Sometimes you’re making dinner and you realize you don’t really have a side dish and you just have to improvise. Farm fresh tomatoes and cucumbers sliced up with artichokes, parsley and drizzled with lemon juice, olive oil, red wine vinegar and salt and pepper.
I promised I wasn’t a vegetarian and I’m here to deliver. Also, my friend Robyn threatened to stop reading the blog unless I posted a meat recipe she could make for her seriously carnivorous husband. Fine.
But before we get into that, I want to talk a little bit about meat, the consumption and environmental effects of it, and healthy options and portions. Wait….where are you going? No, really – it’s important! Fine, I won’t TALK about it, I’ll just show you this:
Get the point? Meat should be a SMALL percentage of your daily food intake. It should be used as a side dish, not a main course, and should be chosen wisely. I can’t say that this particular recipe was the “wisest” one, but it did serve up about 8 small servings over the course of three days, so it had that going for it.
This recipe was adapted from one I found via Pinterest, and was originally posted here. I changed it up a little, but all in all it’s pretty similar.
Brown Sugar and Balsamic Glazed Pork Loin
1 small onion, sliced
I served it with a squash and corn casserole and a light tomato and cucumber salad. You’ll notice the portions here look similar to the diagram at the beginning of the post:
So, see – I DO eat meat. I just think we have to start thinking about it and preparing it and eating it a little different. Meat can be a great source of protein, but it can also be a great source of saturated fats, unnecessary hormones and antibiotics. Not to even mention or get into the kind of cruelty that goes in to most mass-bred cattle, pork and chicken. Under normal circumstances I purchase all of our meat through local farms who use ethical animal raising and slaughtering methods. This was a rare exception, although the meat is still technically local (Smithfield, VA). Yes, locally raised meats are more expensive, but when you eat less of it, the cost works itself out. Not to mention the long-term health benefits of eating less meat and more sustainable meat are a huge cost savings (would you rather spend money on healthier food or on blood pressure, heart disease and diabetes medications and treatments?). Pasture raised meats have less saturated fats, are generally not fed antibiotics (because they are outside eating grass, not shoved in a cage with 1,000 heads, chowing on grain which inherently makes cows sick), and are leaner because of the natural exercise they get. The same is true of pigs and chickens. If you’d like to learn more about the environmental and health effects that meat has in America, I would encourage you to read The Omnivore’s Dilemma by Michael Pollan. This is the book that the documentary, Food Inc. was based on, but if you’re like me and can’t stomach movies like that, try the book instead. He traces the steps of three meals from beginning to end: a fast food meal, a “locally sourced” meal, and a meal that was 100% hunted and gathered by him. It’s fascinating and you will never look at the food the same way again, I promise.
Ok, so I ended up talking about it anyways. I’ll get off my meat soapbox now. Honestly, I do love it and I do eat it, and when the summer ends and we get into fall and winter, you will see me use it as an ingredient in a lot more dishes.
What is your favorite meat? Where do you get your meat from and what is important to you when purchasing it? What kind of questions do you ask your farmer, butcher or grocer when purchasing meat?
Let’s talk crabs. Of the crustacean sort, of course.
Blue crabs are a way of life here. They are how many people, my uncle included, have made a living on the local waters. Growing up around bays where blue crabs thrive means that you learn how to crack a crab claw open before you learn how to use a fork, and I’m not kidding. Which brings me to one of my food obsession: food that takes a lot of work for a little bit of food. Crabs, shrimp, oysters, even pistachios – I LOVE eating food that is a challenge. There’s a sense of accomplishment, for one thing. It also extends the meal itself. Ever eaten a bushel of crabs with a small group of people? Two hours later and you’re wondering why there is still half a bushel of crabs left. It forces you to relax, take your time, enjoy the company, the food, and everything else that entails. Which is good, because for nearly $100/bushel, you should really, really enjoy them.
These crabs were caught by my (2nd? once removed? who knows) cousin, Mason who learned to crab from my uncle Wayne – his grandfather. They were delicious (both times) and I never take for granted the amount of work, from the crab pot to plate, that this kind of meal requires. Of course, you can’t have crabs without beer . . .
I can eat crabs all by themselves….without stopping….for days on end….but I did decide to make a little cucumber and tomato salad with some local produce I’d gotten at the farmers market. One cucumber, halved, seeded, and cut into half moons, with halved cherry tomatoes in a sauce of Greek yogurt, dill from my garden, lemon zest and juice, garlic, salt and pepper.
It’s a fun table to set: crabs, beer, fruit salad (local watermelon and peaches) and tomato and cucumber salad.
And of course, we eat our crabs Carolina style – dipped in apple cider vinegar with salt and pepper. Another thing about growing up around here is learning to stomach, then appreciate apple cider vinegar. It goes on everything: BBQ, crabs, vegetables, collard greens – you name it. But did you know that it’s has some pretty serious health benefits? From WebMD.com “The effect of vinegar on blood sugar levels is perhaps the best-researched and the most promising of apple cider vinegar’s possible health benefits. Several studies have found that vinegar may help lower glucose levels. For instance, one 2007 study of 11 people with type 2 diabetes found that taking two tablespoons of apple cider vinegar before bed lowered glucose levels in the morning by 4%-6%.” Blue crab meat is also a great source of protein and is low in fat. It’s also a pretty amazing source of vitamin B-12, zinc, calcium and other nutrients. It’s also a good local “Sensible Seafood” decision, according to the Virginia Aquarium’s Sensible Seafood guide. But it’s important to note that what is a “sensible seafood” can vary by region, so while it’s sustainable here, it may not be in other parts of the country or world. Check out the original Sensible Seafood program at the Monterey Bay Aquarium’s Site.
What are your favorite foods that you have to work for?
This is lunch pretty much every day of the summer:
I work from home, so I’m able to make stuff like this at lunch time….I think a packed tomato sandwich would probably get a bit soggy. Local tomatoes, watercress and a little mayo on whole wheat bread with oriental cucumbers sliced into some apple cider vinegar with salt and pepper. That is a certified southern summer staple, right there. What do you love for lunch in the summer?