Happy Sunday Night Dinner. It’s quite a big weekend for everyone. Lots of parties, parades, fireworks, and festivities! Enter the crockpot meal so we can keep the weekend going strong. My meat pickup day is coming up so I am getting low on meats. Never fear, I went diving in the freezer and came out with a package of Springdell stew beef.
In the crockpot went the package of beef, a cup of beef broth, and one onion. I let it go 6 hours on high.
I picked up a few garlic scapes from the farm this week and sliced them up. I cooked them with amish roll butter. They flavor enhancement came when I browned the butter. This gives a nutty flavor to the butter and scapes. I tossed them into the food processor.
I added the beef from the crockpot.
Give that a few zips and add some of the liquid from the crockpot to add moisture to the meat mixture.
Not the prettiest meat but I planned on covering a good deal of it with some pretty green colors, plus the taste was amazing! Place it on a bed of rice, or a grain of your choice, it would be great with pilaf or maybe quinoa….mmmmm.
What was the green color I was using? Sugar Snap Peas of course! Straight from the fields, these guys are like candy!
All that’s left was to create a side salad. We had some beautiful lettuce for the base and I used some of the fennel fronds as well as sliced up tomatoes from the share. Final product…a tasty Sunday Night Dinner and it is 100 percent Springdell! Enjoy.
