A strange thing happened on Tuesday at the Concord Farmer’s Market. I was in line to get the Hansen Family Farms’ ground meat for this Mediterranean Breakfast Skillet dish when an “old lady” walked up and said to me “Don’t you feel bad eating their pets”? Weird, huh? I replied “They’re not pets when they are raised for food”. She said “You keep telling yourself that”. I am usually not left speechless so I said “I’m just glad I was born at the top of the food chain”. She walked away. Win! It did get me thinking though. The whole reason that I buy most of my meat (beef, pork, lamb and goat) at the Farmer’s Market is because I do care about my food. I buy pastured and grass fed meats. I know that they are not in pens where they can’t move. They are not fed antibiotics or hormones. I also buy from @massaorganics and @divideranchgrassfedbeef. I buy organic produce and buy off the “clean 15” list. I am certainly not perfect but I feel pretty good about my food choices.
Mediterranean Breakfast Skillet
Ingredients:
2 tbsp. coconut oil
1 lb. ground meat, I used goat
1 medium onion, chopped
4 cloves garlic, minced
2 tsp Italian Seasoning (or use fresh mixture)
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6 mushrooms sliced
1 small eggplant, cut into small cubes
1 yellow squash, cut to ¼ inch thick pieces
1 zucchini, cut to ¼ inch thick pieces
1 pkg. frozen artichoke hearts, thawed
½ cup sliced black olives
1 bunch dinosaur kale, thick stalk removed, leaves chopped
Instructions:
Melt oil in skillet over medium heat. Add meat, and breakup into small pieces. Add onion, garlic, seasoning if using dried, and mushrooms. Saute until softened and meat is almost cooked. Add eggplant, squashes and artichoke hearts. Stir and cover for a few minutes. Add olives, fresh herbs if using them. Add the kale and stir to incorporate into mixture. Cover again and cook until the kale is softened. Serves 4….or just me for 4 days 😉
