Fall in love with these recipes.
Fall is in full swing! Here at USWM, our eyes (and hearts) are glued to the Cardinals games, but we're told there are those of you out there who love fall for other reasons than the playoffs. It's time for some apple picking, foliage, and pumpkin-flavored everything! Our good friend Peggy Emch from The Primal Parent is October's Featured Chef, and has created some fall-tastic recipes for us — and you! Enjoy!
- 1 lb beef tenderloin
- Green olives
- Lemon juice
- Olive oil
- 1 ounce slices of Parmesan cheese
- Salt and freshly ground black pepper
Tie the tenderloin to maintain its shape and place in freezer until frozen (freezing the beef ensures that it stays raw while you sear it). Remove the twine and rub the frozen tenderloin with the salt and pepper. Heat up olive oil in a skillet and brown all sides of the meat, approximately 4 minutes total. Place the beef back in the freezer for about an hour and slice as thinly as possible (freezing makes it easier to slice the beef). Place sliced beef between a layer of waxed paper and pound with the bottom of a heavy skillet or pan.
Toss the arugula in olive oil, salt, pepper, and lemon juice. Place the meat on chilled plates and top with Parmesan slices and arugula salad. Add olives for garnish.
Pork and Apple Skewers
- 2 tart apples, peeled and cut into 3/4 inch cubes
- 1 lb pork tenderloin, cut into 3/4 inch cubes
- 2 tbsp traditionally fermented wheat free tamari or Coconut Aminos
- 2 tbsp maple syrup
- 2 tbsp olive oil
Combine tamari, olive oil, half the maple syrup, and pork in large bowl and marinate for one hour or overnight. Soak wooden skewers for 30 minutes. Alternate the pork and apples on about five or six skewers. Grill or broil in the oven 15 minutes or until brown. Turn and brush with extra marinade halfway through. Drizzle with remaining maple syrup and serve.
Sancocho (Chicken Soup from Cali, Colombia)
- 1/2 of a whole chicken with giblets
- 1 yucca root, cubed
- 1 unripe plantain, cubed
- 1 celery stalk, diced
- 1 green onion, diced
- 2 tomatoes, diced
- 1 teaspoon dried basil
- 2 cloves of garlic, minced
- Sea salt
- Pinch of pepper
- 10 cups water
Sauté the onion, garlic, celery, tomato, and paprika, in the dry pot until soft. Add the chicken, skin down and sauté for 3 or 4 minutes. Add water and tbsp of salt. Once the soup is boiling add yucca and plantain. Reduce to a simmer. Simmer until the yucca and plantain are very soft. Serve with cilantro and avocado on top.
Plantain Tostadas (Patacón Pisao) with Pemmican and Mushrooms
- 2 very unripe plantains
- 2 bars of pemmican
- 10 crimini mushrooms
- 1/2 white onion, sliced
- Coconut oil for frying
- Lime juice
Cut the plantain into large pieces, about five per plantain. Deep fry in coconut oil for 5 minutes or just until brown. Remove from the oil and place on paper towels. Place each piece between a layer of waxed paper and smash with a heavy skillet or pot. Place back in the oil for 5 more minutes or until brown.
Melt the pemmican in a skillet and sauté the onion and mushrooms until soft. Add salt to taste. Top the plantain tostada with mushroom and onion mix and squeeze a little lime juice over the top.