Before I rant about this recipe, I want to announce an exciting event coming up in Portland this Saturday. Some of you may have seen it on my Facebook page, but I want to share it again! Anyway, Jason Seib, author of The Paleo Coach, is giving a FREE talk at the Pearl District Whole Foods from 12-1 p.m, this Saturday, May 4th. There will be copies of Jason’s book available for purchase and he will also be available for signing. In addition, there will be some delicious paleo recipes to try made by the lovely, Ashley Kipp, the pearl store’s Healthy Foods Specialist and blogger behind Craving4more. Space is limited and an RSVP is required, so if you want to sign up, please email Ashley at firstname.lastname@example.org. It’s only two days away, so make sure you reserve your spot now! The presentation will be held upstairs in Salud, the demo kitchen next to The Mezz.
Meanwhile, this simple and tasty dish is versatile and pretty much foolproof — at least in my opinion. Honestly, I don’t have too much to say about it, other than the fact that it’s just plain good. Eat it for breakfast, lunch or dinner. It’d also be great mixed with some scrambled eggs, but a runny egg on top is lovely too. Can you believe that I used to detest runny yolks? Up until a couple years ago, I only ate my yolks cooked through. That’s just blasphemy!
- 1 lb ground turkey thighs
- 1 Tbsp grass-fed beef tallow
- 3 cloves garlic, finely chopped
- 1 bunch radishes, chopped (about 1 cup)
- 2 large carrots, chopped
- 3 cups fresh spinach, torn into pieces
- Sea salt and pepper to taste
- 1 Tbsp dried parsley
- 1 tsp dried marjoram
- 1 tsp ground sage
- 1/2 tsp dried thyme
- Dash of nutmeg
- 3 Tbsp bone broth or low-sodium chicken broth
- 1 Tbsp grass-fed butter
- Sunny side-up pastured eggs for serving, optional
- Melt tallow in a large skillet over medium heat. Add the ground turkey and break up with a spatula. Then, add the chopped garlic. Season with a little sea salt and pepper, and continue to cook.
- Next, add the radishes, carrots, spices, bone broth, and a bit more sea salt and pepper; stir. Continue to cook over medium-low heat, stirring occasionally, until meat is cooked through and vegetables are crisp-tender. Then, add the torn spinach leaves and butter. Cook another couple minutes, until spinach softens a bit. Adjust seasonings as needed.
- Optional to serve with a sunny-side up egg on top.
Yields: 3 servings