better-meat stew

Our friends at Better Meat in Seattle were so good to us! This post is an ode to them, their knowledge of meat, their fun spirits, and their willingness to take crazy photos with us before we moved to Florida two months ago.

Just a few blocks from our house, it was an easy walk or scooter ride there, and a heavy backpacked mama walked home a little slower than she did on the way to the butcher's.

Using their grass-fed stewing beef, I came up with this yummerly dinner one night. It'll warm your wintry Seattle bones.

You'll need:

• about 8 small potatoes, peeled and cubed
• 1/2 lb. baby carrots
• 2 15-oz. cans whole peeled plum tomatoes
• 4-5 cloves garlic, crushed
• 1 onion, sliced into wedges
• 3 cubes beef bouillon (no MSG!)
• 1 lb. grass-fed stewing beef
• dried Greek oregano (from the back garden)
• dried thyme
• basil paste
• bay leaf, torn in half
• 2-3 T. Marmite, stirred into 1 c. warm water

Do this:

Toss it all in your slow cooker and savor the smell as you go in and out of the house all day.

"Mmmmmmm, it has such a rich flavor!" declared Matthew after his first bite.

We miss you, Better Meat blokes (and Sarah, too!)...

shiso-cabbage-apple coleslaw

Remember I discovered fresh shiso at my local Asian market a week or so ago? I used it in a made-up-on-the-spot shiso-kimchi shrimp cocktail sauce, and it was luscious: shiso leaves, kimchi, mayo, green onion, and fresh lemon juice.

I also found this lovely apple-shiso coleslaw recipe on Food52.

Only a few wee changes.

You'll need:

• 1/2 cabbage (I had regular green on hand), chopped
• salt and pepper
• 1/4 c. finely chopped shiso leaves (I had red here)
• 1 large apple, julienned and unpeeled (used organic Gala)
• 1/4 c. apple cider vinegar
• 2 T. mayo (didn't have so used 1 T. cream and 1 T. key lime juice)

Do this:

Mix it all in a big bowl, fridge it, and serve it with mashed sweet taters and baked salmon.

It's a lovely blend of tart, creamy, crunchy, cold, sweet, and herbal.