Red Wine Bison Steaks

Happy Father's Day! I know I'm several day late but why not have every day be father's day. In order to thank my dad for all the amazing things he does for me (paying for my education, investing in my future, supplying my carrot needs, loving me, giving me a real sense of self worth, and so much more) I had it all planned to make him a breakFEAST of all his favorites and pick some fresh blueberries from the bushes he bought with me in mind. Lo and behold he beat me to it. Nevertheless he did allow me to make him an apple pie and we cooked dinner together :) It was a supper fully enjoyed by all. Comprised of plantain cornbread, grilled zucchini and onion, brown basmaiti rice, bison burgers, buttered cabbage and these superb bison steaks.

These sirloins came from a trip to the farmer's market and were perfectly juicy, tender and flavorful. They filled a carnivorous hole in me I never knew I had. So next time you go to the farmer's market be on the look out for some delicious grass-feds bison for the grill.

Ingredients:
-1.5 lbs Bison Sirloin Steaks
-1/4  cup red wine
-2 tbsp olive oil
-2 tbsps fresh chopped sage
-1/2 tbsp thyme
-1/2 tbsp rosemary
-1/4 tsp ground pepper
-1/2 tsp salt
-4 cloves minched garlic

Directions: In a medium bowl combine all ingredients and massage the steaks for 1 minute. Let them sit for 2-24 hours in the marinade and then cook to desired doneness. Let rest 10 minutes before cutting and enjoy!

A Pretty Farmer's Breakfast (Purple Cauliflower Hash and Day Lilies)

Did you know that you can actually eat Day-Lilies. Well you can! And they're delicious. Like delicate, sweet lettuce. Just don't confuse them with true lilies, they're poisoness.

I was first introduced to them as a child by my grandma's crazy porcelain ladies (her students). I liked them then and I love them now. My sweet momaw has gotten up early every morning to get some me some (before the bugs do) ever since I reminded her of my memories.

She also bought me purple cauliflower and eggs from the farmers market, I have it too good. This was a very yummy dish. It had a sour, savory quality that was oddly reminiscent of lamb. Probably due to the sage and onions. I cooked my egg just till there is just the tiniest bit of runiness left in the eggs, its the best way to taste the butteriness of a free-ranged egg. Enjoy with your eyes and your tummy

Ingredients (serves one):
-1 tsp olive oil
-1/2 onion chopped fine
-2 cups of cauliflower finely chopped
-4 grape tomatoes cut in half
-1 1-inch round of polenta cut into 5 pieces
-1 tsp no salt seasoning
-1/2 tsp oregano
-1/4 tsp sage
- 1 farmers market egg
-the petals from 2 day-lilies

Directions: In a skillet that has a lid, sautee the onions and olive oil for 5 minutes. Add the cauliflower and about 3 tbsps water, cover with a lid and cook for 5 minutes, until they start to become tender. Remove the lid, add the tomatoes, polenta, spices and a bit more olive oil if you want. Cook until polenta is warm (~2 minutes). Pour in another 3 tbps of water and create a hole in the middle of the pan and crack the egg into it. Cover and cook egg to desired completeness. Plate and top with the petals, then eats it my precious.

Kudzu Wreath

Too afraid to eat the invasive, but still want to use it?  Make a wreath with it! You can go the simple route as we have or just use this as a base idea. Collect leafless vines and soak them in a tub for 2 or more hours before using them to make them a bit more pliable. Add whatever you want to decorate. We used beads, wire and fabric flowers:)

Kudzu Lasagna (zucchini noodles)

This recipe is an awesome way to enjoy lasagna and keep it healthy too. Zucchini covered in sauce and cheese, how can it go wrong? May you savor it as much as I did:)

Ingredients (serves 1-2):
-1 zucchinis thinly sliced lengthwise
-1/2 cup tomato sauce
-1/2 tbsp Italian seasoning
-1/4 tsp ground pepper
-1 clove garlic minced
-1/2 onion chopped fine
-6 kudzu leaves
-1/3 cup shredded cheese (mozzarella, Parmesan-regiano, or kerrygold dubliner)
-salt to taste
-1 tbsp olive oil (for oiling the pan)

Directions: Preheat oven to 350F. In a greased small baking pan place half the zucchini noodles. On top of that add half the onions, spices, leaves and cheese. Then add another layer of noodles and the remaining ingredients. Bake for 45 minutes or until zucchini is tender. Cover it the cheese starts to burn. Enjoy!