Juiciest Tastiest Best Bunless Burger Ever

Juiciest Tastiest Best Burger Ever www.eatcleanlivesimple.com

 

I love me some meat. Red delicious juicy meat.  And every now and again you need a good burger. One that melts in your mouth with flavor and you can say, dang that was good. However, now that the husby and I went fully gluten-free after the 21-day Standard Process Purification Program, we no longer eat bread. So a bunless burger has to be pretty much orgasmic all on its own because it is naked after all. But I can tell you from a girl who loves her burgers, when you make this burger, I don’t miss the buns at all and I love it naked!

I used bison, mainly because I got a heck of a deal at Kroger on ground bison that was about to expire, so I stocked my freezer with some good bison meat. But you could also use ground beef. We don’t have a grill but with my cast iron skillet, I actually prefer to grill on that anyways for a juicy finish. You can pretty much top this with whatever fixin’s tickle your pickle, but for me you can never go wrong with bacon. I love bacon. I would eat bacon with every meal if I could. Seriously, I am a bacon freak. But I also love to top this with sautéed mushrooms, onions, garlic, and avocados for a delicious combination of flavors that is seriously the Juiciest Tastiest Best Burger Ever!

While my bacon was baking in the oven, I chopped all my fixin’s and heated 1 Tbsp of olive oil over medium heat. Added the garlic and let that cook for about a minute before adding the onions and mushrooms.  Once those were done I set them aside until my burgers were finished.

 

Juiciest Tastiest Best Burger Ever www.eatcleanlivesimple.com

 

To make the burgers, I mixed my ground bison with garlic powder, Italian seasoning, salt and pepper and formed 4 patties from my pound of meat. Then in my cast iron skillet on medium heat I cooked these bad boys for 3 minutes on each side and added sharp cheddar cheese. After they were done I removed them from heat and served them over a bed of lettuce from our CSA Week 3 Share.  Then I topped them with all my fixin’s to make them Ahh-mazing.

 

Juiciest Tastiest Best Burger Ever www.eatcleanlivesimple.com

 

You’ll need a fork and knife to eat these bad boys, but I promise you will be licking your plate clean. These are seriously the Juiciest Tastiest Best Burgers Ever. Enjoy!

 

Juiciest Tastiest Best Burger Ever www.eatcleanlivesimple.com

 

Ingredients from our CSA:

Lettuce

Other Ingredients:

Ground Bison or Ground Beef – 1 lb

Italian Seasoning – 1 Tbsp

Garlic Powder – 1 tsp

Salt – 1/2 tsp

Pepper – 1/2 tsp

To Top:

Mushrooms

Red Onion

Avocado

Bacon

Garlic Cloves

Remember you can top it with whatever you like, but this is my absolute favorite way to prepare these.

 

Directions:

  1. Mix (by hand) ground bison with garlic powder, Italian seasoning, salt & pepper
  2. Form 4 patties
  3. Heat cast iron skillet over medium/medium high heat then add patties and cook for 3 minutes
  4. Flip burgers and add cheese, cook for another 3 minutes or done to your liking
  5. Serve over lettuce and top with mushrooms, red onions, garlic, avocado, and bacon

 

For more recipes from our week three CSA share, click HERE.

For more recipes, click HERE.

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant

One word. YUM. When I heard Bouquet Restaurant and Wine Bar was partnering with Greensleeves Farm for the first Farm to Plate Dinner Series of the summer I knew this was one I couldn’t miss. When you eat clean it is really hard to go out to eat, I mean really hard. Wandering into Bouquet several years ago was the best thing that ever happened. I know that Bouquet cares where their food comes from and I can confidently order anything from their menu.  Not to mention their food is delicious, it is by far my favorite restaurant in the Cincinnati area. Next time I eat there I will be sure to share with you all my experience.

Okay, now that my mouth is watering, back to the Farm to Plate dinner. This summer Greensleeves Farm is partnering with Kentucky chefs, meat producers, wineries and breweries to bring 4 fun nights of food, beverage, and music right to the farm. This first one took place May 17, 2015 but be sure to mark your calendars for the next three this summer:

Sunday July 12, 2015 – Butcher Betties

Sunday August 16, 2015 – NuVo at Greenup

Sunday September 20, 2015 – Virgil’s Cafe

 

Chef Stephen Williams of Bouquet and his team prepared the delicious meat, goat sausages from Atwood Village Family Farm.

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

This is the first time I have had goat and you know it wasn’t really all the baaaaaa-d. Okay corny jokes aside, it was delicious.

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

The fresh sides were paired perfectly and did not disappoint. There was so much food, I know everyone in our group went home with a full belly.

