.
Microgreens contain up to 40% more phytochemicals than their full grown
counterparts. What does that mean? These little guys pack a BIG punch in
fighting cancers, gut health, and delivering your body it's daily nutrition.
Plus, I dig their BIG flavor!
What do I do with the microgreens? I use them in salads, top on sandwiches,
use as a topping for taco night, top grilled chicken or fish, scramble into
eggs, the list goes on. Last night, I made a baked sweet potato with ground
bison and cabbage, and topped with pea shoot microgreens tossed in a balsamic
vinaigrette. Man, was it tasty!
INGREDIENTS:
Sweet Potato*
Ground Bison (1lb of any grass fed ground meat)
Onion (chopped)
Garlic (chopped)
Cabbage (3 cups shredded finely)
Salt & Pepper (to taste)
Ground dry Sage* (teaspoon)
Ground dry Rosemary* (teaspoon)
Pea Shoot Microgreens (3 cups)
Balsamic Vinegar
Olive Oil
INSTRUCTIONS:
Bake whole sweet potato until soft (about an hour depending on size of
potato). In the meantime, chop 1/2 white onion, mince 2 large cloves of
garlic and sauté in hot saucepan with olive oil, sage, rosemary, salt and
pepper. *You can use fresh rosemary and sage here, but I actually prefer the
flavor of the dry and ground herbs for this recipe. Sauté until onion and
garlic are soft and herbs "bloom" in the hot olive oil. Add the shredded
cabbage and cook until softening, add the ground bison. Season again with
salt and pepper. Once meat is cooked through, taste and adjust herbs as you
like. (If meat is very lean, you may need to add a little chicken or beef
broth to the mixture, but I'm not looking for a soupy consistency, just
moist.)
In a side bowl, toss the pea shoot microgreens with 3 tablespoons of balsamic
vinegar and drizzle of olive oil (to your liking - I like a vinegary mixture),
season with salt and pepper.
Once potato is cooked, split open on a flat plate and top with about a 1/3 cup
of the ground meat/cabbage mixture, then top with 1/2 cup of the microgreens
mixture. Voila!! Dinner!! There are a lot of different flavors and textures
going on in one bite. You've got the sweetness from the potato, the
salty/herby, rich bite from the meat, and then the cool, crisp, peppery, sweet
and tangy bit from the microgreens. So many colors too! A feast for the eyes
and tastebuds. Enjoy!
*Sweet potatoes are high in fiber and antioxidants, which protect your body
from free radical damage and promote a healthy gut and brain. They're also
incredibly rich in beta carotene, which is converted to vitamin A to support
good vision and your immune system.
MORE RV THERE YET?
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