Buckwheat noodle, greens, zucchini butter, Jubilee hamburger

Dinner In A Bowl

Turn it  into wraps by steaming collard greens.  Serve with ginger honey dressing.

Make the ginger sauce early in the week so you have meal options.

Make zucchini butter as per recipe.  (make ahead for quick meal prep or even freeze)

Cook ½ lb of buckwheat noodles, drain and rinse in cold water to stop the cooking.  Set aside.

Next:

 Sauté  slowly

• 1 diced onion and
• 3 cloves of minced garlic until very sweet smelling. 

Cook for at least 20 min. in 4 Tb high temp oil (grapeseed or avocado)

After the onion mixture has cooked:

Option:  add 1 lb of Jubilee Farm hamburger. Cook in a separate skillet.  Leave it alone and don’t stir anymore until you begin to see some nice brown caramelizing (not burned) on the bottom of the hamburger.  Break it up into small chunks and stir into the already cooked onions and finish cooking.

Add: 

• 3 Tb soy sauce -this will be the salt in the recipe
•  Fold in 2 cups of cooked zucchini butter.

Next:

Add chiffonade greens on top  of meat mixture and turn up the heat for a quick cook of the delicate beet and chard greens. Stir until just limp.  Taste to see if you like the mouth feel. You can always cook them a bit longer but for this dish you don’t want them mushy.

Note: if you’re cooking for reluctant greens eaters, cut the julienned strips into smaller/shorter pieces in deference to mouth feel in the final dish

Turn out into a serving bowl big enough to fold in the ½ lb of cooked buckwheat noodles (reheated under hot water just before adding)

Serve with ginger sauce.

If you’re feeling adventurous make wraps out of this with steamed collard greens minus the stems and let the family assemble their own at the table.

Pour the ginger sauce into a small pitcher and watch it disappear along with all the veggies in the noodle stir fry.

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