I just really like the name of this fall squash. With leftover bacon grease from my escarole soup, I sautéed the pattypan squash with red onion, garlic and a dash of sweet smoked paprika powder. I then added thinly-sliced bottom round steak, sautéed for a few more minutes, and finished it off with a bit of red wine cream sauce.
I could start with a little “gym” rant this morning…but instead let me focus my attention on giving you a simple recipe and hopefully some straight forward instructions to make this dish. 1 pound of shrimp 3 small slices of smoked salmon, ripped/cut into small pieces 2 cloves of garlic, chopped 1 tablespoon onion, chopped handful
It’s SO nice to have the farmers market back in my life. Not just for all the great food, but for my wallet too. Yesterday morning I spent $85 for a week’s worth of food, (including two pounds of fresh shrimp) $35 of which was for grass fed beef, the bones and bacon from Whole Foods.
Calling all experts, arm chair quarterbacks, captains on shore and opinionated bloggers. Lately I’ve been stuck on a “thought”…and even though I’m thoroughly enjoying Robb Wolf’s new book , and spending time helping some people make the switch to paleo/primal, this is not the first time that this “thought” has occupied my thinking. I guess I