Say that five times fast! 😉
What’s up everyone? It’s Janelle here from Da Burgh and I am ready to share with you a particularly crazy dish I whipped up using some left overs I had the other day. People tend to stumble over what to do with left over food, so today I decided to make this blog post fairly creative in terms of my primal concoction I came up with this week. Take a look at what I made, and send your primal thoughts my way.
First, I want to mention that I made one too many chorizo meatballs from Diane Sanfilippo’s new book “Practical Paleo”. Now, this isn’t necessarily a bad thing, but when you have 4 to 6 ounces of meatballs left over because you cooked up two batches for yourself, you tend to want to look for more unique ways of pairing them so you don’t ge..well…bored (that and I kind of over indulged with the mashed faux-tatoes featured in the photo to the left. Seriously, they are THAT GOOD! You can learn how to make then by getting a copy of “Practical Paleo”. So…go do that. NOW!). What I decided to do was make a Meaty, Mediterranean Antipasti salad like thing (yes, that’s the proper title of this) and as lazy as I was when I came up with this idea, I must admit, it is DARN GOOD! Check this out!
I had some left over paleo tomato sauce that I had made in the fridge (I should note, the link posted is the exact recipe I used with one added bonus. I added bacon to the mixture to give it a meatier texture and smokey flavor. Some people add ground beef to their tomato sauce, but because bacon is my homeboy, I decided to use that instead. Trust me, this is fabulous! Anywhere form 2-6 slices of bacon will do just fine depending on how much you love bacon. PS, if you’re sticking with something really italian-esque, use pancetta. PERFECTION!). I also had the left over meat balls. What I decided to do was create a “Hot Antipasti Salad” using what i had on hand check out this spin off recipe below!
“Hot Antipast Salad”
Heat up your meatballs in the paleo tomato sauce in a pan. While that’s going, assemble your salad. 3 cups of spinach, about half a cup of iced black olives, 4 diced hot cherry peppers, and BOOM! You’re done. Once your meatballs and sauces are sufficiently heated up, just pour everything on top of the salad and presto! It’s time to mangia! From there on out all you have to do is drizzle olive on top of it and your choice of raw Parmesan cheese (for the primal enthusiast) or shredded coconut (for the hardcore paleo lover). You end up with something that looks like this!
By the way, I have kicked up these meatballs with a special meaty bonus. These meatballs were made using Beyond Organic’s Greenfed beef. Beyond Organic specializes in producing some of the highest quality beef available. With farmers markets drying up around this time of year with winter fast approaching, you’re going to want to stock up on as much green fed beef as possible. Beyond Organic does offer free shipment for your foodie purchases. feel free to email me about any question you have about all that at janelle@primalburgher.com!
Well everyone, that is about all I have today. As always, remember to eat smart, train hard, and enjoy your life!
Love Always,
Janelle
