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Whole30: Days 18 and 19

This week has been easier than last, though due to the end-of-semester grading crunch we have both been wishing that wine were allowed on the Whole30.  No such luck. Breakfast continues to be my strawberry/almond butter bowl, yesterday with some added coconut, today with some red banana. Lunch is pretty consistently dinner leftovers and/or added […]

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Red Chile Roast Beef

This is actually a recipe for a rotisseried roast of beef, because over the last few weeks I have been in a rotisserie frenzy.  I have rotisseried a duck, a pork loin, and even delicata squash rings.  All because I received a Wolfgang Puck Pressure Oven for review–and let me tell you, I am in […]

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Feta Burgers with Fresh Mint Chutney

The garden in shutting down quickly and the nights are getting cold, so I am on project “use everything up” before the first frost hits.  I have vast quantities of fresh herbs in the garden, including four types of mint, and fresh mint chutney is a great alternative to tea if you have an excess […]

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Buffalo and Mushroom Loaf with Caramelized Onions

Continuing my buffalo kick with this easy, vegetable-filled meatloaf, made without grain-based fillers.  Things like bread and oats have traditionally been added to meatloaf to stretch the meat, but they are not really needed as a binder. For this recipe I added finely chopped cremini mushrooms and carrot to the ground buffalo, and topped it […]

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Cinnamon-Rubbed Sirloin Salad with Fresh Pear Vinaigrette

Cinnamon-Rubbed Sirloin Salad with Fresh Pear Vinaigrette

We have been working on incorporating more main-dish salads into our evening meals, as they are a healthy way to use whatever produce is in season.  I made this salad over the weekend and we were in love from the first bite. I rubbed the sirloin with a blend of ground cinnamon, black pepper, and […]

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Beef and Pumpkin Chili

Beef and Pumpkin Chili

Full disclosure: this chili is actually made with Hubbard squash, not pumpkin.  Did you know that Hubbards are often processed and sold as canned pumpkin?  True.  They are more densely-fleshed than pie pumpkins and make for a smooth puree.  However, I felt that “Beef and Hubbard Squash Chili” was too verbally clunky.  At any rate, […]

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