Creative Sustenance

Culinary and other adventures in foraging, gardening, urban farming and more, in Wisconsin and the Midwest.

Filtering by Category: Meals

Backyard Cookout

Summer is the season of the grill. Beef and pork are the usual suspects, but what if you want something a little lighter? And something that’s not chicken? A whole saltwater fish, like pompano, is a quick, flavorful alternative that’s easy to prepare. Pair it with grilled summer vegetables and some basmati rice to make a meal fit for royalty. It all starts with the seasoning. Fresh herbs like thyme are a great garnish, but they also serve as part of a spice mixture called za’atar that’s used in a lot of middle eastern cooking. Due to the lemony taste in sumac, another key ingredient, za’atar is the perfect seasoning for grilled zucchini and summer squash.

Images courtesy of Brooklyn Supper.

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Cucumber Tomato Salad

Heirloom tomatoes are best when eaten fresh. They tend to run small, like cherry tomatoes, so we recommend just halving them for salads. The fresh, grassy taste of cucumbers tend to go well with the tartness of tomatoes. Cut a slice to make sure the cucumber isn’t too bitter. If it is, just peel the skin. With just a simple dressing of balsamic vinegar, olive oil, garlic, and fresh garden herbs like oregano and tarragon, you get a delicious salad that’s quick and easy to make. Crumble in some feta for protein and a salty kick.

Images courtesy of Brooklyn Supper.

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Grass Fed Burgers with Quick Pickled Shallots

Humanely raised animals live happy, healthy lives and contribute to a smaller carbon footprint. Lucky for omnivores, they also taste better. Grass-fed beef can be hard to come by without a local farmer’s market or butcher. You have to do your research, but if you find there’s none to be found, chances are your supermarket will still have it. 

Quick pickling is a great way to make your shallots, onions, and garlic last longer. It also adds a refreshing tang that offsets the heaviness of meat. Simply cook the spiced brine and pour over the things you want to pickle. You can wait until they’re chilled or serve them hot. If you’re feeling a little ambitious, you can also make a lemon aioli in place of mayo.

Making nutritious drinks in lieu of snacks is also an option. Farro has delved into the world of juicing and mixology to bring you beverages that are always a delight. Fresh ingredients are the secret. Some juices are ok to buy in bottles. Just stay clear of cans.

Images courtesy of Brooklyn Supper.


Recipe

Grass Fed Burgers with Quick Pickled Shallots

  • 5 lbs. grass-fed beef
  • 4 shallots
  • Apple cider vinegar
  • Whole peppercorns
  • Potato rolls
  • Burger fixins: lettuce, tomato, sauces

Directions

  1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
  2. Nullam id dolor id nibh ultricies vehicula ut id elit.
  3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
  4. Donec ullamcorper nulla non metus auctor fringilla.

Grilled Lemon and Chicken

It’s a shame that chicken often gets overlooked for the grill. As opposed to roasting or frying, cooking poultry over hot coals yields a smoky taste and crispy, yet less fatty, skin. That’s because the grease drips down into the grill only to rise again as flavor-imbued smoke. You want to be careful, though, because boned chicken requires more cooking time. The last thing anyone wants is charred chicken that’s still raw on the inside. We recommend piling the coals up on one side of the grill, so you have a cooler area for slow cooking. Now, for the marinade. We chose to make ours with lemon, garlic, and sea salt. Let it steep overnight for optimal flavor. Once it’s time to grill the chicken, brush the remaining marinade on every now and then for glazed crispiness.

Images courtesy of Brooklyn Supper.

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Recipe

Grilled Lemon and Chicken

  • 1 whole chicken (cut into 10 parts)
  • 2 lemons
  • 5 cloves garlic
  • Sea salt (to taste)

Directions

  1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
  2. Nullam id dolor id nibh ultricies vehicula ut id elit.
  3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
  4. Donec ullamcorper nulla non metus auctor fringilla.

Nullam id dolor id nibh ultricies vehicula ut id elit. Donec ullamcorper nulla non metus auctor fringilla. Nulla vitae elit libero, a pharetra augue. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Vivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Aenean lacinia bibendum nulla sed consectetur. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum.

Broiled Salmon with Spring Onion Risotto

More often than not, simplicity is both beautiful and delicious. You don’t need foie gras to make a meal fit for a king. Salmon is the kind of fish that doesn’t need much seasoning. Just lemon, green onions, and pepper are enough. If you want to add a kick, glaze the skin with bitter honey and cayenne. Because of its versatility, risotto pairs well with almost anything. It’s easy to make but takes time and attention. Don’t be daunted, though. Think of making risotto as a meditative practice. That’s one of Farro’s key values. We aim to make mindfulness and sincerity quotidian.

Images courtesy of Brooklyn Supper.

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Recipe

Broiled Salmon w. Spring Onion Risotto

  • 1 salmon filet
  • 4 sprigs green onion
  • 1/2 lemon
  • Cracked black pepper (to taste)
  • 2 cups risotto rice
  • 5 cups stock (chicken or vegetable)

Directions

  1. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.
  2. Nullam id dolor id nibh ultricies vehicula ut id elit.
  3. Vestibulum id ligula porta felis euismod semper. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit.
  4. Donec ullamcorper nulla non metus auctor fringilla.

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