Tonight's adventure in Paleo eating involved my first time cooking ground buffalo. I had it in the freezer for a little while and finally got around to using it.
I've been craving zucchini and squash lately and my favorite way to eat it is stuffed. I had seen a recipe on the web for stuffed zucchini that looked really good with sundried tomatoes and eggplant. So I went looking for some zucchini to stuff.
Well, apparently it is not quite time for giant zucchini to stuff. I could only find small ones. So I grabbed those and grabbed tomatoes and a seedless cucumber for the salad.
The salad was a small head of red leaf lettuce, arugula and and onion from the CSA box. I added some carrots and tomato and called it good.
Dinner turned out to be the following:
1 lb ground buffalo
1 T chopped garlic
Italian seasoning to taste
Salt and pepper to taste
3 small zucchini sliced thin
1/2 yellow onion sliced thin
1/2 c roasted red pepper, diced
1/2 T garlic
1/4 c red wine
Brown the ground beef in olive oil with the italian seasoning, garlic and salt and pepper. Set aside.
Add a little more olive oil to the pan.
Add the zucchini and the onion to the pan with the garlic. Saute until the zucchini starts to turn translucent and let it brown up.
Add the diced red pepper to the pan and the red wine. Add the ground beef back into the pan and let it cook to meld the flavors.
Serve with a sprinkle of parmesan cheese on top and a nice crisp salad.
