tuna, beans, rice, and greens

tuna, beans, rice, and greens

servings: 3
cost per serving: $7.50

1-2 cups Rancho Gordo ayacote morado beans
1-2 cups black rice
2 meyer lemons
12 oz. ahi tuna
4 heads young garlic
1 sweet onion
5 stalks celery
4 yellow carrots
½ stick of butter
baby kale
1 bunch fresh pearl onions
walnuts
sundried tomatoes
parsley
thyme
olive oil
salt
pepper

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beef and mushroom split pea soup with cara cara orange zest and dill

beef and mushroom split pea soup with cara cara orange zest and dill

 

servings: 12
cost per serving: $4.50

1.2 lb top sirloin
.5 lb crimini mushrooms
.8 lb shiitake mushrooms
1 bunch baby carrots
1 lb spring onions
5 stalks celery
.4 lb  green garlic
2.7 lb dried split peas
chicken gravy (leftover from roasted lemon pepper chicken recipe)
water
butter
salt
pepper
½ bunch fresh dill
zest of 4 cara cara oranges

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Steak and Eggs

steak and eggs

serves: 2
cost per serving: $9.50

.6 lb top sirloin
1 red onion
1 purple spring onion
1 cup cooked vallarta beans (left over from orecchiette and vallarta bean salad)
2 sprouted wheat tortillas
½ c. shredded beemster  vlaskaas cheese (left over from tombo tuna melt)
2 heads of garlic
4 eggs
parsley
salt
pepper
⅓ c. chicken stock (or water)
ghee

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