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

I am a sucker for some spuds, and these “begger’s purses” filled with potatoes and onions were fabulous.

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

These fresh green beans were so crisp and delicious.

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

Of course we needed some good local wine to wash it all down and StoneBrook Winery was the perfect pair. I am a fan of dry red wines and their Cabernet Franc is my go to from their array of wines.

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

Greensleeves Farm: Farm to Plate Dinner Series with Bouquet Restaurant www.eatcleanlivesimple.com

 

All in all it was a beautiful evening at Greensleeves Farm with amazing food, tasty wine and fun with family and friends.  Be sure to like them on Facebook to stay up to date on their other upcoming events, including their Garlic Festival on Sunday June 28, 2015.

 

CSA Week Three

What is worse than being sick? Being sick and traveling. This week has been tough, but I still have time to use up some of these gorgeous greens you see below.  Part of the fun part of a CSA is the S.  Yes we get our weekly share each week from the community garden, but we also get to share our food with friends and family and I love that part. I left the beets down in Georgia for my brother to enjoy. We used the kale up in our daily green smoothies and I can’t wait to make a delicious salad this week with that lettuce.

 

CSA Share Week Three - www.eatcleanlivesimple.com

Week Three Share: Asparagus, Microgreens, Lettuce, Baby Turnips, Baby Radishes, Baby Beets, Scallions, Snow Peas, Kale

 

Click below for recipes:

Juiciest Tastiest Best Burger Ever

Shrimp & Veggie Stir-Fry

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

Sometimes a good stir-fry can soothe the soul. It’s something that I used to make all the time back in “the day”.  The back in the day that I am referring to is when we didn’t eat clean and I used to make stir-frys using those spice packets and lord knows what ingredients were really in those.  So this is something I have been excited to make for a while.  Since we had some delicious asparagus, snow peas, and bok choi this week in our CSA, I thought this was a perfect time to give it a try and it turned out heavenly!

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

I used the bok choi, asparagus, snow peas, and scallions from my CSA weekly share.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

In my pantry I grabbed a red pepper, onion, broccoli, carrots, mushrooms, garlic, ginger, and a lime.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

For the sauce, you know the part that makes this scrumptious, I used:

– Soy sauce (I use Kroger Simple Truth Organic Soy Sauce)

– Tahini (I use Kroger Simple Truth Organic Tahini)

– Honey (I use my great-uncle Earl’s local Kentucky honey)

– Arrowroot starch (you could also use corn starch, but I always use Bob’s Red Mill Arrowroot Starch instead of corn starch.)

– The Quinoa was used as my base and the sesame seeds were toasted and sprinkled on top.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

I chopped up all the veggies.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

Sautéed them.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

Added the shrimp.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

Added the sauce and quinoa and then it was time to dig in.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

This was soooo good. The asian flavors were so heavenly, it was like I ordered this is an authentic asian restaurant.

Shrimp & Veggie Stir-Fry www.eatcleanlivesimple.com

 

Ingredients from our CSA:

Asparagus

Snow Peas

Bok Choi

Scallions – chopped

 

Other Ingredients:

Olive oil – 2-3 Tbsp

Shrimp – 1 pound wild caught atlantic shrimp

Mushrooms – 5-6 chopped

Yellow Onion – 1/2 chopped

Red Pepper – 1 chopped

Carrots – 2-3 chopped

Broccoli – 1 small head chopped

Lime – 1/2 juiced

Ginger – 1 inch peeled and minced

Garlic Cloves – 3 minced

Quinoa – ½ cup

Honey – 2 tsp

Soy Sauce – 5 Tbsp

Arrowroot Starch – 1 Tbsp

Tahini – 1 tsp

Sesame Seeds – 2 Tbsp toasted

Salt & Pepper to Taste

Directions:

  1. Prepare quinoa as directed and set aside
  2. Wash veggies and chop
  3. Heat 2 Tbsp of olive oil over medium heat in cast iron skillet then add garlic, ginger, snow peas, asparagus, carrots, red pepper, onion, broccoli, mushrooms, bok choi,  and sauté for 5 minutes
  4. In another skillet cook the shrimp until down
  5. Meanwhile, mix together soy sauce, tahini, lime juice, honey, and arrowroot starch with wisk and set aside until veggies are sautéed
  6. Add shrimp, quinoa, and sauce to sautéed veggies in the cast iron skillet and mix.
  7. Top with scallions and toasted sesame seeds

For more recipes from our week two CSA share, click HERE.

For more recipes, click HERE.

