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Meatloaf gets a bad rap, and I’m not sure why; it’s a forgiving and easy way to pack a lot of nutrients and flavor into one dish, and you can change it up depending on your ingredients and mood. My version uses the bounty of Autumn’s sage and thyme.
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If grass fed organic is not in your budget, I have another option. We purchase from a local farmer so it becomes much more affordable to buy grass fed pasture raised animals, but there are some cuts I’ll still buy from the local grocer.
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The truth is Picadillo is Paleo without any modifications, but I’m sharing it anyway because it’s so amazing. Throughout the Caribbean there are many variations of this intriguing stew, traditionally made with raisins, I make mine with dates.
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Food trucks have taken over a portion of our town with delicious results. We’re lucky to live in a foodie region where farm to table and seasonal ingredients are king.
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This is a weapon in my arsenal of getting dinner on the table when I don’t have the time. There’s nothing fancy about it, but when I walk through the door at the end of a long day and am greeted by the aroma of delicious pot roast…it feels like magic.
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This recipe is a variation of Nigella Lawson’s Beef Curry. It’s bold flavor implies that it’s labor intensive. In reality it couldn’t be simpler, the secret is to let it sit for a day or two…that’s right, no eating it for at least a day. On the other hand, maybe it’s not so easy.
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Many nights of my childhood were spent at my grandparent’s house, sitting in front of a fire and listening to stories. They lived in the same woods my family did and we had a well worn path between our two homes.
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