Good morning! In celebration of the end of summer and everything else I want to throw into the mix, I took a few days off for some R & R by the seashore this past weekend. Not able to make our usual trip to Maine this spring, we grabbed a couple of days to eat, drink, and be merry in Ogunquit. Much seafood was consumed, many seacoast miles were walked, and lots of wine was drunk, and I had all intentions of taking you out of the kitchen and bringing you along on my eating road trip, but that fell by the wayside after stop number one; I didn’t want to work, I wanted to eat! A stop at my parent’s house on the way home brought me tons of basil from my father’s garden for pesto, so between making pesto and catching up on everything else, I’m going to give you the easiest of recipes that even a non-cook can fix!
I’ve seen lots of talk these days about the Paleo diet. I’m not really sure what this means, but one thing I do understand is that it’s a balance between protein, veggies, and good carbs. You “eat like a caveman”; all processed foods are out. One evening, when I was tired and didn’t have a lot of energy to expend on cooking, I created this Paleo-approved meal (I think) that is inexpensive, one pan, and is done in about 15 minutes. Sounds pretty good to me on a weeknight! And while it may not be the most photogenic dish to set on the table, with protein from some healthy beef (or chicken or turkey if you prefer), fresh greens, and good carbohydrates from the sweet potato, it’s a well-rounded fall meal for anyone! Vegetarian suggestions below!
Healthy Skillet Supper
2 tsp. olive oil
1 pound beef (chicken or turkey, if you prefer), local or grass-fed
2-3 cups chopped fresh or frozen spinach
1 sweet potato, peeled and diced
Cumin, coriander, or a mixture
1. Heat the olive oil in a large skillet. When warm, add the beef and saute until it is no longer red.
2. Meanwhile, steam the diced sweet potato over water until it is soft, yet firm.
3. Add the spinach to the skillet. Mix. Add the sweet potato. Mix. Add the spices to taste.
• If you want to make a vegetarian version of this, substitute crumbled tofu or hearty beans in place of the beef.