 

CSA Week Two

Yay, we successfully made it through week one without wasting anything!  We have some scallions left, but other than that we used every vegetable from the root to its leaves. With a CSA you will find that you will receive what is in season, which means we have received lots of spinach, kale, and lettuce, so we have made some amazing salads and shakes over the past couple weeks.

 

CSA Share Week Two - www.eatcleanlivesimple.com
Week Two Share: Peas, Spinach, Scallions and Green Garlic, Baby Turnips, Baby Radishes, Lettuce, Pac Choy, Mustard Greens, Kale, Asparagus, Microgreens

 

Doesn’t that all look yummy!

Click below for recipes:

Shrimp & Veggie Stir-Fry

Roasted Beet & Veggie Quinoa

Do you ever open your fridge, see what’s inside that needs to be used and boom dinner is ready? Okay I wish it was that easy, but I hate wasting food. Especially delicious fruits and vegetables so a lot of our dinners are creations to use up whatever we have.

I have never tasted beets before, like ever. And frankly I always “told” myself I didn’t like them. So tonight when I decided to cook with them, I was pretty scared. But I knew I had a bunch of other deliciousness cooking as well, so if I didn’t like the beets I could always push them aside, right?

 

This was everything we had left from our Week One CSA Share. I was stoked that we had used everything up in dinners, salads, and shakes other than these items which you can see needed to be used up soon.

Here is what I used from our CSA: beets, peas, asparagus, green garlic and scallions

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

Here is what I used from my fridge, garden and pantry: mushrooms, carrots, onion, garlic, rosemary, and quinoa

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

I wanted to use all parts of the beets so I chopped them up to separate the beets, stems, and greens.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

I got my garlic and scallions cooking into the olive oil.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

Then I added the beet stems and cooked those down a bit before adding the mushrooms, peas, and greens.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

This is the carrots, onion, beets, and asparagus after it was nice and roasted.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

And here it is before I ate it all up. Super healthy and yummy.  However, my taste buds weren’t jumping for joy over the beets, they were just okay.  I love roasted vegetables and everything was delicious, but I’m gonna have to work on this beet thing.

 

Roasted Beet & Veggie Quinoa www.eatcleanlivesimple.com

 

Ingredients from our CSA:

Baby beets and their greens

Scallions – chopped

Peas

Asparagus

 

Other Ingredients:

Olive oil – 3 Tbsp

Mushrooms – 5-6 chopped

Carrots – 2-3 chopped

Yellow Onion – 1/3 chopped

Rosemary – 1 Tbsp

Garlic Cloves – 3 minced

Garlic Powder – 1 tsp

Red Pepper Flakes – ½ tsp

Quinoa – ½ cup

Salt & Pepper to Taste

 

Directions:

  1. Prepare quinoa as directed, set aside
  2. Pre-heat oven to 400 °
  3. Wash beets remove from stems and slice in half, slice stems in 1-2 inch pieces and chop the greens and set aside.
  4. Chop asparagus, onions, and carrots and add with beets to cookie sheet.
  5. Coat chopped veggies in olive oil and put on baking sheet, sprinkle with rosemary, garlic powder, salt and pepper and bake for 20-25 minutes or until golden brown
  6. Meanwhile, heat 2 Tbsp of olive oil in cast iron skillet then add minced garlic and chopped scallions and sauté for 3 minutes
  7. Add beet stems and sauté for 2-3 minutes
  8. Add chopped mushrooms and peas and sauté for another 3-5 minutes
  9. Add chopped turnip greens and sauté for another 2 minutes
  10. Add Red Pepper Flakes, Garlic Powder, Salt & Pepper and sauté for another 1-2 minutes
  11. Remove roasted veggies from oven and serve with with greens over the quinoa
  12. Top with scallions

 

For more recipes from our week one CSA share, click HERE.

For other recipes, click HERE.

 

Roasted Turnip Quinoa

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

Dinner ahhh dinner, the highlight of my evening…that is only if I plan ahead. I am a big planner and organizer so if I don’t plan meals for the entire week it is usually a Chipotle night. Yum, love me a burrito bowl. Anyway…I didn’t do a good job of planning this week with our schedules, so as I went to make dinner tonight, I stared into my fridge full of these “green” things that we just got last night in our first CSA share and my mind starts creating a plan or an idea for hopefully a delicious meal. To be honest, I totally pulled this one out of my butt and it turned out fabulous. Not only did I learn to cook with some of these things, but I also learned that I loved the taste of new veggies and so did the husby which is always a plus!

 

I started with what I was going to use from the weekly CSA share. Peas, baby turnips, turnip greens, scallions, and microgreens.

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

Now what else do I have in my fridge? Mushrooms, garlic and onion…perfect! I went to my pantry and got out the olive oil and quinoa and we were in business.

