Here is one of my new favorite meals to make!
I was inspired by the zucchini spaghetti noodles recipe I saw on Nourished and Nurtured blog (a great place to find grain-free recipes that are GAPS, Paleo, and Primal diet friendly.) These noodles are great to make when you find yourself with an over-abundance of zucchini and want a unique recipe to change your zucchini meals up a bit. (Which will be us very soon.) Even if you are not on a grain-free diet, this recipe is great for using your zucchini up or adding more vegetables to your diet.
I followed the above recipe for making the Zucchini Noodles (I sauteed them in home-rendered lard, rather than butter.) They are so easy to make, you just use a vegetable peeler to make the noodles, then saute.
Then I sauteed Onions (from Sweet Leaf Farm), also in lard.
I cooked Ground Lamb (from Deck Family Farm)
and added fresh-pressed Garlic (from Lonesome Whistle Farm) at the end (since garlic burns easily.)
For our “pasta sauce” we use whatever leftover bone broth soup we have on hand (which is usually beef bone broth) and cook it down to make a thicker sauce. Using the calcium-rich bone broth for the sauce is a great way to get more calcium in the meal (especially in the summer when bone broth soups aren’t eaten as regularly.) Being on a dairy-free diet, we rely on bone broths for a great source of calcium. Indigenous people who didn’t consume dairy, got calcium from bone broth and eating the cooked bones.
This week our leftover soup was duck broth soup with fermented collards. (Remember when we harvested all those collards in the garden and Jeff decided to ferment them since we couldn’t eat them fast enough? They turned out incredible! But they were a little chewy to be used as a raw condiment, so Jeff blended them and turned them into soup.) It made the most incredible sauce on top!
I usually make this “spaghetti meal” with ground beef, but we were blessed with ground lamb in our CSA, so I used that instead. Lamb is our favorite meat and we savor it.
This particular meal had to be one of my favorite meals of all time. I’ll remember it forever. Bracken jumped happily in his johhny jump up (the way this mama gets a hands-free moment to eat.) Jeff and I kept looking at each other with mouths hanging open -in shock- because it tasted so incredibly good. We kept exclaiming “Can you believe how good this is?”, with looks of disbelief. Seriously. That good.
What meal will you remember forever?
Hello; I’ve visited your blog so many times now, that I thought it was time to say ‘hello’. I do enjoy coming here!
We really want to eat vegetarian, and start every week with new hopes. Sadly, we never reach Sunday without having had some. Finding fresh, good vegetables is still a challenge here in Norway, but every time we do get it, I feel blessed.
My most memorable meal, must be the first time my grandmother cooked spaghetti. I was about 6, and I think that spaghetti cooked for half an hour. Still, it was heaven.
I love this meal; thanks for the reminder! When we were camping last year, F. made a zucchini/onion/ground grassfed beef dinner just like this, and it was so amazingly good! I’d forgotten about it…can’t wait to make it again when our zukes come in!
Mmmm, this sounds delicious! So simple and perfect.
Last night, actually– lamb and lemon kebabs with grilled zuchinni and feta dipping sauce (so, very similar, really!) so good that we all literally let go and licked our plates after groaning with pleasure at how good it was! (even the teenager!;)
Taryn, you always make me feel hungry. I wish I ate more meals like yours. Very inspiring.
Much love.