Just because your Burger has no bun…doesn’t mean it’s Boring!

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Burger Essentials:

  • Grass Fed, Organic Ground Beef (I prefer 85% / 15%)
  • Butter Lettuce
  • Red onion
  • Avocado
  • Heirloom Tomatoes
  • Jalapeno Hummus (any flavor would work)
  • Grass Fed Cheddar Cheese
  • Thick cut Bacon
  • Sprouts

Shepherd’s Pie with Cauliflower Mash

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This is the dish that used to make me miss potatoes like CRAZY…until I found that this works so well!  It is a Fantastic cold weather dish, although I am pretty sure I made it 3 times this summer!  We love it!  Legumes and all!! (gotta cheat sometimes, right?)

What you will need:

  • 8 oz Grass fed Butter (I use Kerrygold)  
  • 2 lbs Grass fed Ground Beef or Bison
  • 2 c. Fresh Peas (yes, these are legumes…we make an exception on this dish)
  • 3  Heads of cauliflower
  • 1 yellow or white onion
  • Yellow Cheddar cheese (grass fed)
  • 1 tbsp EVOO
  • Salt

 

How it’s Done:

Preheat 350 degrees

  • Make Cauliflower Mash: rinse and cut cauliflower, steam until VERY tender.  If you are short on time you can mash these by hand.  I will add salt to taste and about 4-5 oz of butter to them as I mash.  IF you have time to let them cool a bit I will “mash” them in my Blendtec…just creates a smoother texture.  Both ways taste GREAT!
  • In a large frying pan add oil, chopped onion, & ground beef.  Only cook Ground beef about 75% of way…you should still see a bit of pink. Drain meat of grease, set aside.
  •  I usually just wipe down the same pan … add the remaining butter and peas.  I sauté them for about 5-7 minutes.  You basically just want to get them a little soft.  Drain off excess butter.
  • In a 3 qt Corningware dish I layer:  The ground beef & onion, the peas, then cauliflower mash. 
  • Bake for 30-35 min.  The edges with slightly brown and pull from the sides of the dish.  I shred the cheddar cheese and sprinkle on top generously and bake for an additional 5-10 min   … until I like the way it looks 🙂
  • Let in sit for at least 5 minutes, contents will be VERY hot!

Chimichurri

ImageTHIS is a fantastic addition to any grilled red meat (beef, bison).  The cut pictured is a Grass Fed, Bone-in Beef Ribeye.

What you will need:

  • 1 large bunch of fresh parsley (remove stems as much as possible)
  • 3-4 garlic cloves
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

How it’s done:

I like a very coarse Chimichuri (maybe that’s wrong, but food is ALL about your own preferences)

  • Chop Parsley, garlic, & oregano fine with a knife
  • In a bowl stir together all of the ingredients and serve as pictured