 

I added 2 tablespoons of olive oil to my cast iron skillet and let that heat up a bit before adding my minced garlic and chopped onions. After about 3 minutes I added the chopped mushrooms and peas and sautéed that for another 3-5 minutes. This allows the peas to still have a delicious crunch to them.

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

While that was cooking I was roasting the baby turnips in the oven on 350° and chopped up the turnip greens. Gave them a quick rinse and then threw them in the cast iron pan with the rest of the veggies and sautéed for another 3-5 minutes.

 

After my quinoa was done, and turnips were roasted it was ready to plate. I put a little quinoa down first, added my veggie mixture and some roasted turnips. Then I topped it with some scallions and some microgreens and we were ready to eat! Delish!

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

The combinations of flavors was delicious, I almost forgot that I was eating healthy. And look there is a turnip in the shape of heart. How cute?

 

Roasted Turnip Quinoa www.eatcleanlivesimple.com

 

Ingredients from our CSA:

Baby turnips and their greens

Scallions – chopped

Peas

Microgreens

 

Other Ingredients:

Olive oil – 2-3 Tbsp

Mushrooms – 5-6 chopped

Yellow Onion – 1/3 chopped

Garlic Cloves – 3 minced

Garlic Powder – 1 tsp

Red Pepper Flakes – ½ tsp

Quinoa – ½ cup

Salt & Pepper to Taste

 

Directions:

  1. Prepare quinoa as directed
  2. Pre-heat oven to 350 °
  3. Wash turnips and slice into 1/4 in slices, coat in olive oil and put on baking sheet and bake for 10-15 minutes or until golden brown
  4. Meanwhile, heat 2 Tbsp of olive oil in cast iron skillet then add garlic and onions and sauté for 3 minutes
  5. Add chopped mushrooms and peas and sauté for another 3-5 minutes
  6. Add chopped turnip greens and sauté for another 2 minutes
  7. Add Red Pepper Flakes, Garlic Powder, Salt & Pepper and sauté for another 1-2 minutes
  8. Remove turnips from oven and serve with veggie mixture over the quinoa
  9. Top with scallions and microgreens

 

For more recipes from our week one CSA share, click HERE.

For more recipes, click HERE.

CSA Week One…Let the Summer Begin

This year the Steve and I decided to join a local CSA. No no, not the Cub Scouts of America, you know a CSA.  What the heck is a CSA you ask? Well CSA stands for Community Supported Agriculture, which means we are a member of a community garden and have direct access to high quality, organic foods all summer long.  Our CSA is at Greensleeves Farm, an amazing farm in Northern Kentucky with beautiful views, fresh produce, and friendly farm animals. Not only do we get to enjoy fresh organic produce all summer long, but we also get to roll up our sleeves and get dirty by helping out at the farm. Now I know that may not sound like a lot of fun to some people, but we enjoy gardening especially and since we have a small yard and can’t have our dream huge garden at our own home, it’s nice to still have that huge garden in a sense. Plus it is something we get to do together as a couple which makes it even more enjoyable.

 

So here we are week one, Steve picked up our first share yesterday and as I was unpacking it last night I thought what the heck are all these green things. I definitely wouldn’t consider myself a food expert, but we eat really healthy with lots of fruits and vegetables all the time and here I am staring at my table and have no idea what the heck I am looking at. I can identify the asparagus and that’s about it. Boy I am going to be challenged this summer trying new recipes and learning to cook with things I’ve never even seen before or tasted before. I’m not gonna lie, that freaks me out a bit, but time to roll up my “green” sleeves and start cooking. Challenge accepted!

 

CSA Share Week One - www.eatcleanlivesimple.com

Week One Share: Snow Peas, Spinach, Scallions and Green Garlic, Salad Box, Baby Beets, Baby Turnips, Asian Greens, Baby Kale, Asparagus, Microgreens

 

Okay okay, so what the heck did I do with all this food?  Click below for recipes:

Roasted Turnip Quinoa

Roasted Beet & Veggie Quinoa

 

I encourage you to look into your community to see if you have a CSA nearby. It is an awesome feeling supporting local farming and learning at the same time. If you are in the Cincinnati area, please check out Greensleeves Farm. It is located in Alexandria, KY only about 25 minutes south of downtown Cincinnati. Gretchen and Alexa do a fabulous job of running the place and making sure we have a delicious share each week. Plus all the other volunteers, interns and CSA members do a great job to keep things moving. I am excited to see what this year has in store and learn from everyone. They have a great farm to plate dinner series starting this month featuring the chef of Bouquet. (Yum! My favorite NKY Restaurant!)