Sunday mornings William and I have a tradition; Morning Market Shopping.
Although Woody Allen would mock me by saying, “Tradition is the illusion of permanence”, I, for one, love them. Nothing is better than walking around the bustle of a Farmer’s Market with Joe Bean Coffee steaming from a mug in your hand and colorful and palatable possibilities at every stand.
Today, I came home and watched Fast Food Nation. While I’ve seen a dozen documentaries on the depressing state of our nation when it comes to consuming food and other goods, this one still left an impression. Albeit humorous, it highlighted a lot of critical down falls. Without getting out a soap box, I just want to post an “Ode to Local” meal post.
This dish was one that is easy, doesn’t take a lot of prep work, and is super filling. Will and I used venison from a deer that his Dad shot last season, colorful organic pasta from a local artisan pasta maker called Flour City (this was the Mushroom, Saffron, Spinach, and Cayenne Bon Vivant Orzo) and a lot of produce from a local Farmer’s Market.
What You’ll Need:
- 1lb. of Venison
- .5 lb. Orzo Pasta
- Green Bell Peppers (Or make it colorful!)
- 2-3 Carrots
- 1 Medium Onion
- 1 Tbsp. Corn Starch mixed in 1/4 c. water
- Ketchup (Some are made without HFCS)
- 1/8 c. Soy Sauce
- Organic Better than Bouillon Beef Base
- Salt (We used Simply Organic Grinder Salt)
- 1-2 Tbsp. olive oil
1.) In a skillet, brown the steak (half inch strips work well), onion and pepper in oil.
2.) During this process start your chopped carrots in a pot of water to boil on the side.
3.) Add seasoning salt to your skillet and cook for 5 minutes.
4.) Now add bouillon beef base, ketchup, sriracha making sure steaks are thoroughly covered. Cook another 5 minutes.
5.) Strain your chopped carrots. We used the boiling water to start cooking our 1/2lb. of orzo at this time. Add carrots to the pan along with the cornstarch water mixture and soy sauce.
6.) Cover and simmer until meat is tender. approx. 10-20mins
7.) Remove your cooked orzo and strain from water. Add any seasonings or sauces your prefer.
Note: We chose to display our two dishes separate and garnish with a red pepper/herb leaf. If you care to go the extra mile and cleanse your palette, this meal goes wonderfully with the thick, roasted pumpkin and nut flavors of Festbier from Victory Brewing. Enjoy!