Corned Beef

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Makes 2 pounds

INGREDIENTS:

1 large onion, cut into 1/2-inch wedges

3 sprigs fresh thyme

3 cloves peeled garlic

3 Tablespoons pickling spice

One 4-pound piece corned beef brisket, rinsed

3 Tablespoons unsalted butter

2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths

4 carrots, cut into 2-inch pieces

1 small head green cabbage, core intact, cut into thick wedges

20 small red potatoes

1/4 cup loosely packed fresh parsley leaves, chopped

Sour cream, prepared horseradish and whole-grain mustard, for serving

DIRECTIONS:

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an instant pot.

Set and cook on high pressure for 85 minutes. Follow the manufacturer’s guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the instant pot along with the butter.

Put the potatoes in a microwave safe dish and cook for 3 minutes then add the leeks, carrots, cabbage and potatoes to the Instant Pot. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetable and potatoes around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Carne Asada Tacos Recipe

Carne Asada Tacos

INGREDIENTS

2 pounds flank or skirt steak

1 full recipe of Mojo marinade (recipe below)

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo (recipe below)

2 limes, cut in wedges for serving

MOJO

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

PICO DE GALLO

4 vine-ripened tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic gloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

DIRECTIONS

  • Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours through, or the fibers break down too much and the meat gets mushy.

  • Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

  • Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

  • To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

MOJO

  • In a bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use marinade for chicken or beef or as a table condiment.

PICO DE GALLO

  • In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to mix.

Grass-Fed Chuck Roast Recipe

Chuck Roast

INGREDIENTS

5-ish pound roast

3 tablespoons oil

3 teaspoons paprika

4 teaspoons salt (one for veggies)

4 teaspoons pepper (one for veggies)

4 teaspoons garlic powder (one for veggies)

2 medium potatoes

2 large carrots

1 small onion


DIRECTIONS

  • Preheat oven to 350° (Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake)

  • Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, garlic powder, and paprika. Flip the chuck roast over and season the bottom side as well.

  • Chop the onions, carrots, and potatoes and place them in a bowl. Add 2 tablespoons (30 mL) of olive oil and a teaspoon each of salt, pepper, and garlic powder. Stir together.

  • Heat 3 tablespoons of olive oil in a skillet over medium heat.

  • Choose an oven-safe skillet so you can put it directly into the oven.

  • Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.

  • This will create a crust over the roast that helps keep in moisture and flavor while you cook it.

  • Remove the seared chuck roast from the skillet and set it on a plate.

  • Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.

  • Like the roast, the vegetables will have more time to cook thoroughly while you bake them.

  • Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, or lid.

  • Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.

You can watch a video to see how we completed each of the steps below. We hope you enjoy as much as we did!

Shepherd's Pie

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Servings: 2-4

INGREDIENTS

5-8 Potatoes depending on size

1 recipe for homemade mushroom soup (see below) or 2 cans of mushroom soup if short on time.

2lbs of grass fed ground beef

DIRECTIONS

  • Peel and dice your potatoes up and get them boiling to make mashed potatoes.

  • Cook up your ground beef until there is no pink left and mix with your mushroom soup. Fill the bottom of your 9x13 pan with your meat/soup mixture. Add your mashed potatoes over the top. Place in oven on high broil for 2 minutes or until potatoes just barely start to golden on top.

  • Serve with your choice of vegetable!

HOMEMADE MUSHROOM SOUP

Serves: 2

INGREDIENTS

1/2 onion, chopped

1 cup chopped mushroom

2 teaspoon chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon whole wheat flour

1 tablespoon unsalted butter

3/4 cup half-and-half


DIRECTIONS

  • Saute 3/4 cup of the mushroom, onion, salt, pepper and chicken broth in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes).

  • Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).

  • Meanwhile, saute the rest of the mushrooms in a separate pan until browned.

  • Add part of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.

  • Place the mixture back on the stove and add the rest of the mushrooms. Serve and enjoy!

 

 




Korean Bibimbap Recipe

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Korean Bibimbap

Servings: 2-4

Ingredients

1 zucchini

4 oz mushrooms

1 shallot

2 carrots

ginger- about the size of your thumb

2 cloves garlic

¾ cup jasmine rice (or whatever type of rice you prefer)

5 tsp white wine vinegar

1 TBSP sesame oil

1 ½ TBSP sugar

1 tsp sriracha (optional)

3 TBSP soy sauce split in half

10 oz grass fed organic ground beef

vegetable oil

Directions

  • Bring 1 1/4 cups of water to boil in a small pot.

  • Half the zucchini lengthwise; slice into half moons. Slice mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots and using a peeler, shave lengthwise into ribbons. Peel and grate ginger. Mince garlic.

  • Once the water is boiling, add your rice and a pinch of salt to the pot. Cover, lower heat to a gentle simmer and cook until tender. About 15-20 minutes.

  • Toss your shallot into a small bowl with the white wine vinegar and a pinch of salt. Set aside to let it marinate.

  • In another small bowl, stir together your sesame oil, sugar, sriracha, and half of your soy sauce. Set this aside to drizzle over finished product.

