🌿 Feel Good With Food

Local Greens from Fat Beet Farm

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!

Fat Beet Farm Micro Greens

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.

 
Magma Grills

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