Tag Archives: grass-fed beef

meatball sandwich

25 Feb


Dinner…pasta with meatballs and tomato sauce? That’s a bit plain Jane.

Let’s get a little creative and find a different medium for the meatballs and sauce. Fresh baguette! Let’s make meatball sandwiches for dinner!

Serves 2



  • Lean ground beef (or try ground turkey, chicken), .5 lbs
  • Sea salt, pinch
  • Pepper, pinch
  • Fennel seeds, pinch
  • Olive oil, 1/2 tbsp

Tomato sauce:

  • Olive oil, 1 tsp
  • Garlic, 2-3 cloves, smashed and minced
  • Yellow onion, 1 small, chopped
  • Fire roasted whole tomatoes, 1/2 can
  • Fresh basil leaves, as much as you like
  • Sea salt, pinch

Bread and toppings:

  • Fresh baguette
  • Optional Parmigiano Reggiano or Pecorino Romano, sprinkle


1. Prep and brown meatballs: Add salt, pepper, fennel seeds to your ground meat. Roll the meat into small meatballs. Heat up olive oil in medium sized pan, add meatballs. Let brown on each side, flipping them so they are fully browned all around. Remove from pan, set aside.

2. Make the tomato sauce: In the same pan, over medium heat, add a touch more olive oil then your garlic and onions, with a pinch of salt. Cook until translucent and fragrant. Add tomatoes. With a wooden spoon smash the whole tomatoes. Bring to a boil, then down to a simmer, cover and cook for 20 minutes. Add in your browned meatballs and fresh basil. Submerge them in the tomato sauce, cover then cook for another 10 minutes.

3. Prep your bread: Cut baguette, toast if you like, or leave it fresh.

4. Assemble your sandwich: Lay out your baguette onto a plate. Add one thin layer of tomato sauce on the bread, then top with meatballs. Finish with another layer of tomato sauce. Top with a sprinkle of Parmigiano Reggiano or Pecorino Romano (certainly optional), dash of salt and crack of pepper.

Put out some napkins and enjoy!

bouquet garni

11 Jan

333027318_4410ff1af9Bouquet garni in French means “garnished bouquet,” a bundle of herbs tied together with string, or added to a small sachet made of cheesecloth. The bouquet is then added to various dishes, notably soups, stews and sauces. It’s then removed right before serving.

Making your own bouquet is a fun and creative way to flavor your meals. There are endless combinations, but the most popular mix is parsley, thyme and bay leaves. Additional ingredients like citrus peels, peppercorns, tarragon, basil, rosemary, and even veggies like leeks, celery, carrots, onions make for a real pop in flavor!

Here’s a savory and wintry beef stew recipe, from food.com that uses a bouquet garni.

Inspiration for dinner tonight?


  • 2 tablespoons olive oil
  • 1 1/2 lbs lean stewing beef, cut into 1 inch cubes
  • 1 medium yellow onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and minced
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 4 slices orange rind, each about 2 inches or 1 teaspoon grated dried orange peel
  • 1 bouquet garni (thyme, parsley, rosemary, and bay leaf)
  • 1/4 teaspoon black pepper


  • Brown beef in oil in a skillet or pressure cooker over medium-high heat.
  • Remove with a slotted spoon and set aside.
  • Reduce heat and add onion, garlic, and 2 T of the broth.
  • Cook, stirring, about 1 minute.
  • And remaining ingredients (except the beef).
  • Stir well to dissolve the tomato paste.
  • Add beef.
  • Bring to a boil, reduce heat, cover, and simmer for 45 minutes or so, until beef is tender.
  • Remove bouquet garni.
  • Serve!

Photo courtesy of salimfadhely

Grass-fed Beef Bolognese sauce

24 Feb

Why is it grass-fed beef bolognese? We overheard this question asked by a middle school student, reading our food label on the lunch line. We love to inspire dialogue about the food we eat, to inspire questions that may lead to better, healthier and more sustainable food choices outside of lunch. Cow’s love to eat grass, and they grow happy and healthy when they get to eat it. This student on this day, learned that many cows are fed grain instead, which isn’t healthy for the cow, or for us. He also learned that we have his best interest in mind. Thanks to our Chef Nicholas, for sharing this recipe – perfect warming, strengthening delicious sauce for these late winter days.


2lb grassfed ground beef

2 can ground tomato

1 small can tomato paste

1 large onion

1 large carrot

6 cloves garlic

2 fresh bay leaves

¼ cup dried sweet basil

1 cup extra virgin olive oil

2 Tblsp kosher salt



Dice the onion into small 1/4 inch pieces, set aside and reserve.  Peel and roughly cut the carrot into ½ inch pieces and transfer to a food processor along with garlic.  Pulse food processor until contents are very finely minced.  (If you do not have a food processor you can finely mince by hand).

In a stainless steel or other non-reactive pan, heat oil over medium-high to shimmer point.  (Shimmer point is a temperature that is reached over 300F that will cause the oil to look as if it has very small waves or is shimmering).  When this temperature is reached add onions and salt.  Cook for about 5 minutes or until onions become translucent.  It is important to stir constantly for this step as you do not want the onions to caramelize. When the onions have become translucent add the onion and garlic mixture.  Turn down the heat to medium and cook for an additional two minutes, stirring constantly. Add tomato paste and cook for 5 more minutes, stirring constantly.

Crumble in beef and cook until beef no longer holds a shape.  Add the 2 cans of ground tomato and 1 can worth of water.  Add the herbs.  Bring to a simmer stirring occasionally to prevent scorching.  When the sauce comes to a simmer, set your timer for 45 minutes, stirring occasionally (do not turn down the heat, and do not cook longer than 45 minutes. Contrary to popular belief, long cooking periods caramelize sugars and break down the acids in the tomatoes, you want the acid for a counterbalance to the richness of the beef)

Serve over your favorite pasta, or rice and enjoy!