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 [...]
Tag Archives | Carrots
Red Wine-Braised Buffalo Short Ribs
While I typically try to locally-source any meat in our diets, after reading Buffalo for the Broken Heart I became a fan of Wild Idea Buffalo. The book is an excellent read, and the overall philosophy regarding sustainable and humane practices is one I support. Given that, I recently ordered some of their products, including [...]
Roasted Carrot and Parsnip Soup with Polenta Croutons
I decided to buck the holiday cookie trend and give you this easy, luscious, roasted vegetable soup recipe. This is elegant in its simplicity and would be a lovely addition to a holiday meal–or it might be a great way to detox after a weekend of holiday splurging. Your call. I was recently contacted by [...]
Carrot Cake Ice Cream with Cream Cheese Frosting Swirl
It’s almost time to pack up the ice cream maker and start cranking up the oven, but I wanted to share this summer-to-fall transition ice cream that really does taste like carrot cake. We got a bunch of beautifully sweet little carrots from the C.S.A., and carrot cake is Harrison’s favorite dessert, so…it seemed logical. [...]
Street Food Series: Bunny Chow
Bunny Chow has nothing to do with lettuce. According to Troth Wells, author of The World of Street Food, this dish of lentil curry served in a container of bread had its origins in apartheid policies. Segregation rules meant that restaurants could not serve “colored” people, so curry shops came up with an ingenious take-out [...]
Soft Polenta with Poached Egg and Tomato Ragu
On Friday I met my friend Deb for lunch at Boulder’s Cafe Aion, and my lunch was so memorable I have been wanting to try to reproduce it at home. It was a large, shallow bowl full of soft polenta, topped with soft poached eggs and a swirl of a chunky tomato ragu. Total heaven. [...]
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