1) Now you have something to do tonight. A very cool-looking tasting at Top Ten Wines.
3) There’s also some lamb on the way:
I will be delivering lamb to the west end of the Unity Center parking lot this Saturday, Feb. 21 from 9:30am to 10:15am. Please call or email with your orders and be sure to include your cell phone number. Hope to see you Saturday!
Susie’s Grass Fed Meats
Susie also included a nice looking recipe (below) I’m making tonight. Will let you know how it goes.
Lamb and White Bean Soup
2 cans cannellini beans
1 onion, chopped
3 cloves garlic, minced
3 Tablespoons olive oil
1 1/4 lbs. grass fed ground lamb
3 carrots, peeled & sliced
3 stalks celery, diced
1 1/2 cups chopped tomatoes, with juice
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon dried oregano
fresh ground pepper
salt, to taste
2 14-oz. cans chicken broth
1/2 lb baby spinach leaves
4 oz. crumbled feta cheese
Rinse beans and set aside. In large stockpot, cook the onion in oil
over low heat until just beginning to soften, about 4 minutes. Stir in
garlic, cook for 1 minute. Increase the heat to medium, add lamb; cook
tor 3-4 minutes. Stir in carrots and celery and cook for 1 minute.
Stir in tomatoes and season with parsley, thyme, oregano, salt and
pepper. Add rinsed beans and broth. Bring to a boil. Boil for 5
minutes, then reduce heat and simmer 30 minutes longer. While soup is
simmering, rinse spinach and place in separate saucepan. Cook over
medium heat until wilted. Remove from heat. When soup is done, top
each serving of soup with wilted spinach and crumbled feta cheese.
Recipe Note: If less intense lamb flavor is desired, drain and rinse
cooked lamb before adding to soup. Realize though, that the beneficial
fatty acids of the grass fed lamb(Omega-3 and CLA) are in the fat, so
there is no need to shun the fat of grass fed meat.