Made a few lettuce wraps with this mixture consisting of ground bison, corn, peas and Mobte Benne Spicy Mariana sauce. Quick, easy, good.
An unanticipated but delicious vegetarian dinner!
I’m proud to say that I just whipped this all together last minute! I didn’t feel like doing extra cooking and adding some chicken or fish to this meal. So this is what we ended up with. The husband admitted that he really wasn’t looking forward to this dinner….but he was pleasantly surprised!
The ingredients (all organic):
3 Purple Potatoes – diced
8 Russian Kale Stems – leaves removed from stem
1c of diced Sweet Onions
1 Garlic Clove – finely chopped
1 Yellow Heirloom Tomato
3 Roma Tomatoes
Cut the heirloom tomato in half, scoop out the seeds and turn cut side down to “drain out”. Cut the Roma tomatoes in threes and let drain out on a paper towel. On a medium heat setting, heat the coconut oil then add the diced potatoes and cook for about 5-8 minutes. Add diced onions and garlic and cook for another minute or two. Add the chopped Russian Kale, a little sea salt & pepper and cook for another few minutes. Meanwhile, cover the tomatoes with EVOO (extra virgin olive oil) or try MCT oil…I didn’t have any EVOO….and it worked great! Sprinkle with a little sea salt & pepper and rosemary…again, I was out of rosemary so I used basil & oregano…place the tomatoes on a baking sheet cut side up and into the oven set on a hi broil for about 3-5min.
Serve you a plate and a glass of wine and enjoy! Everything on this plate was full of amazing flavor! The potatoes really went well with the kale, garlic & onions! The heirloom was semi sweet, juicy and a little crunchy. The romas were naturally rich in flavor, tasted just like tomato sauce!