Stir-Fried Sugar Snap Peas
Adapted from Nourishing Traditions, Sally Fallon Morrell
Sugar snap peas are a delight. They’re quick to prepare and add an irresistibly sweet crunch to your meal!
1 pound sugar snap peas, ends and string removed (may substitute snow peas)
3 tablespoons extra virgin olive oil or pork lard
1 bunch green onions, cut into one-inch pieces
2 tablespoons sesame seeds, lightly toasted in oven
1 tablespoon toasted sesame oil (optional)
2 tablespoons pine nuts (optional)
Sea salt and pepper to taste
Stir fry onions and peas in olive oil or pork lard for about 3 minutes. Add sesame seeds and optional pine nuts, stir frying another minute. Remove from heat and stir in optional toasted sesame oil. Season to taste and serve warm.
Fire up that grill! Nothing more American than some local burgers. Happy almost Memorial Day Weekend to one and all!
adapted from Good Meat, Debra Krasner
1 pound ground grass-fed and finished beef
Sea salt and freshly-ground black pepper
Approximately ¼ pound blue cheese, such as Gorgonzola, Stilton, or Maytag (also, try substituting your other favorite sharp-flavored cheeses like cheddar, Asiago, etc.), made from grass-fed milk.
Combine meat with salt and pepper. Form into four balls, taking care not to overwork the mixture. Poke a hole in each ball, insert a small piece of the cheese, and seal the cheese inside the burger by pinching the meat back over it.
Heat a dry, seasoned, cast-iron skillet, over medium heat, until the edges of the pan are hot to a glancing touch. Immediately reduce to low heat and add the patties to the pan. Cook the patties slowly and gently until browned (about 4 minutes on each side). Better yet, fire up that grill!
Serve immediately, with rolls or atop raw or cooked greens.