After a week of visiting 2 farmers markets and harvesting some stuff from our tiny home garden, I had a fridge full of odds and ends that were coming to the end of their life, plus lots of other goodness to see us through the week. So to clear out my third squash of the summer, I decided to use another favorite dish that can be made of whatever I’ve got bouncing around at that point of the summer, or fall, or winter!
I’m calling this one beef garden skillet and it follows the following loose format:
- Brown 1 lb grass-fed beef with some kind of onion and some kind of garlic (this time I used some leftover red onion and some garlic scapes)
- Add tomatoes plus any vegetables and fresh herbs (this time I used my last whole frozen tomato from last year, a zucchini, beet greens from one beet, a couple of kale leaves, some fresh basil)
- Add rice or quinoa, plus water or bone broth (this time I cooked 1 cup rice and 1 cup of quinoa in a separate pot because Matt isn’t eating grains for the next few days, but usually, I cook it all together in the skillet)
- Salt and pepper to taste
Simmer until vegetables and/or rice are cooked. Because I used kale, I added the juice of a lemon just to balance out the flavors. This is one of those random dishes that it definitely better than the sum of its parts. I could eat this every week of the summer and it would never be exactly the same. I am guilty of over-cooking the vegetables, mainly because my one-year-old only has a few front teeth and little kids like soft vegetables, so you might want to add veg later if you like yours a bit crisper.
To me, grass-fed beef makes all the difference and gives it a much richer flavor. If something has been holding you back from sourcing your own grass-fed beef, start asking around because it probably costs less than you think, and tastes better than you imagine.