Thursday, July 8, 2010

Farmers Market Dinner

Inspiration for dinner tonight was found by going to the local farmers market. The Snohomish farmers market has a grass fed beef and natural pork stand. The lady will barter with you on meat prices. Last week I walked away with 6 pounds of frozen grass fed beef for 20 dollars. That is less than four dollars a pound! Fabulous price. This week I purchased 3 pounds of ribs for five dollars. Not bad if you ask me. I also bought a huge red leaf organic lettuce for 2 dollars and a large bunch of organic Chard for two dollars.
When I got home I had no desire to warm the house up by turning on the oven ( my outside thermometer showed it being 95 degrees.). So I decided to make a taco salad. Here is the ingredient list(made up as I looked in my pantry and fridge), followed by the recipe. This would serve 4-6 people.

2 Tablespoons of organic extra virgin coconut oil (
1/2 a red onion
1 pound of grass fed beef (from the farmers market)
1 Tablespoon of garlic powder
3 teaspoons of black pepper
1 small organic jalapeno pepper (from the farmers market)
1/2 cup chopped cilantro (from the farmers market)
1 can of black beans, rinsed (Brand Eden, bpa free cans, organic. purchased on
1 organic lettuce (from the farmers market)
1/2 an organic tomato (from the farmers market)
2 organic carrots (Fred Meyers)
1 avocado (4 for 3 dollars at trader Joe's last week)
Salsa for dressing (mine was made from the pioneer woman website. made a huge batch early this week)
Optional: Serve with tortilla chips

In a Medium pan on the stove top place the coconut oil, red onion and beef.

Then add garlic powder, black pepper, jalapeno and cilantro. Stir together. Cook meat until brown on medium heat.

When the meat is brown add the can of black beans, mixing it all together. Heat on low until warm.

At this point put together the base salad with the remaining ingredients. After the salad is on each persons plate add the meat to the top and then finish off with the salsa or dressing of your choice.


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