  • In a large pan, drizzle some vegetable oil and cook up your zucchini, carrots, and mushrooms until tender. They tend to cook at different lengths of time so use separate pans for each of these or just do one at a time. Just put your cooked veggies somewhere to keep warm while you cook the rest.

  • In a large pan saute your ginger and garlic in a bit of oil until it is fragrant (about 30 seconds). Add your beef and cook till there is no pink. Add the rest of your soy sauce and let the meat cook a bit longer till it is a tad crisp.

  • Finally, plate your rice with the veggies, beef, shallots and sauce over the top of it. Enjoy!!


Saint John's Meat Loaf Recipe

Ingredients:

  • 2 lbs. Saint John’s organic, grass fed ground beef

  • 1 cup oatmeal

  • 1 cup milk

  • 1 egg

  • 1 small onion, chopped

  • 1 Tbsp. Worcestershire sauce

  • 2 tsp. salt

  • 1/2 tsp. dry mustard

  • 1/4 tsp. ground sage

  • 1 clove garlic, crushed

Mix all ingredients.

Spread in 9x5x3 loaf pan.

Cook, uncovered in 350 degree oven until done, about 1.5 hours.

Optional: Jonathan loves to mix in bits of lightly cooked bacon before sending the meatloaf to the oven!

Inspired by the 1983 Betty Crocker Cookbook

Why We Chose Organic

By Emily Wahl

I didn’t grow up eating organic food. I’m sure many of you can relate to that. As a girl growing up in rural South Dakota in the nineties, the organic food movement had barely reached our radars. Frugality was the first priority, and my mom was an expert at getting meals on the table on a budget. Dinner was often a grilled meat paired with frozen vegetables or the ubiquitous Hamburger Helper. During the day I ate a fairly steady diet of junk food. A “caramel cappuccino” from a gas station on the way to school, or a box of Cheezits when I returned was common for me. The idea that this could be damaging to my health never occurred to me as I was skinny as a rail. But I was tired most of the time, and beginning to show signs of depression.

It wasn’t until I got to college and started developing more serious problems that I realized my diet had to change.

It has been a long and difficult process, but I have gone from being a person who was often stuck in bed to a person who is excited about what is in store for her life

Over the course of my time in college, my health began to rapidly get worse. I knew that there was something wrong, but I didn’t have the words back then. Today doctors have all sorts of words to define us. Words like autoimmune disease, adrenal fatigue, Hashimotos, and SIBO are all now at my fingertips, and I’m just a Google search away from discovering an overwhelming amount of information. But when I started to develop my problems I didn’t have these words; I didn’t have any understanding.

What I did know is that what we put in our body matters, and I had no hope of recovering my health without drastically changing my diet. It was around this time that I began to start researching what healthy eating really meant. With many competing health theories out there, this was quite the process. But all of the health experts seemed to agree on one thing; that we should be eating REAL food! Our food should be coming from farms or be as close to the source as possible. And it should be raised and grown according to time honored tradition, not sprayed with chemicals that are damaging to our health. I began to understand that it wasn’t just about organic, but about supporting a new, sustainable system of agriculture.

Eating organic and local food became about more than just healing my own body. It began to be about supporting the kind of community and culture that I want to live in. I want to know the people producing my food. I want access to the broad array of culinary delicacies that only come within a local food system. And I don’t want my children to be facing the environmental fall out from unsustainable ecological practices.

[pull quote:] There is a lie we tell ourselves; that this will go on forever, and we will never get better.

As I have walked this health journey for over a decade now, there have been many elements that have been essential to healing. I have used supplementation, herbal medicine, therapy, exercise, and lifestyle changes. Organic food alone was definitely not enough to bring about lasting change. But without it, all of these other interventions would have had little effect. It is easy to slip up and eat poorly when we are inundated with the conventional system all around us. But for me, the ramifications of bad eating choices are felt immediately. I could lose all of my energy for days, or be in instant, severe pain. I am extremely grateful to get to live in a place where these conventional, processed foods are not my only option, and I have the ability to access a wide array of amazing local products. Now my diet is largely composed of seasonal produce from Idaho’s small farms, grass-fed beef, and our own backyard eggs.

For me, making a permanent shift to organic eating took a health-crash and the realization that the medical system did not have a pill that would ever substitute for taking ownership over my own health. I got sick and tired of looking at my dreams in the distance and knowing that my body wasn’t strong enough to pursue them. It has been a long and difficult process, but I have gone from being a person who was often stuck in bed to a person who is excited about what is in store for her life. I plan on making my thirties a time of new endeavors and vibrant health!

There is a lie we tell ourselves; that this will go on forever, and we will never get better. But often  that lie takes hold because we are stuck in a paradigm created by our dominate food culture. We live in a country that perpetuates illness by making unhealthy food seem normal, and training doctors to only help when the situation becomes dire. I thought I was alone with my problems, but I am beginning to see that I am just one of thousands battling for her health at far too young of an age. We have an opportunity to change the direction of our fast food culture and return to a way of living and eating that will make health the norm and not the exception.