Bolognese

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Bolognese is classic Italian comfort food, and while we’ve skipped the white wine and added more tomatoes, this hearty version doesn’t skimp on flavors. Cooking the meat slow and low is the secret to creating a thick consistency and rich flavor.

INGREDIENTS

  • 1-1 ½ pounds pork or veal
  • 1-1 ½ pounds beef
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon duck or chicken fat
  • 2 bulbs fennel, finely chopped
  • 4 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 1 medium/large onion, finely chopped
  • 2 cloves garlic – minced or passed through garlic press
  • 1 28-ounce can crushed tomatoes
  • 450 - 680 g pork or veal
  • 450 - 680 g beef
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon duck or chicken fat
  • 2 bulbs fennel, finely chopped
  • 4 carrots, finely chopped
  • 4 celery sticks, finely chopped
  • 1 medium/large onion, finely chopped
  • 2 cloves garlic – minced or passed through garlic press
  • 1 28-ounce can crushed tomatoes

DIRECTIONS

  1. In a Dutch oven, brown meat with salt and pepper in oil and fat over medium heat.

  2. Remove meat from the Dutch oven, but leave fat in.

  3. Brown fennel, carrots, celery, and onion over medium heat until translucent. 

  4. Add in garlic and cook for about 30 seconds. Add salt and pepper to taste.

  5. Add crushed tomatoes and meat to the mixture and season with salt and pepper.

  6. Bring to a boil, then simmer for 1-½ hours over low heat until soft and tender.

TIPS

**Fresh tomatoes are always best, but I had canned on hand and they work just fine.

**Can be stored in freezer for 3-6 months. I keep mine beyond a year, but I think the key is preparing it properly for freezer storage. Fill 32-oz wide mouth mason jar up to just below the shoulder of the jar, then pour enough olive oil to cover the bolognese. Ensure that it does not go above the shoulder, which is the curve in the mason jar. This will provide a better seal and help prevent freezer burn. As always, be sure to label with the item and date prepared.

**For low FODMAP, SIBO-friendly version, remove celery and replace garlic and onion with the green part of 1 leek and ½ teaspoon of asafoetida.

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Moroccan Kabobs

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A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

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