This is our third week of waking up on Sunday morning to a box full of goodies from Arganica Farm Club. We’ve been pleased with our deliveries so far. The first week, I ordered the standard mix of produce for $25. Weeks 2 and 3, I ordered custom items, and this week we added meat to the mix, receiving 1 1/2 pounds of frozen pork loin from a farm near Harrisonburg. The big challenge has been to use every bit of our purchase so that I can justify the cost. So far we have wasted one over-ripe Avocado.
Last evening I prepared a meal using some of the contents of our Sunday delivery – Pork Loin Marsala made with Cremini Mushrooms, steamed Spinach, and boiled Carrots drowned in butter. Everything was delicious.
I’m obsessed with my pressure cooker. This is the third day I’ve cooked a savory main dish with a cook time of 15 to 25 minutes. Sunday, it was chili. Monday, it was Thai chicken (I’ll post on that later). Last night was beef stew. I adapted this recipe from food.com. It’s fun to find a recipe and modify it for Paleo. I’ve put an asterisk * next to my modifications.
The savory beef stew was delicious, filling, and the stew beef was fall-apart-on-your-fork tender.
This was pretty good served with a glass of red wine. Next time, I’ll try pizza sauce instead of tomato sauce, replace the oregano and garlic with mint, and top with goat cheese along with the feta.
Chop the onion and garlic. Peel and cube the turnips and parsnips.
Brown the stew beef in olive oil and remove to crock pot with drippings. Add a bit more oil to the pan and saute onion and garlic for a few minutes. Add 1/2 c red wine to frying pan and heat, then add contents of pan to crock pot.
Add remainder of ingredients to crock pot and cook on high for 6 hours.
