As a teenager my stepdad used to cook an elaborate meal that we called Food. It consisted of Top Ramen noodles, a fried egg, a buffalo patty, and salsa. Simple, and inexpensive this was a meal that we enjoyed quite frequently. This recipe is a replica of Food, with a much healthier spin.
With the zucchini from our garden beginning to EXPLODE, we are always looking for new and delicious recipes to incorporate one of our favorite vegetables. With this recipe, you will find a quick, nutritious, and unique way to put a twist on a food that we all love - without having to feel guilty eating it!
These are one of Ryan’s favorite backcountry snacks, and if they are in the house we all love to eat them! We also love hemp seeds and have replace shredded coconut with hemp seeds to increase our plant proteins. These are rich cookies, and you really can’t eat too many at once, but they are soooo yummy you might try!
Dips are great ways to use vegetables for tasty treats. This beet butter is adapted from one of my favorite cookbooks, Dishing Up The Dirt with Andrea Bemis. Many times we find that we don't have all the ingredients so we improvise and substitute. We think our spin on it turned out great!
It's true, it can be hard to cook a good peice of wild game if you don't know how. I've eaten many a tough deer roast or steak after cooking for too long without adequate marinating or liquid. This spring however, Ryan began doing all our steaks, roasts, and thicker cuts of meat with a super tasty technique that keeps the juices in the meat and with a watchful eye- and doesn't over do it!