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Posts Tagged ‘Lamb’

Did anyone else obsessively read The Monster at the End of This Book starring Grover of Sesame Street when they were little? I’m pretty sure my parents contemplated burning it so they wouldn’t have to read it to me again.

Grover

With “lovable, furry old Grover” as my inspiration, I’ve decided to work backwards through today’s CSA eats. First up: dinner. Nothing too fancy tonight – just simple deliciousness. We had some CSA lamb chops, seasoned with salt, pepper, and sage and pan fried:

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and Swiss chard, sauteed with garlic, onion, (barely) hot pepper, and tomatoes:

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All together:

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For lunch I played with a new, super secret ingredient from our CSA: spey cabbage.

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According to the CSA newsletter, spey cabbage is a very common crop in Cambodia, but it’s hard to find any information about it in English. It is a cabbage, but a very delicate, mildly spicy variety. I made it into a salad along with some of our CSA tomatoes, non-CSA avocado, and the remaining basil-y bean dip from the other day. It was fabulous! Very crunchy and crinkly, but not quite as chewy or fibrous as the cabbage you can find in the grocery store. It was a nice alternative to lettuce.

And now we’ve come to the scary part of our post…the monster! (Hide yourself, Grover!)

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That’s right, it’s a green monster bowl of oatmeal!! We bought some bagged spinach early in the week to tide us over until our CSA share came, and it’s slowly going bad in the bottom of the refrigerator. Solution? Blend with almond milk and add to oatmeal along with sunflower seed butter, cinnamon, and frozen berries and cherries. It might look scary, but it doesn’t taste spinach-y at all, and adds some nutritional oomph to breakfast.

See, Grover? There was nothing to be scared of after all!

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We got some Greek-style lamb sausages in our meat CSA share this month and decided they would make wonderful faux gyros. Man oh man were we ever right! We started with the base: a whole wheat pita with some store-bought tzatziki (lazy, and breaking our no-lactose rules! We had to bust out the lactaid, but it was worth it) and sriracha:

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then came CSA lettuce and cukes:

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and the slightly obscene sausage:

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Whoa Nelly, these were outstanding! They really did taste like gyros, except without the terrifying compressed meat cone component and the white flour pita. I really really love the taste of lamb, especially when I know it’s been raised in a healthy, compassionate manner on a small farm.

We had our gyros with a side of steamed amaranth leaves covered in sauteed garlic. Apparently the traditional Greek way to do amaranth is to boil the crap out of it, but I usually really dislike this method for cooking veggies. It saps all the nutrients and turns everything to mush. Boo!

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Nothing like a plate full of greens topped with crispity, crunchity garlic!

I’m headed to the beach tomorrow, and I’ll be gone for a bit over a week. My plan is to whip up some posts with my favorite running tips that I’ve gathered throughout 8 years of competitive distance running. I hope this is a good substitute for food pics! I’ll be back to highlighting our delicious veg and meat when I return. 🙂

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