Mongolian Beef with Vegetables

2 1/2 lbs Green Pasture Meats Flank Steak, sliced across the grain, 1/4 inch thick
1/4 cup cornstarch
1 TBSP minced garlic
1/4 tsp chili flakes
1/4 tsp ground ginger
3/4 cup brown sugar
2 TBSP olive oil
3/4 cup water
3/4 cup soy sauce (we used Gluten Free, Low Sodium Tamari)
2 cups matchstick carrots
1 large red bell pepper, sliced thin
1 1/2 cups diced asparagus

INSTRUCTIONS:
Put flank steak and cornstarch in a resealable bag and shake to coat. In a slow cooker, add garlic, chili flakes, ginger, brown sugar, olive oil, water and soy sauce and stir to combine. Add meat and stir to coat in sauce. Cook on high for 2-3 hours. Add vegetables during last 1/2 hour. Serve over Jasmine rice.

Slow Cooked Chicken, Mushroom, Brown Rice & Vegetables

10 boneless skinless chicken thighs
2 cups chicken broth
1 cup sliced mushrooms
1 cup sliced carrots
3/4 cup frozen peas
3/4 cup uncooked brown rice
1 teaspoon minced garlic
2 teaspoons Worcestershire
1 teaspoon Dijon Mustard
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper

Combine all ingredients in slow cooker.  
Cover and cook on low for seven hours.

Korean Beef & Rice

SAUCE:
1/3 cup brown sugar
1/4 cup soy sauce (we used GF Tamari)
1 TBSP sesame oil
1/2 tsp crushed red pepper
1/4 tsp ground ginger

BEEF:
1 TBSP oil (we used coconut) 
3 cloves minced garlic
1 pound Green Pasture Meats 80% lean ground beef

RICE:
1 cup dried Jasmine rice, prepared according to package instructions

Mix sauce ingredients in a small bowl and set aside. Saute garlic in oil for one minute, then add beef. Saute until cooked. Drain fat. Return beef to the pan and stir in the sauce mixture. Simmer for two minutes. Serve with cooked rice.

 

Tourtiere

1 lb Green Pasture Meats ground beef
1 lb Green Pasture Meats ground pork
1 medium grated potato
1 clove minced garlic
1/4 tsp garlic salt
1/4 tsp celery salt
1/4 tsp ground cloves
1/8 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmet
1/2 cup water
Double pie crust

In a large skillet, simmer first eleven ingredients over medium-low heat for 20 minutes.  Let cool.  Pour in prepared crust, top with second crust.  Bake 400 degrees F for 40-45 minute or until crust is golden brown.

Green Pasture Meatballs

2 TBSP dried parsley
1 tsp dried oregano
1 tsp dried basil
1 large egg
3 TBSP ketchup
3 garlic cloves, minced
1 tsp salt
1/4 tsp ground black pepper
2/3 cup grated parmesan
1/4 cup Panko breadcrumbs
9 ounces Green Pasture Meats ground beef
9 ounces Green Pasture Meats ground pork

Gently combine all ingredients in a stand mixer.  Using about 2 TBSP of meat for each, shape the meat mixture into meatballs.  Place on a baking sheet lined with parchment paper and bake at 350 degrees for 20 minutes.

Antipasto Meatloaf

1 1/2 pounds Green Pasture Meats 80% lean ground beef
1/2 cup Green Pasture Farms Antipasto Tapenade
1 egg
1 cup milk
1 cup dried breadcrumbs (gluten free breadcrumbs may be used)
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup

Preheat oven to 350 degrees F.  In a large bowl, combine the beef, antipasto tapenade, milk, and breadcrumbs and place in a 5 x 9 inch loaf pan.  In a separate small bowl, combine the brown sugar, mustard, and ketchup.  Mix well and pour over the meatloaf.  Bake at 350 degrees F for one hour.  Drain off juices and serve.

Rosemary Garlic Beef Stew

6 medium carrots
6 medium red potatoes
1/4 cup all purpose flour
Salt and pepper to taste
2 TBSP olive oil
4 cloves garlic, minced
1 1/2 pounds Green Pasture Meats stew beef
2 cups beef broth
2 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1 TBSP soy sauce
1/2 TBSP brown sugar
1/2 TBSP dried rosemary
1/2 tsp dried thyme

Wash and dice carrots and potatoes and place in slow cooker.

Mix salt, pepper, and flour together and toss the meat to coat.

Sautee garlic in olive oil for one minute then add stew meat.  Cook over medium heat until browned.  Add meat to the slow cooker and combine with vegetables.

Return skillet to the stove and add beef broth, Dijon, Worcestershire, soy sauce, brown sugar, rosemary, and thyme.  Heat slowly and stir to dissolve the browned bits from the bottom of the skillet.  Remove from heat and pour into the slow cooker.  Stir to combine.  Cook on high for four hours.