Monday, February 13, 2012

Manager's Special

I went to Kroger looking for some 10 for $10 blackberries, but they were sold out. So while wandering the produce section I noticed a variety of items on manager's special so I put a few into my basket: baby greens, basil, wild mushrooms and pico gallo guacamole.

When lunch time rolled around, I decided to make use of all of this plus add a few additional items to make a contemporary version of taco salad.


Start browning 4-6 oz. of ground beef (preferably grass fed) in a skillet, then add:

  • 1/4 of a sweet onion, sliced
  • 1/4 of a red bell pepper, sliced
  • 4 oz. of wild mushrooms, sliced
  • 1 clove minced garlic
  • 1/3 C. grape tomatoes halved
  • sea salt, fresh ground black pepper, cumin, chili powder and turmeric to taste
Coarsely chop some greens and place on your plate. Once the ground beef is fully cooked and the onions are nicely caramelized, plate the contents of the skillet on the greens and top with chopped black olives and sliced basil. Finish with a drizzle of lemon or lime juice and add some guacamole on the side.

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