Ghoulash

Preparation

1 lb. stew meat
1 can (14 oz.) coconut milk
2 lb. sweet potatoes, cubed
2 lb. red potatoes, cubed
1 cup polenta
3 cups water
1 T. minced rosemary
 salt and freshly ground pepper to taste

 

Place all ingredients in pressure cooker. Bring to a boil and cover. Bring to pressure, turn heat to low and cook 20 minutes. Meanwhile, rinse one bunch greens (I used broccoli raab) and sauté with garlic, olive oil and a generous shake of sea salt in a skillet to desired doneness. Bring pressure down in pressure cooker by running under cold water, or release slowly on the stove.

The polenta does stick to the pan (hopefully it didn't burn on), so you need to stir it up (if the polenta did burn, don't scrape that all up or the whole thing will taste burned!). But the sweet potatoes will fall apart, making something that looks a lot like the winter squash soup and dip that reside in this newsletter.

Tip: Butternut Squash Puree

Don't trade this. Eat it! This pint of thick, rich, all-the-work-has-been-done-for-you goodness is a keeper! You can make so many kinds of yummy sweet or savory dishes with it, like butternut squash risotto, soup, ravioli, lasagna, muffins, pancakes, oatmeal, brownies, or cookie bars.Read more

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