Eating and living locally . . . mindfully . . . simply.
Sometimes people hear “eat local” and they picture expensive, fancy food. I went out to dinner the other night with friends to a burger joint that we like because they source some things locally. “It doesn’t have fancy buns, does it?” they asked the waitress. While made on site, I’m not sure one would consider them “fancy.” But I digress. This week’s Dark Days Challenge entry is most definitely not fancy, but is fast, easy, and–local.
Pin It
Today I’m posting a beef stew recipe, even though it’s soup week, because I ended up making this more into a soup. Regardless, it tasted great and features local ingredients.
Pin It
I missed a couple of weeks in the Dark Days Challenge, I’ve been so caught up with the Back to Basics Series here at The Local Cook! But I’ve returned this week with a flavorful dinner that features local ingredients.
Believe it or not, I’ve only made one other meatloaf (Mediterranean Meatloaf). However, we have a lot of ground venison/beef to use up so I thought I’d give this recipe a try.
Pin It
Leisurely Sunday breakfasts are a treasured tradition for me and DH. Today’s doubles as this week’s Dark Days Challenge entry and features nearly all local ingredients.
Pin It
I’ve never had chicken fried steak before, although I’ve seen it in restaurants. I always wondered why it was called chicken fried if it was steak. When I received a couple of cube steaks in my meat box at the co-op, I decided to give it a try. Pin It
Pin It
The Dark Days Challenge has begun. Which means that each week from now until the end of next March, I’ll be posting about a meal that is sourced (mostly) locally.
